Introduction to the Recipe

If you’re looking for a festive dessert that captures the warmth and spices of the holiday season, Egg Nog Mini Cheesecakes are an irresistible choice. These bite-sized cheesecakes combine the rich creaminess of classic cheesecake with the nostalgic flavors of eggnog, cinnamon, and nutmeg — a perfect blend for winter celebrations and cozy nights by the fire.

The recipe features a buttery graham cracker crust lightly spiced with nutmeg, which adds a subtle warmth and crunch beneath the smooth, silky filling. The cheesecake itself incorporates real eggnog and Greek yogurt (or sour cream) to enhance its creaminess while maintaining a balanced sweetness. Each mini cheesecake is perfectly portioned, making it easy to serve at parties or family gatherings without the hassle of slicing a large cake.

For those wanting to elevate the dessert even further, a dollop of lightly sweetened whipped cream adds a luxurious finish that complements the spiced flavors beautifully. Whether you’re a cheesecake aficionado or just looking for a festive twist on a classic, these Egg Nog Mini Cheesecakes offer an impressive yet approachable dessert option.

Looking for more holiday cheesecake inspiration? Check out this Ultimate Cheesecake Guide or this helpful Eggnog Flavoring Tips to understand how eggnog can be incorporated in baking.

Basic Recipe: Ingredients and Instructions

Egg Nog Mini Cheesecakes

Author: Sarah White

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Description

Deliciously creamy Egg Nog Mini Cheesecakes with a spiced graham cracker crust, perfect for holiday celebrations or cozy gatherings.

Ingredients

Scale

Graham Cracker Crust

1 ½ cups graham cracker crumbs
4 tablespoons granulated sugar
4 tablespoons melted salted butter

¼ teaspoon nutmeg (optional)

Cheesecake Filling

16 ounces (2 blocks) cream cheese, room temperature
¾ cup granulated sugar

¼ cup Greek yogurt (or sour cream)
½ cup eggnog
1 teaspoon vanilla extract

1 teaspoon ground cinnamon
1 large egg

Whipped Cream (Optional)

2 cups heavy whipping cream

¼ cup powdered sugar (confectioners sugar)

Instructions

Prepare the Crust
In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and nutmeg (if using). Mix until evenly combined. Press the mixture firmly into the bottoms of a lined or greased mini muffin tin cups to form the crust.
Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and creamy. Add granulated sugar and beat until combined. Mix in Greek yogurt (or sour cream), eggnog, vanilla extract, and ground cinnamon. Beat until smooth. Add the egg last and mix just until incorporated.

Fill the Mini Tins
Spoon the cheesecake batter over the prepared crusts, filling each about 3/4 full.
Bake
Bake at 325°F (163°C) for 18-20 minutes, or until the centers are just set and slightly jiggly. Avoid overbaking to keep them creamy.
Cool and Chill
Allow cheesecakes to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Optional Whipped Cream Topping
Whip heavy cream with powdered sugar until soft peaks form. Dollop or pipe onto each mini cheesecake before serving.

Notes

Use room temperature cream cheese for smooth batter without lumps.

Do not overmix after adding the egg to prevent cracks or dense texture.

Ensure mini tins are greased or lined with cupcake liners for easy removal.

These cheesecakes taste even better chilled overnight as flavors meld.

Keywords: Egg Nog Mini Cheesecakes

Advanced Techniques

Achieving a Smooth, Crack-Free Cheesecake

To avoid cracks, mix just until combined after adding the egg. Use room temperature ingredients and bake at a moderate temperature. Cooling gradually by turning off the oven and leaving the cheesecakes inside for 10 minutes can also help prevent cracks.

Perfecting the Graham Cracker Crust Texture

Press the crust mixture firmly and evenly into the tin to create a sturdy base. Chilling the crust for 10 minutes before adding the filling helps prevent sogginess.

Using Eggnog for Flavor Depth

Choose high-quality eggnog or homemade for richer flavor. If using store-bought, consider reducing added sugar slightly to balance sweetness.

Whipping the Cream for Topping

Use cold heavy cream and chilled mixing bowls for best whipping results. Add sugar gradually to achieve desired sweetness and firmness.

Serving and Presentation Tips

Top each mini cheesecake with a sprinkle of cinnamon, nutmeg, or a small piece of festive garnish like a cranberry or mint leaf to enhance the holiday feel.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Refrigeration for Freshness

Store cheesecakes covered in the refrigerator for up to 5 days. Use airtight containers to prevent them from absorbing odors.

Freezing Mini Cheesecakes

Freeze un-topped cheesecakes in a single layer on a baking sheet, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before serving.

Avoiding Cracks During Storage

Keep the cheesecakes covered and chilled to maintain moisture and texture. Avoid drastic temperature changes when refrigerating or serving.

Whipped Cream Topping Storage

If using whipped cream topping, add it fresh before serving. Leftover whipped cream can be stored separately in the fridge for up to 24 hours.

Serving Temperature Recommendations

Serve cheesecakes chilled or slightly chilled. Letting them sit at room temperature for 10 minutes before eating enhances the creamy texture.

Dietary Adaptations and Substitutions

Lower Sugar Version

Reduce granulated sugar in the filling by up to 1/4 cup or substitute with natural sweeteners like erythritol or stevia.

Gluten-Free Crust Option

Use gluten-free graham crackers or crushed gluten-free cookies in place of regular graham cracker crumbs.

Dairy-Free Version

Substitute cream cheese with dairy-free cream cheese alternatives and use coconut yogurt instead of Greek yogurt.

Egg-Free Adaptation

Use a commercial egg replacer or a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for an egg-free cheesecake.

Nutmeg-Free and Spice Adjustments

Omit nutmeg or adjust the cinnamon quantity to suit your spice preference or dietary restrictions.

FAQs About the Recipe

Can I Use Regular Yogurt Instead of Greek Yogurt?

Yes, but Greek yogurt provides a thicker texture and tanginess that complements the cream cheese well. Regular yogurt might make the filling slightly looser.

How Do I Prevent Cracks in Mini Cheesecakes?

Avoid overmixing and bake at a moderate temperature. Let the cheesecakes cool gradually to reduce cracking.

Can I Make These Ahead of Time?

Absolutely! These cheesecakes can be made up to 2 days in advance and stored in the fridge.

What’s the Best Way to Remove Mini Cheesecakes from the Pan?

Use a small offset spatula or run a thin knife around the edges to loosen before gently lifting them out.

Can I Skip the Whipped Cream Topping?

Yes, the cheesecakes are delicious on their own. Whipped cream is optional but adds a nice finishing touch.

Conclusion & Final Thoughts

Egg Nog Mini Cheesecakes bring holiday cheer to your dessert table with their creamy texture and warm, festive flavors. Perfectly portioned and easy to serve, these mini treats are great for holiday parties, family gatherings, or anytime you want to enjoy the comforting taste of eggnog in a sophisticated yet approachable dessert.

With a buttery spiced graham cracker crust and a smooth filling infused with cinnamon and eggnog, these cheesecakes embody seasonal flavors in every bite. The optional whipped cream topping adds a luxurious lightness that balances the rich cheesecake.

This recipe’s simplicity, paired with its delicious results, makes it a wonderful choice for both novice bakers and cheesecake enthusiasts alike. Keep this recipe handy for holiday seasons or cozy winter evenings—you’ll find yourself reaching for these delightful mini cheesecakes again and again.