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!
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!
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
- 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!