Mini Eggnog Cheesecakes

Mini Eggnog Cheesecakes are hand-held cheesecakes made with a gingersnap cookie crust and eggnog-flavored cheesecake. If you are looking for easy finger foods to share at your Christmas party, save this recipe! And, this is even made with homemade eggnog!

Mini Eggnog Cheesecakes

With the holidays here, the more snacks, desserts, and appetizers you can make, the better! These mini eggnog cheesecakes cover all the bases. They are easy finger food, they can be added to a Christmas dessert charcuterie board (all the rage right now), and are also perfect New Year’s Eve appetizers! In addition, it doesn’t get more festive than using eggnog in the mini cheesecakes.

Ingredients

Crust: I love the gingersnap crust that I used for these mini cheesecakes. The flavor of the cookies perfectly complements the eggnog flavor of the cheesecake. Of course, you could also use a graham cracker or vanilla wafer crust if preferred.

Room Temperature Ingredients: Make sure the ingredients used in the cheesecake (specifically cream cheese and egg) are at room temperature for the best results.

Eggnog: Yes, you could buy eggnog from the store, but I much prefer homemade eggnog. Besides my more traditional eggnog, I also have a blender eggnog you could whip up for this recipe.

Homemade Eggnog vs. Store-bought

In many homemade eggnog drink recipes, alcohol (like brandy) is added to the mix. However, it is easy to leave it out. And, when buying store-bought eggnog, it is generally sold without any alcohol added. So, just check the label if you want non-alcoholic eggnog or leave it out if making your own.

Cheesecake Pan vs. Muffin Tin

If you look at the recipe, I used 2 mini cheesecake pans to make the mini cheesecakes. A mini cheesecake pan looks similar to a muffin tin, but they are different. With a mini cheesecake pan there is a removable disc in the bottom and the cheesecakes can easily be popped out when ready to serve. And, the size is perfect for an individualized treat or dessert.

Yes, you could use a muffin tin, or even a mini muffin tin to make these mini cheesecakes. If you do, I would recommend lining the cups with cupcake liners. However, we did not test this recipe in a muffin tin, so you would have to adjust the amounts needed per cup as well as the baking time.

How to Store Mini Eggnog Cheesecakes

Mini Eggnog Cheesecakes should be stored in the refrigerator. They will last up to 3 days or so.