Mini Eggnog Cheesecakes with Graham Cracker Crust
Mini Eggnog Cheesecakes
The holiday season isn’t complete without these mini eggnog cheesecakes. They’re every bit as delicious as these pumpkin pie cheesecakes I make for Thanksgiving but made for Christmastime. If you’re a fan of creamy eggnog and classic cheesecake, these mini cheesecakes might be your new favorite thing.
Made with a few simple ingredients, this creamy cheesecake has a buttery graham cracker crust and a creamy filling made with real eggnog, light cream cheese and sugar. We don’t use sour cream or heavy cream, making these a lighter version of this holiday classic with the same richness we expect from a cheesecake.
For more holiday desserts check out, Chocolate Crinkle Cookies, and all our other delicious cookies.
Why you’ll love this recipe
- Only 160 calories per cheesecake.
- A fun bite-style addition to your spread of holiday desserts!
- Lower fat than the typical cheesecake.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for these eggnog cheesecakes.
Variations and Substitutions
- For gluten-free use gluten-free flour and gluten-free graham crackers. Note, this will change the taste and texture of your cheesecake.
- For dairy-free use dairy-free cream cheese and dairy-free eggnog. This will alter the taste and texture of your cheesecake.
- Use full fat cream cheese for a richer cheesecake.
- Use melted butter instead of coconut oil in the graham cracker crust.
- Serve with whipped cream or caramel sauce.
- You can use sugar substitute in place of white sugar but do note it will change the taste and texture.
How to make these eggnog cheesecakes (a step-by-step visual guide):
Step 1: preheat the oven
Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with cupcake liners and spray with nonstick spray. It is best to use silicone muffin liners for these cheesecakes!
Step 2: make the graham cracker crust
In a food processor, crumble the graham crackers and nutmeg until well crushed and you have a bowl of fine graham cracker crumbs (image 1).
Pour in the melted coconut oil or melted butter and pulse to combine. The mixture should resemble wet sand. (image 2),
Evenly split the graham cracker crust in the bottom of each liner in the muffin pan and press firmly into the bottom (image 3). Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling.
Step 3: make the cheesecake filling
To make the cheesecake filling, in a large bowl beat the less-fat cream cheese and sugar on medium speed until light and fluffy with a hand mixer or electric mixer, about 3-5 minutes (image 4).
Mix in the eggnog, vanilla extract, nutmeg and flour until incorporated (image 5).
Slowly beat in the large egg, just until combined. Do not overmix your cheesecake batter (image 6).
Step 4: add on top of the crust and bake
Distribute the cheesecake filling in each prepared and cooled crust using the cookie scoop. Evenly distributed between all 12 muffin tins.
Bake cheesecakes for 14-15 minutes or until the edges are set and the middle slightly wobbles.
Distribute the cheesecake filling in each prepared and cooled crust using the cookie scoop (image 7). Evenly distributed between all 12 muffin tins.
Evenly distributed between all 12 muffin tins (image 8). Bake for 15-16 minutes or until the edges are set and the middle slightly wobbles but is not jiggly.
Step 4: cool, chill and serve
Allow the mini cupcakes to cool to room temperature, cover with plastic wrap, and refrigerate for 4 hours or overnight for best results.
When ready to serve, remove from the baking pan, top with whipped cream, cinnamon and serve.
Recipe Tips
- Do not over-mix the filling, mix until just combined.
- Use high-quality eggnog for the eggnog cheesecake filling. It will have the best creamy texture and eggnog flavor.
- Silicone muffin liners are BEST for these mini cheesecakes if you want to remove them from the liners for serving.
How to store your cheesecakes
Store leftover cheesecakes in an airtight container for up to three days in the fridge.
If you like this recipe be sure to check out some of our other sweet treats!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Eggnog Cheesecakes
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Equipment
- Silicone muffin liners (best option but paper works too)
- Hand or stand mixer
Ingredients
Crust
- 2.7 oz. graham crackers 5 sheets
- 2 Tbsp. coconut oil or butter melted 20g
- 1/4 tsp. ground nutmeg
FIlling
- 8 oz. less fat cream cheese softened to room temperature
- 1/3 cup granulated sugar 74g (or sugar substitute)
- 1/2 cup eggnog choose good quality for better flavor
- 1/2 Tbsp. all-purpose flour
- 1 tsp. vanilla extract
- 1/2 tsp. ground nutmeg
- 1 egg
Topping
- whipped topping
- ground cinnamon
Instructions
- Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with cupcake liners and spray with nonstick spray. It is BEST to use silicone muffin liners for these cheesecakes! In a food processor, crumble the graham crackers and nutmeg until well crushed and you have a bowl of fine crumbs.
- Pour in the melted coconut oil or butter and pulse to combine. The mixture should resemble wet sand.
- Evenly split the graham cracker crust in the bottom of each liner in the muffin pan and press firmly into the bottom. Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling.
- To make the cheesecake filling, in a large bowl beat the less-fat cream cheese and sugar until light and fluffy with a hand or electric mixer, about 3-5 minutes. The sugar should not be grainy at this point but well incorporated into the cream cheese.
- Mix in the eggnog, vanilla extract, nutmeg and flour until incorporated.
- Slowly beat in the large egg, just until combined. Do not overmix your cheesecake batter.
- Distribute the cheesecake filling in each prepared and cooled crust using the cookie scoop. Evenly distributed between all 12 muffin tins.
- Bake cheesecakes for 14-15 minutes or until the edges are set and the middle slightly wobbles.
- Allow the mini cupcakes to cool to room temperature, cover with plastic wrap, and refrigerate for 4 hours or overnight for best results.
- When ready to serve, remove from the baking pan, top with whipped topping, cinnamon and serve.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Do not over-mix the batter in order to have a smooth and creamy cheesecake. Mix until just combined.
Nutrition
Photos by Marie-Catherine Dube
Made these for Christmas dessert and they were a hit! Easy to make!
Yay!! So glad you loved them, thank you!