Eggnog Cheesecake Cookie Cup

This festive treat is a new way to enjoy eggnog encased in a chewy cheesecake crust.

Makes: 18 servings || Takes: 2 Hours and 40 Minutes


Gingerbread Cookie Cups:

2 1/4 cups all-purpose flour

2 tsp baking soda

1 tsp cinnamon ground

1 tsp ginger ground

1/2 tsp cloves ground

1/4 tsp salt

3/4 cup unsalted butter room temperature

1 cup light brown sugar packed

1/4 cup molasses

1 large egg room temperature

Eggnog Cheesecake Filling:

1 cup heavy whipping cream cold

8 oz cream cheese softened

1/2 cup granulated sugar

1/4 cup eggnog

1/4 tsp nutmeg ground

pinch cinnamon ground


Gingerbread Cookie Cups:

Preheat oven to 350F and grease 2 regular sized muffin tins.

In a medium bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.

In the bowl of a stand mixer, beat butter, molasses, and brown sugar till pale and fluffy (2-3mins). Add egg and beat until combined.

Reduce speed to low and add in dry ingredients. Mix until combined.

Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten.

Bake for approx. 9-10 mins or until mostly set, but still soft in the middle.

Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.

Eggnog Cheesecake Filling:

Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).

In a separate bowl, beat cream cheese and sugar until smooth. Add eggnog, nutmeg and cinnamon and beat until incorporated.*

Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).

Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.