Eggnog Cheesecake Cookie Cups Recipe
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.
- 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
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
- Prepare Cookie Dough: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt until evenly combined.
- 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.
- Add Egg: Add the egg to the butter mixture and beat until fully incorporated.
- Mix Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients. Mix just until combined to form the cookie dough.
- 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.
- 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.
- 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.
- 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.
- Whip Cream: Using a cold bowl and whisk, whip the cold heavy cream until stiff peaks form.
- 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.
- Combine Filling: Gently fold the cream cheese mixture into the whipped cream until well incorporated and smooth.
- Fill Cookie Cups: Pipe or spoon the eggnog cheesecake filling into the cooled cookie cups evenly.
- Chill: Refrigerate the filled cookie cups for approximately 2 hours to set the filling.
- 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
