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 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.