Mini Eggnog Cheesecakes with Graham Cracker Crust

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These mini eggnog cheesecakes have a buttery graham cracker crust with a creamy eggnog filling. Made with light cream cheese, this eggnog dessert is every bit as rich and delicious as classic cheesecake but a little lighter. This bite-sized treat is the perfect dessert to make ahead of time and bring to your next holiday party.
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Mini cheesecakes with whipped cream on top and a green ribbon laid out.

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.

Cheesecake on a plate with whipped topping and a bite taken out of it.

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.

Cream cheese, egg, eggnog, flour, spices, graham crackers, vanilla and coconut oil for the 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

Graham crackers and nutmeg added to the food processor.

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).

Coconut oil mixed into crushed graham crackers to resemble wet sand.

Pour in the melted coconut oil or melted butter and pulse to combine. The mixture should resemble wet sand. (image 2),

Graham cracker crust added to each muffin tin.

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

Sugar and cream cheese whipped with a mixer.

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).

Vanilla, nutmeg and eggnog added to the mixer.

Mix in the eggnog, vanilla extract, nutmeg and flour until incorporated (image 5).

Egg added to the mixer to mix into the mixture.

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.  

Filling being scooped on top of the crust into each muffin liner.

Distribute the cheesecake filling in each prepared and cooled crust using the cookie scoop (image 7). Evenly distributed between all 12 muffin tins.

All liners filled with filling to bake.

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.

Mini cheesecakes plated to enjoy with a fork.

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!

Mini cheesecakes with whipped cream on top and a green ribbon laid out.

Eggnog Cheesecakes

Danielle Lima
These mini eggnog cheesecakes have a buttery graham cracker crust with a creamy eggnog filling. Made with light cream cheese, this eggnog dessert is every bit as rich and delicious as classic cheesecake but a little lighter. This bite-sized treat is the perfect dessert to make ahead of time and bring to your next holiday party.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Chill Time 4 hours
Course Dessert
Cuisine American
Servings 12 cheesecakes
Calories 158 kcal

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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

Serving: 1cheesecakeCalories: 158kcalCarbohydrates: 14gProtein: 3gFat: 10gSaturated Fat: 7gMonounsaturated Fat: 1gCholesterol: 29mgSodium: 117mgPotassium: 17mgSugar: 9g
Tried this recipe?Let us know how it was!

Photos by Marie-Catherine Dube

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