Egg Nog Mini Cheesecakes – The Country Cook

A deliciously festive dessert, these Egg Nog Mini Cheesecakes are easy, flavorful and the perfect single serving dessert for all your holiday parties!

A TASTY EGG ENOUGH DESSERT

I’m definitely in the “eggnog aficionado” camp. I absolutely love it! Eggnog is amazing to add to holiday desserts since it is perfect for baking. These little cheesecakes are super flavorful with holiday spices and they come out so creamy! They make the perfect single serving dessert for all your holiday guests!

Egg Nog Mini Cheesecakes on white board topped with whipped cream, cinnamon and cinnamon stick.

FREQUENTLY ASKED QUESTIONS:

Do you have to make homemade whipped cream?

No, you can use Cool Whip or Reddi Whip.

How long do these need to chill?

Once they come to room temperature you will want to chill them in the refrigerator for about 3 hours to fully set up.

Can I double this recipe?

Yes! I suggest you only bake one tray at a time though so they bake evenly.

Do you have to bake the crust beforehand?

Baking the crust first keeps it a bit crunchier and helps it hold up better to the cheesecake filling. You do not have to bake the crust beforehand, but I recommend doing so.

How do you store leftovers?

These can be stored in an airtight container in the refrigerator where they will keep for up to 4-5 days. They can also be frozen. I suggest freezing before adding the whipped cream. Place in a freezer-safe container separated by parchment paper and they will keep for up to 3 months. To defrost, remove from the freezer into the refrigerator until thawed.

Pinterest image of Egg Nog Mini Cheesecakes on wooden board topped with garnishes.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • graham cracker crumbs
  • granulated sugar
  • salted butter
  • nutmeg (optional)
  • cream cheese
  • greek yogurt or sour cream
  • egg nog
  • vanilla extract
  • ground cinnamon
  • eggs
  • heavy whipping cream
  • powdered sugar
Ingredients needed: graham cracker crumbs, granulated sugar, salted butter, nutmeg, cream cheese, Greek yogurt or sour cream, eggnog, vanilla extract, ground cinnamon, egg, heavy whipping cream and powdered sugar.

HOW TO MAKE EGG NOK MINI CHEESECAKES:

To make the crust: Preheat the oven to 350°F. Line a cupcake pan with 12 paper cupcake liners, and set aside. In a medium mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter. Mix until completely combined.

Evenly distribute the mixture into the cupcake liners. Firmly press into an even layer. Bake at 350°F for 5 minutes. Remove from the oven and set aside to cool. Keep the oven temperature at 350°F.

To make the filling: In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth.

Add the Greek yogurt, eggnog, ground cinnamon, and vanilla extract. Mix until combined.

On low speed add the egg, mix just until combined. The batter will be thin.

Add the cheesecake filling into the 12 cupcake liners. Bake at 350°F for 18-20 minutes, or until the centers of the cheesecakes slightly jiggle but don’t crack. Do not over-bake. Remove from the oven and allow the cheesecakes to cool to room temperature. Move them to the refrigerator and chill for at least 3 hours.

To make the whipped cream: In a bowl add the heavy whipping cream and powdered sugar and beat with a hand mixer until stiff peaks form. Add the whipped cream to a piping bag fitted with your favorite tip. Pipe the freshly whipped cream onto the top of each mini cheesecake and sprinkle it with cinnamon. You can even add half a cinnamon stick for more decoration!

Egg Nog Mini Cheesecakes garnished on wire rack.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Close up square image of one of the Egg Nog Mini Cheesecakes topped with whipped cream, cinnamon and cinnamon stick.

Egg Not Mini Cheesecakes

A deliciously festive dessert, these Egg Nog Mini Cheesecakes are easy, flavorful and the perfect single serving dessert for all your holiday parties!

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Courses: Dessert

Cuisine: American

Keyword: Egg Nog Mini Cheesecake Recipe, Egg Not Mini Cheesecakes, Mini Cheesecakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Chill Time:: 3 hours

Total Time: 3 hours 35 minutes

Servings: 12

Calories: 437kcal

Author: Brandie @ The Country Cook

Ingredients

Whipped Cream: (Optional, see below)

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Instructions

To make the crust:

  • Preheat the oven to 350°F. Line a cupcake pan with 12 paper cupcake liners, and set aside.

  • In a medium mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter. Mix until completely combined.

  • Evenly distribute the mixture into the cupcake liners. Firmly press into an even layer.

  • Bake at 350°F for 5 minutes. Remove from the oven and set aside to cool. Keep the oven temperature at 350°F.

To make the filling:

  • In a large mixing bowl, beat the cream cheese and sugar with a hand mixer until smooth.

  • Add the Greek yogurt, eggnog, cinnamon, and vanilla. Mix until combined.

  • On low speed add the eggs, mix just until combined. The batter will be thin.

  • Add the cheesecake filling into the 12 cupcake liners.

  • Bake at 350°F for 18-20 minutes, or until the centers of the cheesecakes slightly jiggle but don’t crack, do not overbake.

  • Remove from the oven and allow the cheesecakes to cool to room temperature. Move them to the refrigerator and chill for at least 3 hours.

To make the whipped cream:

  • In a bowl add the heavy whipping cream and powdered sugar and beat with a hand mixer until stiff peaks form.

  • Add the whipped cream to a piping bag fitted with your favorite tip.

  • Pipe the freshly whipped cream onto the top of each mini cheesecake and sprinkle it with cinnamon. You can even add half a cinnamon stick for more decoration!

Notes

  • These can be frozen, see above on how to do that.
  • You can easily double this recipe to make more or save for later.
  • Use your favorite egg nog.
  • You can use Cool Whip or Reddi Whip instead of homemade.

Nutrition

Calories: 437kcal | Carbohydrates: 31g | Protein: 6g | Dish: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 241mg | Potassium: 137mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 1250IU | Vitamin C: 0.4mg | Calcium: 95mg | Iron: 1mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values ​​are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favourites. Read more…

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