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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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/eggnog-cheesecake-cookie-cups-recipe/