If you’re looking for a tasty dessert recipe that will knock your socks off.
These mini Eggnog Cheesecakes with Gingerbread Cookie Crust are simple to make and are filled to the brim with holiday flavor.
I wanted to make a delicious version my Chocolate Chip Cookie Cheesecake Cups so when I found a tube of Gingerbread Cookie dough from Pillsbury I knew they would make a delicious base to a sweet eggnog cheesecake.
All I had to do what cut little discs of cookie dough from the roll for the crust.
Have I mentioned how easy this recipe is??
Just whip up the quick eggnog cheesecake batter and spoon it over the gingerbread cookie crust.
Bake them for just 20-25 minutes and let them cool.
I added just a tiny dash of rum extract to these cute little cheesecakes to give them that traditional eggnog flavor.
The cookie crust is soft and tender and pairs perfectly with the subtle eggnog cheesecake flavor.
Dress them up a little more with a dollop of whip cream on top and a sprinkle of cinnamon.
Dessert couldn’t get any easier (OR TASTIER) than this!
PrintEggnog Cheesecakes with Gingerbread Cookie Crust
These mini Eggnog Cheesecakes with Gingerbread Cookie Crust are simple to make and are filled to the brim with holiday flavor.
- Prep Time: 30 min
- Cook Time: 25 min
- Total Time: 55 minutes
- Yield: makes 20 mini cheesecakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 tube Pillsbury Gingerbread Cookie Dough
- 16 oz cream cheese
- 2/3 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- dash of rum extract
- 1/3 cup, plus 1 tbsp Eggnog
- 1/4 tsp ground nutmeg
- pinch of salt
Instructions
- Preheat oven to 350 degrees F.
- Cut the gingerbread dough into 20 discs and gently press each disc of cookie dough into cupcake liners. Set aside.
- In a large bowl beat your cream cheese and sugar with a mixer until light and fluffy. Add the eggs, vanilla, rum extract, eggnog, nutmeg and pinch of salt. Mix until blended. Scoop into prepared cups.
- Bake for 20 to 25 minutes. Remove from oven and let cool completely. Store covered in fridge until ready to eat. Enjoy!
Notes
Serve with a dollop of whip cream and sprinkle of cinnamon on top if desired!
Keywords: eggnog, cheesecake, gingerbread, cookie crust, mini
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9x13 Recipes
15 Minutes
30 Minutes
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I just made these for a party, with a soft ginger cookie recipe I found…. SO GOOD. I might add a tbs of flour next time to make the cheesecakes a little more dense. Other than that, amazing!
Awesome! So glad you enjoyed them! 🙂
I am making these tomorrow for Christmas Eve dessert. I didn’t find the tube gingerbread dough but found the rolled out flats and will attempt to use those. Will cut to fit the bottom of muffin pan and layer until desired thickness. Anyone else use this? How did it turn out?! Thank you and excited to try!
Ate these still yummy without the rum extract? I forgot to buy that from the store
Made these last night, they are very good!
i’m going to make these using ginger snap cookies as a shortcut for the crust. I have made Petite Cheesecakes many times and used vanilla wafers for those.
They are in my oven now!! I found Pillsbury Gingerbread at Kroger in Michigan!
Can these be frozen?
Hi Wanda,
My mom used to make these years ago and freeze. When company came over, she’d always have dessert on hand.
Are these done in regular size muffin cups or little baby mini cups – they sound like a wonderful “Grandma loves you” treat….yuummmmm….
Regular size cupcake tins. Enjoy! We sure did 🙂