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
Scale
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.
