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No-Bake Mini Eggnog Cheesecake Cups

No-Bake Mini Eggnog Cheesecake Cups are creamy, festive desserts with a rich eggnog flavor, a buttery graham cracker crust, and a delightful garnish, perfect for holiday gatherings.
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Prep Time 25 minutes
Course Dessert
Cuisine American
Servings 10
Calories 140 kcal

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

Tips:
  • 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

Calories: 140kcalCarbohydrates: 5gProtein: 1gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 39mgSodium: 8mgPotassium: 27mgFiber: 0.01gSugar: 5gVitamin A: 490IUVitamin C: 0.1mgCalcium: 19mgIron: 0.04mg
Keyword eggnog cheesecake, No-bake dessert, no-bake mini eggnog cheesecake cups
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