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No Bake Mini Eggnog Cheesecake Cups
No Bake Mini Eggnog Cheesecake Cups are an easy addition to your holiday dessert menu.
Ingredients
Bottom Crust
1 sleeve graham crackers (9 full crackers)
4 tablespoons melted butter (1/2 stick)
2 tablespoons granulated sugar
2 tablespoons brown sugar
Filling
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 1/2 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)
Instructions
- 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.)
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Notes
*Rather than piping, you can just spoon the mixture into each serving glass.
