No Bake Mini Eggnog Cheesecake Cups are an easy addition to your holiday dessert menu.
Kids and grown-ups alike will love seeing these No Bake Mini Eggnog Cheesecake Cups on the dessert table at all of your holiday parties.
They look adorably festive with cute little gingerbread cookies on top – and these easy No Bake Mini Eggnog Cheesecake Cups are absolutely delicious too!
How do you make No Bake Mini Eggnog Cheesecake Cups?
The good news: These mini cheesecake cups are super easy to make! Start to finish, these creamy little dessert cups take just about thirty minutes to prepare.
You’ll start by mixing together graham cracker crumbs, butter, and both granulated and brown sugars. Then, place a spoonful of the mixture into small glass serving cups. (These are similar to the ones we show in the photos. Or, if you are taking a tray of these No Bake Mini Eggnog Cheesecake Cups to a party, you could serve them in 8-ounce plastic cups instead.)
Next, whip some softened cream cheese in a bowl, then combine it with instant cheesecake pudding that is prepared with eggnog (instead of milk) and flavored with spiced rum (or rum extract, if you prefer to keep this dessert non-alcoholic).
Fold whipped heavy cream into the eggnog cheesecake mixture, and stir to combine.
Then spoon the eggnog cheesecake mixture into a piping bag that has been fitted with a large star tip. Squeeze into the little glass serving cups, being careful not to disrupt the graham cracker crumbs on the bottom.
Chill until ready to serve. Then – just before serving – garnish your No Bake Mini Eggnog Cheesecake Cups with a sprinkle of ground nutmeg and a little gingerbread man cookie on top. (The cookies will get a little soggy if they are added ahead of time.)
We served these No Bake Mini Eggnog Cheesecake Cups at a recent neighborhood get-together, and everyone loved them! They are light and creamy and not too sweet – the perfect ending to a holiday meal. Enjoy!
You may like these other mini desserts:
- No-Bake White Chocolate Peppermint Cheesecakes
- No-Bake Mini Pumpkin Cheesecakes
- Lemon Mousse Cups
- Strawberry Shortcake with Mini Angel Food Cakes
- Mini Cherry Almond Galettes
1 sleeve graham crackers (9 full crackers)
4 tablespoons melted butter (1/2 stick)
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 cup heavy cream
1 8-ounce package cream cheese, softened to room temperature
1 1-ounce package sugar-free instant cheesecake pudding mix
1 ½ cups golden eggnog
1 tablespoon spiced rum or 1 teaspoon rum extract (optional)
1/8 teaspoon ground nutmeg, for garnish
Mini gingerbread men cookies, for garnish (or any small sugar cookie can be used)
Place the graham crackers in a food processor and process until crumbs. Pour into a bowl along with melted butter and both sugars and stir to combine.
Divide crumb mixture between 10 cups (we used 8-ounce glass cups), and press down with the bottom of another small glass or a muddler also works well.
In a stand mixer with whisk attachment, whip cream to stiff peaks and set aside in a separate bowl.
Place the cream cheese into stand mixer with paddle attachment and beat to creamy, about two minutes.
In a medium bowl, combine cheesecake pudding mix along with eggnog and optional rum. Whisk until combined then let sit for one minute.
Add the cheesecake mixture to the bowl with the cream cheese and mix on low until combined, scraping sides a few times.
Fold in the whipped cream by hand, then place the contents into a piping bag* fitted with a large star tip, and fill the prepared glasses, refilling the pastry bag as needed.
Sprinkle on a tiny amount of nutmeg then top with a cookie as garnish.
(Can be made ahead and refrigerated, however place the cookie for garnish just before serving. The cookie will get slightly soggy over time as it sits in the cheesecake.)
*Rather than piping, you can just spoon the mixture into each serving glass.
Keywords: No Bake Mini Eggnog Cheesecake