Introduction
Eggnog Cheesecakes with a delicious gingerbread cookie crust are the ultimate holiday dessert, combining two seasonal favorites into one irresistible treat. Creamy, spiced eggnog cheesecake sits on top of a warmly spiced gingerbread crust, creating a perfect balance of richness and festive flavor. I first made these mini cheesecakes during the holidays when I wanted something elegant but portion-controlled, and they quickly became a standout on the dessert table. The eggnog brings notes of nutmeg and vanilla, while the gingerbread crust adds warmth and a gentle crunch that contrasts beautifully with the smooth filling. What makes these cheesecakes especially appealing is their make-ahead convenience. They taste even better after chilling, making them ideal for busy holiday schedules. Whether served at Christmas gatherings, winter parties, or cozy family dinners, these eggnog cheesecakes feel celebratory, comforting, and truly special.
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Eggnog Cheesecakes with a Delicious Gingerbread Cookie Crust
- Total Time: 35 mins + chilling
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
Eggnog Cheesecakes with a Gingerbread Cookie Crust are rich, creamy, and filled with warm holiday flavors. Mini cheesecakes sit on a spiced gingerbread cookie base and are infused with nutmeg and eggnog for the perfect festive dessert.
Ingredients
-
- Gingerbread Cookie Crust:
- 1 1/2 cups crushed gingerbread cookies
- 4 tbsp melted butter
- 1 tbsp sugar (optional)
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- Eggnog Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 cup eggnog
- 2 large eggs
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- Topping (optional):
- Whipped cream
- Nutmeg or cinnamon sprinkle
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Mix crushed gingerbread cookies with melted butter (and sugar if using). Press 1–2 tablespoons into the bottom of each liner to form the crust.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggnog, eggs, cornstarch, vanilla, nutmeg, and cinnamon; mix until creamy.
- Pour cheesecake batter over the crusts, filling each cup about 3/4 full.
- Bake for 18–22 minutes or until centers are set but still slightly jiggly.
- Cool completely, then refrigerate at least 2 hours.
- Top with whipped cream and a sprinkle of nutmeg before serving.
Notes
- Use store-bought gingerbread cookies or gingersnaps for the crust.
- Mini cheesecakes freeze well—thaw in the fridge when ready to serve.
- Add a drizzle of caramel sauce for extra holiday sweetness.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Why You’ll Love This Recipe
This recipe is festive, creamy, and perfectly spiced for the holidays. The gingerbread cookie crust adds a unique twist, and the individual portions make serving easy and elegant.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Gingerbread cookies
Gingerbread cookies form the flavorful base, adding warm spice and crunch.
Unsalted butter
Butter binds the cookie crumbs and creates a firm crust.
Cream cheese
Cream cheese provides the rich, creamy foundation of the cheesecake.
Granulated sugar
Sugar sweetens the filling without overpowering the eggnog flavor.
Eggnog
Eggnog gives the cheesecake its signature holiday taste and creamy texture.
Eggs
Eggs help set the cheesecake and create a smooth consistency.
Vanilla extract
Vanilla enhances the sweetness and depth of flavor.
Ground nutmeg
Nutmeg adds classic holiday warmth and aroma.
Ground cinnamon
Cinnamon complements both the eggnog and gingerbread crust.
Salt
Salt balances sweetness and enhances overall flavor.
Whipped cream
Whipped cream is used for topping and presentation.
Directions
Begin by preheating the oven and lining a muffin tin with paper liners. Crush the gingerbread cookies into fine crumbs and mix with melted butter until evenly combined. Press the mixture firmly into the bottom of each liner to form the crust. Bake briefly to set, then allow to cool.
In a mixing bowl, beat the cream cheese until smooth. Add the sugar and mix until creamy. Blend in the eggnog, followed by the eggs, vanilla extract, nutmeg, cinnamon, and salt, mixing just until combined.
Divide the cheesecake batter evenly over the cooled crusts. Bake until the centers are just set and slightly jiggly. Allow the cheesecakes to cool at room temperature, then refrigerate for several hours or overnight until fully chilled.
Before serving, top with whipped cream and a light sprinkle of nutmeg or gingerbread crumbs if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe makes approximately 12 mini cheesecakes. Preparation time is about 20 minutes, with a baking time of 18 to 22 minutes and a chilling time of at least 4 hours.
Storage/reheating
Store the cheesecakes covered in the refrigerator for up to 4 days. These cheesecakes can also be frozen for up to 1 month and thawed overnight in the refrigerator. Reheating is not recommended.
Variations and Customizations
These eggnog cheesecakes are easy to customize. You can use graham crackers or vanilla wafers instead of gingerbread cookies for a milder crust. For extra spice, add a pinch of cloves or allspice to the filling. A caramel drizzle or white chocolate shavings make beautiful toppings. You can also turn this recipe into a full-sized cheesecake by pressing the crust into a springform pan and adjusting the baking time accordingly.
Nutrition and Dietary Info
This dessert contains dairy, eggs, and gluten. It is vegetarian-friendly and can be adapted with gluten-free gingerbread cookies. Nutritional values vary depending on portion size and ingredients used.
Expert Tips & Customizations
Room Temperature Ingredients
Use softened cream cheese for a smooth filling.
Do Not Overmix
Mix gently to avoid cracking.
Chill Thoroughly
Proper chilling ensures the best texture.
FAQs
Can I make these ahead of time?
Yes, they are perfect for making a day or two in advance.
Do they taste strongly of eggnog?
They have a balanced, pleasant eggnog flavor.
Can I make these without alcohol?
Most store-bought eggnog is alcohol-free.
What if I do not have gingerbread cookies?
Spiced cookies or graham crackers work well.
Can I freeze these cheesecakes?
Yes, freeze and thaw before serving.
Why did my cheesecakes crack?
Overbaking or overmixing can cause cracks.
Can I add a topping?
Yes, whipped cream or caramel works well.
Are these very sweet?
They are rich but not overly sweet.
Can I use low-fat cream cheese?
Yes, though texture may be slightly softer.
Are these good for holiday parties?
Yes, they are ideal for festive gatherings.
Conclusion
Eggnog Cheesecakes with a Delicious Gingerbread Cookie Crust are a festive holiday dessert that brings together creamy texture, warm spice, and seasonal charm. Elegant, comforting, and easy to prepare ahead, these mini cheesecakes are sure to become a beloved addition to your holiday baking tradition.
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