Name: Create Irresistible Eggnog Cheesecake Cookie Cups for the Holidays
Prep time: 30 min
Cook time: 12 min
Total time: 2 h 42 min
Cuisine: American
Ingredients: 2 1/4 cup all-purpose flour; 2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 3/4 cup unsalted butter, room temperature; 1 cup light brown sugar, packed; 1/4 cup fancy molasses; 1 large egg, room temperature; 1 cup heavy whipping cream, cold; 8 ounce cream cheese, softened; 1/2 cup granulated sugar; 1/4 cup eggnog; 1/4 teaspoon ground nutmeg; Pinch of ground cinnamon

Jump to Recipe·Print Recipe

As the winter holidays approach, it’s time to indulge in all the cozy, festive flavors that make the season so special. Enter the Eggnog Cheesecake Cookie Cups – a delectable fusion of gingerbread, creamy eggnog, and rich cheesecake that’s sure to delight your taste buds and get you into the holiday spirit. These bite-sized beauties combine the classic holiday tastes of eggnog and gingerbread, wrapped up in a creamy cheesecake filling for a truly irresistible treat.

Table of Contents

To create these mouthwatering Eggnog Cheesecake Cookie Cups, you’ll need a few key ingredients:

2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1/4 cup fancy molasses (do not use blackstrap)
1 large egg, room temperature

Eggnog Cheesecake Filling:

1 cup heavy whipping cream, cold
8 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup eggnog
1/4 tsp ground nutmeg
Pinch of ground cinnamon

Now that you’ve gathered all the necessary ingredients, let’s dive into the step-by-step process for creating these delightful Eggnog Cheesecake Cookie Cups:

Preheat and Prepare the Gingerbread Cups

Start by preheating your oven to 350°F (175°C). Grease a mini muffin pan or line it with mini cupcake liners to get ready for the gingerbread cups. In a bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. In a separate bowl, cream the butter and brown sugar until fluffy, then beat in the molasses and egg. Gradually add the dry ingredients and mix until the dough is fully combined.

Shape the Gingerbread Cups

Using your hands, press the gingerbread dough into the mini muffin cups, forming small cups with an indentation in the center. This will create the perfect little vessels for the creamy eggnog cheesecake filling.</

Bake the Gingerbread Cups

Pop the filled muffin tin into the preheated oven and bake for 10-12 minutes, or until the edges of the gingerbread cups are lightly golden. Once baked, let the cups cool completely on a wire rack before moving on to the next step.

Make the Eggnog Cheesecake Filling

While the gingerbread cups are baking and cooling, it’s time to prepare the eggnog cheesecake filling. In a chilled bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form. In another bowl, beat the cream cheese, sugar, eggnog, nutmeg, and cinnamon until the mixture is smooth and creamy. Gently fold the whipped cream into the cheesecake mixture until well combined.

Finally, it’s time to bring everything together! Spoon the eggnog cheesecake filling into the cooled gingerbread cups, filling them up to the top. Make sure to get an even amount of filling in each cup for a delightful presentation.

Chill and Serve

Pop the filled cookie cups into the refrigerator and let them chill for at least 2 hours before serving. This will allow the cheesecake filling to set up nicely. When you’re ready to enjoy, you can optionally sprinkle a little extra nutmeg or cinnamon on top for a festive finish.

To ensure your Eggnog Cheesecake Cookie Cups turn out perfectly every time, keep these tips in mind:

For the best texture and flavor, be sure to use a gingerbread dough that’s not too soft or sticky. The dough should hold its shape well when pressed into the muffin cups.

Avoid Overbaking

Keep a close eye on the gingerbread cups in the oven, as they can go from perfectly golden to overbaked quickly. Stick to the 10-12 minute baking time for best results.

Master Whipped Cream

Getting the perfect whipped cream texture is key for the eggnog cheesecake filling. Be sure to use a cold bowl and beaters, and whip the cream just until stiff peaks form.

Storage and Serving Tips

Eggnog Cheesecake Cookie Cups are best served chilled. Store them in an airtight container in the refrigerator for up to 5 days. If you want to get ahead, you can even make the gingerbread cups a day or two in advance and assemble them closer to serving.

Variations and Customizations

While the classic eggnog and gingerbread combination is a winning flavor pairing, you can get creative with different cheesecake filling options. Try substituting the eggnog for other holiday-inspired flavors like pumpkin, apple, or peppermint. You could also experiment with alternative cookie bases, such as a sugar cookie or shortbread dough.

For those with dietary restrictions, you can easily make these Eggnog Cheesecake Cookie Cups gluten-free by using a gluten-free flour blend in the gingerbread dough. And for a vegan version, use a dairy-free cream cheese and non-dairy whipped topping in the filling.

Frequently Asked Questions

The main ingredients needed for Eggnog Cheesecake Cookie Cups are all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, unsalted butter, light brown sugar, molasses, an egg, heavy whipping cream, cream cheese, granulated sugar, eggnog, ground nutmeg, and ground cinnamon.

Yes, you can make these cookie cups ahead of time. The gingerbread cups can be baked a day or two in advance and stored in an airtight container. The cheesecake filling can also be made ahead of time and kept refrigerated until ready to assemble. Simply spoon the filling into the cooled gingerbread cups when ready to serve.

How do I prevent the cheesecake filling from cracking?

To prevent the eggnog cheesecake filling from cracking, be sure not to overmix the ingredients. Gently fold the whipped cream into the cream cheese mixture until just combined. Additionally, allowing the filled cookie cups to chill for at least 2 hours before serving will help the filling set up without cracking.

Yes, you can easily make a non-alcoholic version of these Eggnog Cheesecake Cookie Cups. Instead of using traditional eggnog, which contains alcohol, you can substitute a dairy-free, non-alcoholic eggnog or even a creamy, homemade eggnog alternative made with milk, cream, and spices.

When the holidays roll around, there’s nothing quite like indulging in a delectable treat that captures the essence of the season. Eggnog Cheesecake Cookie Cups do just that, blending the comforting flavors of gingerbread and eggnog into a creamy, bite-sized dessert that’s sure to delight your taste buds and get you into the holiday spirit. Whether you’re hosting a festive gathering or simply want to enjoy a little bit of holiday cheer, these cookie cups are the perfect way to celebrate the most wonderful time of the year.

Looking for more tasty ideas? Visit Elena’s Fast & Flavorful Recipes on Pinterest for a treasure trove of easy meals, comforting bakes, and fun kitchen inspiration!

Create Irresistible Eggnog Cheesecake Cookie Cups for the Holidays