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Eggnog Cheesecake Cookie Cups

By Olivia, 84 Comments

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These Eggnog Cheesecake Cookie Cups are the best treat for the holidays! Chewy gingerbread cookie cups filled with a fluffy eggnog cheesecake.

Three cookie cups side by side

The holiday season is in full swing and I’m oddly more prepared for it than I’ve ever been in my life.

All of my holiday shopping has been done for over a week now (don’t ask me how that happened, it’s a Christmas miracle), all of the holiday decorations are up, the holiday tunes have been going strong, and we’ve made our way through a few of our favourite holiday movies already.

It just feels very nice and festive. I’m enjoying every minute of it.

overhead shot of cookie cups.

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Today, I’m resharing with you one of my older recipes (from Nov 2016). I’m resharing it because it’s one of my absolute favourite (and easy) holiday recipes, and also one of my most popular.

Many of you may not know about these Eggnog Cheesecake Cookie Cups though and that just seemed like a shame – you’re totally missing out!

cookie cups with festive decor beside them

It’s no secret that I am a huge fan of cookie cups. They are easy to make and delicious. A fun way to make a unique dessert.

They are so easy to mix and match, too — pick a type of cookie and decide on a filling. The possibilities are endless! Seeing as how it’s the holiday season, I wanted to combine two of my favorite holiday flavours into one delicious cup!

Eggnog cheesecake cookie cups

Gingerbread Cookie Cups

The base for these Eggnog Cheesecake Cookie Cups is the cookies from my Snow Capped Gingersnaps, with a couple of minor alterations.

These are the best chewy gingerbread cookies you will ever have. I prefer my gingerbread cookies chewy vs crispy and these totally hit the spot. A perfect cookie for the holiday season!

Three cookie cups, one with a bite taken out.

Eggnog Cheesecake Cookie Cups

The filling for these cookie cups is a no-bake eggnog cheesecake.

It’s a very simple recipe that involves folding whipped cream cheese into whipped cream. You then pipe it into the cooled cookie cups and you’re all set.

Truthfully, I actually don’t like eggnog in its pure form. I find it thick and heavy, kind of like drinking pudding. But I do LOVE the flavour of it in cakes and various other desserts.

Cookie cup with a bite taken out.

These Eggnog Cheesecake Cookie Cups are amazing. Amazing!! They are one of my most popular holiday recipes and you need to try them. Plus they are pretty easy to make, which scores them extra points in my opinion.

Also? These cookie cups freeze very well, so you can make them earlier in the season and then just take them out whenever you need them.

The perfect holiday treat!

Looking for more Eggnog Desserts?

Tips for making these Eggnog Cheesecake Cookie Cups:

  • I used a large cookie scoop (3 Tbsp) to portion the dough and a regular-sized cupcake pan.
  • You can make minis if you prefer — start checking them at 7mins or so.
  • If the cookie cups are too gooey when you try to press down onto them, pop them back in the oven for a couple minutes.
  • Don’t let the baked cookie cups sit in the pan for too long, as they’ll start to stick. I try to transfer them about 5mins into cooling — this can be tricky if they are very soft. I find that twisting them to take them out works well. Sometimes I wait another 5 mins.
  • Ensure your heavy cream is cold (ideally the mixer bowl too). This will help give the whipped cream more volume.
  • The cookies will soften a bit the longer they sit with the filling.
  • Store in the fridge for up to 3 days or in the freezer (in an airtight container) for 1-2 months.
  • Best served cold, but can be served at room temperature. Eat within 2-3 days.
  • If you like these, check out some of my other cookie cup recipes!
Close up of a cookie cup
Print Pin Rate
4.74 from 15 votes

Eggnog Cheesecake Cookie Cups

The best treat for the holidays! Chewy gingerbread cookie cups filled with a fluffy eggnog cheesecake.
Course Dessert
Cuisine Cookie, Tart
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings 18
Calories 302kcal
Author Olivia

Ingredients

Gingerbread Cookie Cups:

Eggnog Cheesecake Filling:

US Customary - Metric

Instructions

Gingerbread Cookie Cups:

  • Preheat oven to 350F and grease 2 regular sized muffin tins.
  • In a medium bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
  • In the bowl of a stand mixer, beat butter, molasses, and brown sugar till pale and fluffy (2-3mins). Add egg and beat until combined.
  • Reduce speed to low and add in dry ingredients. Mix until combined.
  • Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten.
  • Bake for approx. 9-10 mins or until mostly set, but still soft in the middle.
  • Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.

Eggnog Cheesecake Filling:

  • Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
  • In a separate bowl, beat cream cheese and sugar until smooth. Add eggnog, nutmeg and cinnamon and beat until incorporated.*
  • Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
  • Serve cold and eat within 2-3 days. Or freeze for up to 2 months. The cookies will soften a bit over time.

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Notes

* I whipped the cream in my stand mixer, transferred the cream to a bowl, then whipped up the cream cheese using the same bowl and whisk from the whipped cream (without cleaning it- easier this way!)
Calories: 302kcalCarbohydrates: 34gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 64mgSodium: 230mgPotassium: 140mgSugar: 21gVitamin A: 620IUVitamin C: 0.2mgCalcium: 53mgIron: 1.1mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
Originally posted on Nov 17th, 2016

Eggnog Cheesecake Cookie Cups photo collage

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    Recipe Rating




  1. Brandon says

    5 stars
    I just made these today. Been setting up in the fridge for about 3 hours. My wife and I each tried one and they are delicious! We’re taking them to Christmas dinner tomorrow. I’m sure they’ll be a hit. I never made anything with molasses before so I was thrown for a loop by “fancy molasses” and avoiding blackstrap. Three different grocery stores near me all just had Grandma’s brand (yellow label) and it didn’t claim to be either. I used it and they came out great so I guess it was not blackstrap.

    I have a couple silicone cupcake pans that I used. Lightly greased them with butter before adding the dough and the cups came right out no problem.

    Reply

    • Olivia says

      Hi Brandon! So happy you liked them. Fancy molasses seems to be hard to find outside of Canada. I think as long as it doesn’t say Blackstrap, you’re good 🙂 Thanks for your tip on the silicone pans!

      Reply

  3. Brenda Fisher says

    Hi, Can I make this into a regular size cheesecake instead of cookie cups? If so, what would the adjustments be?

    Thx! much

    Reply

  4. kinga says

    5 stars
    Never made cookie cups before and I replaced the eggnog with dark rum and added a drizzle of caramel. They are soooooo good. Can’t wait to try your other cookie cup recipes. Merry Christmas!

    Reply

  5. Tarn says

    5 stars
    These just unanimously won the best cookie prize at my office holiday dessert competition! I really love how the cookie cups turned out and can’t wait to try them in other flavors (though the gingersnap/eggnog pairing will be hard to beat)!

    Very happy to have found this website and look forward to trying more of your delicious recipes, thank you!

    Reply

  6. Sarah says

    5 stars
    I thought I’d perfected my annual cookie lineup, but tried these on a whim and they knocked it out of the park. Great flavor without being too overwhelming, chewy, creamy, delicious. I’m actually looking forward to when they’re gone so I can stop thinking about them all day.

    Reply

  7. Mallory says

    2 stars
    I made these today but found the taste to be super underwhelming. I was very disappointed since I spent a lot of time and a bit of money on this recipe. I could barely taste the eggnog and I couldn’t taste the cream cheese at all.

    Reply

  8. Sarah says

    Hi Olivia, this is totally unrelated to cookie cups, but would you happen too know a good Christmas cake recipe? I can’t seem to find one that looks nice or uses normal ingredients. (?)

    Reply

  10. Brian says

    5 stars
    These were so amazing! I reduced the amount of eggnog and added a shot and a half of spiced rum to it. OMG amazing!!!

    Reply

  11. Georgina Thompson says

    5 stars
    You have to get creative when needing to put something in the bottom of the mini cupcakes! I looked around my house and finally found my tiny travel bottle of asprins. The bottom worked perfectly. If I cooked them just right, they stuck to the bottom of my asprin container and I just lifted them like that out of the pan and popped them onto a cooling rack to cool. (Don`t have a cooling rack either, I just use a pizza pan that has a bottom of scalloped holes to let the heat out!

    Reply

  12. Amy says

    4 stars
    I love this idea! I made them mini: just over a tsp of dough, and baked for 8 minutes (I see other people tried for 7; it probably varies a bit by oven and location). One recipe made 36 minies. They look fancy but they’re super easy to make provided you have the right tool to make the wells. I tried with a spice shaker first, but that was a bad move; the bottom was concave and sucked in the dough so the bottom of the cookie cup stuck to it and rose up out of the pan, ruining the “cup” effect. I lucked out when I realized that my mini fondant rolling pin would work perfectly. The end is convex and it’s nice and smooth, so the cookie dough didn’t stick. I wiggled it around in there a bit to make the holes bigger, which was good because they shrank a bit as the cookie cooled.

    TL;DR: make the wells with something with a rounded bottom to save your sanity.

    Reply

  13. VRM says

    Hi,
    When you freeze them, do you fill them first and freeze the completed cookie? Also, is there anything special i should do to defrost ?
    Thank you!

    Reply

    • Olivia says

      Hi there! You can do either, I freeze them filled though for ease. You can defrost in the fridge overnight as they should ideally be served chilled.

      Reply

  16. Sari says

    I’m a little confused as to why the prep time is 2 hours 30 minutes, I assumed after reading the time that the dough had to chill in the fridge or something like that but I read over the directions and can’t see anything that would take that much time. Is it an error? Want to make sure I’m not missing any steps before baking 🙂

    Reply

  17. Liz says

    Can you add alcohol to the filling (or is it ok if your eggnog already contains alcohol) or does that mess up the consistency?

    Reply

    • Olivia says

      Hi Liz! It should be ok if your eggnog already contains alcohol 🙂 Adding more liquid will make the filling a bit thinner, so I’d try to keep it to the 1/4 cup. Let me know how you like them!

      Reply

  18. Leanne says

    I only have 4 oz cream cheese, so I was wondering if I could substitute Ricotta Cheese for the other 4 oz. (reducing the moisture in the ricotta)? Any comments or concerns with this?

    Reply

    • Olivia says

      Hi Leanne! I’ve never tried it with ricotta (or paired ricotta with cream cheese) but ricotta is pretty mild, so I think it could work ok (definitely reduce the moisture though. Let me know how it turns out!

      Reply

    • Olivia says

      Hi Lisa! Yes, a couple people have made them in the mini pans. See Sarah’s comment above:

      “I tried it in a mini pan and it was amazing. So I used slightly more than a teaspoon of cookie dough, I kept the temperature the same and had them in for 7min but I closely watched them after 5min. ”

      I hope you like them!

      Reply

  21. Sarah says

    5 stars
    I tried it in a mini pan and it was amazing. So I used slightly more than a teaspoon of cookie dough, I kept the temperature the same and had them in for 7min but I closely watched them after 5min. Soooooooo yummmmmy

    Reply

  22. Ingrid says

    Hi,

    I would love to make these in a mini tart pan. Any idea on how long to cook the cookie part if they’re smaller? Thanks!

    Reply

  24. Oksana says

    My boys love eggnog. They can drink it any time of the day)). When they saw these cups they couldn’t wait to give it a try. After first bite my son told – yummmmmm, they are awesome. I think that is the best compliment! Besides they were super easy to make. Thank you for the recipe;))

    Reply

  25. Anita Narayana says

    This looks delicious. So, you don’t bake the cream cheese filling(put it in the cookie cup before it goes in the oven)?

    Reply

  27. Angela says

    How many cookie cups will this recipe make using a standard cupcake tin? I need about 20 so trying to figure out if I need to double or the recipe.

    Reply

  29. Rochelle says

    5 stars
    Hello,

    These are to die for! The crust is so tasty that I might just make cookies with the dough. I also made some with a vanilla bean flavour and substituted the egg nog with lemon juice. They were also bomb.

    Thank you!

    Reply

  30. Kathy says

    5 stars
    My daughter and I made these yesterday. We used the mini muffin pans and ended up with about 42 cookies. I also misread the recipe and for the filling dumped everything all in one bowl and then whipped it all together. Turned out just fine.(But really will try to follow the recipe properly next time)
    So far, the first words out of everyone’s mouths has been “WOW”
    This is definitley a keeper

    Reply

    • Olivia says

      Hi Kathy! I’m so glad you liked these 🙂 Truthfully, it’s probably fine throwing everything into one bowl and whipping it. I might try it that way next time!

      Reply

  32. Ace says

    Hi, Im just a bit confused. So you whipped the cream in your stand mixer, and then transferred to a cold bowl. Did you add the cream cheese to the new bowl which contained the whip cream? Or did you put the cream cheese in the stand mixer bowl that you just removed the whip ceeam from?

    These look great btw. Gonna make them for my Mom’s house for Christmas.

    Reply

    • Olivia says

      Hi Ace! I whipped the cream in my stand mixer in a cold bowl, then transferred the whipped cream to a different bowl. I threw the cream cheese in the stand mixer bowl that the whipped cream had been in and whipped that. I hope that makes sense! You don’t have to do it this way, it just means less cleaning which I am allll for. I hope you like them!

      Reply

  33. Jennifer says

    5 stars
    I’ve just finished making this recipe and, oh my! Love! I used a mini muffin tin and the recipe made 48 little cups, 6 regular sized and I still have some filling left over. I may have put a dollop on top of some eggnog and brandy since it was here, maybe.
    The mini muffin tin worked great. I baked the cups for about 7 minutes and pressed them with the back of my teaspoon measure when they came out to make a perfect little well for the filling. I also doubled the eggnog because I really love the flavor and just beat it a little longer so it wouldn’t be runny.
    This gingerbread cookie cup is spicy and chewy greatness! Thanks for sharing such a keeper!

    Reply

  34. Penny says

    To make the cups just put the cookie dough on an upside down muffin pan and press it over and then bake, as long as the dough isn’t too soft it will make nice cups.

    I make my own eggnog as it is difficult to buy here in the UK but homemade tastes better anyway.

    Reply

    • Olivia says

      Thanks for the tip Penny! I’ve heard of some disasters doing it that way so haven’t attempted it yet, but will give it a try one of these days.

      Reply

  38. MaryAnn Coy says

    You might like homemade eggnog, the critical thing are the eggs. If you have your own chickens raised organically and fed properly, separate the cleanest eggs you get for the eggnog. Then clean them very well and store them in the refrigerator labeled. Ideally pasteurized eggs are desired and markets do carry them for a significant price. My recipe is in the Good HouseKeeping Cookbook I bought when I went to college. It is an early 1970’s edition I never updated it, never saw a need for it. Still the first book I reach for to check my memory or for inspiration. Or cooking something we eat infrequently. Store book is made with high fructose corn syrup, that’s why the strange mouth feel. They also use hydrogenated palm Oil or cottonseed oil to cheat you of the heavy cream it should be made of. So take a look at Good Housekeeping. com orBetter Homes and Gardens.com. Or Betty Crocker.com. Or buy best quality French Vanilla Ice Cream and let it melt. That is what the modern Eggnog is before they junked it up, just get the good stuff just eggs, cream, sugar and salt add the vanilla or grind up some vanilla beans. Costs a lot no matter what so you might as well put out for the best quality. In cold foods the real thing makes a real different. You can also go to the Ice Cream chapter and look for a recipe for a Vanilla custard base, this the same thing the cooking pasteurizes the eggs, and just add the nutmeg to the base. If you are having an eggnog bowl, buy the top quality ice cream and soften it, then freeze it in a bundt pan or make a recipe of the ice cream custard to free as a ring add a light mist of nutmeg. As for alcohol, that is up to the hostess.( for your cheesecake, no) you can reach me by Messenger more easily than email. Happy Holidays from Boston.

    Reply

    • Olivia says

      Hi MaryAnn! Wow that book sounds like a treasure. And I think you’re right, I probably would like the homemade stuff better. Thanks for all your tips, I will definitely try to make my own this holiday season!

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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