Is there anything better than the taste of holiday cheer in a convenient, individual dessert? I think not! This recipe transforms the classic, cozy flavor of eggnog into a rich and creamy no-bake cheesecake that sets up in little cups or jars. It’s the perfect solution when you’re craving something festive but don’t want to turn on the oven. We’re talking a buttery graham cracker crust topped with a dreamy, spiced eggnog filling. Pure holiday magic, no baking required.
Why You’ll Love This
You’re going to adore these for so many reasons. First, they come together in about 20 minutes of active time. They’re the ultimate make-ahead dessert, which is a lifesaver during the busy holiday season. They’re perfectly portioned, so there’s no messy slicing—just grab a spoon and dig in. The flavor is spot-on; it’s like sipping the very best eggnog but in a luxuriously creamy, sliceable form. They’re an absolute crowd-pleaser and such an easy way to make your Christmas party food spread feel extra special.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs: for that classic, sweet, and buttery base.
- 6 tablespoons unsalted butter, melted: to bind the crumbs together.
- 2 tablespoons granulated sugar: adds a touch of extra sweetness to the crust.
- For the Filling:
- 16 oz (two blocks) full-fat cream cheese, softened: the essential rich and tangy base for the cheesecake.
- 1 cup prepared eggnog: provides the signature holiday spice flavor.
- 1 cup powdered sugar: sweetens the filling without any graininess.
- 2 teaspoons vanilla extract: enhances all the other flavors.
- ½ teaspoon ground nutmeg: plus more for garnish, because you can never have too much nutmeg.
- ¼ teaspoon ground cinnamon: adds a warm, cozy spice note.
- 1 ½ cups cold heavy whipping cream: to whip into the filling for an incredible light and airy texture.
Step-By-Step Method
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until it resembles wet sand. Press about 2 tablespoons of the mixture firmly into the bottom of each cup or jar. I use a small glass or measuring cup to really pack it down. Pop them in the fridge to set while you make the filling.
- Start the Filling: In a large bowl, use an electric hand mixer to beat the softened cream cheese until it’s completely smooth and lump-free. This is key for a silky texture! Beat in the powdered sugar, vanilla extract, nutmeg, and cinnamon until everything is well combined.
- Whip the Cream: In a separate chilled bowl, whip the cold heavy cream until you get stiff peaks. This usually takes 2-4 minutes. Be careful not to over-whip it into butter!
- Combine and Fold: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and a light hand to keep all that air you just whipped in. Now, slowly pour in the eggnog and fold it in until the filling is uniform and dreamy.
- Assemble: Pull your cups from the fridge. Divide the filling evenly among them, smoothing the tops with the back of a spoon.
- Chill: Cover the cups and refrigerate for at least 4 hours, but honestly, overnight is even better. This gives the flavors time to mingle and the filling time to firm up perfectly.
- Serve: Just before serving, give them a light dusting of extra nutmeg or a tiny pinch of cinnamon. And that’s it!
Equipment Needed
You won’t need anything fancy here, which is part of what makes this one of those super easy Christmas desserts. An electric hand mixer (or a stand mixer) is the biggest time-saver for whipping the cream and beating the cream cheese. You’ll also need a set of 12 small cups, jars, or even ramekins. A spatula for folding and a set of measuring cups and spoons round out your list. Simple as that.
Creative Variations
Feel like playing around? This recipe is wonderfully adaptable. For a gingersnap crust, simply swap the graham crackers for crushed gingersnap cookies. It adds a wonderful spicy kick. If you’re not an eggnog fan, you can use 1 cup of cold strong chai tea concentrate for a different kind of spice. For a little crunch and decadence, top each cup with a drizzle of caramel sauce and some chopped toasted pecans right before serving. So good.
Serving Ideas & Pairings
These little cups are stars on their own, but they also play nicely with others! They’re the perfect sweet ending to a big Christmas brunch, especially alongside some savory breakfast casseroles. For a truly epic holiday treats table, pair them with other finger-friendly desserts like peppermint brownie bites or shortbread cookies. They also make a wonderful plated dessert beside a warm cup of coffee or a glass of cold milk. Honestly, I think a hot mug of spiced cider is their perfect match.
Storage Tips
These no-bake cheesecake cups are fantastic for making ahead. They’ll keep beautifully in the refrigerator, covered, for up to 4 days. You can also freeze them for up to 2 months. If freezing, I recommend holding off on the final dusting of nutmeg until you’re ready to thaw and serve. To thaw, just move them to the fridge for a few hours or overnight. Do not freeze them twice, as the texture of the dairy can suffer.
Do’s and Don’ts for Success
- DO make sure your cream cheese is truly softened at room temperature. This is the number one secret to a lump-free, silky filling.
- DON’T try to use low-fat cream cheese or whipped topping. The full fat is necessary for the structure and rich flavor we all love.
- DO chill your mixing bowl and beaters before whipping the cream. A cold bowl helps the cream whip up faster and higher.
- DON’T</strong’> skip the chilling time. I know it’s hard to wait, but those 4 hours are what gives you that perfect, sliceable cheesecake texture.
- DO taste your eggnog first! If it’s especially sweet, you can slightly reduce the powdered sugar in the filling.
Christmas Dessert FAQs
- Can I make this into one big cheesecake instead of cups? Absolutely! Just press the crust into a 9-inch springform pan and pour the filling on top. You’ll need to chill it for at least 8 hours or overnight to ensure it’s fully set before slicing.
- I can’t find eggnog at my store. What can I use? No problem! You can make a simple substitute by whisking together 1 cup of whole milk, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and ¾ teaspoon of nutmeg. It won’t be quite as rich, but it’ll still give you that classic flavor for these Christmas dessert ideas.
- Are these Christmas food ideas suitable for kids? They sure are! This is a totally family-friendly recipe that doesn’t contain any alcohol, making it a great option for all your holiday party food spreads.
- How far in advance can I make these easy Christmas treats? You can assemble them completely up to two days before you plan to serve them. Just keep them covered in the fridge until you’re ready to add the final garnish and enjoy.