Mini Egg Nog Cheesecakes have a homemade spiced graham cracker crust and a creamy cheesecake filling flavored with egg nog and spices.

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Looking down on a mini egg nog cheesecake cut in half

These easy egg nog cheesecakes are made with Pennsylvania Dutch Egg Nog. Pennsylvania Dutch Creams are farm fresh and made with real dairy cream. Every ingredient in their egg nog is locally sourced from farms no more than 30 minutes away. This traditional egg nog is made with real dairy cream, eggs, rum, brandy, and blended whiskey. It is the perfect complement to these rich and creamy cheesecakes.

a bottle of Pennsylvania Dutch Egg Nog next to an egg nog cheesecake

How to make creamy cheesecake:

I think that cheesecake is best when it is extra creamy and there are a few steps that you can take to ensure you get the creamiest cheesecake possible.

  • Beat at a low speed. Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
  • Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
  • Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
  • Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecakes cool in the oven and then in the fridge they will set up and be a perfect consistency.
a close up of a cheesecake split in half

Ingredients for Mini Egg Nog Cheesecakes:

Ingredients for homemade spiced graham cracker crust:

  • Graham Crackers. They need to be finely crushed. I always use a food processor to do this.
  • Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
  • Granulated Sugar. We’ll use a small amount of sugar to sweeten up the graham cracker pie crust.
  • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Ground Nutmeg. This will add flavor to the crust.
  • Ground Cinnamon. This will also add flavor to the crust.

Ingredients for egg nog cheesecake filling:

  • Cream Cheese. The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
  • Granulated Sugar. This will add flavor and sweetness to the cheesecake bars.
  • Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
  • Pennsylvania Dutch Egg Nog. This will give the mini egg nog cheesecakes extra creaminess and flavor.
  • Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
  • Ground Nutmeg. See above note.
  • Ground Cinnamon. See above note.

Ingredients for whipped cream:

  • Heavy Cream. Make sure your heavy cream is cold for best results.
  • Powdered Sugar. This will sweeten the whipped cream.
  • Ground Nutmeg. You can add this to the whipped cream or sprinkle it over the top.
  • Ground Cinnamon. See above note.
all of the ingredients needed for this recipe

How to make Mini Egg Nog Cheesecakes:

HOMEMADE SPICED GRAHAM CRACKER CRUST

STEP 1: Preheat the oven to 325 degrees (F). Line a 12 cavity cupcake tin with cupcake liners and set it aside.

STEP 2: In a medium bowl mix the graham cracker crumbs, melted butter, salt, sugar, ground nutmeg, and ground cinnamon until well combined. The mixture should be the texture of wet sand.

the homemade spiced graham cracker crust in a bowl

STEP 3: Use the bottom of a clean cup to firmly press about 1-1 1/2 tablespoons of the crumb mixture into each liner.

the crusts before being baked

STEP 4: Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.

EGG NOG CHEESECAKE FILLING

STEP 1: Turn the oven down to 300 degrees (F).

STEP 2: In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth. Don’t overmix or you’ll add too much air into the mixture.

STEP 3: Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.

STEP 4: Add the Pennsylvania Dutch Egg Nog, vanilla, ground nutmeg, and ground cinnamon. Mix until fully combined.

the egg nog cheesecake batter in a bowl

STEP 5: Fill each liner up almost to the top. The cheesecakes won’t rise much, so you can fill them up most of the way.

STEP 7: Bake the cheesecakes for 15 minutes. Turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.

STEP 8: Transfer cheesecakes to the fridge until ready to serve.

WHIPPED CREAM

STEP 1: In a medium bowl using a hand mixer beat the heavy cream and powdered sugar until stiff peaks form. Be sure not to overmix. You can add the nutmeg and cinnamon into the whipped cream or sprinkle it on top. I sprinkled it on top.

STEP 2: You can add a dollop of whipped cream to each Mini Egg Nog Cheesecake or you can add the whipped cream to a piping bag with a piping tip and pipe your desired amount on top.

several mini egg nog cheesecakes next to a glass of egg nog

Can I make mini cheesecakes ahead of time?

Absolutely! These egg nog cheesecakes freeze and refrigerate really well. If you freeze them be sure to take them out of the freezer about an hour before you are ready to serve.

a mini egg nog cheesecake on top of a glass of egg nog

More Cheesecake Recipes

a bottle of Pennsylvania Dutch Egg Nog next to an egg nog cheesecake

More Cheesecake Recipes from Kitchen 335

  • Mini Cinnamon Roll Cheesecakes– a homemade graham cracker crust topped with a creamy cheesecake filling and a swirl of cinnamon-sugar.
  • Mini Creme Brûlée Cheesecakes– a homemade graham cracker crust, a vanilla cheesecake filling, and a crunchy burnt sugar topping.
  • White Chocolate Cheesecake– This crustless cheesecake has a rich white chocolate cheesecake filling and a sweet raspberry sauce drizzle.
  • Basque Cheesecake– a crustless cheesecake that is baked at a higher temperature for a beautifully burnt exterior and ultra creamy interior.
a mini cheesecake cut in half

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Mini Egg Nog Cheesecakes

Mini Egg Nog Cheesecakes have a homemade spiced graham cracker crust and a creamy cheesecake filling flavored with egg nog and spices.
Prep Time10 mins
Cook Time25 mins
Resting Time2 hrs
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, egg nog, egg nog cheesecake, graham cracker crust, homemade graham cracker crust, mini cheesecakes, mini egg nog cheesecakes
Servings: 12 mini cheesecakes
Calories: 269kcal

Ingredients

For Spiced Graham Cracker Crust:

  • 6 sheets graham crackers crushed
  • 1 1/2 tablespoons (18 grams) granulated sugar
  • 3 tablespoons (42 grams) unsalted butter melted
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

For Egg Nog Cheesecake:

  • 2 blocks (454 grams) cream cheese room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs room temperature
  • 1/3 cup Pennsylvania Dutch Egg Nog room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

For Whipped Cream:

  • 1/3 cup (75 grams) heavy cream
  • 1 tablespoon powdered sugar
  • pinch ground nutmeg
  • pinch ground cinnamon

Instructions

For Spiced Graham Cracker Crust:

  • Preheat the oven to 325 degrees (F). Line a 12 cavity cupcake tin with cupcake liners and set aside.
  • In a small bowl combine the graham cracker crumbs, salt, sugar, melted butter, ground nutmeg, and ground cinnamon. Mix until fully combined. The mixture should be the texture of wet sand.
  • Use the bottom of a clean cup to firmly press about 1-1 1/2 tablespoons of the crumb mixture into each liner.
  • Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow them cool completely.

For Egg Nog Cheesecake:

  • Turn the oven down to 300 degrees (F).
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
  • Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
  • Add the egg nog, vanilla, ground nutmeg, and ground cinnamon. Mix until fully combined.
  • Fill each liner up almost to the top.
  • Bake the cheesecakes for 15 minutes. Turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow sit until cooled to room temperature.
  • Transfer cheesecakes to the fridge until ready to serve.

Nutrition

Serving: 1mini cheesecake | Calories: 269kcal | Carbohydrates: 21.6g | Protein: 4.9g | Fat: 19g | Saturated Fat: 11.2g | Cholesterol: 86mg | Sodium: 171mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 16.3g | Calcium: 42mg | Iron: 6mg
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