If you’re looking for a quick and easy dessert that captures the festive spirit of the holidays, these No-Bake Mini Eggnog Cheesecake Cups are the perfect choice.
Best of all, there’s no baking involved so you can enjoy the holiday fun without spending hours in the kitchen.
Jump to RecipeThe Idea behind No-Bake Mini Eggnog Cheesecake Cups
During the holiday season, eggnog is a favorite treat, loved for its rich, creamy texture and warm spices like nutmeg and cinnamon. These mini cheesecake cups capture that same festive flavor that gives you a delicious and easy dessert option.
What makes them so special is their individual size. Each cup is a personal serving, making them perfect for parties, family gatherings, or any occasion where you want to offer a fun, festive treat.
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No one has to worry about slicing a cake or pie—just grab a cup and enjoy!
Why These No-Bake Mini Eggnog Cheesecake Cups Are Ideal for the Holidays
These are great because they blend the classic, nostalgic flavors of eggnog with the ease of a no-bake dessert.
Eggnog dates back to the early 17th century and became especially popular in America during the 18th century. It is often associated with Christmas and New Year’s celebrations. The rich, creamy flavor, spiced with nutmeg and cinnamon, has become a beloved holiday tradition.
With no need to bake, you can quickly whip them up and focus on other holiday tasks. Plus, they can be made ahead of time, saving you precious minutes on the big day.
Once they’re ready, you can store them in the fridge until it’s time to serve—making them ideal for busy holiday schedules.
Tips for Your Cheesecake Cups
To make sure the graham cracker crust holds together, press it firmly into the cups using a small glass or muddler.
For a little extra holiday flavor, add a splash of spiced rum or rum extract to the filling, but it’s just as tasty without a non-alcoholic option. Whip the cream to stiff peaks for a light, airy filling that holds its shape when piped.
For some variations, try swapping the graham crackers with gingersnap crumbs for a spicier crust. You can also top the cheesecake cups with a swirl of whipped cream and a sprinkle of cinnamon or crushed peppermint for extra holiday flair.
For a pumpkin spice twist, add a little pumpkin spice to the filling for a unique seasonal flavor.
Cheesecake Cups Serving Ideas & Pairing Suggestions
If you’re looking to make them even more festive, serve them with a few extra holiday treats like sugar cookies or a plate of warm, spiced gingerbread.
For a drink pairing, you can’t go wrong with a warm cup of spiced cider or a glass of eggnog to match the flavors of the cheesecake. These mini cups also go great with a scoop of vanilla ice cream or a dollop of extra whipped cream on top if you want to add a little extra indulgence.
So, next time you need a sweet treat that’s both festive and fuss-free, reach for these cheesecake cups—they’re guaranteed to bring joy to your holiday table!
No-Bake Mini Eggnog Cheesecake Cups
Equipment
- Mixing bowl
- Stand mixer with whisk attachment (for whipping cream and mixing the filling)
- Piping bag with a large star tip
- Small cups or dessert glasses
- Measuring spoons and cups
- food processor (for crushing graham crackers)
Ingredients
For the Bottom Crust
- 1 sleeve of graham crackers 9 full crackers
- 4 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
For the Filling
- 1 cup heavy whipping cream
- 1 8-ounce package cream cheese, softened
- 1 1-ounce package sugar-free instant cheesecake pudding mix
- 1 1/2 cups golden eggnog
- 1 tablespoon spiced rum or 1 teaspoon rum extract optional
- 1/8 teaspoon ground nutmeg for garnish
For the Garnish
- Mini gingerbread men cookies or small sugar cookies
Instructions
- Crush the graham crackers in a food processor until they form fine crumbs. Transfer the crumbs to a bowl and mix in the melted butter, granulated sugar, and brown sugar until everything is well combined.
- Spoon the crumb mixture evenly into 10 small cups or dessert glasses (about 8 ounces each). Use the bottom of another glass or a muddler to press the crumbs firmly down, creating a solid crust layer. Set aside.
- In a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl and set aside.
- Place the softened cream cheese in the stand mixer bowl (no need to clean it first) and beat on medium speed for about 2 minutes until it becomes smooth and creamy. Add the cheesecake pudding mix, eggnog, and optional rum, then mix until everything is fully combined and smooth. Scrape down the sides of the bowl as needed.
- Gently fold the whipped cream into the eggnog mixture by hand, being careful not to deflate the mixture.
- Transfer the eggnog cheesecake filling into a piping bag fitted with a large star tip. Pipe the filling into each prepared cup, filling them to the top and creating a swirl on the surface.
- Lightly dust each cup with ground nutmeg, then place a mini gingerbread man or small sugar cookie on top as a garnish.
Notes
- Press the graham cracker crust firmly into the cups using a small glass or muddler to help it hold together.
- Add a splash of spiced rum or rum extract to the filling for extra holiday flavor, or leave it out for a non-alcoholic option.
- Whip the cream to stiff peaks for a light, airy filling that holds its shape when piped.
- Try swapping graham crackers with gingersnap crumbs for a spicier, festive crust.
- Top the cheesecake cups with a swirl of whipped cream and a sprinkle of cinnamon or crushed peppermint for extra holiday flair.
- Add a pinch of pumpkin spice to the filling for a seasonal twist.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.