Mini Eggnog Cheesecakes

These yummy little eggnog cheesecakes are the perfect Christmas dessert! They’re easy to make and only require a few simple ingredients.

These yummy little eggnog cheesecakes are the perfect Christmas dessert! They're easy to make and only require a few simple ingredients.

It’s the most wonderful time of the year! Well, at least for foodies it is. That’s because the holidays bring with them all sorts of delicious treats to enjoy.

If you’re looking for a festive dessert to add to your repertoire, look no further than mini eggnog cheesecakes. This recipe is easy to follow and results in a decadent dessert that will impress your friends and family.

So get ready to celebrate in style with these eggnog cheesecakes!

These yummy little eggnog cheesecakes are the perfect Christmas dessert! They're easy to make and only require a few simple ingredients.
These yummy little eggnog cheesecakes are the perfect Christmas dessert! They're easy to make and only require a few simple ingredients.

How to Make Ahead and Store Mini Cheesecakes

Putting together mini cheesecakes can seem like one more task on your holiday to-do list, but they’re actually easy to make.

You can bake these ahead of time, wrap them well and freeze until needed. Or you can bake them, cool them completely and refrigerate until the day before you plan to serve them.

Either way, they’ll be good for at least a week, and because they’re so small, you can keep them hidden in the back of the fridge if your family tends to snack on cheesecake.

Here’s a step-by-step guide to making ahead and freezing mini cheesecakes:

1. Freeze completely cooled-off baked cheesecakes in the muffin tins until solid.

2. Wrap each cheesecake in plastic wrap, then transfer to freezer bags before placing back in the freezer. Store up to 3 months.

3. Let thaw overnight in refrigerator then 30 minutes out on counter prior to serving.

If storing baked cheesecakes in the fridge, wrap them in plastic wrap or store them in an airtight container for up to 5 days.

About the Ingredients for Mini Eggnog Cheesecakes

Crumbs – Use graham cracker crumbs. You could also use Biscoff biscuits for richer flavour.

Butter – You can use unsalted or salted butter. I prefer the flavour that salted butter gives though.

Cream cheese – Full fat cream cheese is best here. Bring it to room temperature prior to starting.

Sugar – Just plain white granulated sugar.

Eggnog – Use your favourite eggnog whether homemade or store bought.

Egg – The eggs should also be brought to room temperature before starting to ensure a nice smooth batter.

Flour – I usually use sour cream with the cream cheese but since we are using eggnog instead we do need a touch of flour to help thicken the cheesecake filling.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Nutmeg – A touch of nutmeg really goes a long way to embellishing on that eggnog flavour.

Looking for more tasty Christmas dessert recipes?

Check out some of my favourite Christmas desserts:

Learn how to make the traditional German Christmas cookies, Pfeffernusse. These powdered spice cookies are a real festive holiday treat.

A delicious recipe for gingersnap cookies made with molasses that is soft, chewy, and perfect for the holiday season!

These pumpkin crinkle cookies are the perfect addition to your holiday baking rotation! They’re easy to make, and they taste delicious.

These yummy little eggnog cheesecakes are the perfect Christmas dessert! They're easy to make and only require a few simple ingredients.

How to Make Mini Eggnog Cheesecakes

Yields: 12 Mini Cheesecakes | Prep time: 15 Minutes | Cook time: 20 Minutes

For the Crust:

1 Cup Graham Cracker crumbs
2 tablespoons unsalted butter, melted
½ teaspoon ground nutmeg

For the Eggnog cheesecake:

16 oz Cream Cheese, softened
1/2 Cup Sugar
1/2 Cup Eggnog
1 tablespoon All-purpose flour
1 Large egg
1/2 teaspoon Pure Vanilla extract
1/2 teaspoon ground nutmeg
Fresh whipped cream for topping
Ground cinnamon to sprinkle on top

Directions:

Preheat oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners.

In a large bowl, mix together the graham cracker crumbs, butter, ½ tsp ground nutmeg until a wet sand like mixture forms.

Scoop about 1 tbsp of the crust into the paper liners and use a flat bottomed cup to flatten the crust. Set aside.

Using a large mixing bowl, beat together the cream cheese and sugar until combined and smooth.

Beat in the egg, eggnog, flour, ½ tsp nutmeg and vanilla until combined and smooth.

Scoop about 2 ½ tbsp of the batter into the liners.

Bake in the oven for 20 minutes or until the centre has set.

Allow to cool to room temperature before removing from the pan and placing into the fridge overnight.

Top with fresh whipped cream and sprinkle over with some cinnamon.

Enjoy!

Mini Eggnog Cheesecakes
Yield: 12 Mini Cheesecakes

Mini Eggnog Cheesecakes

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These yummy little eggnog cheesecakes are the perfect Christmas dessert! They’re easy to make and only require a few simple ingredients.

Ingredients

For the Crust:

  • 1 Cup Graham Cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon ground nutmeg

For the Eggnog cheesecake:

  • 16 oz Cream Cheese, softened
  • 1/2 Cup Sugar
  • 1/2 Cup Eggnog
  • 1 tablespoon All-purpose flour
  • 1 Large egg
  • 1/2 teaspoon Pure Vanilla extract
  • 1/2 teaspoon ground nutmeg
  • Fresh whipped cream for topping
  • Ground cinnamon to sprinkle on top

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners.
  2. In a large bowl, mix together the graham cracker crumbs, butter, ½ tsp ground nutmeg until a wet sand like mixture forms.
  3. Scoop about 1 tbsp of the crust into the paper liners and use a flat bottomed cup to flatten the crust. Set aside.
  4. Using a large mixing bowl, beat together the cream cheese and sugar until combined and smooth.
  5. Beat in the egg, eggnog, flour, ½ tsp nutmeg and vanilla until combined and smooth.
  6. Scoop about 2 ½ tbsp of the batter into the liners.
  7. Bake in the oven for 20 minutes or until the centre has set.
  8. Allow to cool to room temperature before removing from the pan and placing into the fridge overnight.
  9. Top with fresh whipped cream and sprinkle over with some cinnamon.
  10. Enjoy!

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These yummy little eggnog cheesecakes are the perfect Christmas dessert! They're easy to make and only require a few simple ingredients.

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