Mini Eggnog Cheesecakes
These Mini Eggnog Cheesecakes are super creamy with an eggnog filling, a chocolate crust, topped with whipped cream frosting that's delicious and decorated so festive for the holiday season!
Ingredients
Eggnog Cheesecake Ingredients
- 10 cacao biscuits - can also use Biscotti cookies gingersnaps or graham crackers.
- 2 tbsp butter melted
- 1 8 oz block cream cheese room temperature
- ⅓ cup eggnog
- ¼ cup sugar
- ½ tsp vanilla extract
- 1 egg
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
Cupcake Toppings
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Melted chocolate
- M&M's
Instructions
How to Make Mini Eggnog Cheesecakes
- Preheat oven to 350° and line a cupcake pan with cupcake liners.
- In a food processor, blend cookies and melted butter, place at the bottom of each cupcake liner.
- In a bowl, using whisk or a hand mixer, beat softened cream cheese and sugar until it gets a creamy texture. Add eggnog, vanilla extract, egg, nutmeg and cinnamon, keep whisking.
- Divide batter between cupcake liners, filling ¾ full. Bake for 20 mins.
- When finished baking allow to cool for about 5-10 minutes and chill for 2-3 hours in the refrigerator.
Decorate the Cheesecakes
- In a chilled bowl, whip the 1 cup of heavy cream and 2 tbsp powdered sugar for the topping.
- Put the whipped cream in a piping bag and pipe on each cheesecake.
- Melt the chocolate by heating them in the microwave for 30 seconds at a time, stirring after each 30 seconds until fully melted.
- Put the melted chocolate into a piping bag or a sealed ziplock bag with the corner snipped off and pipe melted chocolate on whipped cream making mini circles. Place M&M's on chocolate circles to make Christmas lights.
