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Eggnog Cheesecake Cookie Cups

Eggnog Cheesecake Cookie Cups for a Cozy Holiday Treat

Delight in Eggnog Cheesecake Cookie Cups, a festive twist on holiday treats combining gingerbread and creamy eggnog goodness.
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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: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingerbread Cookie Cups
  • 1 cup All-Purpose Flour Provides structure
  • 1 teaspoon Baking Soda Leavening agent
  • 1 teaspoon Ground Spices (Cinnamon, Ginger, Cloves) Adds warmth
  • 1/2 teaspoon Salt Enhances sweetness
  • 1/2 cup Unsalted Butter Richness
  • 1/2 cup Light Brown Sugar Adds sweetness
  • 1/4 cup Fancy Molasses For authentic taste
  • 1 large Egg Binds ingredients
For the Eggnog Cheesecake Filling
  • 1 cup Heavy Whipping Cream Creates light texture
  • 8 ounces Cream Cheese Rich base
  • 1/2 cup Granulated Sugar Sweetens filling
  • 1 cup Eggnog Festive flavor
  • 1/2 teaspoon Ground Nutmeg Adds spice
  • 1/2 teaspoon Ground Cinnamon Completes filling

Equipment

  • Muffin tins
  • mixing bowls
  • Stand mixer
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease your muffin tins.
  2. In a mixing bowl, whisk together the all-purpose flour, baking soda, and spices until well combined.
  3. In a stand mixer, cream the unsalted butter, light brown sugar, and fancy molasses until fluffy.
  4. Add the egg and mix until fully incorporated.
  5. Gradually add the dry ingredients into the wet mixture, mixing until a uniform dough forms.
  6. Use a cookie scoop to portion the dough into the muffin tins, pressing down to flatten.
  7. Bake for 9–10 minutes, until edges are firm but centers remain slightly soft.
  8. Create wells in each cookie cup and cool them in the pan for 5 minutes.
  9. Transfer them to a wire rack to cool completely.
  10. Whip the heavy whipping cream until stiff peaks form.
  11. In another bowl, beat cream cheese and sugar together until smooth.
  12. Gradually mix in the eggnog, nutmeg, and cinnamon.
  13. Gently fold whipped cream into the cream cheese mixture.
  14. Pipe the filling into each cooled cookie cup, leaving room at the top.
  15. Cover and refrigerate for at least 2 hours to set.
  16. Serve on a festive platter and enjoy!

Nutrition

Serving: 1cookie cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow ingredients to reach room temperature for the best blending results.

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