If you love holiday flavors and creamy desserts, you are going to fall head over heels for these Mini Eggnog Cheesecakes! Imagine everything you adore about classic cheesecake, all bundled up with the nostalgic warmth of rich eggnog and fragrant nutmeg—each one nestled atop a buttery graham cracker crust and finished with a snowy cap of whipped cream. These festive treats are not only adorable but also perfectly portioned and utterly irresistible for holiday gatherings, gifting, or simply indulging your eggnog cravings.
Ingredients You’ll Need
Ingredients You’ll Need
You truly don’t need a mile-long shopping list to whip up Mini Eggnog Cheesecakes. Each ingredient is simple, familiar, and handpicked to play a starring role in either the crumbly crust or the ultra-silky filling, giving you that unforgettable taste of the holidays in every bite.
- Graham cracker crumbs: The classic base for cheesecakes, these provide a slightly sweet and crunchy foundation for every mini bite.
- Granulated sugar: A little for sweetness in the crust and even more to mellow and balance the tang of the cream cheese.
- Unsalted butter (melted): Holds the crust together and infuses it with rich, buttery flavor.
- Cream cheese (softened): The undeniable hero—make sure it’s softened for the creamiest, lump-free filling.
- All-purpose flour: Adds a touch of structure for that perfect, slightly dense cheesecake bite.
- Large eggs: Bind everything deliciously and help create that classic cheesecake texture.
- Eggnog: Stars front and center in this recipe, bringing ultra-creamy texture and holiday spirit straight into your cheesecakes!
- Ground nutmeg: The signature spice of eggnog desserts—don’t skip it; freshly grated is especially fragrant.
- Vanilla extract: Rounds out all the flavors and adds warmth to the filling.
- Whipped cream & additional nutmeg (for garnish): The cloud-like finishing touch and a pretty sprinkle that takes each cheesecake over the top.
How to Make Mini Eggnog Cheesecakes
Step 1: Prepare Your Muffin Tin and Preheat the Oven
Start by heating your oven to 325°F (160°C), letting it click up to temperature while you line a 12-cup muffin tin with paper liners. This little step means your Mini Eggnog Cheesecakes will lift out easily, looking pristine and party-ready every time.
Step 2: Create the Graham Cracker Crust
In a medium bowl, combine your graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Stir together until every crumb glistens with buttery goodness. Scoop the mixture evenly into the muffin cups—about a tablespoon per cup—and press it down firmly with your fingers or the back of a spoon, crafting those adorable, compact crusts.
Step 3: Beat the Cream Cheese Mixture
Place your softened cream cheese into a large mixing bowl. Use a hand mixer or stand mixer to beat it until smooth and lusciously creamy (no lumps here, please!). Add in the remaining 1/2 cup sugar and the flour, mixing until everything is beautifully combined.
Step 4: Add Eggs, Eggnog, Spices, and Flavorings
Beat in the eggs one at a time, letting each blend in before adding the next. Now pour in the star of the show—eggnog—along with the nutmeg and vanilla extract. Give the mixture one final whirl until it’s smooth, silky, and oh-so-inviting.
Step 5: Fill and Bake
Carefully spoon the cheesecake batter over the prepared crusts, dividing it evenly among the muffin cups. Pop your pan into the oven and bake for 18 to 22 minutes, just until the centers are set but still have the slightest jiggle in the middle. That soft set means creamy results!
Step 6: Cool and Chill
Once out of the oven, let your cheesecakes cool in the pan to room temperature so they don’t crack. Then, transfer them to the fridge to chill for at least 2 hours—overnight if you’ve got the patience. This time firms up the texture and lets those eggnog flavors really bloom.
Step 7: Garnish and Serve
Just before serving, swoosh a generous swirl of whipped cream onto each mini cheesecake and dust with extra nutmeg. The crowning touch turns these bite-sized treats into full-on holiday showstoppers!
How to Serve Mini Eggnog Cheesecakes
Garnishes
Mini Eggnog Cheesecakes practically beg for festive toppings! A billow of freshly whipped cream and a gentle sprinkle of nutmeg (or even cinnamon) add beauty and a little aromatic kick. For an extra merry touch, you could adorn them with chocolate curls, sugared cranberries, or a drizzle of caramel—every bite, a new celebration.
Side Dishes
Pair your cheesecakes with a platter of fresh winter fruit—think clementine segments, pomegranate arils, or sliced pears—which offer a juicy, refreshing contrast. Spiced nuts or a bowl of cinnamon-scented popcorn also make lovely holiday accompaniments for a dessert table brimming with joy.
Creative Ways to Present
Set your Mini Eggnog Cheesecakes atop a tiered cake stand or individual mini plates for an elegant dessert display. Dress them up with holiday cupcake wrappers, or tuck them into gift boxes as edible presents. If you’re hosting a crowd, try arranging them in a wreath shape on a large platter, accented by fresh rosemary “greens” and cranberries for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Place any extra Mini Eggnog Cheesecakes in an airtight container in the refrigerator. They’ll keep beautifully for up to 3 days, staying rich and flavorful—just wait to top with whipped cream until you’re close to serving so the toppings stay fresh.
Freezing
Yes, you can freeze Mini Eggnog Cheesecakes! Simply skip the whipped cream garnish, then wrap each cooled cheesecake in plastic wrap and store in a freezer-safe container for up to one month. Thaw them overnight in the refrigerator before serving, then add your decorative touches.
Reheating
There’s really no need to reheat these sweet little treats—they’re meant to be enjoyed chilled! If you prefer them at room temperature, just set them out for 15-20 minutes before eating for the smoothest, creamiest texture.
FAQs
Can I make Mini Eggnog Cheesecakes without eggnog?
If you don’t have eggnog, you can swap in heavy cream and a little extra vanilla and nutmeg, but you’ll miss the rich, nostalgic flavor that eggnog brings. For that true holiday experience, the eggnog is truly worth it!
How do I prevent my cheesecakes from cracking?
To minimize cracks, make sure your cream cheese is fully softened before mixing, avoid overmixing after you add the eggs, and let your cheesecakes cool gradually before chilling in the fridge. A few cracks are nothing a swirl of whipped cream can’t fix, though!
Can I make these Mini Eggnog Cheesecakes gluten-free?
Absolutely! Just use gluten-free graham crackers and swap the all-purpose flour for a gluten-free blend. You won’t lose any of the festive flavor or creamy texture.
What’s the best way to get neat, clean edges when removing the cheesecakes from the pan?
Lining your muffin tin with paper liners is the easy trick—you’ll get beautifully clean edges every time, and unwrapping each mini cheesecake feels extra special!
Is it possible to prepare these cheesecakes a day in advance?
Mini Eggnog Cheesecakes are actually even better the next day! Chill them overnight for easy entertaining, then add your whipped cream and nutmeg garnish just before serving for maximum freshness and visual appeal.
Final Thoughts
Get ready for your new favorite holiday dessert—these Mini Eggnog Cheesecakes deliver festive flavor, creamy bliss, and effortless elegance in every adorable bite. Whether for a gathering or a little seasonal self-care, I hope you give them a try and share the magic!
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Mini Eggnog Cheesecakes Recipe
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
Indulge in the festive spirit with these delightful Mini Eggnog Cheesecakes. Creamy and rich, these individual cheesecakes are infused with the warm flavors of eggnog and nutmeg, making them a perfect treat for the holiday season.
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 cup eggnog
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
For Garnish:
- Whipped cream
- Additional nutmeg
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press the mixture into the muffin cups to form crusts.
- Make the Filling: Beat cream cheese until smooth. Add sugar, flour, eggs, eggnog, nutmeg, and vanilla. Mix until smooth.
- Fill the Cups: Spoon the cheesecake batter over the crusts.
- Bake: Bake for 18-22 minutes until set. Cool, then refrigerate for at least 2 hours.
- Serve: Top with whipped cream and nutmeg before serving.
Notes
- For extra holiday flavor, add a splash of rum extract to the batter.
- These mini cheesecakes can be made a day in advance and stored chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 14g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
