Why is it that anything mini is instantly cute? At least I think so. And, generally, when something is mini, it means it’s that much easier to make. Not always, but still. That is definitely the case with these mini eggnog cheesecakes. A full sized cheesecake definitely takes some work. You’ve got the whole water bath thing, which can be a royal pain. Or you can do the no-bake option. But, I digress.
Since cheesecake isn’t a huge thing in my household, a mini option is definitely the better choice. That way, if no one else wants to eat it, I am not stuck eating a whole cheesecake by myself. Well, things could be worse. These little cuties are baked in a mini muffin dish, so super simple. They have an oreo crust, which I’ve decided creates the best crust ever. The cheesecake part is spiked with eggnog with it’s side kick- nutmeg. The topping is a creamy, white chocolate frosting. It’s rather quite simple, despite the amount of steps taken. The only pain is the necessary refrigeration times. I always thoroughly dislike those waiting periods. But, you can’t have it all!
This is a great recipe to double and make for a party since they can be made several days in advance. Or, make these as a gift for that person you’re not quite sure what to buy. Or, just make them for yourself to enjoy. Nothin’ wrong with that! Happy Holidays!
Recipe inspired by Everyday Annie
Mini Eggnog Cheesecakes
These mini cheeesecakes are super simple, super creamy and the ideal bite-sized holiday treat. These little desserts are packed with holiday eggnog and a touch of nutmeg for the holiday treat everyone will be coming back for.
Ingredients
For the crust
- 1 cup oreos
- 2 Tablespoons unsalted butter, melted
For the cheesecake
- 6 ounces full-fat cream cheese, softened
- 1/3 cup granulated sugar
- 1/4 cup eggnog
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg
- pinch of salt
- 1/2 cup white chocolate chips, roughly chopped
For the white chocolate frosting
- 1 1/2 ounces full-fat cream cheese, softened
- 1 teaspoon unsalted butter, softened
- 1 ounce white chocolate, melted
- 1/2 cup confectioners' sugar
- 1/8 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350ºF. Line a 24 mini muffin pan with liners. To make the crust, place the Oreos in the bowl of a food processor. Pulse until well ground, and no large pieces remain. Drizzle in the melted butter, then mix until the crust comes together. Divide the crust mixture between the wells of the prepared pan, about 2-3 teaspoons in each. Press the crumb mixture into a flat layer on the bottom of the well. (The bottom of a shot glass is great for this.) Bake for 10 minutes. Transfer the pan to a wire rack.
- Reduce the oven temperature to 300ºF. To prepare the filling, combine the cream cheese and sugar in the bowl a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth. Scrape down the sides of the bowl and pour in the eggnog, egg, vanilla extract, nutmeg and salt. Beat until the mixture is completely smooth. Fold in the white chocolate pieces with a spatula. Divide the mixture evenly over the cookie crumb crusts and smooth the tops slightly.
- Place in the preheated oven and bake just until set, about 20-22 minutes, rotating the pan halfway through baking. Transfer to a wire rack and let cool in the pan. Once they are completely cool, carefully remove from the pans.
- Next, make the white chocolate frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter at medium-high speed until smooth. Then mix in the melted white chocolate, confectioners’ sugar, vanilla extract and salt. Beat until completely smooth.
- Scoop the frosting into a pastry bag fitted with a star tip. Pipe the frosting on the cooled cheesecakes. Sprinkle with nutmeg, if desired. Serve or refrigerate, well covered, up to 5 days.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 135
Nutritional information is only an estimate.
