Try these Mini Eggnog Cheesecakes for a holiday-themed twist on classic cheesecake. Creamy, dreamy, and ideal for festive gatherings!
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Celebrate the Season with Mini Eggnog Cheesecakes: A Christmas Delight
The holiday season is all about creating special moments, and what better way to do that than with a delicious dessert that embodies the festive spirit?
Mini Eggnog Cheesecakes are the perfect treat for your Christmas gatherings. These petite delights are a delightful twist on classic cheesecake, offering a taste of the season in every creamy bite.
Eggnog Cheesecake Mini Perfection
One of the joys of the holidays is indulging in the rich and comforting flavors that define the season.
Mini Eggnog Cheesecakes capture that essence beautifully. With a creamy, dreamy texture and a hint of nutmeg and cinnamon, they are a delightful fusion of two beloved classics: cheesecake and eggnog.
A Recipe for Christmas Cheesecake Bliss
I can assure you that creating these mini wonders is a breeze. The recipe for Christmas cheesecake lovers combines the creaminess of traditional cheesecake with the warmth and flavor of eggnog. The result is a dessert that’s both familiar and wonderfully festive.
Why Choose Eggnog Cheesecake Mini Treats?
These mini cheesecakes are not just delicious; they’re also practical. Perfectly portioned, they make serving and enjoying dessert a breeze at your holiday gatherings. Plus, their festive appearance adds a charming touch to your dessert table.
Elevate Your Holiday Celebrations
Whether you’re hosting a Christmas dinner or a holiday party or want to treat your family to something special, Mini Eggnog Cheesecakes are an excellent choice. Their combination of flavors and creamy texture is a recipe for joy during the holiday season.
If you’re searching for the perfect dessert to elevate your holiday celebrations, look no further than these Mini Eggnog Cheesecakes. They bring together the best of both worlds – cheesecake’s richness and eggnog’s warmth – in one delectable bite.
Make these a part of your festivities, and you’ll have a Christmas cheesecake treat that will delight everyone at the table.
Mini Eggnog Cheesecakes: Ingredients & Equipment
To make Mini Eggnog Cheesecakes, you will need …
Ingredients
For the crust
- graham cracker crumbs
- light brown sugar
- ground nutmeg
- salt
- butter – preferably unsalted. If you need to use salted, omit the extra salt.
For the filling
- cream cheese – Use brick-style cream cheese, not the whipped type, in a tub. The whipped cream cheese will break down during baking and leak excess moisture into the cheesecakes, resulting in an unpleasant texture.
- granulated sugar
- sour cream
- eggnog
- vanilla extract
- ground cinnamon
- ground nutmeg
- salt
- eggs
For serving (optional)
- whipped topping – Try using my sweetened whipped cream recipe for a creamy homemade version.
- ground cinnamon or nutmeg
Equipment
- muffin pan and liners
- measuring cups and spoons
- large and medium mixing bowl
- rubber spatula
- hand mixer
- wire cooling rack
How to make Mini Eggnog Cheesecakes
For the crust
Prepare oven and muffin pan. Preheat the oven to 325°F. Line a muffin pan with paper liners.
Combine dry ingredients. In a medium bowl, whisk graham cracker crumbs, brown sugar, nutmeg, and salt together.
Mix in butter. Add melted butter and mix until well combined.
Divide the crumb mixture into the pan. Divide the mixture evenly among lined muffin cups and press down to create the crust.
Bake. Bake for 5 minutes, then set aside.
For the filling
Beat ingredients. In a large bowl, beat cream cheese, granulated sugar, and sour cream until smooth.
Add ingredients. Scrape the sides of the bowl and add eggnog, vanilla, cinnamon, nutmeg, and salt. Mix well.
Mix in eggs. Add eggs one at a time, mixing on low until just incorporated.
Divide mixture in muffin pan. Fill muffin cups with the cheesecake mixture.
Bake. Bake for 18-22 minutes until edges are set and centers are slightly jiggly.
Cool, then refrigerate. Let cheesecakes cool to room temperature for about an hour, then refrigerate for at least two hours or overnight.
Mini Eggnog Cheesecakes: FAQs
Yes, you can make them in advance. They can be prepared and refrigerated for up to four days, making them a convenient dessert choice for holiday parties and events.
Store leftovers in an airtight container in the refrigerator for up to four days.
Absolutely! These cheesecakes can be frozen for up to 3 months. Freezing them in the pan first for about an hour before transferring them to a freezer bag will help them maintain their shape. Thaw them in the refrigerator before serving.
Absolutely! Once your Mini Eggnog Cheesecakes are set and chilled, feel free to get creative with toppings. Whipped cream and a sprinkle of nutmeg are classic choices, but you can also add caramel sauce, chocolate shavings, or crushed cookies for extra flair.
For this recipe, a standard 12-cup muffin pan is ideal. It allows you to make perfectly portioned mini cheesecakes that are easy to serve.
While a muffin pan is recommended for the ideal shape and size, you can use individual ramekins or small oven-safe dishes if you don’t have a muffin pan. Just be sure to adjust the baking time as needed, as smaller or larger dishes may require different cooking times.
Notes
- While the recipe suggests a graham cracker crust, you can get creative with your choice of crust. Gingersnaps, golden Oreos, or Nilla Wafers can be great alternatives. Just be mindful of any adjustments needed based on your choice of crust.
- A few key tips to achieve a perfect Mini Eggnog Cheesecake include using full-fat dairy products for a creamy texture, ensuring that all ingredients are at room temperature before mixing, and not overmixing the batter, especially after adding the eggs. Also, be cautious not to overbake them; they should have a slight jiggle in the center when done.
Other recipes you may enjoy
Mini Eggnog Cheesecakes
Equipment
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 2 tablespoons light brown sugar
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons unsalted butter melted
For the filling
- 16 ounces cream cheese room temperature (2 blocks)
- ½ cup granulated sugar
- 3 tablespoons sour cream room temperature
- ⅓ cup eggnog room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- pinch salt
- 2 large eggs room temperature
For garnish (optional)
- whipped cream
- ground cinnamon or nutmeg
Instructions
For the crust
- Preheat the oven to 325°F. Line a muffin pan with paper liners.
- In a medium bowl, whisk graham cracker crumbs, brown sugar, nutmeg, and salt together.
- Add melted butter and mix until well combined.
- Divide the mixture evenly among lined muffin cups and press down to create the crust.
- Bake for 5 minutes, then set aside.
For the filling
- In a large bowl, beat cream cheese, granulated sugar, and sour cream until smooth.
- Scrape the sides of the bowl and add eggnog, vanilla, cinnamon, nutmeg, and salt. Mix well.
- Add eggs one at a time, mixing on low until just incorporated.
- Fill muffin cups with the cheesecake mixture.
- Bake for 18-22 minutes until edges are set and centers are slightly jiggly.
- Let cheesecakes cool to room temperature for about an hour, then refrigerate for at least two hours or overnight.
For serving
- If desired, top the cheesecakes with whipped cream and a sprinkle of ground cinnamon or nutmeg just before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- You can freeze these cheesecakes for up to 3 months. Thaw in the refrigerator before enjoying.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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