Eggnog Cheesecake Cookie Cups Recipe

Introduction

Eggnog Cheesecake Cookie Cups combine the warm spices of gingerbread cookies with a creamy, festive cheesecake filling. These bite-sized treats are perfect for holiday gatherings or a special seasonal dessert.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter (room temperature)
• 1 cup light brown sugar (packed)
• 1/4 cup fancy molasses (do not use blackstrap)
• 1 large egg (room temperature)
• 1 cup heavy whipping cream (cold)
• 8 oz cream cheese (softened)
• 1/2 cup granulated sugar
• 1/4 cup eggnog
• 1/4 tsp ground nutmeg
• Pinch ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F and grease two regular-sized muffin tins to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set this dry mixture aside.
3. Step 3: Using a stand mixer, beat the butter, molasses, and brown sugar on medium speed until the mixture is pale and fluffy, about 2 to 3 minutes. Add the egg and continue beating until fully combined.
4. Step 4: Reduce the mixer speed to low and gradually add the dry ingredients. Mix until just combined into a dough.
5. Step 5: Using a large cookie scoop (about 3 tablespoons), scoop the dough evenly into the prepared muffin tins. Press each portion down slightly to flatten.
6. Step 6: Bake for 9 to 10 minutes, or until the cookie edges are set but centers remain soft.
7. Step 7: Remove the muffin tins from the oven. While warm, press a small jar or container firmly into the center of each cookie to create a well. Let them cool in the pans for 10 minutes, then gently loosen each cookie by twisting the pan slightly. Transfer to a wire rack and let cool completely.
8. Step 8: For the cheesecake filling, whip the cold heavy cream until stiff peaks form, using a chilled bowl and whisk if possible.
9. Step 9: In another bowl, beat the softened cream cheese with the granulated sugar until smooth. Add the eggnog, nutmeg, and cinnamon, then beat again until well incorporated.
10. Step 10: Gently fold the cream cheese mixture into the whipped cream until evenly combined. Use a piping bag or spoon to fill each cooled cookie cup with the cheesecake filling.
11. Step 11: Refrigerate the filled cookie cups for about 2 hours to set before serving.

Tips & Variations

• Use fancy molasses rather than blackstrap for a sweeter, less bitter flavor in the cookie dough.
• Chilling the cookie dough before scooping can help maintain shape during baking.
• For a boozy twist, add a tablespoon of bourbon to the cheesecake filling.
• Try topping the filled cups with a sprinkle of cinnamon or a small piece of crystallized ginger for extra flair.

Storage

Store the cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. To keep them longer, freeze for up to 2 months—note that the cookie cups may soften slightly after freezing. Thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake the cookie cups a day or two in advance and store them in an airtight container at room temperature. Add the cheesecake filling just before serving for the freshest taste.

What if I don’t have eggnog?

If you don’t have eggnog, you can substitute with an equal amount of milk or cream mixed with a pinch of nutmeg and cinnamon to mimic the flavor.

Eggnog Cheesecake Cookie Cups Recipe

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4.6 from 139 reviews

These Eggnog Cheesecake Cookie Cups combine festive gingerbread-spiced cookies with a rich, creamy eggnog cheesecake filling. Perfect for holiday gatherings, this dessert features soft cookie cups baked to perfection and filled with a smooth, spiced eggnog-infused cheesecake cream. They’re easy to make and serve as delightful bite-sized treats that bring the flavors of the season into every bite.

• Author: Mia
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 2 hrs 30 mins
• Yield: 24 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Cups

• 2 1/4 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter (room temperature)
• 1 cup light brown sugar (packed)
• 1/4 cup fancy molasses (do not use blackstrap)
• 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 ground nutmeg
• pinch ground cinnamon

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (177°C) and grease two regular-sized muffin tins to prevent the cookie cups from sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set this dry mixture aside.
3. Make cookie dough: Using a stand mixer, beat the unsalted butter, fancy molasses, and light brown sugar on medium speed until the mixture is pale and fluffy, about 2 to 3 minutes. Add the large egg and beat until fully combined.
4. Combine dry and wet ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture. Mix just until combined, careful not to overmix.
5. Shape cookie cups: Using a large cookie scoop (around 3 tablespoons), scoop the dough into the prepared muffin tins. Press the dough down firmly to flatten and form a cup shape.
6. Bake cookie cups: Bake for approximately 9 to 10 minutes, or until the cookies are mostly set but still soft in the center.
7. Form wells: Remove the muffin tins from the oven immediately. While the cookie cups are still warm, use a small jar or container to press firmly into the center of each cookie to create a well for the filling. Cool the cookie cups in the pan for 10 minutes.
8. Cool and remove: After 10 minutes, gently loosen each cookie cup by twisting slightly in the pan. Then remove and transfer them to a wire rack to cool completely, about 5 more minutes.
9. Whip cream: Whip the cold heavy cream in a cold bowl with a cold whisk until stiff peaks form.
10. Prepare cheesecake filling: In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggnog, ground nutmeg, and a pinch of cinnamon, and beat until well incorporated.
11. Fold filling: Gently fold the cream cheese mixture into the whipped cream, combining them thoroughly but carefully to keep the mixture light and airy.
12. Fill cookie cups: Pipe or spoon the cheesecake filling into the cooled cookie cups until full. Refrigerate the assembled cups for approximately 2 hours or until the filling is set.
13. Serve and store: Serve the cookie cups cold. For best results, consume within 2 to 3 days, or freeze for up to 2 months. Note that the cookie cups may soften slightly with freezing and thawing.

Notes

• Use fancy molasses for the cookie dough, not blackstrap molasses, to ensure a milder, sweeter flavor.
• Pressing the wells immediately after baking while the cookies are warm prevents cracking.
• Chilling the bowl and whisk for whipping cream helps achieve stiff peaks faster and more easily.
• These cookie cups are best enjoyed within a few days for optimal texture and freshness.
• Freezing is possible but may soften cookie texture; serve slightly chilled after thawing.
• Ensure all dairy ingredients are at the recommended temperatures for best mixing results.

Keywords: Eggnog, Cheesecake, Cookie Cups, Holiday Dessert, Gingerbread Cookies, Christmas Treats