Mini Eggnog Cheesecakes: Your Perfect Holiday Dessert
Learn how to make the ultimate holiday dessert: mini eggnog cheesecakes! This easy recipe features a creamy, eggnog, and nutmeg filling topped with beautiful sugared cranberries and fragrant rosemary. Perfect for Christmas parties and stress-free entertaining. Make ahead of time!
Servings: 12 cheesecakes
Calories: 322cal
Cost: $7
Equipment
- 12-count muffin tin
- Oven adjusted to center rack position
- Stand Mixer fitted with whisk attachment
- Measuring cups & spoons
- Small stockpot
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ teaspoon nutmeg
- 4 tablespoons melted butter
Cheesecake
- 12 ounces cream cheese room temperature
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon nutmeg
- ½ cup eggnog
- 1 large egg room temperature
Garnish
- ½ cup fresh cranberries remove any soft ones
- 1¼ cup granulated sugar 1 cup for simple syrup, ¼ cup for coating berries.
- 1 cup water for simple syrup
- 2 sprigs fresh rosemary
Instructions
Prepare the Crust
- Preheat the oven to 350℉.
- Line a 12-cup muffin tin with cupcake liners.
- In a bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, ¼ teaspoon nutmeg, and 4 Tbsps. melted butter.
- Press about 1½ tablespoons of the crumb mixture firmly into the bottom of each liner.
- Bake the crusts for 5 minutes, then remove and let them cool slightly.
Mix the Filling
- In a large bowl, beat the softened cream cheese until it is super smooth.
- Add the ½ cup granulated sugar, vanilla extract, and ¼ tsp ground nutmeg; mix well.
- Beat in the ½ cup of eggnog.
- Gently mix in the large egg, blending only until it’s just incorporated. Do not overmix! Pour the filling evenly over the cooled crusts in the muffin tin.
Bake & Chill
- Bake for 18-22 minutes, or until the centers are mostly set with a slight jiggle. Turn the oven off and let the cheesecakes cool inside the oven for 15 minutes (this helps prevent cracks).
- Remove the cheesecakes from the oven and cool completely on a wire rack. Refrigerate for at least 2 hours (or overnight) before serving.
Make the Sparkle Garnish
- In a saucepan, simmer 1 cup of water and 1 cup of sugar to create a simple syrup. Let it cool briefly.
- Toss the fresh cranberries and rosemary sprigs in the simple syrup until they are well coated.
- Roll the coated cranberries and rosemary in a separate bowl of dry sugar until they are sparkling and fully coated.
- Lay the coated garnish on parchment paper to dry for at least 30 minutes.
- Top the chilled cheesecakes with the sparkling cranberries and rosemary before serving.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1cheesecake | Calories: 322cal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 196mg | Potassium: 81mg | Fiber: 1g | Sugar: 38g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg