Mini Eggnog Cheesecakes
ShareEasy and luscious mini eggnog cheesecakes, flavored for the season. Served in individual portions making this a perfect party dessert.
Do you watch Last Resort? It’s one of those new shows we decided to give a chance and we’re pretty much hooked. Only this week, for the first time, I kept expecting Scott Speedman’s character to morph into a creepy hyrbid werewolf creature or for Felicity to come strolling up on the beach. I guess the good thing is that he plays different roles, unlike so many other actors that basically play the same role in every show or movie they’re ever in. Nice range but still strange. I think I like him best in Last Resort though.
Before we get carried away here… these cheesecakes should absolutely be on your holiday party menu. Mini eggnog cheesecakes, topped off with homemade sweetened whipped cream, a dusting of nutmeg and served on top of a drizzle of tart cranberry puree. It’s a simple but luscious treat that you won’t want to share.
I think mini desserts are my new favorite thing. Add them to the same category as cupcakes and cookies. Betcha can’t eat just one. I do love a full pie but there’s just something great about individual servings. No slicing required. You can prep the dessert table and have your guests serve themselves. You shouldn’t be slaving away at your own party anyway. Sit back and enjoy with a glass of spiked eggnog or cider, and of course one of these mini eggnog cheesecakes. Tis the season.
Mini Eggnog Cheesecakes
Ingredients
Crust ingredients:
- 1 C graham cracker crumbs roughly 6 full sheets store bought graham crackers
- 2 Tbsp unsalted butter melted
- 1/2 Tbsp granulated sugar
- 1/4 tsp nutmeg
Cheesecake ingredients:
- 12 oz cream cheese room temperature
- 1/2 C granulated sugar
- 1/2 C eggnog
- 1 Tbsp all purpose flour
- 1/2 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 large egg
Instructions
- Preheat oven to 350°F. Lightly grease the cavities of a 12 cup mini cheesecake pan.
- In a food processor or large bowl, combine crust ingredients. Divide evenly between prepared cheesecake cavities. Firmly press down to create and even crust. Bake for 5 minutes.
- Reduce oven temperature to 325°F.
- Meanwhile in a large bowl or stand mixer, beat together sugar and cream cheese. Add eggnog, flour, vanilla, nutmeg and salt. Mix until well blended. Add egg, mixing only until just combined. Fill cavities 3/4 full. Bake for 15-18 minutes or until centers are only slightly jiggly. Remove to a wire rack to cool for 1 hour. Transfer to refrigerator to chill 4 hours or overnight.
- Serve with fresh sweetened cranberry puree, sweetened whipped cream and a dusting of nutmeg. Store leftovers in the refrigerator.
Notes
Check out these other mini cheesecake recipes:
- Mini lemon-lime cheesecakes
- Mini coffee cheesecakes with caramel whipped cream
- Mini pumpkin cheesecakes with gingersnap crust
- Mini red velvet cheesecakes
Disclaimer: This post contains affiliate links
Related Posts
69 Responses to “Mini Eggnog Cheesecakes”
Trackbacks/Pingbacks
-
Pingback: Top 25 Favorite Christmas Treats
Leave a Comment
Pingback: Top 25 Favorite Christmas Treats
These sound so delicious and perfect for the Holiday season!
Ooh these look amazing!!!
I love mini desserts too! These sound incredible..to say Im obsessed with all things eggnog is a bit of an understatement! I can’t wait to try these!
These are beautiful!! I’m so in love with eggnog desserts :)
These are stunning. I love the contrast of the cranberry puree too! Great touch.
Great, I know just added more baking items to my wish list ;) I love mini deserts, blaming Abby Dodge for that one with her new cookbook, but my husband will swoon over the fact that they are egg nog. We have gone through a lot of egg nog since it arrived at Costco….
Be still my heart. I really want to make these…tomorrow actually. But, alas, I don’t own a mini cheesecake pan. I do, however, have a mini muffin pan. Thoughts? I think I might try it (but promise not to blame you if they don’t come out…I hate those people ;-)
You could definitely try them out in a muffin pan instead! I’ve made some that way in the past before having this pan – I used a regular sized muffin tin though, not mini. Obviously the sizing will be slightly different but the cook time should be similar. The only thing I’d recommend is to use muffin liners since they could otherwise be hard to get out of the pan. I hope you like them! :)
10-4…I have mini liners for my mini muffin tin. Hooray! All systems are go. I’ll let you know. There is no way possible we won’t love them.
These are too cute!!
I really love these! I’m going to make them this week. I’m not that skilled yet, but, I’m going to do my best. Wish me luck :)
these look so cute and delicious!
Stunning photos! You are making me huuuuuungry :)
It look so delicious.Love it very much.Perfect for the holidays!!!
Too cute! I agree that mini servings are great for parties. Much easier.
this looks awesome
These mini cheesecakes are adorable and sound delicious! Can’t wait to try these for the holidays. Also a mini cheesecake pan sounds ingenious, how have I never come across them before!
I was wondering how long I should bake it if I were to make a single 9-inch cake instead?
Hi Elisa- This recipe is for 12 mini cheesecakes, so both the ingredients and time would be off should you try it in a larger pan.
I just finished making these in a regular size muffin tins. Makes about 16-18
These mini cheesecakes were exactly what I was looking for! Thanks for sharing!!
Is there a recipe for the sweetend cranberry puree?
You can follow this recipe: http://www.bakedbyrachel.com/2012/11/orange-cranberry-sauce/ Halve it, exclude orange, puree and press through a mesh strainer if desired for a smoother consistency.
I baked these this morning but mine collapsed. Any ideas as to what I might have done wrong? Taste delicious though.
It could have been any number of things – pan not greased enough so the sides stuck and the center sank, pan greased too much, chilled rapidly, etc.
They didn’t stick so possibly greased too much and definitely didn’t cool to rapidly as they sank immediately upon coming out of the oven. I will definitely try them again at some point in the future, the taste was fabulous. I also made whipped cream and added some eggnog to it for some additional flavor…..delish. Also , just for those who might not have a mini cheesecake pan, I made some in small tartlet pans with removable bottoms and they came out perfect.
I have left-over eggnog from our NYE party and am going to make these today!
Hi, just found this on pinterest. Do you think they would freeze well? Thinking of doing them for a bake exchange. If so, what would yourecommend for a topping rather than whipped cream so that they could be a thaw and serve item?
I do not have personal experience freezing cheesecakes as I prefer to chill and eat them within a reasonable timeframe. I’ve heard you can freeze them but I wouldn’t recommend it. Desserts are always best fresh. As for the topping, the same applies. Fresh is always best, but if looking for a room temp friendly topping you could simply use a frosting or cream cheese frosting in place of whipped cream.
Made these today and while they taste great, they completely collapsed in the middle. I don’t think it was the greasing or the cooling rate. They seemed to puff up quite a bit in the oven and then obviously couldn’t support it. Any ideas?
In the future I’d recommend turning the oven off and leaving the door ajar allowing them to come to room temperature slower. You may have better luck with that. The drastic change from oven to room temperature may have caused it but there are honestly so many factors that come into play with cheesecakes and baking in general. Glad you enjoyed them! :)
In my experience, cheesecake falls if it hasn’t baked long enough. Better a few minutes too long than to ruin your awesome cheesecake!
I’m making these for Christmas and can’t not find a mini cheesecake pan in any store. I decided to buy a mini cake pan instead. Do you have any suggestions on how I would possibly get the cheesecakes out of the pan?
The cheesecake pan is available online. I have linked to it within all of the mini cheesecake recipes for easy locating and purchasing. As for your current situation, I would not recommend using a cake pan. Instead, use a regular muffin pan with liners. Be aware that they will obviously look slightly different in overall size etc but that is the best alternative option to a cheesecake pan with removable bottoms.
These look gorgeous! Test baking today for a Christmas party on a Friday :-) I have now baked them in mini foil cupcake containers, as I don’t have the mini cheesecake pan, but will purchase one later! So I’ve baked the tested round and they look good and never dipped! Yayyyy :-) I’ll let you know how they taste later :-) Thank you for the recipe :-)))
I hope you enjoy them! Sounds like you’re off to a good start :)
How soon after you take them out of the oven do you remove them to cool?
Cool in the pan, on a wire rack, to room temperature. Then place them in the fridge, while still in the mini cheesecake pan, to cool overnight.
i was wondering if you ever tried them witj premade mini graham cracker crusts would you need to change the cooking process??
I’m guessing you mean the mini graham pie crusts? Those are much larger than these so it wouldn’t have the same result. You could certainly give it a try but I can’t promise how they would turn out as the baking time and batter amount would differ from what is called for here.
I am going to try these in Canning jars for Christmas.
Enjoy!
I have read many of your mini cheesecake recipes, I actually made the mini Bailey’s cheesecakes…they were delicious! Anyway, in all the recipes that I read you bake the crust at 350 and then reduce the temp to 325 to bake the cheesecake…in this recipe it doesn’t say to reduce the temp…is that an oversight and I should reduce it or no leave it at 350?
You’re correct, it should be reduced to 325°F. Sorry about that! I hope you enjoy them! :)
Making these for my mom’s Christmas Eve get together! Using a mini muffin pan since a mini cheesecake pan isn’t in the budget right now, hoping they turn out awesome!! They look amazing!
I hope you enjoy them!
Have you ever made using crushed gingersnaps in place of the graham crackers??
I haven’t for this particular recipe, but I did with this mini pumpkin cheesecake recipe.
I tried your recipe 4 times and finally it worked out this weekend. Nice, real nice. 5 stars.
I’m glad you enjoyed it! :)
How difficult are these to get out of the pan, and WHEN do you remove them? Before cooling rack? After cooler? I’m afraid!!
They need to be chilled completely before removing from the pan. It’s best to let them chill at least overnight. Gently push from underneath the pan and then remove the round disc from the bottom of the cheesecake. Good luck and enjoy! :)
Just made these in muffin oan with cupcake liners and it turned out perfectly :)
So easy too! Made it all with my 7 month old on my hip lol
So glad you enjoyed them, Holly!
Is there no need for a water bath?
Correct. Do not use a water bath method for the mini cheesecakes. :)
These are so good. Have been making them for over a year now and they’re amazing. I use shortbread cookies instead of Graham crackers and it’s a huge hit either way. Thank you for this recipe!!!
So glad you’ve enjoyed them, Jennifer! Thanks for sharing! :)
I just made these…AMAZING. I doubled the recipe and thank goodness I did! Thank you thank you thank you!! I had extra gingerbread cookies, so I used 1/2 graham and 1/2 gingerbread for the crust. So easy and look so pretty!!!
So glad you enjoyed them, Kendra! Thanks for sharing. :)
Made these yesterday and I must say this recipe is a winner! I couldn’t find eggnog in the refrigeration section, but did find some in the liquor section. So I used the eggnog with rum in it. Turned out great! This recipe will definitely be a yearly use for me. Thank you!
So glad you enjoyed them, Johanna! Thanks for sharing. :)
Why is it word for word the same as the Borden Dairy recipe? Even the picture is the same
That would be because they’re using my original copyrighted work without permission. Thanks for letting me know.
I stumbled upon your website about a month ago, looking for mini dessert recipes for m’y company’s big annual customer open house. When I saw this recipes, I instantly knew they would be perfect for the event (I also made mini pecan pies and mini apple pies, from my own recipes). These mini eggnog cheesecakes were such a hit at the company party that I’m making them gain today, for a family Christmas Eve party.
Looking forward to discovering new recipes on your site (I haven’t had time to really explore your site yet).
So glad you found me and I’m glad everyone enjoyed the cheesecakes! I hope you enjoy everything else you try! Happy baking! :)
Rachel,
Love your cheesecakes! I make them ahead and freeze them without the topping and thaw in the refrigerator. They come out perfect!
So glad you enjoyed them, Paula!