A deliciously festive dessert, these Egg Nog Mini Cheesecakes are straightforward, flavorful and the right single serving dessert for all of your vacation events!
A TASTY EGG NOG DESSERT
I am undoubtedly within the “eggnog afficionado” camp. I completely adore it! Eggnog is superb so as to add to vacation desserts since it’s excellent for baking. These little cheesecakes are tremendous flavorful with vacation spices and so they come out so creamy! They make the right single serving dessert for all of your vacation friends!
FREQUENTLY ASKED QUESTIONS:
No, you need to use Cool Whip or Reddi Whip.
As soon as they arrive to room temperature you’ll want to chill them within the fridge for about 3 hours to completely arrange.
Sure! I counsel you solely bake one tray at a time although so that they bake evenly.
Baking the crust first retains it a bit crunchier and helps it maintain up higher to the cheesecake filling. You should not have to bake the crust beforehand however I like to recommend doing so.
These may be saved in an hermetic container within the fridge the place they’ll hold for as much as 4-5 days. They will also be frozen. I counsel freezing earlier than including the whipped cream. Place in a freezer-safe container separated by parchment paper and they’ll hold for as much as 3 months. To defrost, take away from the freezer into the fridge till thawed.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- graham cracker crumbs
- granulated sugar
- salted butter
- nutmeg (non-compulsory)
- cream cheese
- greek yogurt or bitter cream
- eggnog
- vanilla extract
- floor cinnamon
- egg
- heavy whipping cream
- powdered sugar
HOW TO MAKE EGG NOG MINI CHEESECAKES:
To make the crust: Preheat the oven to 350°F. Line a cupcake pan with 12 paper cupcake liners, and put aside. In a medium mixing bowl, combine collectively the graham cracker crumbs, sugar, and melted butter. Combine till fully mixed.
Evenly distribute the combination into the cupcake liners. Firmly press into a good layer. Bake at 350°F for five minutes. Take away from the oven and put aside to chill. Maintain the oven temperature at 350°F.
To make the filling: In a big mixing bowl, beat the cream cheese and sugar with an electrical mixer till clean.
Add the greek yogurt, eggnog, floor cinnamon, and vanilla extract. Combine till mixed.
On low pace add the egg, combine simply till mixed. The batter shall be skinny.
Add the cheesecake filling into the 12 cupcake liners. Bake at 350°F for 18-20 minutes, or till the facilities of the cheesecakes barely jiggle however don’t crack. Don’t over-bake. Take away from the oven and permit cheesecakes to chill to room temperature. Transfer them to the fridge and chill for no less than 3 hours.
To make the whipped cream: In a bowl add the heavy whipping cream and powdered sugar and beat with a hand mixer till stiff peaks kind. Add the whipped cream to a piping bag fitted together with your favourite tip. Pipe the freshly whipped cream onto the highest of every mini cheesecake and sprinkle it with cinnamon. You may even add half a cinnamon stick for extra ornament!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Egg Not Mini Cheesecakes
A deliciously festive dessert, these Egg Nog Mini Cheesecakes are straightforward, flavorful and the right single serving dessert for all of your vacation events!
Servings: 12
Energy: 437kcal
Substances
Whipped Cream: (Non-obligatory, see beneath)
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Directions
To make the crust:
-
Preheat the oven to 350°F. Line a cupcake pan with 12 paper cupcake liners, and put aside.
-
In a medium mixing bowl, combine collectively the graham cracker crumbs, sugar, and melted butter. Combine till fully mixed.
-
Evenly distribute the combination into the cupcake liners. Firmly press into a good layer.
-
Bake at 350°F for five minutes. Take away from the oven and put aside to chill. Maintain the oven temperature at 350°F.
To make the filling:
-
In a big mixing bowl, beat the cream cheese and sugar with hand mixer till clean.
-
Add the greek yogurt, eggnog, cinnamon, and vanilla. Combine till mixed.
-
On low pace add the eggs, combine simply till mixed. The batter shall be skinny.
-
Add the cheesecake filling into the 12 cupcake liners.
-
Bake at 350°F for 18-20 minutes, or till the facilities of the cheesecakes barely jiggle however don’t crack, don’t overbake.
-
Take away from the oven and permit cheesecakes to chill to room temperature. Transfer them to the fridge and chill for no less than 3 hours.
To make the whipped cream:
-
In a bowl add the heavy whipping cream and powdered sugar and beat with a hand mixer till stiff peaks kind.
-
Add the whipped cream to a piping bag fitted together with your favourite tip.
-
Pipe the freshly whipped cream onto the highest of every mini cheesecake and sprinkle it with cinnamon. You may even add half a cinnamon stick for extra ornament!
Notes
- These may be frozen, see above on how to try this.
- You may simply double this recipe to make extra or save for later.
- Use your favourite eggnog.
- You need to use Cool Whip or Reddi Whip as a substitute of do-it-yourself.
Diet
Energy: 437kcal | Carbohydrates: 31g | Protein: 6g | Fats: 33g | Saturated Fats: 20g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 9g | Trans Fats: 0.2g | Ldl cholesterol: 113mg | Sodium: 241mg | Potassium: 137mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 1250IU | Vitamin C: 0.4mg | Calcium: 95mg | Iron: 1mg
Dietary Disclaimer
“The Nation Cook dinner” is just not a dietician or nutritionist, and any dietary data shared is an estimate. If calorie depend and different dietary values are essential to you, we advocate working the elements via whichever on-line dietary calculator you favor. Energy can differ fairly a bit relying on which manufacturers had been used.
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