No Bake Mini Eggnog Cheesecakes is a Rich and creamy No Bake Mini Cheesecake Recipe topped with a traditional eggnog whipped cream and a sprinkling of nutmeg.
In a medium sized mixing bowl combine the three ingredients. Use a spoon to mix well until combined.
Distribute this mixture evenly in a 12-count muffin tin lined with cupcake liners.
Use the bottom of a glass tumbler or the back of a spoon to press it down.
Make Eggnog Cheesecake Filling
In a large bowl add cream cheese and eggnog. Use a stand mixer fitted with a paddle attachment or an electric hand mixer. Combine cream cheese and eggnog until rich, creamy, and smooth.
Add in granulated sugar and pure vanilla extract. Combine well. Scrape down the bottom and sides of the bowl using a rubber spatula as needed.
Use a spoon to distribute the eggnog cheesecake filling on top of each mini cheesecake crust.
Refrigerate Mini Cheesecakes in the pan for 3 hours or until completely set. Keep refrigerated until ready to serve.
Make Whipped Eggnog Topping (OPTIONAL)
In a large mixing bowl combine whipped cream, eggnog, and powdered sugar. Whip on high speed until decadent, creamy, and foamy.
Remove cheesecakes from the pan and pipe eggnog whipped cream on top.
Sprinkle ground nutmeg and serve right away.
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Nutrition
Nutrition Facts
Eggnog Cheesecake Bites
Amount Per Serving
Calories 272Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 67mg22%
Sodium 203mg9%
Potassium 78mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 747IU15%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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