Eggnog Cheesecakes
Serves 1235 mins prep45 mins cook
These mini eggnog cheesecakes have a buttery graham cracker crust with a creamy eggnog filling. Made with light cream cheese, this eggnog dessert is every bit as rich and delicious as classic cheesecake but a little lighter. This bite-sized treat is
0 servings
What you need
Instructions
Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with cupcake liners and spray with nonstick spray. It is BEST to use silicone muffin liners for these cheesecakes! In a food processor, crumble the graham crackers and nutmeg until well crushed and you have a bowl of fine crumbs. Pour in the melted coconut oil or butter and pulse to combine. The mixture should resemble wet sand. Evenly split the graham cracker crust in the bottom of each liner in the muffin pan and press firmly into the bottom. Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling. To make the cheesecake filling, in a large bowl beat the less-fat cream cheese and sugar until light and fluffy with a hand or electric mixer, about 3-5 minutes. The sugar should not be grainy at this point but well incorporated into the cream cheese. Mix in the eggnog, vanilla extract, nutmeg and flour until incorporated. Slowly beat in the large egg, just until combined. Do not overmix your cheesecake batter. Distribute the cheesecake filling in each prepared and cooled crust using the cookie scoop. Evenly distributed between all 12 muffin tins. Bake cheesecakes for 14-15 minutes or until the edges are set and the middle slightly wobbles. Allow the mini cupcakes to cool to room temperature, cover with plastic wrap, and refrigerate for 4 hours or overnight for best results. When ready to serve, remove from the baking pan, top with whipped topping, cinnamon and serve.View original recipe