Finding Time To Fly

Mini Eggnog Cheesecakes

These Mini Eggnog Cheesecakes are perfect for your holiday party dessert table. Not only are they easy to make and delicious, but several of them grouped together make a beautiful display. Arrange them together in rows or use a cupcake display or stand and turn them into a focal point.

Mini Eggnog Cheesecakes

You’ll need these ingredients:

1 cup Graham Cracker Crumbs
2 Tbsp Butter, melted
12 oz Cream Cheese, softened
1/2 cup Sugar
1/2 cup Eggnog
1 tbsp Flour
1 Egg
1/2 tsp Vanilla
1/2 tsp Nutmeg

Pre-heat oven to 350. Place paper liners into 9 cups of a muffin pan. Combine graham cracker crumbs, 1/4 teaspoon nutmeg, and melted butter. Mix well.

Divide between the lined cups, pressing gently to flatten.

Blend the cream cheese and sugar together until creamy. Add in the egg, eggnog, flour, 1/4 teaspoon nutmeg and vanilla. Mix until blended. Divide and spoon into the lined cups to about 3/4 full. Bake for 20 minutes or until centers are set. Allow to cool completely in pan.

Remove from pan and refrigerate for several hours. Top with whipped cream and dust with nutmeg.

Mini Eggnog Cheesecakes
 
Prep time
Cook time
Total time
 
Cute, creamy, delicious, simple to make, and perfect for your holiday party dessert table.
Author:
Recipe type: Dessert
Cuisine: Christmas Dessert
Serves: 9 mini cheesecakes
Ingredients
  • 1 cup Graham Cracker Crumbs
  • 2 Tbsp Butter, melted
  • 12 oz Cream Cheese, softened
  • ½ cup Sugar
  • ½ cup Eggnog
  • 1 Tbsp Flour
  • 1 Egg
  • ½ tsp Vanilla
  • ½ tsp Nutmeg
Instructions
  1. Pre-heat oven to 350.
  2. Place paper liners in 9 cups of muffin pan.
  3. Combine graham cracker crumbs, ¼ teaspoon nutmeg, and melted butter. Mix well.
  4. Divide between the lined cups, pressing gently to flatten.
  5. Blend the cream cheese and sugar together until creamy.
  6. Add in the egg, eggnog, flour, ¼ teaspoon nutmeg and vanilla. Mix until blended.
  7. Divide and spoon into the lined cups to about ¾ full.
  8. Bake for 20 minutes or until centers are set.
  9. Allow to cool completely in pan.
  10. Remove from pan and refrigerate for several hours.
  11. Top with whipped cream and dust with nutmeg.
Nutrition Information
Serving size: 1 mini cheesecake Calories: 259 Fat: 15g Carbohydrates: 25g Sugar: 16g Sodium: 231mg Protein: 5g
3.5.3217

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