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Eggnog Cheesecake Cookie Cups

Gingerbread Eggnog Cheesecake Cookie Cups for Festive Joy

These Eggnog Cheesecake Cookie Cups combine gingerbread and eggnog flavors for a festive dessert that's easy to make and delightfully chewy.
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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
  

Gingerbread Cookie Base
  • 2 cups all-purpose flour Can be substituted with gluten-free flour.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1 teaspoon ground cinnamon Adds warmth and spice.
  • 1 teaspoon ground ginger Elevates gingerbread essence.
  • 0.5 teaspoon ground cloves Offers aromatic flavor.
  • 1 pinch salt Balances sweetness.
  • 0.5 cups unsalted butter Room temperature for easy mixing.
  • 0.5 cups light brown sugar Adds moisture and caramel flavor.
  • 0.25 cups fancy molasses Gives signature sweetness.
  • 1 large egg Use room temperature for better mix.
Eggnog Cheesecake Filling
  • 1 cups heavy whipping cream Chilled for perfect whipping.
  • 8 ounces cream cheese Softened for easier blending.
  • 0.5 cups granulated sugar Sweetens filling.
  • 0.5 cups eggnog Can replace with non-dairy variety.
  • 0.5 teaspoon ground nutmeg Complements eggnog.
  • 1 pinch ground cinnamon Enhances overall flavor.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Electric Mixer
  • Cookie scoop

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C) and grease a standard muffin tin.
  2. Mix dry ingredients: flour, baking soda, cinnamon, ginger, cloves, and salt.
  3. Cream together butter, brown sugar, and molasses until light and fluffy.
  4. Add egg and mix until combined, then gradually incorporate dry mixture.
  5. Scoop about 1 tablespoon of dough into each muffin cup and flatten slightly.
  6. Bake for 9-10 minutes, then cool and create wells in the centers.
  7. Whip the heavy cream until stiff peaks, then blend cream cheese, sugar, and eggnog until smooth.
  8. Fold in whipped cream and fill the cooled cookie cups with the mixture.
  9. Refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1cookie cupCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 0.5gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Best enjoyed fresh; can be stored in the fridge for up to 3 days or frozen for 2 months.

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