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Mini Eggnog Cheesecake Cups

Mini eggnog cheesecake cups bake in a graham cracker crust with a creamy, nutmeg-scented filling. Chill them until set for an easy-to-serve holiday dessert.
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Prep Time 15 minutes
Cook Time 27 minutes
Cooling and chilling 4 hours 30 minutes
Total Time 5 hours 12 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter melted
For the filling
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 0.5 cup eggnog
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract
  • 0.25 tsp ground nutmeg

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the crust
  1. Preheat the oven to 325°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Stir the graham cracker crumbs and melted butter until evenly moistened.
  4. Divide the mixture among the liners.
  5. Press the mixture firmly into the bottoms of the liners.
  6. Bake for 5 minutes.
  7. Set the pan aside while you make the filling.
Make the filling
  1. Beat the cream cheese, sugar, and flour in a medium bowl until smooth.
  2. Mix in the eggnog, vanilla, and nutmeg until combined.
  3. Add the egg and beat on low just until incorporated.
  4. Divide the filling evenly among the cups.
Bake and chill
  1. Bake for 18–22 minutes, until the edges are set and the centers still have a slight wobble.
  2. Cool in the pan on a wire rack for 30 minutes.
  3. Refrigerate for at least 4 hours, until completely chilled.

Notes

For the creamiest texture, take care not to overbake; the centers should still have a slight wobble. Refrigerate covered for up to 4 days, or freeze for up to 2 months. For a gluten-free version, use gluten-free graham cracker crumbs and a gluten-free all-purpose flour blend.