I have perfected my Eggnog Cheesecake by blending graham cracker crumbs with melted butter for the base. Cream cheese meets chilled eggnog, powdered sugar, vanilla, and nutmeg in a recipe that feels incredibly festive. Every bite offers a secret seasonal charm that beckons you to explore further.

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I’ve been experimenting with a fun twist to a classic holiday treat and these No Bake Mini Eggnog Cheesecake Cups are my latest obsession. I mean, who wouldn’t be curious about mixing in a chilled cup of eggnog with the rich cream cheese and a bit of powdered sugar?

I tossed 3/4 cup of graham cracker crumbs together with 2 tbsp of melted unsalted butter to form a base that holds everything together. Then, blending 8 oz of softened cream cheese with 1/3 cup powdered sugar creates a smooth, tangy filling that’s enhanced by 1/2 tsp vanilla extract and a sprinkle of ground nutmeg.

I even add a small pinch of salt just to make the flavors pop. This no bake showstopper is my new go-to dessert idea for when you want a bit of festive flair without too much fuss.

Enjoy the creamy, dreamy, and slightly spicy eggnog cheesecake cups!

Why I Like this Recipe

I really love this recipe because it’s super easy to make and it tastes amazing. These no bake mini eggnog cheesecake cups got a perfect balance of sweet and spice that instantly brings back all the holiday feels. I like how the chilled eggnog mixes with the cream cheese to create a creamy texture that’s just awesome and not too heavy. Plus, the graham cracker crust gives a nice crunch that makes every bite interesting. I also love that you just have to chill them for a few hours, so you can pretty much have a recipe ready without too much work.

Ingredients

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Graham cracker crumbs provide carbohydrates and a slight fiber boost for the crunchy base.
Unsalted butter adds rich flavor and essential fats, binding all ingredients nicely.
Cream cheese offers a smooth texture with a dose of protein and fat.
Powdered sugar sweetens the mix using quick carbs, though it adds extra calories.
Eggnog contributes creaminess, a hint of spice, and a festive twist.
Vanilla extract enhances flavor with sweetness while nutmeg adds a warming spice.
A pinch of salt balances the sweetness by highlighting other flavors.
All together, these ingredients create a festive, creamy treat with balanced texture and flavor.

Ingredient Quantities

3/4 cup graham cracker crumbs

2 tbsp unsalted butter, melted

8 oz cream cheese, softened

1/3 cup powdered sugar

1 cup eggnog (chilled works best)

1/2 tsp vanilla extract

1/4 tsp ground nutmeg, plus a pinch extra for garnish

A small pinch of salt

How to Make this

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1. Combine 3/4 cup graham cracker crumbs with 2 tbsp melted unsalted butter in a bowl until the crumbs are evenly moistened.

2. Press the crumb mixture firmly into the bottom of your mini cheesecake cups to create a nice, even base.

3. In another bowl, beat 8 oz softened cream cheese with 1/3 cup powdered sugar until smooth and creamy.

4. Slowly mix in 1 cup chilled eggnog, 1/2 tsp vanilla extract, 1/4 tsp ground nutmeg, and a small pinch of salt until everything is fully incorporated.

5. Carefully spoon the cream cheese mixture over the crust in each cup, making sure to fill them evenly.

6. Dust a pinch of extra ground nutmeg on top of each cup for a bit of extra flavor and a pretty look.

7. Refrigerate the cups for at least 3 hours (or overnight if possible) to let the cheesecake set properly.

8. Enjoy your No Bake Mini Eggnog Cheesecake Cups chilled straight from the fridge.

Equipment Needed

1. Two mixing bowls – one for combining the graham cracker crumbs with the melted butter and another for beating the cream cheese and powdered sugar.
2. Measuring cups and spoons – you need these to get the right amounts of graham cracker crumbs, butter, powdered sugar, eggnog, vanilla extract, ground nutmeg and salt.
3. A small spatula or the back of a spoon – for pressing the crumb mixture down evenly into your mini cheesecake cups.
4. A whisk or hand mixer – to beat the cream cheese and powdered sugar until they’re smooth and creamy.
5. A spoon – for carefully spooning the cream cheese mixture over the crust in each cup.
6. Mini cheesecake cups – these are essential for holding the individual servings of cheesecake.
7. A refrigerator – to chill the cheesecake cups for at least 3 hours so they set properly.

FAQ

Q: What kind of eggnog should I use?

A: Use a chilled, full-fat eggnog for the creamiest texture. Avoid thickened or overly spiced versions as they might affect the taste.

Q: Can I substitute the graham cracker crumbs?

A: Sure, you can try using digestive biscuits or any similar sweet cracker crumbs if you cant find graham crackers.

Q: How do I know when the cheesecake cups are set?

A: They should be firm to the touch when chill for at least 3 hours in the fridge, but if youre in a hurry, try 4 hours.

Q: Can I make these cups ahead of time?

A: Yeah, you can make them up to a day ahead. Keep them stored in an airtight container in the fridge until ready to serve.

Q: What if I dont have powdered sugar on hand?

A: If you dont have powdered sugar, you can blend regular sugar until its fine. Just be sure its well blended to avoid a gritty texture.

No Bake Mini Eggnog Cheesecake Cups Recipe Substitutions and Variations

Graham Cracker Crumbs: You can try crushed digestive biscuits instead or even saltine crackers if you’re in a pinch
Unsalted Butter: Swap with salted butter, but just remember to cut back the extra salt a bit
Cream Cheese: Mascarpone is a great alternative that gives a richer, creamier taste
Eggnog: If you dont have it, mix milk with a sprinkle of cinnamon and nutmeg for a similar vibe
Powdered Sugar: You could use granulated sugar that’s been blitzed in a food processor to get it nice and fine

Pro Tips

1. Make sure your cream cheese and eggnog are really well chilled so that when you mix them together they stay smooth and don’t start curdling halfway through the process
2. When you’re pressing down that graham cracker crust in your cups, be extra firm to help it hold up well against the creamy filling later on
3. Pour the eggnog in slowly while mixing with the cream cheese to keep everything even and to avoid any lumps forming
4. If possible, let the cheesecake set in the fridge overnight instead of just 3 hours because that extra time really brings out the flavor and makes it even creamier

No Bake Mini Eggnog Cheesecake Cups Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Two mixing bowls – one for combining the graham cracker crumbs with the melted butter and another for beating the cream cheese and powdered sugar.
2. Measuring cups and spoons – you need these to get the right amounts of graham cracker crumbs, butter, powdered sugar, eggnog, vanilla extract, ground nutmeg and salt.
3. A small spatula or the back of a spoon – for pressing the crumb mixture down evenly into your mini cheesecake cups.
4. A whisk or hand mixer – to beat the cream cheese and powdered sugar until they’re smooth and creamy.
5. A spoon – for carefully spooning the cream cheese mixture over the crust in each cup.
6. Mini cheesecake cups – these are essential for holding the individual servings of cheesecake.
7. A refrigerator – to chill the cheesecake cups for at least 3 hours so they set properly.

Ingredients

3/4 cup graham cracker crumbs
2 tbsp unsalted butter, melted
8 oz cream cheese, softened
1/3 cup powdered sugar
1 cup eggnog (chilled works best)
1/2 tsp vanilla extract
1/4 tsp ground nutmeg, plus a pinch extra for garnish
A small pinch of salt

Directions

Combine 3/4 cup graham cracker crumbs with 2 tbsp melted unsalted butter in a bowl until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of your mini cheesecake cups to create a nice, even base.
In another bowl, beat 8 oz softened cream cheese with 1/3 cup powdered sugar until smooth and creamy.
Slowly mix in 1 cup chilled eggnog, 1/2 tsp vanilla extract, 1/4 tsp ground nutmeg, and a small pinch of salt until everything is fully incorporated.
Carefully spoon the cream cheese mixture over the crust in each cup, making sure to fill them evenly.
Dust a pinch of extra ground nutmeg on top of each cup for a bit of extra flavor and a pretty look.
Refrigerate the cups for at least 3 hours (or overnight if possible) to let the cheesecake set properly.
Enjoy your No Bake Mini Eggnog Cheesecake Cups chilled straight from the fridge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.