Mini Egg Nog Cheesecakes

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

Mini Egg Nog Cheesecakes

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Resting Time 2

Total Time 2 35

Servings mini cheesecakes

Calories 269kcal

Author Ellie Haley

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.

Nutrition