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    Home » Recipes » Cake

    Published: Nov 22, 2021 · Modified: Nov 9, 2023 by Ellie Haley · This post may contain affiliate links · Leave a Comment

    Eggnog Mini Cheesecakes

    Jump to Recipe Print Recipe

    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.

    an eggnog mini cheesecake cut in half next to a glass of egg nog on a grey background.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Ingredients Notes
    • Substitutions and Variations
    • Step-By-Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • More Recipes You'll Love
    • Recipe

    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

    all of the ingredients laid out and labeled on a grey background.

    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.

    the graham cracker crust mixture in a glass bowl on a grey background.

    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 graham cracker crusts in a muffin tin after being baked.

    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).

    the cheesecake batter in a glass bowl on a grey background.

    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.

    an eggnog mini cheesecake cut in half next to a glass of egg nog on a grey background.

    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

    Why are my cheesecakes lumpy?

    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.

    Does cheesecake freeze well?

    It does!

    Can I make these mini cheesecakes ahead of time?

    Absolutely! You can remove the mini cheesecakes from the freezer about an hour before you are ready to serve.

    How do I store these mini cheesecakes?

    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.

    three eggnog mini cheesecakes next to a glass of eggnog on a grey background.

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    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

    an eggnog mini cheesecake cut in half next to a glass of egg nog on a grey background.

    Mini Egg Nog Cheesecakes

    Ellie Haley
    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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Resting Time 2 hours hrs
    Total Time 2 hours hrs 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 mini cheesecakes
    Calories 269 kcal

    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
    Prevent your screen from going dark

    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.

    Nutrition

    Serving: 1mini cheesecakeCalories: 269kcalCarbohydrates: 21.6gProtein: 4.9gFat: 19gSaturated Fat: 11.2gCholesterol: 86mgSodium: 171mgPotassium: 72mgFiber: 0.3gSugar: 16.3gCalcium: 42mgIron: 6mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Ellie!

    I am a classically trained pastry chef with a deep desire to bring delicious and beautiful recipes to the homes of others. I aim to make being in the kitchen approachable instead of intimidating

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    an eggnog mini cheesecake cut in half next to a glass of egg nog on a grey background. It says mini eggnog cheesecakes across the top.

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