Description
Mini Eggnog Cheesecakes are the perfect holiday dessert. This festive recipe combines classic eggnog into miniature delicious cheesecake desserts.
Ingredients
Scale
- 10 chocolate biscuits (can also use gingersnaps for a spicy kick)
- 2 tbsp butter, melted
- 1 block cream cheese
- 1/3 cup eggnog
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- Whipped cream
- 1/4 cup powdered sugar
- M & Ms, for serving
- Melted chocolate, for serving
Instructions
- Preheat oven to 350°F. Line a muffin pan with cupcake liners.
- In a food processor, blend cookies and melted butter, place at the bottom of each cup.
- In a bowl, using a hand mixer, beat cream cheese and sugar until creamy. Add eggnog, vanilla extract, egg, nutmeg, and cinnamon. Beat well.
- Divide batter between muffin cups, filling 3/4 full. Bake for 20 mins. Chill for 2-3 hours in the refrigerator.
- Whip the cream and powdered sugar until stiff.
- Top each cheesecake with whipped cream. Decorate with a swirl of melted chocolate. Place M & Ms on top to look like Christmas lights.
Notes
- Use gingersnaps for a spicier crust.
- Chilling is essential for the cheesecakes to set.
- Decorate immediately before serving for best presentation.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg