Mini Eggnog Cheesecakes are hand-held cheesecakes made with a gingersnap cookie crust and eggnog-flavored cheesecake. If you are looking for easy finger foods to share at your Christmas party, save this recipe! And, this is even made with homemade eggnog! If you prefer the classic, I also have a Mini Cheesecake Recipe you will love!
Mini Eggnog Cheesecakes
With the holidays here, the more snacks, desserts, and appetizers you can make, the better! These mini eggnog cheesecakes cover all the bases. They are easy finger food, they can be added to a Christmas dessert charcuterie board (all the rage right now), and are also perfect New Year’s Eve appetizers! In addition, it doesn’t get more festive than using eggnog in the mini cheesecakes.
Ingredients
Crust: I love the gingersnap crust that I used for these mini cheesecakes. The flavor of the cookies perfectly complements the eggnog flavor of the cheesecake. Of course, you could also use a graham cracker or vanilla wafer crust if preferred.
Room Temperature Ingredients: Make sure the ingredients used in the cheesecake (specifically cream cheese and egg) are at room temperature for the best results.
Eggnog: Yes, you could buy eggnog from the store, but I much prefer homemade eggnog. Besides my more traditional eggnog, I also have a blender eggnog you could whip up for this recipe.
Homemade Eggnog vs. Store-bought
In many homemade eggnog drink recipes, alcohol (like brandy) is added to the mix. However, it is easy to leave it out. And, when buying store-bought eggnog, it is generally sold without any alcohol added. So, just check the label if you want non-alcoholic eggnog or leave it out if making your own.
Cheesecake Pan vs. Muffin Tin
If you look at the recipe, I used 2 mini cheesecake pans to make the mini cheesecakes. A mini cheesecake pan looks similar to a muffin tin, but they are different. With a mini cheesecake pan there is a removable disc in the bottom and the cheesecakes can easily be popped out when ready to serve. And, the size is perfect for an individualized treat or dessert.
Yes, you could use a muffin tin, or even a mini muffin tin to make these mini cheesecakes. If you do, I would recommend lining the cups with cupcake liners. However, we did not test this recipe in a muffin tin, so you would have to adjust the amounts needed per cup as well as the baking time.
How to Store Mini Eggnog Cheesecakes
Mini Eggnog Cheesecakes should be stored in the refrigerator. They will last up to 3 days or so.
Can I Freeze Mini Eggnog Cheesecakes?
Yes! First, place the mini cheesecakes in the freezer for about an hour while still in the cheesecake pan. After an hour, remove them from the pan to store them in freezer-safe zipped bags or containers. They will last up to 3 months. When ready to enjoy, let them thaw in the refrigerator.
More Cheesecake Recipes
Mini Eggnog Cheesecakes
Ingredients
Crust
- 16-18 small gingersnap cookies, crushed (about 1 cup)
- 2 tablespoons unsalted butter, melted
- ½ tablespoon granulated sugar
- ¼ teaspoon ground nutmeg
Cheesecake
- 1 ½ blocks (12 ounces) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (127 g) eggnog
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1 large egg, room temperature
- whipped topping, optional, for garnish
Instructions
Crust
- Preheat oven to 350°F. Lightly spray a 2, 12-cup mini cheesecake pans* with nonstick cooking spray. (This makes a total of 18 mini cheesecakes.)
- In the bowl of a food processor, combine crushed gingersnaps, butter, sugar, and nutmeg.
- Divide the crust evenly between the prepared cheesecake pan, 1 tablespoon per cheesecake. Firmly press each crust into the bottom of the pan.
- Bake for 5 minutes.
Cheesecake
- Reduce the oven temperature to 325°F.
- In a large bowl using a hand mixer on medium speed, beat together the cream cheese and sugar until fully incorporated.
- Add eggnog, flour, vanilla, nutmeg, and salt. Mix on medium speed to combine.
- Add the egg and mix on low until just combined.
- Fill each of the cheesecake cups about ¾ full (about 2 tablespoons of cheesecake mixture each). Bake for 15-18 minutes, or until the center is mostly set. (A little jiggle is okay.)
- Remove the pan from the oven and allow the mini cheesecakes to cool for 1 hour. Once cool, transfer the pan to the refrigerator and allow to chill for at least 4 hours, up to overnight.
- Remove the cheesecakes from the pans and serve. Garnish with optional whipped cream.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Do you think the ginger snap cookie could just be used as is for the crust to make it easier to eat as a finger food? Or would it become to hard when baked?
What is eggnog? Can you make this from scratch? I am from NewZealand andwe don’t have this in our Supermarkets.
Love your recipes and the posts I have watched.
Best wishes
Vicki
Can you make these the night before?
Yes
I haven’t made this recipe (yet!) but I do know that if you use foil. lined cupcake liners you can use an ordinary muffin pan. It has been my experience that the cooking time is the same.
I use sugar cookies as a base for my mini cheesecakes. I bake them in the muffin liners then add the cheesecake and bake as directed. . You can use whole oreo cookies for a base so why not whole gingersnap cookies, I would probably do a test run first though!