Eggnog is quite a controversial holiday flavor, and while I didn't used to care for it, I have grown to love it. It's a delicious balance of sweet and spiced that makes it an epic Christmas flavor. These Mini Bourbon Eggnog Cheesecakes have the perfect eggnog flavor, a kick of bourbon, and blend so perfectly with the gingerbread crust, making it a perfect holiday treat!
This boozy no-bake cheesecake recipe makes the best Christmas desserts or holiday gifts. If you love mini cheesecakes, be sure to check out these Prosecco Cheesecakes or Milk Punch Cheesecakes.
Why this recipe works
This is the ideal cheesecake recipe for so many reasons. These bourbon eggnog cheesecakes are mini, making them ideal for individual servings or gifts. This mini dessert recipe is no-bake, which also means no water bath (!!) leaving your oven free for all your cookie or Christmas dinner baking needs. And while the bourbon is optional, we can always use a little boozy treat during the holidays!
Ingredients and Notes
Vanilla Melts - The vanilla melts give structure to the eggnog cheesecake filling of these spiced bites. They also have a subtle flavor allowing the flavor of the eggnog to really stand out.
Eggnog - The eggnog gives these mini cheesecakes their perfectly spiced holiday flavor.
Cream Cheese - It's not a cheesecake without it! It also gives these spiked Christmas treats both texture and flavor.
Substitutions
Gingersnaps - Any crumb crust will work for these individual cheesecakes. Gingersnaps add the perfect touch of spice to these holiday desserts, but a Nilla wafer, graham cracker, or even a golden Oreo crumb crust will be delicious too.
Eggnog - I use store-bought eggnog, but this recipe would be great with homemade eggnog as well.
Bourbon - The bourbon is optional here. Feel free to skip it for a booze-free version. The bourbon can also be replaced with rum if that's more your taste!
How to Make this Recipe
Step 1: Spray muffin tin with nonstick spray or line with paper liners.
Step 2: Combine gingersnap crumbs and melted butter until crumbs are well moistened.
Step 3: Divide the crumbs evenly among the 12 muffin cups, and press into the bottom of the cups.
Step 4: Freeze for one hour.
Step 5: While the crusts are freezing, combine the vanilla melts, eggnog, and bourbon in a double boiler, stirring until smooth.
Step 6: Remove from heat and cool the mixture for 15-20 minutes.
Step 7: Beat the cream cheese into the eggnog mixture until smooth.
Step 8: Spoon on top of cooled crusts, and refrigerate for at least one hour until set.
Recipe FAQs
No. Cheesecake should be served chilled. If your cheesecake may be out of the refrigerator for a bit before serving, I recommend freezing it so it's still chilled (but not fully frozen) by the time it's served.
When beating the cream cheese into the cheesecake filling, it will beat in most smoothly if it's is closer to room temperature, and the eggnog mixture has sufficiently cooled. You could even beat the cream cheese by itself first before beating it into the eggnog mixture.
Baked cheesecake tends to be denser, whereas no-bake cheesecake tends to be lighter. This cheesecake is denser than your standard no-bake cheesecake because of the vanilla melts, but tastes just as delicious as other methods and is so much easier! Plus, no-bake also means no water bath!
Tips & Tricks
Tip #1: Instead of freezing the gingersnap crust, you can bake it for 5-7 minutes at 350° F. Be sure it cools completely before adding the eggnog cheesecake filling.
Tip #2: Take the cream cheese out of the fridge when you first start preparing the crust to let it come to room temperature for smoother filling. These mini no-bake cheesecakes will still taste great if it's cold, they may just not look as smooth.
Tip #3: The cream cheese may be easier to beat into the filling if it's cut into smaller pieces. Be sure you have a big enough bowl to avoid splatter!
Storage Tips
Mini No-Bake Eggnog Cheesecakes should be stored in the refrigerator and will keep for 3-5 days.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Eggnog Cheesecakes with Gingersnap Crust
Equipment
- 12 cup muffin tin
- small mixing bowl
- double boiler
- medium mixing bowl
- stand or hand mixer
Ingredients
- 2.5 cups gingersnaps crumbs
- 1 stick butter melted
- 2 cups vanilla melts
- 1 cup eggnog
- ¼ cup bourbon optional
- 2 8 oz blocks cream cheese
Instructions
- Spray muffin tin with nonstick spray or line with paper liners.
- Combine gingersnap crumbs and melted butter until crumbs are well moistened.
- Divide the crumbs evenly among the 12 muffin cups, and press into the bottom of the cups.
- Freeze the crusts for one hour.
- While the crusts are freezing, combine the vanilla melts, eggnog, and bourbon in a double boiler, heating over medium-low and stirring until smooth.
- Remove from heat and cool the mixture for 15-20 minutes.
- Beat the cream cheese into the cooled eggnog mixture until smooth.
- Spoon on top of frozen crusts, and refrigerate for at least one hour until set.
- Serve cold and enjoy!
Notes
Nutrition
This recipe was originally posted on December 23, 2020, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in December of 2022.
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