Eggnog Cheesecake Cookie Cups Recipe

Introduction

These Eggnog Cheesecake Cookie Cups combine the warm, spicy flavors of gingerbread with a creamy, festive cheesecake filling. Perfect for holiday gatherings, they’re bite-sized treats that bring seasonal cheer in every delicious mouthful.

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 of ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease 2 regular-sized muffin tins.
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: In the bowl of a stand mixer, beat the butter, molasses, and brown sugar until pale and fluffy, about 2-3 minutes. Add the egg and beat until fully combined.
4. Step 4: Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined.
5. Step 5: Using a large cookie scoop (about 3 tablespoons), scoop the dough into the prepared muffin tins. Press each scoop down to flatten slightly.
6. Step 6: Bake for approximately 9-10 minutes, or until the cookies are mostly set but still soft in the middle.
7. Step 7: Remove the cookie cups from the oven. Immediately press down the center of each cookie with a small jar or container to form a well for the filling.
8. Step 8: Allow the cookie cups to cool in the pans for 10 minutes. Then gently twist each cup to loosen it and cool for another 5 minutes before transferring to a wire rack to cool completely.
9. Step 9: For the filling, whip the cold heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese and granulated sugar until smooth. Add eggnog, nutmeg, and cinnamon, and beat until combined.
10. Step 10: Fold the cream cheese mixture into the whipped cream gently until smooth. Pipe or spoon this mixture into the cooled cookie cups.
11. Step 11: Refrigerate the filled cookie cups for about 2 hours to set before serving.

Tips & Variations

• To make mixing easier, whip the cream first, then use the same clean whisk and bowl without washing to beat the cream cheese and sugar for a smooth finish.
• Substitute the spices with pumpkin pie spice for a twist on the classic gingerbread flavor.
• Use mini cookie cutters to make different shapes before baking for a festive presentation.
• For a boozy variation, add a tablespoon of rum or bourbon to the cheesecake filling.

Storage

Store the cookie cups in an airtight container in the refrigerator for up to 3 days. To freeze, arrange them on a tray and freeze until firm, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving. Note that the cookie cups may soften slightly after freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie cups ahead of time?

Yes, you can prepare the gingerbread cookie cups a day in advance and store them in an airtight container. Add the cheesecake filling just before serving or within 24 hours for the best texture.

What if I don’t have molasses?

If you don’t have molasses, you can substitute with dark corn syrup or honey, but the flavor will be less rich and less traditional to gingerbread cookies.

Eggnog Cheesecake Cookie Cups Recipe

Print Recipe

★★★★★

4.7 from 140 reviews

Delightfully festive Eggnog Cheesecake Cookie Cups combine spiced gingerbread cookie cups with a rich, creamy eggnog cheesecake filling. Perfect for holiday gatherings, these bite-sized treats offer the warm flavors of cinnamon, ginger, cloves, and nutmeg in a fun, handheld dessert.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: Approximately 12 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Gingerbread 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. Prepare Gingerbread Cookie Dough: Preheat oven to 350°F and grease two regular-sized muffin tins. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt to blend the dry ingredients.
2. Cream Butter and Sugars: Using a stand mixer, beat the butter, molasses, and brown sugar until pale and fluffy, about 2 to 3 minutes. Add the egg and continue beating until just combined.
3. Combine Dry and Wet Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture. Mix until just combined, ensuring not to overmix.
4. Form Cookie Cups: Using a large cookie scoop (about 3 tablespoons), portion the dough into the greased muffin tins. Press the dough down to flatten slightly.
5. Bake Cookie Cups: Bake in the preheated oven for 9 to 10 minutes, or until mostly set but still soft in the center.
6. Shape Cookie Cups: Immediately after removing from the oven, press the center of each cookie down firmly using a small jar or container to create a well. Allow cookies to cool in the pans for 10 minutes, then gently loosen each cup by twisting it within the pan. Cool for an additional 5 minutes before removing the cups onto a wire rack to cool completely.
7. Whip Heavy Cream: In a cold bowl, whip the heavy whipping cream to stiff peaks, ideally using a cold whisk.
8. Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese and sugar together until smooth. Add eggnog, ground nutmeg, and a pinch of cinnamon and beat until fully incorporated.
9. Combine and Fill: Fold the cream cheese mixture gently into the whipped cream until well combined. Using a piping bag or spoon, fill the cooled cookie cups with the cheesecake filling.
10. Chill: Refrigerate the filled cookie cups for approximately 2 hours until set.
11. Serve and Store: Serve the cookie cups cold. Consume within 2 to 3 days refrigerated, or freeze for up to 2 months. Note that freezing may soften the cookie texture over time.

Notes

• The whipped cream can be made in the stand mixer, then transferred to a bowl for the cream cheese mixture blending, using the same whisk to streamline the process.
• Use fancy molasses rather than blackstrap molasses for best flavor in the cookies.
• Be cautious not to overbake cookie cups; they should be just set but soft in the middle to allow shaping.
• Pressing the cookie centers while hot ensures well-formed cups for the filling.
• Refrigerate fully to allow the cheesecake filling to set properly inside the cookie cups.
• Freezing is possible but may result in softer cookie texture upon thawing.

Keywords: Eggnog cheesecake, gingerbread cookie cups, holiday dessert, festive cookies, cheesecake filling, Christmas treat