Eggnog Cheesecake Cookie Cups Recipe

Introduction

These Eggnog Cheesecake Cookie Cups combine the warm spices of gingerbread cookies with a creamy, festive eggnog cheesecake filling. Perfect for holiday gatherings or a special treat, they are as delightful to look at as they are to eat.

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 ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F and grease 2 regular-sized muffin tins to prepare for the cookie cups.
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: Using a stand mixer, beat the butter, molasses, and brown sugar on medium speed until the mixture is pale and fluffy, about 2-3 minutes. Add the egg and beat until just combined.
4. Step 4: Lower the mixer speed and gradually add the dry ingredients. Mix until just incorporated to form the dough.
5. Step 5: Using a large cookie scoop (about 3 tablespoons), place dough into the prepared muffin tins and press each portion down to flatten it slightly.
6. Step 6: Bake the cookie cups for approximately 9-10 minutes, until they are mostly set but still soft in the center.
7. Step 7: Remove from the oven and immediately press down the center of each cookie cup with the bottom of a small jar or container to create a well for the filling. Let the cookie cups cool in the pans for 10 minutes, then gently twist each to loosen and cool for an additional 5 minutes before removing them from the pans to cool completely on a wire rack.
8. Step 8: For the filling, whip the cold heavy cream until stiff peaks form, ideally using a cold whisk and bowl for best results.
9. Step 9: In a separate bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggnog, nutmeg, and a pinch of cinnamon, mixing until fully combined.
10. Step 10: Gently fold the cream cheese mixture into the whipped cream until well incorporated. Pipe or spoon the filling into the cooled cookie cups.
11. Step 11: Refrigerate the filled cookie cups for about 2 hours until the filling sets. Serve cold for the best texture and flavor.

Tips & Variations

• For a stronger spice flavor, increase the ground ginger and cinnamon slightly in the cookie dough.
• If you don’t have fancy molasses, use a mild-flavored molasses but avoid blackstrap for better sweetness and depth.
• Try topping each cookie cup with a sprinkle of cinnamon or a small grating of nutmeg just before serving for added aroma.
• To make the filling less sweet, reduce the granulated sugar by a tablespoon or two.

Storage

Store the Eggnog Cheesecake Cookie Cups in an airtight container in the refrigerator for up to 2-3 days. They are best enjoyed chilled. For longer storage, freeze the filled cookie cups for up to 2 months; thaw them in the fridge before serving. Note that the cookie texture will soften slightly after freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake the cookie cups a day or two ahead and store them in an airtight container. Fill them with the cheesecake mixture just before serving to keep the textures fresh.

Can I use regular milk instead of eggnog in the filling?

Regular milk lacks the spices and richness of eggnog, so it will change the flavor profile. If you prefer, you can substitute with milk and add a pinch of extra nutmeg and cinnamon to mimic the eggnog taste.

Eggnog Cheesecake Cookie Cups Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

These Eggnog Cheesecake Cookie Cups combine the festive flavors of gingerbread and creamy eggnog cheesecake into a delightful handheld dessert. Soft gingerbread cookie shells are baked into muffin tins to form cups, then filled with a smooth, spiced eggnog cheesecake filling that is both airy and rich. Perfect for holiday parties or cozy winter treats, these cookie cups are easy to make and beautifully showcase classic seasonal spices.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 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 Cookie Dough: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt until evenly combined.
2. Cream Butter and Sugars: In a stand mixer bowl, beat the room temperature butter, light brown sugar, and molasses on medium-high speed for 2-3 minutes until the mixture is pale and fluffy.
3. Add Egg: Add the egg to the butter mixture and beat until fully incorporated.
4. Mix Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients. Mix just until combined to form the cookie dough.
5. Shape Cookie Cups: Preheat the oven to 350°F and grease two regular-sized muffin tins. Using a large cookie scoop (about 3 tablespoons), scoop the dough into each muffin cup and press down gently to flatten and evenly spread the dough.
6. Bake Cookies: Bake in the preheated oven for approximately 9-10 minutes, until the cookie cups are mostly set but still soft in the center.
7. Create Wells: Remove from oven and immediately press the center of each cookie firmly with a small jar or container to create a well for the filling. Let cool in the pans for 10 minutes.
8. Cool Cookies: Gently loosen each cookie by twisting them slightly in the pan, then let them cool for another 5 minutes before transferring to a wire rack to cool completely.
9. Whip Cream: Using a cold bowl and whisk, whip the cold heavy cream until stiff peaks form.
10. Prepare Cheesecake Filling: In a separate bowl, beat softened cream cheese with granulated sugar until smooth. Add eggnog, nutmeg, and cinnamon, then beat until fully combined.
11. Combine Filling: Gently fold the cream cheese mixture into the whipped cream until well incorporated and smooth.
12. Fill Cookie Cups: Pipe or spoon the eggnog cheesecake filling into the cooled cookie cups evenly.
13. Chill: Refrigerate the filled cookie cups for approximately 2 hours to set the filling.
14. Serve and Store: Serve chilled. Store in the refrigerator and consume within 2-3 days, or freeze for up to 2 months. Note that freezing may soften the cookie cups slightly over time.

Notes

• Use fancy molasses for best flavor; avoid blackstrap molasses as it can be too bitter.
• Room temperature butter and egg help create a smooth dough and better texture.
• Chilling the heavy cream and whisk before whipping ensures stiffer peaks.
• Be careful not to overbake cookie cups so they remain soft enough to mold without cracking.
• Pressing the wells immediately after baking while cookies are warm helps shape perfect cups.
• Eggnog cheesecake filling is best piped for a neat presentation but can also be spooned in.
• These cookie cups are best enjoyed within a few days unless frozen for longer storage.
• Freezing may soften the cookie shells slightly but maintains delicious flavor.

Keywords: eggnog cheesecake, gingerbread cookies, holiday dessert, Christmas cookies, festive treats, cheesecake filling, cookie cups