Mini eggnog cheesecakes

These tiny, one-bite treats are sure to be a hit at any holiday gathering. Topped with whipped cream and dusted with nutmeg, they are as pretty as they are delicious. The eggnog in them is subtle but unmistakable and the gingersnap crust gives this dessert an extra flavour boost.

These mini eggnog cheesecakes are so flavourful you might be satisfied with just one.

These mini eggnog cheesecakes are so flavourful you might be satisfied with just one.

Ingredients

Crust

  • 1/2 cup (125 mL) finely crushed gingersnap cookies
  • 1 tablespoon (15 mL) melted butter
  • 1 teaspoon (5 mL) granulated sugar

Cheesecake

  • 1/3 cup (65 g) granulated sugar
  • 8 ounces (250 g) cream cheese, at room temperature
  • 2 teaspoons (10 mL) all-purpose flour
  • 1/3 cup (90 mL) eggnog
  • pinch salt
  • 1/4 teaspoon (1.25 mL) vanilla extract
  • 1/4 teaspoon (1.25 mL) freshly grated nutmeg
  • 1 egg, beaten
  • whipped cream and freshly grated nutmeg, for garnish

Method

  • Preheat oven to 350F.
  • Line mini muffin pans with 24 paper liners.
  • In a small bowl, combine cookie crumbs, melted butter and sugar. Stir to blend.
  • Place 1 teaspoon (5 mL) of the crumb mixture in the bottom of each muffin liner. Press down firmly with fingertips.
Be sure to press the crumb crust firmly into the muffin tin liners.

Be sure to press the crumb crust firmly into the muffin tin liners.

  • Bake crusts for 5 minutes. Remove from oven and let cool for 5 minutes.
  • While crusts are cooling, put sugar and cream cheese in the bowl of a stand mixer (or regular mixing bowl and use an electric hand mixer). Beat until light and fluffy, scraping down sides of bowl occasionally.
  • Add flour, eggnog, salt, vanilla and nutmeg. Mix until well combined.
  • Add beaten egg and blend just until egg is thoroughly incorporated.
  • Transfer cheesecake batter into a two cup measure with a spout. Fill lined muffin tins almost to the top.
It's easier to pour the batter from a measuring cup when trying to fill small muffin tins.

It’s easier to pour the batter from a measuring cup when trying to fill small muffin tins.

  • Bake 12 – 14 minutes until centres of mini cheesecakes are just beginning to set and tops of cheesecakes are starting to crack.
  • Remove trays from the oven and let cool 10 minutes before carefully removing mini cheesecakes from the muffin pans. Cool on a wire rack for 30 minutes then put in a container with a tight lid and refrigerate for up to 48 hours (or freeze for up to 2 months) before serving.
Cooked, cooled mini cheesecakes can be refrigerated for 2 hours or frozen for up to 2 months.

Cooked, cooled mini cheesecakes can be refrigerated for 2 hours or frozen for up to 2 months.

  • To serve, garnish each mini cheesecake with a dollop of whipped cream and a dusting of nutmeg. You may find it easiest to put the whipped cream in a small ziploc bag. Seal the bag then snip off one corner to make a quick piping bag.

Makes 24 mini cheesecakes.

Note: you can also make these cheesecakes in regular-sized muffin tins; just be sure to bake them for a little more time (approximately 15 – 18 minutes).

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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One Response to Mini eggnog cheesecakes

  1. Ann-Marie Langille says:

    I’m gonna try these!!!! thanks!

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