Mini Eggnog Cheesecakes with a creamy, spiced eggnog filling and a gingersnap cookie for the crust. Add some whipped cream and caramel topping for a mini cheesecake recipe that is absolutely delicious!
I’ll admit that eggnog isn’t really my favorite thing to drink (it’s just a little too thick for my taste), but I do like the flavor so I like to find ways to use it in recipes. There is just a little bit in this recipe, but it’s enough to add a ton of flavor and the cinnamon and the nutmeg in the recipe go so well with the eggnog too.
It only takes a few minutes to whip up the cheesecake filling. You’ll just need a few basic ingredients in addition to the eggnog, and the crust couldn’t be any easier! Just place a gingersnap cookie in the bottom of each muffin liner and it will create the perfect cheesecake crust.
Ingredients in Mini Eggnog Cheesecakes
Gingersnap cookies – So much flavor and so easy to use for the crust! I’ve used several different brands and some are a little smaller than others, but they all have fit well into the muffin liners and work perfectly as a crust that adds so much flavor and complements the eggnog filling so well!
Cream cheese – The most important ingredient in any cheesecake recipe, right? You can use regular, low-fat or non-fat cream cheese, but I feel like you get the best consistency with the regular variety. Make sure the cream cheese is softened to room temperature.
Granulated sugar – Gotta have some sweetness in there! After all, it is dessert!
Eggnog – You’ll only need half a cup, but I promise, that’s enough for a lot of flavor! Use any kind of eggnog you prefer.
Eggs & vanilla extract – Key ingredients in most desserts. The higher quality the vanilla, the better!
Flour – Just a little bit, but it will help add just that extra thickness to the cheesecake filling. Regular all-purpose flour is all you need.
Ground nutmeg & ground cinnamon – Don’t leave these spices out! They add the perfect amount of flavor to the cheesecake.
Whipped cream, for topping – This is totally optional, but it makes the cheesecakes look so fancy and I love the lightness of the whipped cream to help tone down the richness of the cheesecake. You can use a dollop of Cool Whip, the kind in the can (Reddi-Whip) or you can easily make your own sweetened whipped cream to use if you prefer.
Caramel topping, for serving – You’ll find this in the store near the chocolate syrup and other ice cream toppings. You can use chocolate or another kind of topping on the cheesecakes (or skip the topping altogether), but I think that the caramel is the perfect complement to the recipe and a little drizzle on top looks really pretty too!
How to make Mini Eggnog Cheesecakes
Preheat oven to 350° and line muffin tins with 18 muffin liners. Place a gingersnap cookie in the bottom of each muffin liner. (Doesn’t really matter if the cookie is right side up or not, but I like to put the flat sides at the bottom.)
In a large bowl, beat the cream cheese and sugar with an electric mixer until fluffy (about 3-4 minutes). Add eggnog and vanilla and continue to beat for another 1-2 minutes. Add eggs and beat for 1 minute. Add the flour, nutmeg, cinnamon and salt and mix until smooth.
Spoon cheesecake mixture (I used a muffin scoop – makes things so much easier!) into each muffin cup on top of the gingersnaps. Cups should be about 3/4 full. Bake for 20 minutes. Cool on the counter for about 30 minutes before chilling the cheesecakes in the refrigerator for at least 3 hours before serving.
Add whipped cream and caramel topping on top of each cheesecake just before serving.
Mini Eggnog Cheesecakes
Mini Eggnog Cheesecakes with a creamy, spiced eggnog filling and a gingersnap cookie for the crust. Add some whipped cream and caramel topping for a mini cheesecake recipe that is absolutely delicious!
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Servings: 18
Ingredients
- 18 gingersnap cookies
- 2 8 oz blocks of cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1/3 cup eggnog
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 Tbsp flour
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- Whipped cream for topping
- Caramel topping for serving
Instructions
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Preheat oven to 350° and line muffin tins with 18 muffin liners. Place a gingersnap cookie in the bottom of each muffin liner. (Doesn’t really matter if the cookie is right side up or not, but I like to put the flat sides at the bottom.)
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In a large bowl, beat the cream cheese and sugar with an electric mixer until fluffy (about 3-4 minutes). Add eggnog and vanilla and continue to beat for another 1-2 minutes. Add eggs and beat for 1 minute. Add the flour, nutmeg, cinnamon and salt and mix until smooth.
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Spoon cheesecake mixture (I used a muffin scoop – makes things so much easier!) into each muffin cup on top of the gingersnaps. Cups should be about 3/4 full. Bake for 20 minutes. Cool on the counter for about 30 minutes before chilling the cheesecakes in the refrigerator for at least 3 hours before serving.
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Add whipped cream and caramel topping on top just before serving.
What kind of cream cheese to use in cheesecake?
I usually use regular cream cheese, but you can also use a low-fat or non-fat variety in cheesecake. Just make sure it is softened to room temperature before adding to the recipe.
HOW TO SOFTEN CREAM CHEESE
Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.
-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.
-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!
How to make whipped cream?
Whipped cream is so easy to make. All you need is 2 cups (1 pint) of heavy cream, 1/2 cup powdered sugar and 1 tsp vanilla extract. Place the heavy cream in a bowl and beat with a mixer for about 4-5 minutes, or until the mixture thickens. When you pull the whisk up, the cream should form peaks that maintain their shape. Add the powdered sugar and vanilla and mix for another minute. Serve immediately with dessert or save in the refrigerator until ready to serve.
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Mini Eggnog Cheesecakes with a creamy, spiced eggnog filling and a gingersnap cookie for the crust. Add some whipped cream and caramel topping for a mini cheesecake recipe that is absolutely delicious!
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