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Eggnog Cheesecake Cookie Cups Recipe

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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.

Ingredients

Scale

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

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