Milk Punch Cheesecakes

Mardis Gras is one of those holidays that seems more fun to me from afar. I love the colors and sparkle and immense joy that shines through the photos, and I absolutely love New Orleans, but I’m just not a fan of crowds. I would rather visit New Orleans when I can get to lots of restaurants and try all the food, and not be limited by crowds and chaos. Since I love the idea of Mardi Gras, even though I’ve never been, I thought it would be fun to bring you a Mardis Gras recipe!

A single Milk Punch cheesecake topped with gold, purple, and green sprinkles, with gold and green mardis gras beads in the background

There are so many easy King Cake recipes floating around out there, but it’s really the only Mardi Gras treat that I’m familiar with, so I did some digging and read about Milk Punch. The name is not the most appealing, but the beverage sounds delish! Milk Punch is a cocktail that is essentially bourbon, milk, and vanilla. It sounded interesting, but the Kentucky girl in me can’t resist a bourbon cocktail!

A gold plate of milk punch cheesecakes topped with purple, green and gold sprinkles

In full disclosure, I have not actually tasted this cocktail, but I did taste this cheesecake, and to be honest, whether it’s accurate or not, this is an absolutely delicious dessert. I would even go as far as to say that this is one of my best recipes yet! So if you’re a fan of Milk Punch, leave me a comment and let me know if this is on point! And if you’ve never heard of Milk Punch, give this a go and let me know what you think!

Milk Punch Cheesecakes

Prep Time20 mins
Cook Time5 mins
Total Time1 hr 25 mins
Servings: 12 small cheesecakes



  • 2 cups vanilla wafer crumbs
  • 1 stick butter melted
  • 1 teaspoon nutmeg


  • 2 cups vanilla melts
  • 1 cup heavy cream
  • 1/4 cup bourbon
  • 2 blocks cream cheese


  • Preheat oven to 350 F and spray a muffin tin with nonstick spray.
  • Combine all crust ingredients until crumbs are well moistened.
  • Divide the crumb mixture between the 12 muffin cups, and press the crumbs into the bottom of the muffin cups.
  • Bake crusts for 5-7 minutes. Let cool.
  • While the crusts are baking and cooling, combine the vanilla melts, cream, and bourbon in the bowl of a double boiler, stirring frequently until melts are fully melted and mixture is smooth.
  • Remove from heat and cool for 15-20 minutes.
  • Beat in cream cheese until smooth.
  • Spoon filling on top of cooled crusts filling the cups most of the way to the top.
  • Chill for at least one hour, longer is better.
  • Serve chilled and laissez les bons temps rouler!


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