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