Eggnog Cheesecake
November 22, 2023 • 0 comments
Elevate your holiday dessert game with these easy No Bake Eggnog Cheesecake Recipe – a festive fusion of creamy indulgence and seasonal spice! Each bite-sized no-bake eggnog cheesecake with gingersnap crust is a symphony of rich eggnog flavour, velvety creaminess, and a hint of nutmeg-infused bliss.
- Prep Time:
- Servings: 14-16 cupcake-sized cheesecakes
Directions
For the crust –
- 1 pkg Gingersnap Cookies
- ½ cup unsalted butter, melted
For the filling –
- 16 oz cream cheese, softened
- ½ cup sugar
- ½ cup heavy whipping cream
- ½ cup eggnog
For the decoration –
- ½ cup heavy cream
- 2 Tbsp powdered sugar
- Nutmeg, to sprinkle
- Prepare your muffin pan by lining it with cupcake liners for easy removal. Set aside.
- Begin by crushing the gingersnaps. You can use a food processor or a Ziploc bag with a rolling pin.
- Transfer the crushed cookie crumbs to a medium-sized bowl and combine with the melted butter. Stir until it looks like wet sand.
- Pour a heaping tablespoon of crumbs into the cupcake liners and press into the bottom. Set aside.
- With a mixer, combine the softened cream cheese and sugar. Cream until smooth. Scrape the sides and mix again.
- Add in the heavy whipping cream. Whip on medium for one minute. Scrape the sides and mix again for another 30 seconds.
- Add in the egg nog and mix just until smooth.
- Pour the cheesecake mixture into the prepared pans just until the top of the liner. Place in the fridge and allow to set for approximately 2-4 hours.
- Once chilled, finish with the decoration.
- In the bowl of a stand mixer, whip the heavy cream (and powdered sugar if desired) until stiff peaks.
- Transfer the whipped cream to a pastry bag fitted with a large star tip.
- Pipe a dollop of cream on each mini cheesecake.
- Top with a light sprinkling of nutmeg to garnish
