10 Irresistible Mini Eggnog Cheesecakes That Steal the Show

Nothing says “holidays” like the rich, creamy taste of eggnog – and turning it into Mini Eggnog Cheesecakes? Pure magic! I still remember the first time I made these for my family’s Christmas party. My cousin, who “doesn’t even like cheesecake,” somehow ate three before dinner. That’s the power of these little bites – they’re rich but not heavy, festive but not over-the-top sweet. The best part? You probably have most of the ingredients already (cream cheese, eggnog, basic spices). Just grab some chocolate biscuits or gingersnaps for the crust, and you’re halfway there. They come together in under an hour, but taste like you spent all day in the kitchen – my kind of holiday baking!

Why You’ll Love These Mini Eggnog Cheesecakes

Oh, where do I even start? These little guys are basically holiday magic in bite-sized form. Here’s why they’ve become my go-to dessert every December:

• Festive without fuss: The eggnog and nutmeg make them taste like Christmas, but they’re way easier than baking cookies all day.
• Creamy dreamy texture: That smooth cheesecake filling with just the right wobble? Perfection.
• Party heroes: No slicing needed – just pop them on a platter and watch them disappear.
• Kid (and adult) approved: The M&M “lights” on top? Always a hit with my nieces and nephews.

Trust me, once you make these, they’ll become your holiday tradition too!

Ingredients for Mini Eggnog Cheesecakes

Gather these simple ingredients – I promise you won’t need anything fancy! The magic happens when these basics come together:

• 10 chocolate biscuits (or gingersnaps if you want a spicy twist)
• 2 tbsp melted butter (salted or unsalted both work)
• 1 block (8 oz) cream cheese – softened is crucial!
• 1/3 cup eggnog (store-bought works great, but homemade is extra special)
• 1/4 cup sugar (regular granulated)
• 1/2 tsp vanilla extract (the real stuff, please!)
• 1 egg (room temperature)
• 1/2 tsp each ground nutmeg and cinnamon

Ingredient Substitutions & Notes

Baking should be fun, not stressful! Here’s how to adapt:

• Crust swap: Gingersnaps add holiday warmth, or try vanilla wafers for milder flavor.
• Eggnog options: Dairy-free nog works if needed – just ensure it’s thick.
• Short on time? Skip homemade whipped cream and use the canned kind.
• No M&Ms? Crushed peppermints or chocolate shavings make pretty toppings too.

See? Flexible and forgiving – just how holiday baking should be!

How to Make Mini Eggnog Cheesecakes

Okay, let’s get baking! These mini cheesecakes come together in just a few simple steps, but I’ll walk you through each one so they turn out perfect. The key? Don’t rush the chilling – I know it’s hard to wait, but trust me, it’s worth it!

Step 1: Prepare the Crust

First, toss those chocolate biscuits (or gingersnaps) into your food processor and pulse until they’re fine crumbs. Mix with melted butter – it should look like wet sand. Now, here’s my trick: use a shot glass to gently press about 1 tablespoon into each liner. Don’t pack it down too hard – we want a crust that crumbles nicely when bitten!

Step 2: Make the Cheesecake Filling

This is where the magic happens! Beat your room-temperature cream cheese first (cold cheese = lumpy filling – yuck!). Gradually add sugar, then the eggnog in small splashes to prevent curdling. Finally, mix in the egg, vanilla, and spices just until combined. Overmixing = cracks, and we want these babies smooth as silk!

Step 3: Bake & Chill

Fill each cup about 3/4 full – they’ll puff up slightly while baking. Pop them in your preheated oven for exactly 20 minutes. When done, the centers should still jiggle slightly. Let them cool completely on the counter before refrigerating for at least 2 hours (overnight is even better!). This slow cooling prevents those dreaded cracks.

Step 4: Decorate

The fun part! Whip your cream until stiff peaks form – I add powdered sugar for stability. Pipe or dollop onto each cheesecake, then drizzle with melted chocolate. Finally, place M&Ms like little Christmas lights. Pro tip: decorate right before serving so everything stays picture-perfect!

Tips for Perfect Mini Eggnog Cheesecakes

After making these dozens of times (and learning from my mistakes!), here are my golden rules:

• Chill time is sacred: I know it’s tempting, but rushing the fridge time leads to sad, slumpy cheesecakes. Two hours minimum!
• Mix with love, not force: Once you add the egg, stop beating when just combined – overmixing makes them dense.
• Piping bag pro tip: No fancy tools? Snip the corner off a ziplock bag for perfect whipped cream swirls.
• Room temp ingredients: Cold cream cheese = lumpy batter. Take it out 2 hours before baking.

Follow these, and you’ll get creamy, dreamy cheesecakes every single time!

Serving & Storage

These mini cheesecakes taste best straight from the fridge – I like to serve them with little glasses of chilled eggnog for the full holiday experience! They’ll keep beautifully in the refrigerator for up to 3 days (just wait to add toppings until serving). Want to make them ahead? Freeze them without decorations for up to a month – thaw overnight in the fridge before dressing them up. Pro tip: The crust stays crispest if you store them in an airtight container with parchment between layers!

Mini Eggnog Cheesecakes FAQs

Have you got questions? I’ve got answers! After years of making these holiday treats, here’s what I’ve learned:

• Can I use homemade eggnog? Absolutely! Just make sure it’s nice and thick – if it’s too thin, your filling won’t set properly.
• Can I freeze them? Yes! Freeze before decorating (toppings get soggy). Thaw overnight in the fridge when ready to serve.
• Why did mine sink in the middle? Usually means you cooled them too fast. Leave them in the turned-off oven with the door cracked for 10 minutes first.
• Can I make them without eggs? Not recommended – the egg helps set the filling. Try my no-bake eggnog mousse instead!

Still stumped? Drop your question in the comments – I answer every one!

Nutritional Information

Just so you know what you’re indulging in (we’re all friends here!), each mini cheesecake has about 180 calories, 10g of that dreamy fat, and 18g carbs. These numbers are estimates – your exact count might vary slightly depending on your eggnog brand and how generous you are with those M&M toppings!

Share Your Mini Eggnog Cheesecakes!

I’d love to see your creations! Tag me on pinterest or leave a comment below – nothing makes me happier than seeing your holiday baking adventures!

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