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Recipe: Egg Nog cheesecake bites

No better Christmas present than some yummy Egg Nog cheesecake bites!

I hope everyone had a wonderful holiday! I know my family and I did. I’m up to my ears in GoPro gadgets — can’t wait to try them out on my next hiking adventure! I’m currently a little under the weather, so unfortunately that may have to wait until after the New Year…

Speaking of the New Year — tomorrow is the last day of 2014! Can you believe it? The years seriously fly by faster and faster. The only thing you can do is hold on to your loved ones and celebrate while you can! So what’s the best way to ring in a new year? Why with sweet treats, of course!

I actually made these Egg Nog Cheesecake bites for a Christmas party, but if you’ve still got some leftover egg nog in your fridge, by all means put it to good use! This is the first time I ever made a cheesecake dessert. I’ve always been intimidated by the idea, but it was a cinch — so give it a go!

There’s even a graham cracker crust at the bottom!

Top with nutmeg or Christmas sprinkles!

Top with nutmeg or Christmas sprinkles!

Before you begin, make sure you’ve got all these ingredients to make both the crust and cheesecake components of the dish.


  • 16 graham crackers
  • 2 TBSP melted butter


  • 16 oz cream cheese
  • 1/2 cup granulated sugar
  • 1 1/2 TBSP flour
  • 1/4 tsp nutmeg
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup eggnog
  • 3/4 tsp rum extract (optional)


We’ll start by making the crust

  • Preheat oven to 325 degrees.
  • Crush up your graham crackers until fine, then add 2 TBSP butter. Mix together to evenly coat the crumbs.
  • Place muffin cups into muffin tin. Add about 1 TBSP of the mixture into each cup.
  • Bake for 5 minutes.

Now for the cheesecake

  • In a large bowl, add cream cheese, sugar, flour, and nutmeg.
  • Combine ingredients using a mixer set on low speed until smooth.
  • Mix in fist egg until just combined.
  • Mix in second egg along with vanilla extract (and rum extract if you’ve got it)
  • Add egg nog.
  • Slam the bowl against the counter two dozen times to get the air bubbles out of the mixture.
  • Pour batter into muffin cups over crust.
  • Bake for about 20 minutes.
  • Cool for an hour at room temperature, then cover and refrigerate.

At this point you can top your egg nog cheesecake bites with cool whip, whipped cream… I actually used a dollop of cream cheese frosting. You can customize these in so many ways — holiday sprinkles, or even another dash of nutmeg. Anyway you do it, these are major crowd pleasers —  a major favorite of my dad’s. Try it out! Or take a look at my recipe for these delicious holiday cookies

Peppermint bark brownies | Chocolate dipped shortbread cookies | Red velvet whoopie pies


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