Festive little cheesecakes that are smooth and creamy and taste just like the eggnog we all know and love!

Eggnog Mini Cheesecakes

She saved you the hassle and took the time to experiment with this recipe so we could bring you a perfected final product! This isn’t the only one she has been working at, she also made these Grinch Mini Cheesecakes , Mini Peppermint Cheesecakes , Mini Pecan Pie Cheesecakes , and Mini Pumpkin Cheesecakes , too!

What You’ll Need for the Crust

1 1/2 cups Graham Cracker Crumbs

4 tbsp Sugar

4 tbsp Butter, Melted

1/4 tsp Nutmeg

And the Eggnog Cheesecake Filling

2 (8 oz) Cream Cheese, Softened

3/4 cup Sugar

1/4 cup Sour Cream

1/2 cup Eggnog

1 tsp Vanilla

1 tsp Cinnamon

1 Egg

Whipped Cream, Optional

How to Make Mini Eggnog Cheesecakes

Preheat oven to 350 degrees. Line a muffin tin with liners and set aside.

Pulse 10-11 graham cracker sheets in a food processor to make 1 1/2 cup crumbs. Then pulse in 4 tbsp sugar, 4 tbsp melted butter, and 1/4 tsp nutmeg until crust forms.

Evenly divide between muffin cups, about 2/3 full, and press down firmly.

Bake for 5 minutes. Remove from oven.

In a large bowl, beat together 2 (8 oz) softened cream cheese and 3/4 cup sugar until smooth.

Add in 1/4 cup sour cream, 1/2 cup eggnog, 1 tsp vanilla, and 1 tsp cinnamon and beat until just combined.

Then beat in 1 egg.

Pour filling on top of the crusts and fill to the top of the liner.

Bake for 18-20 minutes. The centers should be slightly jiggly.

Remove from oven and let cool. Then transfer to the refrigerator and chill.

Top with a dollop of whipped cream if desired.