Go Back
–+ servings
Eggnog Cheesecake Cookie Cups

Eggnog Cheesecake Cookie Cups: A Festive Holiday Delight

Delight your guests with Eggnog Cheesecake Cookie Cups, a festive dessert featuring a chewy gingerbread cookie base and luscious eggnog cheesecake filling.
Print Recipe Pin Recipe
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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 tsp Baking Soda Acts as a leavening agent.
  • 1 tsp Ground Cinnamon Substitute with allspice for a different spice profile.
  • 1 tsp Ground Ginger Use dried ginger if fresh is unavailable.
  • 1/2 tsp Ground Cloves Omit if disliked or replace with nutmeg.
  • 1/4 tsp Salt Can be omitted in salt-reduced diets.
  • 1/2 cup Unsalted Butter Substitute with coconut oil for a dairy-free option.
  • 1 cup Light Brown Sugar White sugar can work for a lighter taste.
  • 1/4 cup Fancy Molasses Avoid blackstrap molasses for a milder taste.
  • 1 large Egg Use a flax egg for a vegan option.
For the Filling
  • 1 cup Heavy Whipping Cream Substitute with coconut cream for dairy-free.
  • 8 oz Cream Cheese Use dairy-free cream cheese for a vegan choice.
  • 1/2 cup Granulated Sugar Can be replaced with powdered sugar for a smoother texture.
  • 1 cup Eggnog Use a non-dairy eggnog alternative for a vegan-friendly version.
  • 1/2 tsp Ground Nutmeg Adjust to taste.
  • 1/4 tsp Pinch Ground Cinnamon Adjust to taste.

Equipment

  • Oven
  • Muffin Tin
  • Mixing bowls
  • Stand Mixer
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your muffin tins.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
  3. In a stand mixer, beat together the unsalted butter, light brown sugar, and molasses until light and fluffy.
  4. Incorporate the egg into the butter and sugar mixture, then add the dry ingredients gradually, mixing until just combined.
  5. Scoop the dough into each muffin cavity and flatten slightly, bake for 9-10 minutes until golden.
  6. Create a well in the center of each cookie while warm and cool completely on a wire rack.
  7. Whip the heavy cream until stiff peaks form, then beat the cream cheese with sugar, eggnog, nutmeg, and cinnamon until smooth.
  8. Fold the whipped cream into the cream cheese mixture until combined, then pipe into the cooled cookie cups.
  9. Refrigerate the filled cookie cups for at least 2 hours to set.

Nutrition

Serving: 1cookie cupCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 14gVitamin A: 400IUCalcium: 30mgIron: 0.5mg

Notes

Chill cream cheese and heavy cream before using for optimal texture. Avoid overmixing cookie dough for best results.

Tried this recipe?

Let us know how it was!