Mini Eggnog Cheesecakes are the perfect holiday dessert that blends the rich, creamy flavor of traditional eggnog with the indulgent texture of cheesecake. These festive bite-sized treats are ideal for Christmas parties, family gatherings, or simply treating yourself to a seasonal delight. Packed with warm spices like nutmeg and cinnamon, and topped with whimsical decorations, Mini Eggnog Cheesecakes deliver festive flair and deliciousness in every bite. Whether you’re an eggnog enthusiast or just love holiday desserts, this easy-to-make recipe is sure to be a crowd favorite. Ready in under an hour, they’re the ultimate last-minute holiday sweet treat!
Why You’ll Love This Mini Eggnog Cheesecake Recipe
These Mini Eggnog Cheesecakes offer the best of both worlds: the comforting holiday flavors of eggnog and the creamy decadence of cheesecake. Not only are they easy to prepare, but their adorable, individual-sized portions make them perfect for serving at holiday events. The rich filling is balanced by a spiced cookie crust, while the whipped cream and decorative toppings make them a showstopper on any dessert table. Best of all, they can be made ahead of time, so you can enjoy stress-free entertaining this season.
Ingredients
- 10 chocolate biscuits (or substitute gingersnaps for a spicy twist)
- 2 tablespoons butter, melted
- 1 block cream cheese (8 oz), softened
- 1/3 cup eggnog
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup whipped cream
- 1/4 cup powdered sugar
- M&Ms, for decorating
- Melted chocolate, for drizzling
Step-by-Step: How to Make Mini Eggnog Cheesecakes
- Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with festive cupcake liners.
- Make the Crust: In a food processor, blend the chocolate biscuits (or gingersnaps) with the melted butter until the mixture resembles wet sand. Press about a tablespoon of this mixture into the bottom of each cupcake liner to form the crust.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and sugar using a hand mixer until smooth and creamy. Add the eggnog, vanilla extract, egg, nutmeg, and cinnamon. Continue to beat until all ingredients are well combined and the batter is smooth.
- Fill and Bake: Divide the cheesecake filling evenly among the muffin cups, filling each about 3/4 full. Bake for 18 to 20 minutes or until the centers are set.
- Chill: Allow the cheesecakes to cool to room temperature, then transfer them to the refrigerator and chill for at least 2 to 3 hours.
- Whip and Decorate: Whip the cream with powdered sugar until stiff peaks form. Top each mini cheesecake with a generous swirl of whipped cream. Drizzle with melted chocolate and add M&Ms on top to resemble a string of Christmas lights.
Helpful Tips
- Room Temperature Ingredients: For a smooth filling, ensure the cream cheese and egg are at room temperature before mixing.
- Even Crust: Use the back of a spoon or a small glass to press the crust firmly and evenly into each liner.
- Avoid Overbaking: The centers should still have a slight jiggle when done. Overbaking can cause cracking.
- Decorating Tip: Use a piping bag for more precise whipped cream swirls.
Substitutions And Variations
- Cookie Crust Options: Try graham crackers, vanilla wafers, or Biscoff cookies for different crust flavors.
- Flavor Boost: Add a tablespoon of rum or bourbon to the filling for a boozy twist.
- Topping Ideas: Sprinkle with crushed candy canes, mini marshmallows, or holiday sprinkles.
- Dairy-Free: Use dairy-free cream cheese and eggnog alternatives to suit dietary needs.
Storage Instructions
Store these Mini Eggnog Cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, skip the whipped cream and freeze them in a single layer, then transfer to a freezer-safe bag. Thaw overnight in the fridge and add whipped cream and decorations just before serving.
Nutritional Information
Each mini cheesecake (approximate values):
- Calories: 210
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Sugar: 12g
- Protein: 3g
- Fiber: 1g Note: Nutritional values may vary based on ingredients used.
Serving Suggestions
These mini cheesecakes are perfect on a holiday dessert platter alongside gingerbread cookies, chocolate truffles, or peppermint bark. Serve them chilled with a mug of hot cocoa, a glass of spiced cider, or classic eggnog for the ultimate holiday treat. They’re also great as a party favor wrapped in festive cupcake boxes.
Frequently Asked Questions About Mini Eggnog Cheesecakes
Can I make these cheesecakes ahead of time? Absolutely! These are best made a day in advance to allow ample chilling time and to make holiday hosting easier.
Can I use store-bought crust? For mini cheesecakes, it’s best to make a quick crust from crushed cookies, but you could use mini tart shells as a shortcut.
What kind of eggnog should I use? Use your favorite store-bought eggnog, or homemade if you prefer. Regular or spiced varieties work well.
Can I double the recipe? Yes, simply double all ingredients and bake in two muffin pans or in batches.
How do I know when they’re done baking? The centers should look set with a slight jiggle. Avoid opening the oven too often to prevent cracks.
Final Thoughts
Thank you for stopping by and trying out these Mini Eggnog Cheesecakes. I absolutely love how easy they are to whip up and how festive they look on a holiday dessert table. The creamy eggnog flavor, warm spices, and adorable decorations make them a joy to eat and serve. Whether you’re baking for a party or just craving something sweet and seasonal, this recipe delivers both simplicity and holiday cheer. I hope you enjoy every bite as much as I do. Happy baking and happy holidays!
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Mini Eggnog Cheesecakes
- Total Time: 45 minutes + chill
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Mini Eggnog Cheesecakes are the perfect bite-sized holiday dessert. Creamy, spiced with nutmeg and cinnamon, and topped with festive decorations, these mini cheesecakes are quick to make and sure to impress. Make them ahead for parties or gift them to friends. A holiday favorite that’s as easy as it is delicious!
Ingredients
10 chocolate biscuits (or gingersnaps for a spicy twist)
2 tablespoons butter, melted
1 block (8 oz) cream cheese, softened
1/3 cup eggnog
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup whipped cream
1/4 cup powdered sugar
M&Ms, for decorating
Melted chocolate, for drizzling
Instructions
- Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with festive cupcake liners.
- Make the Crust: In a food processor, blend the chocolate biscuits (or gingersnaps) with the melted butter until the mixture resembles wet sand. Press about a tablespoon of this mixture into the bottom of each cupcake liner to form the crust.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and sugar using a hand mixer until smooth and creamy. Add the eggnog, vanilla extract, egg, nutmeg, and cinnamon. Continue to beat until all ingredients are well combined and the batter is smooth.
- Fill and Bake: Divide the cheesecake filling evenly among the muffin cups, filling each about 3/4 full. Bake for 18 to 20 minutes or until the centers are set.
- Chill: Allow the cheesecakes to cool to room temperature, then transfer them to the refrigerator and chill for at least 2 to 3 hours.
- Whip and Decorate: Whip the cream with powdered sugar until stiff peaks form. Top each mini cheesecake with a generous swirl of whipped cream. Drizzle with melted chocolate and add M&Ms on top to resemble a string of Christmas lights.
Notes
Use gingersnap cookies for a spicier crust.
For best results, let cheesecakes chill overnight.
Pipe whipped cream for a cleaner look.
Skip toppings for a simpler version.
- Prep Time: 25 minutes Chill Time: 2–3 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Carbohydrates: 18g
- Protein: 3g