Go Back
+ servings
Print Recipe
5 from 3 votes

Mini Eggnog Cheesecakes

Mini Eggnog Cheesecakes with a creamy, spiced eggnog filling and a gingersnap cookie for the crust. Add some whipped cream and caramel topping for a mini cheesecake recipe that is absolutely delicious!
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: Mini Eggnog Cheesecakes
Servings: 18

Ingredients

  • 18 gingersnap cookies
  • 2 8 oz blocks of cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup eggnog
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 Tbsp flour
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • Whipped cream for topping
  • Caramel topping for serving

Instructions

  • Preheat oven to 350° and line muffin tins with 18 muffin liners. Place a gingersnap cookie in the bottom of each muffin liner. (Doesn't really matter if the cookie is right side up or not, but I like to put the flat sides at the bottom.)
  • In a large bowl, beat the cream cheese and sugar with an electric mixer until fluffy (about 3-4 minutes). Add eggnog and vanilla and continue to beat for another 1-2 minutes. Add eggs and beat for 1 minute. Add the flour, nutmeg, cinnamon and salt and mix until smooth.
  • Spoon cheesecake mixture (I used a muffin scoop - makes things so much easier!) into each muffin cup on top of the gingersnaps. Cups should be about 3/4 full. Bake for 20 minutes. Cool on the counter for about 30 minutes before chilling the cheesecakes in the refrigerator for at least 3 hours before serving.
  • Add whipped cream and caramel topping on top just before serving.