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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!