Mini Milk Punch Mardi Gras Cheesecakes

stack of four southern cocktail inspired mini milk punch mardis gras cheesecakes.

Print Recipe

5 from 1 vote

Mini Milk Punch Mardi Gras Cheesecakes

Single serving cheesecakes flavored with nutmeg and spiked with your favorite alcohol.

Prep Time20

Cook Time5

Chill time1

Total Time1 25

Course: Dessert

Cuisine: American

Servings: individual cheesecakes

Calories: 317kcal

Equipment

small mixing bowl
cupcake pan
double boiler or a heat-safe bowl that fits over a small saucepan
Mixer or whisk

Ingredients

Crusts

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

Cheesecakes

2 cups vanilla melts
1 cup heavy cream
¼ cup bourbon
2 blocks cream cheese

Instructions

Preheat oven to 350 F and line a muffin tin with paper liners or spray with nonstick spray.
Combine all crust ingredients in a small bowl 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 at least 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!

Notes

If the cream cheese is cold, it may form clumps as you beat it in to the bourbon mixture. It's okay if this happens, it will still taste great! But for a smoother cheesecake, let the cream cheese come to room temperature before adding it in.

Nutrition