Eggnog Cheesecake Cookie Cups Recipe

Introduction

Enjoy a festive twist on classic cookies with these Eggnog Cheesecake Cookie Cups. Soft gingerbread-flavored cookie cups are filled with a creamy, spiced eggnog cheesecake filling, perfect for holiday gatherings or anytime you crave a rich, seasonal treat.

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 (175°C) and grease two regular-sized muffin tins.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, ground ginger, cloves, and salt. Set aside.
3. Step 3: In the bowl of a stand mixer, beat the butter, molasses, and brown sugar until pale and fluffy, about 2 to 3 minutes. Add the egg and beat until fully combined.
4. Step 4: Reduce the mixer speed to low and gradually add the dry ingredients. Mix until just combined.
5. Step 5: Using a large cookie scoop (about 3 tablespoons), scoop the dough into the prepared muffin tins. Press down gently to flatten the dough in each cup.
6. Step 6: Bake for approximately 9 to 10 minutes, until the cookie cups are mostly set but still soft in the center.
7. Step 7: Remove from the oven and immediately press down firmly in the center of each cookie cup with a small jar or container to create a well. Let them cool in the pans for 10 minutes, then gently loosen each cup by twisting slightly. Cool for an additional 5 minutes before removing from the pans to cool completely on a wire rack.
8. Step 8: For the cheesecake filling, whip the cold heavy cream to stiff peaks using a cold whisk and bowl for best results.
9. Step 9: In a separate bowl, beat the softened cream cheese with the granulated sugar until smooth. Add the eggnog, nutmeg, and cinnamon, and beat until well combined.
10. Step 10: Gently fold the cream cheese mixture into the whipped cream until fully incorporated. Pipe or spoon the filling into the cooled cookie cups.
11. Step 11: Refrigerate the filled cookie cups for about 2 hours to set before serving.
12. Step 12: Serve chilled and enjoy within 2 to 3 days, or freeze for up to 2 months.

Tips & Variations

• For softer cookie cups, do not overbake; they should still be slightly soft in the center when removed from the oven.
• Use fancy molasses instead of blackstrap for a milder, sweeter flavor.
• Try adding a splash of rum extract to the cheesecake filling for a little extra holiday flair.

Storage

Store the filled cookie cups in an airtight container in the refrigerator for up to 3 days. To reheat the cookie cups without the filling, warm gently in a low oven. If frozen, thaw in the refrigerator overnight and allow to come to serving temperature before enjoying.

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 and store them in an airtight container at room temperature for up to 2 days before filling. Add the cheesecake filling just before serving for best texture.

Can I substitute the eggnog in the filling?

If you prefer, you can substitute eggnog with an equal amount of heavy cream or a combination of cream and milk, but the distinctive eggnog flavor will be less pronounced.

Eggnog Cheesecake Cookie Cups Recipe

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Delight in the festive flavors of these Eggnog Cheesecake Cookie Cups, featuring spiced gingerbread cookie cups filled with a creamy, rich eggnog cheesecake filling. Perfect for holiday gatherings or a special treat, these cookie cups combine the warmth of cinnamon, ginger, and cloves with the smoothness of cream cheese and whipped cream, all infused with traditional eggnog and nutmeg.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes (including chilling time)
• 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. Preheat and Prepare Muffin Tins: Preheat your oven to 350°F (175°C) and lightly grease two regular-sized muffin tins to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until evenly combined. Set aside.
3. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter, molasses, and light brown sugar on medium-high speed for about 2-3 minutes until the mixture is pale and fluffy.
4. Add Egg: Add the large egg to the butter mixture and continue beating until fully incorporated.
5. Incorporate Dry Ingredients: Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix until just combined forming the cookie dough.
6. Scoop and Shape Dough: Using a large cookie scoop (about 3 tablespoons), portion the dough into the prepared muffin tins. Press the dough down firmly to flatten and spread it evenly within each muffin cup.
7. Bake Cookies: Place the tins in the oven and bake for approximately 9-10 minutes, or until the cookies are mostly set but still soft in the middle.
8. Create Wells: Immediately after baking, remove the tins from the oven. Press down firmly in the center of each cookie using a small jar or container to create a well for the filling. Allow the cookie cups to cool in the pans for 10 minutes.
9. Cool and Remove Cookies: After cooling, slightly loosen each cookie cup in the tin by gently twisting them, then cool for an additional 5 minutes before carefully removing them to a wire rack to cool completely.
10. Whip Cream: In a cold bowl with a cold whisk, whip the cold heavy cream until stiff peaks form to ensure a light and fluffy filling.
11. Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Then add the eggnog, ground nutmeg, and a pinch of ground cinnamon and beat until well incorporated.
12. Combine and Fill: Gently fold the cream cheese mixture into the whipped cream until homogenous. Transfer this filling to a piping bag or use a spoon to fill the cooled gingerbread cookie cups evenly.
13. Refrigerate to Set: Place the filled cookie cups in the refrigerator for about 2 hours or until the cheesecake filling is fully set and chilled.
14. Serve and Store: Serve the Eggnog Cheesecake Cookie Cups cold. For best taste, consume within 2-3 days, or freeze for up to 2 months for longer storage.

Notes

• For a more pronounced gingery flavor, add a bit more ground ginger or fresh grated ginger to the dough.
• Ensure the cream and bowl used for whipping are cold to achieve the best whipped cream texture.
• Molasses should be fancy grade as blackstrap molasses can impart a bitter taste.
• These cookie cups are delicate; handle gently when removing from tins.
• Freezing is recommended if you want to prepare in advance; thaw in refrigerator before serving.

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