Ingredients
Scale
- 1 cup graham cracker crumbs (about 8 full sheets)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup eggnog (store-bought or homemade)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Substitution tips: If you don’t have graham crackers, digestive biscuits or vanilla wafers work beautifully for the crust. For a dairy-free version, try using a plant-based cream cheese and butter substitute. And if eggnog isn’t your thing, a mix of half milk and half cream with a teaspoon of rum extract can mimic that festive flavor just as well.
Instructions
- Preheat your oven to 325°F (163°C) and line a mini muffin tin with paper liners or lightly grease it.
- In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar until the mixture resembles wet sand. Press about a teaspoon of this crust mixture firmly into the bottom of each mini muffin cup. I find using the back of a small spoon works best for even crusts.
- Bake the crusts for 5 minutes, then remove from oven and set aside to cool slightly while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. I like to take this step slow because it really ensures a silky texture that melts in your mouth.
- Add 1/2 cup sugar and continue to beat until fully incorporated.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the eggnog, vanilla extract, nutmeg, cinnamon, and a pinch of salt. Mix just until combined—overmixing can lead to cracks or a denser texture, which I learned the hard way one holiday season!
- Pour the cheesecake batter evenly over the pre-baked crusts, filling each cup nearly to the top.
- Bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle—think of it like that gentle wobble your grandmother’s jello used to have. This ensures a creamy center once cooled.
- Remove from oven and let cool completely in the tin on a wire rack, then refrigerate for at least 2 hours or overnight. Patience here pays off with the best texture and flavor.
- When ready, gently peel off the liners and arrange your Holiday Eggnog Cheesecake Bites on a festive platter. If you’re feeling fancy, dust with a little extra nutmeg or add a tiny dollop of whipped cream for that extra holiday charm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International