Eggnog Mini Cheesecakes have a homemade spiced graham cracker crust and a creamy cheesecake filling flavored with egg nog and spices. They are a perfect portion sizes and a great dessert to serve to a crowd or add to your holiday dessert table!
This was originally published as a sponsored post in 2021 but has since beed edited and updated.
I'm putting on my santa hat to deliver this recipe because it is definitely a gift! These cheesecake cups are a simple, fun, and delicious dessert. They take a classic holiday drink and make it a tasty treat. These Mini Creme Brûlée are another fun mini cheesecake recipe!
If you're looking for more delicious cheesecake recipes check out my Strawberry Crunch Cheesecake, San Sebastian Cheesecake, or Mini Cinnamon Roll Cheesecakes.
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Why You'll Love This Recipe
- These cheesecakes have festive flavors that will help to get you in the holiday mood.
- They are a perfect serving size. You won't feel too full or unsatisfied after eating one of these! I feel the same way about my Mini Strawberry Cheesecakes.
- It is a fun new way to enjoy a classic holiday drink.
Ingredients
Ingredients Notes
- Ground Nutmeg and ground cinnamon will add flavor to the crust, filling, and whipped cream. You can find more of these flavors in my Soft Molasses Cookies.
- The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
- Eggnog will add flavor and creaminess to the mini cheesecakes. I also use eggnog in my Eggnog Macarons.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Use gingersnaps instead of graham crackers to make a gingersnap crust.
- Use an alcoholic eggnog for an adult twist.
- Add chopped nuts to the cheesecake batter or the top of the eggnog mini cheesecakes to add some crunch.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
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.
STEP 3: Use the bottom of a clean cup to firmly press about 1-1 ½ 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 to cool completely. Turn the oven down to 300 degrees (F).
STEP 4: 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 over mix or you’ll add too much air into the mixture. Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition. Add the eggnog, vanilla, ground nutmeg, and ground cinnamon. Mix until fully combined.
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. 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. Transfer cheesecakes to the fridge until ready to serve.
STEP 6: In a medium bowl using a hand mixer beat the heavy cream and powdered sugar until stiff peaks form. Be sure not to over mix. You can add the nutmeg and cinnamon into the whipped cream or sprinkle it on top. I sprinkled it on top.
STEP 7: 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.
Expert Baking Tips
- 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 cheesecake cool in the oven and then in the fridge, it will set up and be a perfect consistency.
Recipe FAQs
The ingredients weren't at room temperature when you mixed the batter. It won't affect the taste of the eggnog mini cheesecakes, but the texture will be off.
It does!
Absolutely! You can remove the mini cheesecakes from the freezer about an hour before you are ready to serve.
Room Temperature: The cheesecakes shouldn't be held at room temperature for too long because it is cream cheese based. I wouldn't recommend longer than a few hours.
Refrigerator: If stored correctly in an airtight container the Eggnog Mini Cheesecakes will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container it will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried this Eggnog Mini Cheesecake recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Mini Egg Nog Cheesecakes
Ingredients
For Spiced Graham Cracker Crust:
- 6 sheets graham crackers crushed
- 1 ½ tablespoons (18 grams) granulated sugar
- 3 tablespoons (42 grams) unsalted butter melted
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
For Egg Nog Cheesecake:
- 2 blocks (454 grams) cream cheese room temperature
- ¾ cup (150 grams) granulated sugar
- 2 large eggs room temperature
- ⅓ cup eggnog room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
For Whipped Cream:
- ⅓ 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 ½ 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.
For Whipped Cream:
- 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.
- 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.
Notes
- 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 cheesecake cool in the oven and then in the fridge, it will set up and be a perfect consistency.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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