These mini Eggnog Cheesecakes with Gingerbread Cookie Crust are a simple dessert, filled to the bring with holiday flavor.
I wanted to make a holiday version my Chocolate Chip Cookie Cheesecake Cups so when I found a tube of Gingerbread Cookie dough at the grocery store, I knew they would make a delicious base to a sweet eggnog cheesecake.
Eggnog Cheesecakes
These cheesecakes are perfect because they’re small and bite-sized, making them great for bringing to holiday parties. I used soft gingerbread cookie dough for my cheesecake base, but you could also crush up gingersnaps to create a more traditional cheesecake crust (similar to this recipe).
Ingredients Needed
Here’s the basic list of ingredients needed to make these mini eggnog cheesecakes. As always, you can find the full list of ingredients located in the printable recipe card below.
- Gingerbread Cookie Dough – store bought or my homemade version will work great!
- Cream Cheese
- Sugar
- Eggs
- Vanilla and Rum Extracts
- Eggnog
- Nutmeg
How To Make Eggnog Cheesecake
Start by cutting discs of cookie dough for the base of the cheesecakes. I used a store bought dough for this recipe, but you can also make your own.
Whip up the quick eggnog cheesecake batter with softened cream cheese, eggs, eggnog, vanilla extract and a little bit of rum extract.
I added just a bit of rum extract to these cute little cheesecakes to give them that traditional eggnog flavor.
Spoon the eggnog cheesecake batter over the gingerbread cookie crust. I like to use my medium cookie scoop to make sure each one is filled evenly.
Bake the mini cheesecakes for just 20-25 minutes and let them cool completely.
Store the baked cheesecakes in the fridge until ready to enjoy.
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!
Eggnog Cheesecakes with Gingerbread Cookie Crust
Ingredients
- 30 oz gingerbread cookie dough, or homemade recipe
- 16 oz cream cheese, softened
- 2/3 cups sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp rum extract
- 1/4 tsp ground nutmeg
- pinch salt
- 7 tbsp Eggnog
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, nutmeg, pinch of salt and eggnog. Mix until blended. Scoop into prepared cups.
- Bake for 20 to 25 minutes, until top is set. Remove from oven and let cool completely. Store covered in fridge until ready to eat. Enjoy!
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