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No-Bake Mini Eggnog Cheesecake Cups

A festive, no-bake holiday dessert featuring a spiced gingersnap crust and a creamy, airy eggnog cheesecake filling served in individual cups.
Print Recipe
Prep Time 20 minutes
Chilling Time 2 hours
Total Time 20 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American, Holiday
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap Crust
  • 1 cup gingersnap cookies crushed into crumbs
  • 2 tbsp unsalted butter melted
  • 1 tbsp sugar
Eggnog Filling
  • 8 oz cream cheese softened to room temperature
  • 0.5 cup powdered sugar
  • 0.5 cup eggnog full fat
  • 0.5 tsp ground nutmeg plus more for garnish
  • 0.5 tsp rum extract optional
  • 0.5 tsp vanilla extract
  • 1 cup heavy whipping cream cold
Garnish
  • 6 gingerbread men cookies small size

Equipment

  • Hand Mixer
  • Food processor
  • Piping Bag with Star Tip
  • Small Glass Cups

Method
 

  1. Crush gingersnap cookies into fine crumbs. Mix with melted butter and granulated sugar.
  2. Spoon the crumb mixture into the bottom of 6 small dessert cups and press down firmly to create a crust. Refrigerate.
  3. In a bowl, whip the heavy cream until stiff peaks form. Set aside.
  4. In a separate large bowl, beat the softened cream cheese and powdered sugar until smooth.
  5. Add eggnog, nutmeg, vanilla, and rum extract to the cream cheese. Beat until combined.
  6. Gently fold the whipped cream into the cream cheese mixture until smooth and uniform.
  7. Pipe the filling into the prepared cups using a piping bag with a star tip.
  8. Chill in the refrigerator for at least 2 hours. Garnish with a sprinkle of nutmeg and a gingerbread cookie before serving.

Notes

Ensure cream cheese is fully softened to avoid lumps. Do not use low-fat eggnog as the filling may not set properly.