Mini Eggnog Cheesecakes

It’s funny, isn’t it? How certain foods take you right back to a moment. Last holiday, I decided to make these Mini Eggnog Cheesecakes and well, the first try? Totally burnt. Typical me. But then, I tried again and guess what? They turned out creamy, dreamy, and so festive. It’s crazy how a tiny cheesecake can feel like a big warm hug.

Have you ever wondered what to eat with something this rich? I mean, they’re small but packed with flavor and yes, they’re perfect on their own but pair them with hot cocoa or a spiced latte and suddenly it’s like a little holiday party in your mouth. I’ve served them with whipped cream and a sprinkle of nutmeg and honestly, my kids went wild. You’ll see, it’s messy, it’s fun, and yes, it’s worth every bite.

What is Mini Eggnog Cheesecakes?

Mini Eggnog Cheesecakes are a festive, creamy dessert perfect for the holiday season. They combine the rich, smooth flavor of classic cheesecake with the warm, spiced taste of eggnog. These bite-sized treats are made in individual cups or muffin tins, making them easy to serve at parties or enjoy as a personal indulgence. They are creamy, lightly spiced, and topped with a sprinkle of nutmeg or cinnamon, which adds a cozy, seasonal touch. The crust is usually made from crushed graham crackers or cookies, providing a crunchy contrast to the soft cheesecake filling.

What to Eat with Mini Eggnog Cheesecakes?

Mini Eggnog Cheesecakes pair wonderfully with a variety of beverages and snacks. Hot cocoa, coffee, or spiced tea complements the creamy texture and subtle spices perfectly. They also taste delightful alongside fresh fruit, like sliced apples, berries, or oranges. For an extra indulgent treat, serve them with whipped cream, chocolate shavings, or caramel drizzle. These cheesecakes are small and rich, so they’re perfect for enjoying as a sweet bite after dinner or as part of a holiday dessert spread.

Mini Eggnog Cheesecakes Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 4 tablespoons unsalted butter, melted

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 cup eggnog
• 1 large egg

For the topping (optional):

• Whipped cream
• Grated nutmeg or cinnamon

How to make Mini Eggnog Cheesecakes?

1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. Preparing your baking pan in advance helps prevent sticking and makes serving easier.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all crumbs are evenly coated with butter, forming a sandy texture. Press about a tablespoon of this mixture into the bottom of each muffin cup. Press firmly to create a compact crust that will hold the cheesecake filling without falling apart.
3. In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the vanilla, nutmeg, and cinnamon, mixing until the spices are evenly distributed. Slowly pour in the eggnog while continuing to mix, creating a smooth, rich filling. Beat in the egg until the mixture is well combined.
4. Spoon the cheesecake filling over the crust in each muffin cup, filling almost to the top. Smooth the surface with a small spatula or spoon to ensure even baking.
5. Bake in the preheated oven for 18-22 minutes. The centers should be set but slightly jiggly. Avoid overbaking, as the cheesecakes will continue to firm up as they cool.
6. Remove from the oven and allow the mini cheesecakes to cool in the pan for about 10 minutes. Transfer them to the refrigerator for at least 2 hours, or until fully chilled. Chilling is important to develop the proper texture and flavor.
7. Before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkle of nutmeg or cinnamon. This finishing touch adds extra flavor and makes them look festive and inviting.

Kitchen Equipment Needed

• 12-cup muffin tin
• Paper liners or cooking spray
• Medium mixing bowl
• Large mixing bowl
• Electric mixer or hand whisk
• Measuring cups and spoons
• Spatula or spoon
• Oven

How to Store Leftovers?

Store any leftover Mini Eggnog Cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them for up to 1 month. Thaw in the refrigerator overnight before serving. Avoid leaving them at room temperature for extended periods, as the eggnog and cream cheese can spoil quickly.

FAQ

Can I make Mini Eggnog Cheesecakes ahead of time?

Yes, you can prepare them a day in advance. Just store them in the refrigerator until ready to serve.

Can I use a different type of crust?

Absolutely! Crushed cookies like gingersnaps or shortbread also make a delicious crust.

Can I make these dairy-free?

You can try using dairy-free cream cheese and butter alternatives, but the texture may be slightly different.

How do I prevent cracks in my cheesecakes?

Avoid overmixing the filling and do not overbake. Let them cool slowly and chill before serving.

Can I use store-bought eggnog?

Yes, store-bought eggnog works perfectly in this recipe.

Can I double the recipe?

Yes, you can double the ingredients and bake in two muffin tins, just keep an eye on baking time.

How long should I chill them?

At least 2 hours, but overnight chilling gives the best texture and flavor.

Can I add alcohol to the recipe?

You can add a tablespoon of rum or bourbon to the filling for an adult version, but it’s optional.

Conclusion

Mini Eggnog Cheesecakes are a fun, festive, and creamy dessert that everyone will enjoy during the holidays. They are easy to make, look beautiful, and taste delicious, making them perfect for parties or special family treats. If you try this recipe, don’t forget to share it with friends and family, and subscribe to the blog for more sweet and easy dessert recipes.