EGGNOG CHEESECAKE BITES RECIPES

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EGGNOG CHEESECAKE BITES (NO-BAKE) - RECIPEMAGIK



Eggnog Cheesecake Bites (NO-BAKE) - RecipeMagik image

No Bake Mini Eggnog Cheesecakes is a Rich and creamy No Bake Mini Cheesecake Recipe topped with a traditional eggnog whipped cream and a sprinkling of nutmeg.

Provided by Anjali

Categories     Dessert

Total Time 215 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 12

1¼ cup Graham Cracker Crumbs (125g)
? cup salted butter (melted (5-6 tablespoons))
? cup granulated sugar (67g (can also use packed light or dark brown sugar))
? cup eggnog
12 ounces full fat PHILADELPHIA cream cheese (at room temperature)
½ cup granulated sugar
½ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
? cup Heavy Whipping Cream
2 Tablespoons Eggnog
½ cup powdered sugar (8 tablespoons)
Nutmeg (for sprinkling)

Steps:

  • Make Graham Cracker Base
  • Make Eggnog Cheesecake Filling
  • Make Whipped Eggnog Topping (OPTIONAL)

Nutrition Facts : Calories 272 kcal, CarbohydrateContent 19 g, ProteinContent 3 g, FatContent 21 g, SaturatedFatContent 12 g, TransFatContent 1 g, CholesterolContent 67 mg, SodiumContent 203 mg, FiberContent 1 g, SugarContent 14 g, UnsaturatedFatContent 7 g, ServingSize 1 serving

MINI EGGNOG CHEESECAKE RECIPE - DELISH.COM



Mini Eggnog Cheesecake Recipe - Delish.com image

Give your cheesecake an eggnog inspired upgrade with this recipe from Delish.com.

Provided by Lauren Miyashiro

Categories     Christmas    baking    dessert

Total Time 3 hours 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 16

Number Of Ingredients 12

16

gingersnap cookies

2

(8-oz.) blocks cream cheese, softened 

1/2 c.

granulated sugar

1/3 c.

eggnog

1 tsp.

pure vanilla extract

2

large eggs

1 1/2 tbsp.

flour

1 tsp.

ground nutmeg

1 tsp.

ground cinnamon

1

Pinch kosher salt

Whipped topping, for serving

Caramel, warmed, for serving

Steps:

  • Preheat oven to 350°. Line 2 muffin tins with paper liners. Place a gingersnap cookie at the bottom of each cup. In a large bowl using a hand mixer beat cream cheese and sugar until smooth. Add eggnog and vanilla and beat until combined. Add eggs, one at a time, beating after each addition until just blended, then add flour, nutmeg, cinnamon, and pinch of salt. Divide batter between muffin cups, filling 3/4 full.  Bake for 20 minutes or until they only slightly jiggle in the center. Refrigerate until chilled, about 3 hours.  Remove cheesecakes from muffin pan and discard paper liners. Dollop whipped topping onto each cheesecake and drizzle with warmed caramel. 

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