Description
Delicious mini cheesecakes infused with eggnog flavor, topped with a light and fluffy mousse.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1 cup heavy cream
- 1/4 cup sugar
- Whipped cream for topping
- Ground nutmeg for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of mini cheesecake pans.
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Add eggnog, vanilla extract, and ground nutmeg; mix until well combined.
- In a separate bowl, whip heavy cream and sugar until stiff peaks form.
- Fold the whipped cream into the eggnog mixture gently.
- Pour the mixture over the crusts in the mini pans.
- Bake for 20-25 minutes or until set.
- Let cool, then refrigerate for at least 4 hours before serving.
- Top with whipped cream and a sprinkle of ground nutmeg before serving.
Notes
- For a stronger eggnog flavor, add more eggnog to the filling.
- These can be made a day in advance for convenience.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg