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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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Servings: 6
Calories: 868kcal
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
**If you prefer less crust, decrease crust measurements by half.
Nutrition
Serving: 1g | Calories: 868kcal | Carbohydrates: 64g | Protein: 13g | Fat: 64g | Saturated Fat: 35g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 876mg | Fiber: 1g | Sugar: 38g
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