If there’s one dessert that captures the warmth and spirit of the holidays, it’s Eggnog Cheesecakes with a Gingerbread Cookie Crust. These festive mini cheesecakes combine the rich, creamy flavor of classic eggnog with a buttery, spiced gingerbread base — a match made in holiday heaven. Each bite delivers the perfect balance of velvety cheesecake, cozy nutmeg, and that irresistible gingerbread crunch. I made these once using homemade gingerbread cookies for the crust, and the flavor was out of this world — perfectly spiced and deeply aromatic. These cheesecakes are elegant enough for a Christmas party but easy enough to make ahead for a cozy family gathering.
Why You’ll Love This Recipe
These Eggnog Cheesecakes bring all the flavors of the season together in one bite-sized dessert. They’re smooth, rich, and perfectly spiced, with that delightful contrast between creamy filling and crisp cookie crust. Plus, they’re portioned individually — no slicing needed! Whether you’re hosting a dinner party or baking gifts for friends, these cheesecakes are guaranteed to impress.
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Eggnog Cheesecakes with a Delicious Gingerbread Cookie Crust (Creamy, Spiced, and Perfect for the Holidays)
- Total Time: 3 hours 45 minutes (including chilling)
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
These Eggnog Cheesecakes with a Gingerbread Cookie Crust are the ultimate festive dessert — rich, creamy, and infused with the warm holiday flavors of nutmeg, cinnamon, and eggnog. The spiced gingerbread base perfectly complements the silky eggnog cheesecake filling, making it a holiday favorite.
Ingredients
- For the Crust:
- 1 ½ cups crushed gingerbread cookies (or gingersnaps)
- ¼ cup melted butter
- 1 tablespoon brown sugar
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- For the Topping (optional):
- 1 cup whipped cream
- Freshly grated nutmeg or crushed gingerbread cookies for garnish
Instructions
- Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, combine crushed gingerbread cookies, melted butter, and brown sugar. Mix until evenly moistened.
- Spoon about 1 tablespoon of crust mixture into each muffin liner and press firmly to form a base. Bake for 5 minutes, then set aside to cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing just until combined after each addition.
- Mix in eggnog, vanilla, nutmeg, and cinnamon until smooth.
- Divide the batter evenly among the prepared cups, filling each about ¾ full.
- Bake for 18–20 minutes, or until centers are just set. Cool completely at room temperature, then refrigerate for at least 3 hours (or overnight).
- Top with whipped cream and sprinkle with nutmeg or crushed cookies before serving.
Notes
- Use full-fat cream cheese for the best texture and flavor.
- These mini cheesecakes can also be made in a 9-inch springform pan; increase baking time to 40–45 minutes.
- For extra spice, add a pinch of ground ginger to the filling.
- Store in the refrigerator for up to 5 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Gingerbread cookies – Crushed gingerbread cookies form the flavorful base, adding a festive spiced crunch.
Butter – Melted butter binds the cookie crumbs together and gives the crust a buttery richness.
Cream cheese – The foundation of the cheesecake filling, giving it a smooth and creamy texture. Use full-fat for best results.
Eggnog – Infuses the filling with that classic holiday flavor and creamy sweetness.
Granulated sugar – Adds just the right amount of sweetness to balance the tangy cream cheese.
Egg – Helps set the cheesecake filling and gives it structure.
Vanilla extract – Enhances the overall flavor and complements the eggnog perfectly.
Nutmeg – A must-have spice that gives the cheesecake its signature eggnog warmth.
Cinnamon – Adds depth and pairs beautifully with the gingerbread crust.
Whipped cream (optional) – For topping each cheesecake with a light, creamy finish.
Directions
Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners. In a small bowl, combine crushed gingerbread cookies with melted butter. Stir until evenly moistened, then press about a tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the egg, vanilla extract, eggnog, nutmeg, and cinnamon. Mix until fully combined and silky. Spoon the cheesecake mixture evenly over the cooled crusts, filling each cup about three-quarters full.
Bake for 18–20 minutes, or until the centers are just set. Turn off the oven and let the cheesecakes rest inside for 10 minutes with the door slightly open to prevent cracking. Remove and let cool to room temperature, then refrigerate for at least 3 hours or overnight.
Before serving, top each cheesecake with whipped cream and a light dusting of nutmeg or crushed gingerbread crumbs.
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.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 12 mini cheesecakes and takes about 30 minutes of prep time, plus 20 minutes of baking and 3 hours of chilling.
Storage/reheating
Store the cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month — thaw in the refrigerator before serving. Serve chilled; no reheating required.
Variations and Customizations
Full-Size Cheesecake
Press the crust into a 9-inch springform pan and bake the filling as a whole cheesecake for a showstopping dessert.
Chocolate Drizzle
Top each cheesecake with a drizzle of melted white or dark chocolate for extra richness.
Spiked Eggnog Cheesecakes
Add a tablespoon of rum or bourbon to the filling for a grown-up holiday twist.
Gingersnap Crust
Use gingersnap cookies instead of gingerbread for a slightly crisper, more intense flavor.
Cranberry Topping
Add a spoonful of cranberry sauce on top for a tart contrast to the sweet, spiced filling.
Whipped Eggnog Cream
Blend eggnog into the whipped cream topping for an even more festive flavor.
Mini Tart Version
Use a mini tart pan instead of a muffin tin for elegant, bite-sized portions.
FAQs
Can I make these ahead of time?
Yes, they’re perfect for make-ahead desserts. Store in the fridge for up to 5 days.
Can I use store-bought gingerbread cookies?
Absolutely! They make the crust quick and convenient.
Can I substitute eggnog?
You can use heavy cream with a dash of nutmeg and rum extract for a similar flavor.
Do I need a water bath?
No, mini cheesecakes bake evenly without one.
Can I make them crustless?
Yes, just bake the filling in paper liners for a lighter option.
Can I freeze them?
Yes, wrap individually and freeze for up to 1 month. Thaw overnight before serving.
How do I know when they’re done?
The centers should be slightly jiggly but not wet — they’ll firm up as they cool.
Can I make this gluten-free?
Yes, use gluten-free gingerbread cookies for the crust.
Can I use reduced-fat cream cheese?
You can, but full-fat gives the creamiest texture.
What’s the best way to garnish them?
A dollop of whipped cream, a sprinkle of nutmeg, or a small gingerbread cookie on top looks beautiful.
Conclusion
These Eggnog Cheesecakes with a Gingerbread Cookie Crust are everything you love about holiday desserts — creamy, spiced, and irresistibly festive. The combination of smooth eggnog filling and buttery gingerbread base makes each bite feel like Christmas in dessert form. They’re easy to make, perfect for sharing, and guaranteed to become a seasonal favorite at your holiday table. Whether you’re hosting a dinner party or cozying up with family, this dessert is the perfect way to spread holiday cheer.
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