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A close up of a slice of cheesecake with a cookie crust on a wooden surface in front of more desserts
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5 from 1 vote

Eggnog 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 Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 20
Calories: 303 kcal
Author: Shawn

Ingredients

US Customary - Metric
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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!
Notes
Serve with a dollop of whip cream and sprinkle of cinnamon on top if desired!

Nutrition

Calories: 303kcal | Carbohydrates: 34g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 49mg | Sodium: 205mg | Potassium: 108mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 358IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg
Keywords: Cheesecake, cookie crust, eggnog, Gingerbread, mini
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