Description
Deliciously creamy Egg Nog Mini Cheesecakes with a spiced graham cracker crust, perfect for holiday celebrations or cozy gatherings.
Ingredients
Graham Cracker Crust
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1 ½ cups graham cracker crumbs
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4 tablespoons granulated sugar
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4 tablespoons melted salted butter
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¼ teaspoon nutmeg (optional)
Cheesecake Filling
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16 ounces (2 blocks) cream cheese, room temperature
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¾ cup granulated sugar
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¼ cup Greek yogurt (or sour cream)
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½ cup eggnog
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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1 large egg
Whipped Cream (Optional)
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2 cups heavy whipping cream
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¼ cup powdered sugar (confectioners sugar)
Instructions
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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