Eggnog Cheesecakes
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.
Servings: 12 cheesecakes
Calories: 158kcal
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: 1cheesecake | Calories: 158kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 117mg | Potassium: 17mg | Sugar: 9g
