Mini Eggnog No Bake Cheesecake Recipe
This Mini Eggnog No Bake Cheesecake Recipe is a must try holiday dessert! Surprise your family and friends with these individual cheesecakes.
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Table of Contents
Homemade Caramel Cheesecake
I love a good cheesecake! While traditional cheesecakes are great, I like to add a unique twist to my cheesecakes.
I just shared the recipe for Eggnog Caramel Sauce. It is really special. Made even more so with a hint of fresh cracked Sea Salt from my Cole & Mason Derwent Salt Mill. The addition of salt highlights the caramel flavor and sweetness.
You wouldn’t want to make these Eggnog Cheesecakes and top them with table salt. That is why I love my Cole & Mason Salt and Pepper Mills. I get to choose the quality and type of salt that I use.
The graham cracker crusts have a hint of fresh ground nutmeg. A touch of eggnog is added to the cheesecake filling. Top it off with a drizzle of Eggnog Caramel Sauce and Sea Salt. This is sure to be a memorable holiday dessert!
And everyone should have a go-to No Bake Cheesecake Recipe for this busy holiday season.
These cheesecakes are approximately 50/50 crust to filling. If you love graham cracker crust then this is perfect for you. If, like me, you are more interested in the cheesecake filling the crust measurements can be decreased by half. You could also add a bit more nutmeg for extra flavor.
Make it your own. Just don’t add more eggnog to the cheesecake filling or it will be too loose. And whatever you do, don’t skimp on the caramel or sea salt!
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Mini Eggnog No Bake Cheesecake Recipe
Ingredients
- Crust: **
- 2½ Cups Graham Cracker Crumbs 18 crackers
- 2 Tablespoons Ultrafine Sugar
- 1/8 teaspoon Fresh Ground Nutmeg
- 1/2 Cup Butter - melted
Cheesecakes Filling
- 24 ounces Full Fat Cream Cheese - softened
- 1/3 Cup Ultrafine Sugar
- 1/3 Cup Full Fat Eggnog
Topping
- Eggnog Caramel Sauce
- Fresh Cracked Sea Salt
Instructions
- Insert 6 muffin liners into jumbo muffin tin.
- In food processor, grind graham crackers to crumbs. Add sugar and nutmeg. Pulse. Slowly add melted butter while processing. Evenly distribute crust mixture between 6 muffin cups. Press crust firmly, using a small cup or bowl. Refrigerate while prepping cheesecake filling.
- Beat cream cheese, sugar and eggnog for 2 minutes on high. Top each crust with cheesecake filling. Refrigerate 6+ hours.
- Allow to sit at room temp for 15 minutes before serving.
- Top with Eggnog Caramel Sauce and Sea Salt.
Notes
Nutrition
More Recipes:
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Potatoes with Roasted Garlic and Bacon
Meyer Lemon & Pepper Chicken Noodle Soup
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
Jason loves salt and pepper mills, he has a few – I will have to look at getting him one of these!
it’s that time of year again – egg nog everything! I love the look of this recipe – pinned!
I don’t think I have ever seen this brand of mills…I will have to keep my eye of for them…and the cheesecakes……OH MY
WOW. Way to bring it, Nicole! Egg nog anything is fantastic, but you pulled out all the stops with this one. Looks so decadent!
I’m down with anything eggnog. Love these!
I’m so ready for eggnogg, these look great!
Oh my goodness these look amazing!!! Totally drool-worthy!