Rich and creamy, these mini eggnog cheesecakes are full of festive flavour – the perfect addition to any Christmas dessert table.
These easy and luscious mini cheesecakes are perfectly flavoured for the season. Individually portioned, they are holiday party ready.
Finish them off with real whipped cream and nutmeg for an unforgettable Christmas dessert.
Mini Eggnog Cheesecake Variations
I think these mini eggnog cheesecakes are perfect just the way they are, but if you want to experiment here are some ideas:
Add fruit: Add frosted fresh berries for an added punch of flavour. Cranberries, blueberries or raspberries would pair perfectly.
Change up the Crust: Make a gingersnap crust by crushing gingersnap cookies and using in place of the graham crackers.
Looking for more tasty Christmas dessert recipes?
Check out some of my favourite Christmas desserts:
Mini Candy Cane Red Velvet Cheesecakes
Cranberry White Chocolate Cake
Mini Eggnog Cheesecakes
For the Crust:
1 C Graham Cracker crumbs
2 tbsp unsalted sweet cream butter, melted
½ tsp ground nutmeg
For the Eggnog cheesecake:
2 – 8oz oz softened Cream Cheese
1/2 C Sugar
1/2 C Eggnog
1 tbsp Flour
1Large Egg
1/2 tsp Pure Vanilla extract
1/2 tsp ground nutmeg
Fresh whipped cream for topping
Ground cinnamon to sprinkle on top
Directions:
Preheat oven to 350 degrees 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
Use a flat bottomed cup to flatten the crust
Set aside Cheesecake
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 some cinnamon
Enjoy!
Mini Eggnog Cheesecakes
Ingredients
For the Crust:
- 1 C Graham Cracker crumbs
- 2 tbsp unsalted sweet cream butter, melted
- ½ tsp ground nutmeg
For the Eggnog cheesecake:
- 2 - 8 oz oz softened Cream Cheese
- 1/2 C Sugar
- 1/2 C Eggnog
- 1 tbsp Flour
- 1 Large Egg
- 1/2 tsp Pure Vanilla extract
- 1/2 tsp ground nutmeg
- Fresh whipped cream for topping
- Ground cinnamon to sprinkle on top
Instructions
- Preheat oven to 350 degrees 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
- Use a flat bottomed cup to flatten the crust
- Set aside Cheesecake
- 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 some cinnamon
- Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!