Mini Eggnog Cheesecakes with Gingersnap Crust

Christmas is so near I can feel it! Yes, I am one of those early bird Christmas-ers. I’ve bought most of my Christmas gifts already and I have everything set for the (hopefully) snowy season. The colours get so much more vibrant and festive, from the dull browns and oranges of fall to red green and white everywhere. And as I told you before in my Eggnog Post, what’s more festive than eggnog?! Adding eggnog to cheesecakes may have been the best thing I did this week.

Mini Eggnog Cheesecakes with Gingersnap Crust

The eggnog really transforms the flavour of the cheesecake, lending to a bit of booze and a lot more creaminess. The mini eggnog cheesecakes become fragrant with the smell of cinnamon and nutmeg and end up with a melt-in-your-mouth feeling. What tops these off is the gingersnap crust, which creates almost like a cookie crust at the base of the cheesecakes. Talk about delicious! I single-handedly went through most of these (shh!) and imagined myself roasting chestnuts by the fire. Talk about the perfect Christmas movie…

Mini Eggnog Cheescakes with Gingersnap Crust

Preparation 15 min Cook Time 20 min Serves 12     adjust servings

Ingredients

Ingredients for the crust

  • 1 cup cinnamon graham cracker crumbs (or add 1/2 teaspoon of cinnamon)
  • 2 teaspoons of ginger
  • 1/2 teaspoon nutmeg
  • 3 tbsp of melted butter
  • 2 tsp sugar, mixed in afterwards

Ingredients for the filling

  • 1 packet (8oz) cream cheese
  • 2 eggs
  • 1/3 cup sugar
  • 1/4 cup eggnog

Whipped Cream

  • 1/3 cup whipping cream
  • 2 tbsp sugar

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a food processor, mix graham cracker crumbs, sugar, ginger and melted butter until well combined. Divide crumb mixture evenly between the mini cheesecake pan's 12 slots.
  3. Using the back of a small spoon press crumbs firmly onto the bottom and set it aside.
  4. Bake for 10 minutes.
  5. Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. Add the eggs one at a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls.
  6. Add the eggnog. For eggnog recipe, see here
  7. Spoon cream cheese mixture into each hole (they should be 3/4 filled).
  8. Bake for 18 - 20 minutes.
  9. Allow to cool for at least 20 minutes until pan is cool enough to take cheesecakes out, and place on a wire rack.
  10. Allow to cool completely and then chill in the fridge for at least 2 hours.

Whipped Cream

  1. Mix the whipping cream and sugar on high until fluffy, about 4 minutes (don't over mix!)
  2. Top the cheesecake with whipped cream. Enjoy!

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 Mini Eggnog Cheesecakes

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19 comments

  1. Christina says:

    Beautiful!!! I can’t wait to try this recipe out!

    • Jessica says:

      Thank you Chrissy! Let me know how it turns out! 🙂

    • Mary Adam says:

      Hi there! Mary here from Ontario, Canada. Just sliding by to say I came across your recipe and decided to try them out. Let’s just say that I LOVE them!!! The recipe made more than 3 dozen mini ones much to my delight…but wondering how did I end up with so many when it yields 12? My guess is that I used a mini mini pan instead of just a mini? However, I adjusted the recipe a bit to get the right consistency and as I type this I am stuffing the third one (tester lol) into my mouth! A must do recipe here folks, great flavour and really simple to make. Thank you, I look forward to trying more of your delicious recipes!

      • Jessica says:

        Hi Mary,

        I’m SO glad you enjoyed!! Yes haha, I do believe maybe you used a smaller one than I did. Thanks so much for your feedback and I hope you do enjoy my other recipes too! 🙂

  2. Autumn says:

    Yummy! I love your recipes and photography as usual. Since I don’t have an oven here in Korea, I’m missing baked goods sooo badly. 🙁

    • Jessica says:

      Thanks so much Autumn! Aww sorry to hear that, maybe a toaster oven would help? It’s small and you can still make some stuff in it!

  3. cheryl says:

    I would like to add Rum how much should I add for get an excellent flavor. Recipe sounds fantastic as is but the crew at the family x-mas party would love the kick, of cource minus the children. Out off site out off mind and we have such a spread I need a new element. This could be it!

    • Jessica says:

      Hey Cheryl,

      I’m glad you like the recipe! My eggnog recipe already has booze! But if you want to add more alcohol, then you can go ahead and add up to 3 tablespoons of alcohol, but be wary that adding more that this amount might make the cheesecake a tad bit more airy, but still just as creamy and tasty. After adding 2 tablespoons, taste it, and if it’s strong remember alcohol taste gets stronger once it’s baked, then you can decide if you want to add another tablespoon. I recommend bourbon or brandy or rum as alcohol. Remember if you’re doubling the recipe to add double the amount, which would be 6 tablespoons. Have fun at your family event, and let me know how it turns out!

  4. Ashley says:

    I don’t like drinking eggnog but I do like baking with it! These cheesecakes sound delicious!

  5. Lisa says:

    These look so good! They would be a great addition to the spread I put out on Christmas eve:)

    • Jessica says:

      Thank you Lisa! I hope you enjoy them and let me know how they turn out if you use them! 🙂

  6. Oh wow, Jessica, these are the most adorable cheesecakes I’ve ever seen! They look fantastic! And so festive! xo

    • Jessica says:

      Aww thanks Consuelo! Aren’t they festive?! I tried my best to bring across all things Christmas in them 🙂

  7. its the time for eggnog! love it!

  8. Carla says:

    Hello Jessica,

    I tried to resist signing up, but seeing your ingredients, your recipes are heaven-sent.

    I want to become a vegan for the same reasons as you, but with my family, it can be challenging. With your recipes, I now have a secret weapon I can implement on my family to eat better and have a diverse menu.

    I look forward to a healther journey!

    Thanks and take care.

    Carla

    • Jessica says:

      Hi Carla,

      I’m so happy to hear that! I even want to come out with weekly menus to help out families. So glad I could’ve helped and all the best!

      Jessica

in the kitchen everyday

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