I created a Mini Eggnog Cheesecake that tucks a spiced rum glaze into each cup for an unexpected holiday twist.

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I made these No Bake Mini Eggnog Cheesecake cups after a late night idea that just wouldn’t leave me alone. Using cream cheese and eggnog gives each tiny cup a rich, slightly boozy feel, and somehow the texture is both airy and dangerously creamy.

They’re sneaky little Cheesecake Cups that people always underestimate until they take a bite, then they ask for seconds and the recipe, which I never planned on sharing. If you like a holiday treat that’s more playful than precious, you’ll wanna try one, trust me.

Ingredients

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Cream cheese: rich, creamy, provides protein and fat, makes filling kinda tangy and smooth.
Graham cracker crumbs: mostly carbs and sugar, add crunchy sweetness with little fiber.
Eggnog: creamy milk base, sweet and spiced, gives protein and extra calories.
Heavy whipping cream: lots of fat and calories, whips airy for silky, rich texture.
Powdered sugar: mostly carbs, very sweet, helps thicken and stabilize the filling.
Butter: adds fat and flavor, binds crumbs, gives better crust texture and richness.
Nutmeg: warm spice, almost no calories, brightens aroma and gives seasonal warmth.
Rum extract or rum: optional, adds a boozy depth, extract gives flavor without alcohol.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 10 full graham crackers) or 1 1/2 cups crushed gingersnaps

6 tablespoons unsalted butter, melted

8 ounces (225 g) cream cheese, softened

1/2 cup powdered sugar, sifted

1/2 cup eggnog

1 teaspoon vanilla extract

1 teaspoon rum extract or 1 1/2 tablespoons dark rum (optional)

1/2 teaspoon ground nutmeg, plus extra for garnish

1 cup heavy whipping cream, cold

Pinch of fine salt

Optional toppings: whipped cream or whipped topping, extra crushed gingersnap crumbs or a sprinkle of cinnamon

How to Make this

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1. Soften the 8 oz cream cheese at room temp about 20 to 30 minutes while you chill a metal bowl and beaters for the cream, and line a 12-cup muffin tin with paper liners or set out small jars or ramekins.

2. Make the crust: stir 1 1/2 cups graham cracker crumbs or crushed gingersnaps with 6 tablespoons melted butter until it looks like wet sand, press about 1 to 2 tablespoons into the bottom of each cup using the back of a spoon or a small glass to compact, then chill while you make the filling.

3. In a medium bowl beat the softened cream cheese until smooth, then add 1/2 cup sifted powdered sugar and beat again until fully incorporated so there are no lumps.

4. Add 1/2 cup eggnog, 1 teaspoon vanilla extract, 1 teaspoon rum extract or 1 1/2 tablespoons dark rum (your choice), 1/2 teaspoon ground nutmeg and a pinch of fine salt to the cream cheese mixture; beat until smooth and slightly fluffy. If it looks a little loose thats okay.

5. In the chilled bowl whip 1 cup cold heavy whipping cream on medium-high speed until soft then stiff peaks form, be careful not to ruin the cream by overwhipping.

6. Gently fold about a third of the whipped cream into the cream cheese mix to loosen it, then fold in the rest until the mixture is even and no big streaks remain, dont overfold or youll lose air.

7. Spoon or pipe the filling onto the chilled crusts, filling each cup nearly to the top and smoothing the surface, then refrigerate at least 2 to 4 hours until set, overnight is best for a firm texture.

8. When ready to serve top each cup with a dollop of whipped cream or store bought whipped topping, sprinkle with extra crushed gingersnap crumbs or a dusting of ground cinnamon and a little extra nutmeg for garnish.

9. Quick tips: always sift the powdered sugar to avoid lumps, use cold cream and a chilled bowl for best whipping, press crusts firmly so they dont fall apart, and if you want neater cups pipe the filling through a zip top bag with the corner snipped.

Equipment Needed

1. Chilled metal mixing bowl (for whipping the cream), big enough for the 1 cup of cream
2. Electric hand mixer or stand mixer with beaters, you’ll want the beaters chilled too
3. 12-cup muffin tin, plus paper liners or small jars/ramekins if you prefer those
4. Measuring cups and spoons for crumbs, butter, eggnog, extracts and spices
5. Food processor to make graham or gingersnap crumbs, or a zip-top bag and rolling pin if ya dont have one
6. Rubber spatula and a mixing spoon, for folding and smoothing the filling
7. Small glass or the back of a spoon to press the crust into each cup
8. Fine mesh sieve or sifter to get powdered sugar lump free
9. Piping bag or a zip-top bag with a corner snipped for neater filling (optional but handy)
10. Refrigerator to chill the cups until set, at least 2 to 4 hours (overnight is best)

FAQ

How long do these need to chill before serving?

Chill at least 2 hours so the filling firms up, 4 hours or overnight is best. If you're in a hurry pop them in the freezer for 30 to 60 minutes but keep an eye on them so the texture stays right.

Can I use crushed gingersnaps instead of graham crackers?

Yes, 1 1/2 cups gingersnap crumbs works great and gives a spicier, richer crust. Either option is fine, just press crumbs firmly into the cups.

Is the eggnog safe to use raw and can I add rum?

Use pasteurized store bought eggnog for safety. If you make homemade eggnog with raw eggs use a cooked custard base or pasteurized eggs. Adding dark rum or rum extract is optional and won't make raw eggs safe.

How far ahead can I make these and how should I store them?

Make them a day or two ahead and keep covered in the fridge up to 3 days. If you need longer freeze them (up to 1 month), then thaw overnight in the fridge, texture may be a bit softer after freezing.

Any tips to avoid a grainy or runny filling?

Soften the cream cheese to room temp, sift the powdered sugar, and fold whipped cream in gently. Whip heavy cream to soft peaks then fold, don't overmix or you'll lose air and get runny filling.

Want variations or toppings ideas?

Top with a dollop of whipped cream, extra gingersnap crumbs, a sprinkle of nutmeg or cinnamon. For a non dairy version try dairy free cream cheese and coconut whipping cream, results will be a bit different but still tasty.

No Bake Mini Eggnog Cheesecake Cups Recipe Substitutions and Variations

Graham cracker crumbs: swap with crushed digestive biscuits or vanilla wafers, 1 to 1. If you want salty-sweet try crushed pretzels but cut back on any added salt, and if you use Oreos remove the filling or reduce powdered sugar cause it adds sweetness.
Unsalted butter: use melted coconut oil or vegan butter 1 to 1. Coconut oil firms up in the fridge so the crust gets extra crisp, but it will add a mild coconut flavor, just so you know.
Cream cheese: mascarpone works great 1 to 1 for a richer, less tangy filling; Neufchatel is fine too if you want fewer calories, but the texture may be a tiny bit softer.
Heavy whipping cream: substitute chilled canned full-fat coconut cream (scoop solids) 1 to 1 for a dairy-free option, or use stabilized whipped topping if you want it to hold shape longer, note coconut will change the flavor.

Pro Tips

– Chill is everything. Get the mixing bowl and beaters cold and make sure the cream cheese is soft but not melty, otherwise the filling will be gummy or lumpy. If you need to speed it up, microwave the block in 3 to 5 second bursts, turning between bursts, don’t walk away or it will get too warm.

– Pack the crust like you mean it. Press the crumbs firmly into the cups with the back of a spoon or a small glass so they wont fall apart when you eat them, and if your crumbs look too dry add another teaspoon or two of melted butter until it holds together.

– Fold, dont whisk. Use a rubber spatula and fold in the whipped cream in thirds, short gentle strokes, stop when there are only a few light streaks left. Overfolding kills the air and makes the filling dense, so be patient even if it looks a little streaky at first.

– Fixes and flavor tweaks. If the filling seems too loose let it chill overnight or pop the cups in the fridge longer, for a faster firm up you can dissolve 1 teaspoon powdered gelatin in 1 tablespoon cold water, let it bloom then warm slightly and whisk in a little at a time. Taste as you go with extracts and rum, a little goes a long way so add carefully.

No Bake Mini Eggnog Cheesecake Cups Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I created a Mini Eggnog Cheesecake that tucks a spiced rum glaze into each cup for an unexpected holiday twist.

Servings

servings

Calories

417

kcal

Equipment: 1. Chilled metal mixing bowl (for whipping the cream), big enough for the 1 cup of cream
2. Electric hand mixer or stand mixer with beaters, you’ll want the beaters chilled too
3. 12-cup muffin tin, plus paper liners or small jars/ramekins if you prefer those
4. Measuring cups and spoons for crumbs, butter, eggnog, extracts and spices
5. Food processor to make graham or gingersnap crumbs, or a zip-top bag and rolling pin if ya dont have one
6. Rubber spatula and a mixing spoon, for folding and smoothing the filling
7. Small glass or the back of a spoon to press the crust into each cup
8. Fine mesh sieve or sifter to get powdered sugar lump free
9. Piping bag or a zip-top bag with a corner snipped for neater filling (optional but handy)
10. Refrigerator to chill the cups until set, at least 2 to 4 hours (overnight is best)

Ingredients

1 1/2 cups graham cracker crumbs (about 10 full graham crackers) or 1 1/2 cups crushed gingersnaps
6 tablespoons unsalted butter, melted
8 ounces (225 g) cream cheese, softened
1/2 cup powdered sugar, sifted
1/2 cup eggnog
1 teaspoon vanilla extract
1 teaspoon rum extract or 1 1/2 tablespoons dark rum (optional)
1/2 teaspoon ground nutmeg, plus extra for garnish
1 cup heavy whipping cream, cold
Pinch of fine salt
Optional toppings: whipped cream or whipped topping, extra crushed gingersnap crumbs or a sprinkle of cinnamon

Directions

Soften the 8 oz cream cheese at room temp about 20 to 30 minutes while you chill a metal bowl and beaters for the cream, and line a 12-cup muffin tin with paper liners or set out small jars or ramekins.
Make the crust: stir 1 1/2 cups graham cracker crumbs or crushed gingersnaps with 6 tablespoons melted butter until it looks like wet sand, press about 1 to 2 tablespoons into the bottom of each cup using the back of a spoon or a small glass to compact, then chill while you make the filling.
In a medium bowl beat the softened cream cheese until smooth, then add 1/2 cup sifted powdered sugar and beat again until fully incorporated so there are no lumps.
Add 1/2 cup eggnog, 1 teaspoon vanilla extract, 1 teaspoon rum extract or 1 1/2 tablespoons dark rum (your choice), 1/2 teaspoon ground nutmeg and a pinch of fine salt to the cream cheese mixture; beat until smooth and slightly fluffy. If it looks a little loose thats okay.
In the chilled bowl whip 1 cup cold heavy whipping cream on medium-high speed until soft then stiff peaks form, be careful not to ruin the cream by overwhipping.
Gently fold about a third of the whipped cream into the cream cheese mix to loosen it, then fold in the rest until the mixture is even and no big streaks remain, dont overfold or youll lose air.
Spoon or pipe the filling onto the chilled crusts, filling each cup nearly to the top and smoothing the surface, then refrigerate at least 2 to 4 hours until set, overnight is best for a firm texture.
When ready to serve top each cup with a dollop of whipped cream or store bought whipped topping, sprinkle with extra crushed gingersnap crumbs or a dusting of ground cinnamon and a little extra nutmeg for garnish.
Quick tips: always sift the powdered sugar to avoid lumps, use cold cream and a chilled bowl for best whipping, press crusts firmly so they dont fall apart, and if you want neater cups pipe the filling through a zip top bag with the corner snipped.

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.