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If you’re looking for a festive, creamy dessert that will instantly become a holiday favorite, this Mini Eggnog Cheesecake Cups Recipe is an absolute must-try. With velvety cream cheese mixed with rich eggnog and a hint of warm nutmeg nestled atop a buttery graham cracker crust, these little cups pack all the cozy flavors of the season into perfect bite-sized treats. Whether you’re hosting a party or just craving something special, these mini cheesecakes bring charm, indulgence, and that unmistakable eggnog spirit all in one delightful package.
Ingredients You’ll Need
Putting together the Mini Eggnog Cheesecake Cups Recipe is surprisingly simple, thanks to a handful of classic ingredients that each play a vital role. From the crunchy, spiced crust to the creamy, luscious filling, each component is essential for getting that perfect balance of texture and flavor.
- Graham Cracker Crumbs (1 cup): Provides a crisp, slightly sweet base with a nostalgic, familiar flavor.
- Unsalted Sweet Cream Butter (2 tbsp, melted): Binds the crust together and adds a rich, buttery depth.
- Ground Nutmeg (½ tsp + ½ tsp): Adds a warm, cozy spice throughout the crust and filling for that true eggnog essence.
- Cream Cheese (2 – 8 oz softened blocks): The creamy foundation of the cheesecake filling, giving it that classic smooth texture.
- Sugar (½ cup): Sweetens the filling perfectly without overpowering the spices or eggnog.
- Eggnog (½ cup): The star ingredient that brings festive flavor and a touch of indulgent creaminess.
- Flour (1 tbsp): Helps stabilize the cheesecake mixture so it sets beautifully.
- Large Egg (1): Adds structure and richness to the filling.
- Pure Vanilla Extract (½ tsp): Enhances all the flavors with a lovely aromatic note.
- Fresh Whipped Cream for topping: Adds a light, fluffy contrast to the rich filling.
- Ground Cinnamon to sprinkle on top: A final festive dusting to tie it all together.
How to Make Mini Eggnog Cheesecake Cups Recipe
Step 1: Prepare Your Oven and Pan
Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners. Having your oven ready and pan set up helps the process go smoothly and keeps the crust crisp while the filling bakes.
Step 2: Make the Crust
In a large bowl, combine the graham cracker crumbs, melted butter, and ½ teaspoon of ground nutmeg. Stir until the mixture reaches a texture that resembles wet sand — this ensures your crust will hold together while offering a lovely crunch.
Step 3: Form the Crust in Cups
Place about 1 tablespoon of the crust mixture into each cupcake liner. Using a flat-bottomed cup or your fingers, press the crumbs firmly and evenly to create a solid base for your cheesecake filling. Set the crusts aside for now.
Step 4: Prepare the Cheesecake Filling
In a separate mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue mixing until it is fully incorporated. Slowly blend in the eggnog, flour, and the remaining ½ teaspoon of ground nutmeg until the mixture is silky and perfectly spiced.
Step 5: Add the Egg and Vanilla
Crack in the large egg and pour in the vanilla extract, then beat the mixture gently but thoroughly so everything combines to create that classic cheesecake consistency with a festive twist.
Step 6: Fill and Bake
Spoon the cheesecake filling evenly over each prepared crust in the cupcake pan. Aim for each to be about three-quarters full to avoid spills. Bake them in your preheated oven for about 20 minutes, or until the edges are set but the centers still have a slight wobble. This careful baking will keep them creamy and luscious.
Step 7: Cool and Chill
Once done, remove the pan from the oven and allow the cheesecake cups to cool completely to room temperature. Then, transfer them to the refrigerator and chill for at least 2 hours to let them set fully and develop their rich flavor.
How to Serve Mini Eggnog Cheesecake Cups Recipe
Garnishes
The best way to finish off your Mini Eggnog Cheesecake Cups Recipe is with a generous dollop of fresh whipped cream and a light sprinkle of ground cinnamon. These simple touches enhance the texture and add a touch of holiday flair, making each bite feel extra special.
Side Dishes
These mini cheesecakes shine on their own, but if you want to impress your guests more, serve them alongside spiced fruit compotes, like cranberry or pear, or paired with a warm mug of cinnamon-spiced cider. The fresh, tangy fruit cuts through the creaminess in a delightful way.
Creative Ways to Present
For parties, consider serving the cheesecakes straight in their liners arranged on a beautiful platter with fresh cranberries and evergreen sprigs for a festive look. Another fun idea is to place a festive cookie or a cinnamon stick as a garnish, making each cup a charming centerpiece on your dessert table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini Eggnog Cheesecake Cups Recipe covered tightly in the refrigerator for up to 3 days. This will preserve their creamy texture and prevent them from absorbing any unwanted odors from your fridge.
Freezing
You can freeze these cheesecakes by placing them in an airtight container or wrapping each cup individually with plastic wrap followed by foil. Frozen, they last for up to 1 month and can be thawed overnight in the fridge before serving.
Reheating
Since these are best enjoyed chilled, we recommend serving them cold. If you prefer a slight room-temperature softness, remove from the fridge 15-20 minutes before serving — avoid microwaving or warming to maintain their ideal texture.
FAQs
Can I make the crust gluten-free?
Absolutely! You can substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies. Just ensure the other ingredients are also gluten-free if needed.
Is it necessary to use eggnog in this recipe?
Eggnog is the key ingredient that gives these cheesecakes their signature holiday flavor. However, if you need an alternative, you can substitute with a mix of milk and cream with a pinch of nutmeg and vanilla extract, but the flavor won’t be quite the same.
Can I use a different spice instead of nutmeg?
While nutmeg is traditional in eggnog and cheesecake, you can experiment with cinnamon or allspice for a different but still warm and festive flavor profile.
How do I prevent the cheesecake from cracking?
To avoid cracks, make sure your cream cheese is softened to room temperature before mixing and avoid overbeating the batter. Also, baking at a moderate temperature and not overbaking helps keep the filling smooth.
Can I double the recipe for a larger batch?
Definitely! This Mini Eggnog Cheesecake Cups Recipe scales well, so simply double all ingredients and bake in multiple pans as needed. Keep an eye on baking time, as it may vary slightly.
Final Thoughts
There’s something truly magical about these Mini Eggnog Cheesecake Cups Recipe — they capture the spirit of the holidays in a luscious, bite-sized dessert that feels homemade and heartwarming. Once you try making them, they’ll become a cherished tradition and your go-to recipe for festive gatherings. So gather your ingredients, preheat that oven, and treat yourself and your loved ones to these creamy, dreamy delights!
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Mini Eggnog Cheesecake Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Mini Eggnog Cheesecake Recipe combines the creamy richness of traditional cheesecake with the festive flavors of eggnog and warm spices, perfect for holiday gatherings. These bite-sized cheesecakes feature a spiced graham cracker crust topped with a smooth eggnog-infused filling, finished with whipped cream and a sprinkle of cinnamon for an irresistible seasonal treat.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tbsp unsalted sweet cream butter, melted
- ½ tsp ground nutmeg
Filling
- 2 (8 oz) packages cream cheese, softened
- ½ cup sugar
- ½ cup eggnog
- 1 tbsp flour
- 1 large egg
- ½ tsp pure vanilla extract
- ½ tsp ground nutmeg
Topping
- Fresh whipped cream
- Ground cinnamon, for sprinkling
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for the cheesecakes.
- Make the crust mixture: In a large mixing bowl, combine the graham cracker crumbs, melted butter, and ½ tsp ground nutmeg. Stir until the mixture resembles wet sand, indicating everything is well combined.
- Form the crust bases: Spoon about 1 tablespoon of the crust mixture into each cupcake liner, then use the flat bottom of a cup or glass to firmly press and flatten the crust evenly in each liner. Set aside the crust-lined pan.
- Prepare the cheesecake filling: In a separate large bowl, beat the softened cream cheese until smooth with an electric mixer. Gradually add the sugar and continue beating until creamy. Blend in the eggnog, flour, egg, vanilla extract, and ½ tsp ground nutmeg until the mixture is completely smooth and well combined.
- Fill the crusts: Carefully spoon or pour the cheesecake filling over each crust in the lined cupcake pan, filling each about three-quarters full to allow for slight rising during baking.
- Bake the cheesecakes: Place the pan in the preheated oven and bake for approximately 20 minutes or until the centers are set but still slightly jiggly.
- Cool and chill: Remove the cheesecakes from the oven and allow them to cool at room temperature. Once cooled, refrigerate the pan for at least 2 hours to firm up before serving.
- Add toppings and serve: Just before serving, top each mini cheesecake with fresh whipped cream and sprinkle a little ground cinnamon over the top for added flavor and presentation.
Notes
- Ensure the cream cheese is softened to room temperature for a smoother batter and to prevent lumps.
- For best flavor, use freshly grated nutmeg if available instead of pre-ground.
- If you prefer a stronger eggnog taste, you can increase the eggnog quantity to ¾ cup, adjusting flour slightly to maintain consistency.
- These cheesecakes are perfect for preparing ahead of time and keep well refrigerated for up to 3 days.
- If you don’t have cupcake liners, grease the pan well to prevent sticking.
