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Creamy Eggnog Cheesecake Cups

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These creamy eggnog cheesecake cups are a festive, bite-sized dessert featuring a cinnamon-spiced graham cracker crust and a velvety eggnog cheesecake filling. Perfect for holiday parties, potlucks, or cozy winter nights, they deliver classic cheesecake flavor in a convenient mini format.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup eggnog (full-fat recommended)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • Whipped cream (for topping, optional)
  • Freshly grated nutmeg (for garnish, optional)
  • Mini gingerbread cookies or festive sprinkles (optional)

Instructions

  1. Line a 12-cup muffin tin with paper cupcake liners. Preheat oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 1/2 teaspoon cinnamon. Stir in melted butter until mixture resembles wet sand.
  3. Spoon about 1 heaping tablespoon of crust mixture into each liner and press firmly. Bake crusts for 5 minutes, then remove and let cool.
  4. In a large bowl, beat softened cream cheese until smooth, about 2 minutes. Add 1/2 cup sugar and mix until creamy.
  5. Add eggnog, egg, vanilla extract, nutmeg, cinnamon, and a pinch of salt. Beat until well combined and silky.
  6. Spoon cheesecake mixture evenly over cooled crusts (about 2 heaping tablespoons per cup). Tap tin lightly to release air bubbles.
  7. Bake at 325°F (160°C) for 18-20 minutes, until centers are just set and tops look slightly matte.
  8. Let cheesecake cups cool in the tin for 10 minutes, then transfer to a wire rack. Chill in the fridge for at least 2 hours before serving.
  9. Before serving, top with whipped cream and sprinkle with fresh nutmeg. Add gingerbread cookies or festive sprinkles if desired.

Notes

For gluten-free, use GF graham crackers. Dairy-free cream cheese and eggnog work for vegan adaptation. Don’t overmix or overbake to avoid cracks. Chill thoroughly for best texture. Whipped cream topping hides imperfections. Can be made ahead and frozen for up to a month.

Nutrition

Keywords: eggnog cheesecake cups, mini cheesecake, holiday dessert, Christmas, festive, easy cheesecake, bite-sized dessert, party dessert, eggnog recipe

Find it online: https://norasfoods.com/creamy-eggnog-cheesecake-cups-recipe-easy-mini-desserts-for-festive-parties/