Mini Eggnog Cheesecakes
These easy mini Eggnog cheesecakes are festively flavoured for the holiday season and party ready with individual portions.
How to Make Ahead and Store Mini Cheesecakes
Putting together mini cheesecakes can seem like one more task on your holiday to-do list, but they’re actually easy to make.
You can bake these ahead of time, wrap them well and freeze until needed. Or you can bake them, cool them completely and refrigerate until the day before you plan to serve them.
Either way, they’ll be good for at least a week, and because they’re so small, you can keep them hidden in the back of the fridge if your family tends to snack on cheesecake.
Here’s a step-by-step guide to making ahead and freezing mini cheesecakes:
1. Freeze completely cooled-off baked cheesecakes in the muffin tins until solid.
2. Wrap each cheesecake in plastic wrap, then transfer to freezer bags before placing back in the freezer. Store up to 3 months.
3. Let thaw overnight in refrigerator then 30 minutes out on counter prior to serving.
If storing baked cheesecakes in the fridge, wrap them in plastic wrap or store them in an airtight container for up to 5 days.
Looking for more tasty Christmas dessert recipes?
Check out some of my favourite Christmas desserts:
This cranberry curd tart recipe is perfect for the holidays with a crisp ginger snap crust and a delicious sweet and tart cranberry filling.
The perfect sticky toffee pudding recipe for you to make this Christmas. It’s warm and gooey, comforting and satisfying.
These chocolate peppermint cheesecake bites are perfect for holiday parties. They’re rich and creamy, with a crunch of peppermint candy.
Mini Eggnog Cheesecakes
For the Crust:
1 C Graham Cracker crumbs
2 tbsp unsalted sweet cream butter, melted
½ tsp ground nutmeg
For the Eggnog cheesecake:
2 – 8oz oz softened Cream Cheese
1/2 C Sugar
1/2 C Eggnog
1 tbsp Flour
1Large Egg
1/2 tsp Pure Vanilla extract
1/2 tsp ground nutmeg
Fresh whipped cream for topping
Ground cinnamon to sprinkle on top
Directions:
Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
In a large bowl, mix together the graham cracker crumbs, butter, ½ tsp ground nutmeg until a wet sand like mixture forms
Scoop about 1 tbsp of the crust into the paper liners
Use a flat bottomed cup to flatten the crust
Set aside Cheesecake
Using a large mixing bowl, beat together the cream cheese and sugar until combined and smooth
Beat in the egg, eggnog, flour, ½ tsp nutmeg and vanilla until combined and smooth
Scoop about 2 ½ tbsp of the batter into the liners
Bake in the oven for 20 minutes or until the centre has set
Allow to cool to room temperature before removing from the pan and placing into the fridge overnight
Top with fresh whipped cream and sprinkle some cinnamon
Enjoy!

Mini Eggnog Cheesecakes
Ingredients
For the Crust:
- 1 C Graham Cracker crumbs
- 2 tbsp unsalted sweet cream butter, melted
- ½ tsp ground nutmeg
For the Eggnog cheesecake:
- 2 – 8oz oz softened Cream Cheese
- 1/2 C Sugar
- 1/2 C Eggnog
- 1 tbsp Flour
- 1 Large Egg
- 1/2 tsp Pure Vanilla extract
- 1/2 tsp ground nutmeg
- Fresh whipped cream for topping
- Ground cinnamon to sprinkle on top
Instructions
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
- In a large bowl, mix together the graham cracker crumbs, butter, ½ tsp ground nutmeg until a wet sand like mixture forms
- Scoop about 1 tbsp of the crust into the paper liners
- Use a flat bottomed cup to flatten the crust
- Set aside Cheesecake
- Using a large mixing bowl, beat together the cream cheese and sugar until combined and smooth
- Beat in the egg, eggnog, flour, ½ tsp nutmeg and vanilla until combined and smooth
- Scoop about 2 ½ tbsp of the batter into the liners
- Bake in the oven for 20 minutes or until the centre has set
- Allow to cool to room temperature before removing from the pan and placing into the fridge overnight
- Top with fresh whipped cream and sprinkle some cinnamon
- Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.