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Eggnog Cheesecake Cookie Cups

Irresistible Eggnog Cheesecake Cookie Cups for Holiday Cheer

Delight in these no-bake Eggnog Cheesecake Cookie Cups, combining gingerbread and cheesecake for a festive treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 cookie cups
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingerbread Cookie Cups
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1 teaspoon Ground Cinnamon You can also use nutmeg for a variation.
  • 1 teaspoon Ground Ginger Essential for gingerbread flavor.
  • 1/2 teaspoon Ground Cloves Omit if unavailable.
  • 1/4 teaspoon Salt Balances sweetness.
  • 1/2 cup Unsalted Butter Substitute with vegan butter for a dairy-free option.
  • 1 cup Light Brown Sugar Granulated sugar can be used if needed.
  • 1/4 cup Fancy Molasses Avoid blackstrap molasses for a lighter taste.
  • 1 whole Large Egg Can substitute with ground flaxseed mixed with water for a vegan alternative.
For the No-Bake Cheesecake Filling
  • 1 cup Heavy Whipping Cream Non-dairy alternatives may be used.
  • 8 oz Cream Cheese Vegan cream cheese can be substituted.
  • 1/2 cup Granulated Sugar Powdered sugar can create a smoother texture.
  • 1/2 cup Eggnog Store-bought or homemade can be used.
  • 1/4 teaspoon Ground Nutmeg Omit for a simpler taste.
  • a pinch Ground Cinnamon Optional for additional flavor.

Equipment

  • Muffin tins
  • Mixing bowls
  • Stand mixer
  • Piping bag
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease your muffin tins.
  2. In a mixing bowl, combine all dry ingredients: flour, baking soda, cinnamon, ginger, cloves, and salt.
  3. In a stand mixer, beat room-temperature butter with brown sugar and molasses until fluffy; add egg.
  4. Gradually mix dry ingredients into the wet ingredients until just combined. Fill muffin tins and press down to form cups.
  5. Bake for 9 to 10 minutes until soft in the center. Let cool slightly before making wells for the filling.
  6. Whip the heavy cream until stiff peaks form. In another bowl, mix cream cheese with sugar, then add eggnog, nutmeg, and cinnamon.
  7. Fold the whipped cream into the cream cheese mixture. Fill cooled cookie cups and refrigerate for at least 2 hours.
  8. Serve chilled, storing filled cups in the fridge for 2-3 days.

Nutrition

Serving: 1cookie cupCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 80mgSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

These cookie cups are a no-bake delight perfect for holiday gatherings; fill just before serving for the freshest taste.

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