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!