Eggnog Cheesecake

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

1. Prepare your muffin pan by lining it with cupcake liners for easy removal.  Set aside.
2. Begin by crushing the gingersnaps.  You can use a food processor or a Ziploc bag with a rolling pin. 
3. Transfer the crushed cookie crumbs to a medium-sized bowl and combine with the melted butter.  Stir until it looks like wet sand. 
4. Pour a heaping tablespoon of crumbs into the cupcake liners and press into the bottom. Set aside. 
5. With a mixer, combine the softened cream cheese and sugar.  Cream until smooth.  Scrape the sides and mix again. 
6. Add in the heavy whipping cream.  Whip on medium for one minute.  Scrape the sides and mix again for another 30 seconds.  
7. Add in the egg nog and mix just until smooth.  
8. 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.  
9. Once chilled, finish with the decoration. 
10. In the bowl of a stand mixer, whip the heavy cream (and powdered sugar if desired) until stiff peaks. 
11. Transfer the whipped cream to a pastry bag fitted with a large star tip. 
12. Pipe a dollop of cream on each mini cheesecake. 
13. Top with a light sprinkling of nutmeg to garnish

Enjoy This Healthy, No-bake Cheesecake Recipe 🍽️