Mini Eggnog Cheesecakes
Impress your guests with these easy, elegant Mini Eggnog Cheesecakes. Creamy, spiced with nutmeg, and topped with sparkling sugared cranberries. Perfect for stress-free holiday entertaining!
Servings 12 mini cheesecakes
Calories 324cal
Cost $9
Equipment
- 12 count muffin tin
- 12 paper liners
- stand or electric handmixer
- small saucepan
- measuring cups and spoons
- wire cooling rack
- Mixing Bowls
- spatula
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ teaspoon nutmeg
- 4 tablespoons melted butter
Cheesecake
- 12 ounces cream cheese room temperature
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon nutmeg
- ½ cup eggnog
- 1 large egg room temperature
Garnish
- ½ cup fresh cranberries
- 1¼ cups granulated sugar divided: 1 cup for syrup, ¼ cup for coating
- 1 cup water
- 2 sprigs fresh rosemary
Instructions
- Preheat oven to 350℉ and line a muffin tin with liners. Mix crust ingredients and press 1½ tablespoons into each liner. Bake for 5 minutes; let cool slightly.
- Beat the cream cheese until smooth. Mix in sugar, vanilla, and nutmeg. Add eggnog and beat until combined. Gently mix in the egg (do not overmix!). Pour evenly over crusts.
- Bake for 18–22 minutes (centers should have a slight jiggle). Turn off the oven and leave them inside for 15 minutes to prevent cracking. Remove and cool completely on a rack. Refrigerate for at least 2 hours.
- Simmer 1 cup sugar and 1 cup water to make a simple syrup. Cool slightly. Toss cranberries/rosemary in syrup, then roll in the remaining ¼ cup sugar. Let dry on parchment for 30 minutes, then top your cheesecakes and serve!
Notes
Nutritional values may vary and are meant to be a guide.
Tips and Tricks for Success
- Room Temp is Key: Make sure your cream cheese and egg are at room temperature. This is the secret to a lump-free, silky smooth cheesecake filling.
- The "Jiggle" Test: Don't wait for the centers to be completely firm in the oven! A slight jiggle is perfect; they will firm up as they chill in the refrigerator.
- Avoid Cracks: Leaving them in the oven for that extra 15 minutes with the door closed allows them to cool slowly, which is the #1 way to ensure a crack-free top.
- Clean Cuts: If you aren't using liners, be sure to run a knife around the edges of the pan before popping them out.
Nutrition
Serving: 1cheesecake | Calories: 324cal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 201mg | Potassium: 85mg | Fiber: 1g | Sugar: 38g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg