My mom used to make eggnog every December, thick and spiced, the kind that coated your glass and left you wanting more. I’d sneak sips while she wasn’t looking. Now I bake those memories into desserts, and these eggnog cheesecake cups bring it all back – the warmth, the nostalgia, the taste of the holidays in a spoon.
What makes this recipe special? It’s ridiculously simple. No oven, no water bath, no cracked tops to worry about. Just mix, layer, chill, and serve. You get a creamy, spiced cheesecake filling with hints of nutmeg and rum extract, all sitting on a buttery graham cracker crust. It takes 15 minutes of active work and feeds a crowd. Plus, they look fancy enough for a holiday dinner party but easy enough for a Tuesday night sweet craving.
Why You’ll Love This Eggnog Cheesecake Recipe
This no bake eggnog cheesecake is a lifesaver during the busy holiday season. You don’t need to turn on the oven, which means your kitchen stays cool and you save time. The texture is smooth and creamy, almost like mousse but richer. The eggnog flavor shines through without being overpowering, and the spices add just the right amount of warmth.
They’re also incredibly versatile. Serve them in mini cups for a party, or make larger portions in mason jars for a cozy dessert at home. Kids love them, adults love them, and they travel well if you’re heading to a potluck or cookie exchange. If you enjoy desserts and sweet treats, this one will quickly become a seasonal favorite.
Ingredients You’ll Need
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon ground cinnamon
For the cheesecake filling:
- 16 oz cream cheese, softened (2 blocks)
- 1/2 cup powdered sugar
- 1 cup eggnog (store-bought or homemade)
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract (optional but adds depth)
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1 cup heavy whipping cream, cold
For the topping:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- Ground nutmeg or cinnamon for dusting
- Cinnamon sticks for garnish (optional)
Substitutes: If you can’t find eggnog, mix 1 cup whole milk with 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and 2 tablespoons maple syrup. For a dairy-free version, use coconut cream and dairy-free cream cheese, though the texture will be slightly different.
Step-by-Step Instructions
Prep time: 15 minutes
Chill time: 3 hours
Total time: 3 hours 15 minutes
Servings: 8 individual cups
Difficulty level: Easy
Equipment needed: Mixing bowls, electric mixer, measuring cups and spoons, 8 small glass cups or jars, spatula
Make the crust
- Crush graham crackers into fine crumbs using a food processor or place them in a sealed bag and crush with a rolling pin.
- Combine graham cracker crumbs, granulated sugar, melted butter, and cinnamon in a medium bowl.
- Mix until the texture resembles wet sand and holds together when pressed.
- Divide the mixture evenly among 8 small cups or jars (about 2-3 tablespoons per cup).
- Press down firmly with the back of a spoon or a small glass to create a compact base.
- Refrigerate while you prepare the filling (at least 10 minutes).
Prepare the cheesecake filling
- Beat softened cream cheese in a large bowl with an electric mixer on medium speed for 2 minutes until smooth and fluffy.
- Add powdered sugar and beat for another minute until fully incorporated.
- Pour in eggnog, vanilla extract, rum extract (if using), nutmeg, and cinnamon.
- Mix on low speed until just combined – don’t overmix or the filling will be too thin.
- Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
Whip the cream
- In a separate clean bowl, pour cold heavy whipping cream.
- Beat with an electric mixer on high speed for 2-3 minutes until stiff peaks form.
- Watch carefully – you want firm peaks that hold their shape but not grainy butter.
- Gently fold half of the whipped cream into the cheesecake mixture using a spatula.
- Use a lifting and folding motion to keep the mixture light and airy.
- Fold in the remaining whipped cream until no white streaks remain.
Assemble the cups
- Spoon or pipe the cheesecake filling over the chilled crusts, filling each cup about 3/4 full.
- Smooth the tops with the back of a spoon or an offset spatula.
- Cover each cup with plastic wrap or a lid.
- Refrigerate for at least 3 hours or overnight for best results – the filling needs time to set properly.
Add the topping
- Before serving, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- Spoon or pipe the whipped cream on top of each chilled cheesecake cup.
- Dust lightly with ground nutmeg or cinnamon using a fine-mesh sieve.
- Garnish with a small cinnamon stick if desired.
- Serve immediately or keep refrigerated until ready to serve.
Tips for Perfect Eggnog Cheesecake Cups
Let your cream cheese sit at room temperature for at least 30 minutes before mixing. Cold cream cheese creates lumps that are hard to smooth out, even with vigorous beating. I learned this the hard way after serving grainy cheesecake to guests – not my proudest moment.
Don’t skip the chilling time. I know it’s tempting to dig in early, but the filling needs those hours to firm up properly. If you’re in a rush, stick them in the freezer for 90 minutes instead, but watch closely so they don’t freeze solid.
Use full-fat everything. Low-fat cream cheese and light eggnog will give you a watery, sad excuse for cheesecake. The fat is what makes these cups creamy and luxurious. Save the diet for January.
If you’re making eggnog cheesecake cookie cups, use store-bought sugar cookie dough pressed into a muffin tin, bake according to package directions, let cool, then fill with the cheesecake mixture. It’s a fun twist that kids especially love.
Serving Suggestions
These cups are perfect on their own, but you can dress them up. Try drizzling caramel sauce over the top, or add a sprinkle of crushed gingersnap cookies for extra crunch. A few pomegranate seeds add a pop of color and a tart contrast to the sweet filling.
Pair them with hot coffee, spiced chai, or even a glass of cold eggnog if you’re really committed to the theme. They also work well alongside other holiday desserts like hot cocoa cookies or gingerbread cheesecake bars if you’re putting together a dessert spread.
For a boozy adult version, add an extra tablespoon of rum or bourbon to the filling. Just know that alcohol doesn’t set as firmly, so the texture might be slightly softer.
Storage and Make-Ahead Instructions
Store these cups covered in the refrigerator for up to 3 days. The crust might soften a bit over time as it absorbs moisture from the filling, but they’ll still taste good.
You can make them a day ahead, which actually improves the flavor as the spices have more time to meld. Just wait to add the whipped cream topping until right before serving – it deflates and gets watery if it sits too long.
Freezing works, but only if you skip the whipped cream topping. Wrap each cup tightly in plastic wrap, then foil, and freeze for up to a month. Thaw in the refrigerator overnight and add fresh whipped cream before serving.
Variations to Try
Swap the graham crackers for gingersnap cookies or vanilla wafers. Both work beautifully and add their own flavor twist.
Make a pumpkin eggnog version by adding 1/2 cup pumpkin puree and an extra 1/4 teaspoon of cinnamon to the filling. It’s like Thanksgiving and Christmas had a dessert baby.
For chocolate lovers, mix 1/4 cup cocoa powder into the filling and use chocolate graham crackers for the crust. Top with shaved chocolate instead of nutmeg.
If you want individual portions but don’t have small cups, use a muffin tin lined with cupcake liners. Press the crust into the bottom, fill with cheesecake mixture, and chill. They pop right out for easy serving.
Looking for more simple holiday treats? Try these easy Christmas sugar cookies or the festive peppermint chocolate bark that require minimal effort but deliver maximum holiday cheer.
Common Questions
Can I use low-fat cream cheese?
You can, but the texture won’t be as rich and creamy. Low-fat versions tend to make the filling a bit grainy and less stable. If you must, use Neufchâtel cheese instead – it’s slightly lower in fat but still creamy.
What if I don’t have eggnog?
Make a quick substitute by mixing 1 cup whole milk with 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon cloves, and 2 tablespoons maple syrup or sugar. It won’t be exactly the same, but it’ll work in a pinch.
How do I know when the filling is set?
Gently jiggle one of the cups. The filling should be firm around the edges and only slightly wobbly in the center, like set Jell-O. If it’s still very liquidy, give it another hour in the fridge.
Can I make one large cheesecake instead of individual cups?
Absolutely. Use an 8-inch or 9-inch pie pan or springform pan. Press all the crust into the bottom, pour in the filling, and chill for at least 4 hours. Slice and serve with whipped cream on top.
Why This Recipe Works
The combination of whipped cream folded into the cream cheese mixture creates an ultra-light texture that’s different from traditional baked cheesecake. It’s more like a cheesecake mousse – airy but still rich.
The no-bake method means no risk of cracks, no water bath stress, and no worrying about oven temperature. It’s genuinely foolproof, which is rare for cheesecake recipes.
Eggnog already contains milk, cream, sugar, and spices, so you’re getting a lot of flavor in one ingredient. That’s why this recipe has such a short ingredient list but still tastes complex and holiday-appropriate.
The graham cracker crust adds a textural contrast that makes each bite more interesting. Without it, the dessert would be too one-note. Plus, it gives you something to scoop up with your spoon at the end.
If you’re someone who loves quick and easy meals but also wants to impress guests, this recipe is your secret weapon. It looks and tastes like you spent hours in the kitchen, but you’ll know it took less time than watching a sitcom episode.
Final Thoughts
Eggnog cheesecake cups are the kind of dessert that makes people ask for the recipe. They’re creamy, festive, and just different enough from the usual holiday cookies and brownies to stand out. You don’t need to be an experienced baker to pull them off, and that’s exactly why I keep making them year after year.
The best part? You can customize them to your taste. More spice, less sugar, boozy or kid-friendly – they adapt to whatever you need. And because they’re portioned individually, there’s no awkward slicing or messy plating. Just grab a cup and a spoon.
Make a batch this weekend. Your future self, standing in front of the fridge looking for something sweet, will thank you.
