These Eggnog Cheesecake Cookie Cups are the best treat for the holidays! Chewy gingerbread cookie cups filled with a fluffy eggnog cheesecake.
It’s mid-November now, and I am full-on in holiday mode. My sister is visiting from Australia (sans kids and husband!!) so there has been plenty of girl time, eating, baking, and shopping. It’s been awesome and I don’t want it to end. Seriously, one of us needs to move a bit closer to the other — this whole living on opposite sides of the world thing isn’t working for me.
The holiday stuff is starting to make an appearance in stores, but I’m actually surprised (and dismayed) that I haven’t heard any Christmas music anywhere. Perhaps everyone was waiting until after Remembrance Day this year (which, really, they probably should), so I’m not getting too worked up about it. I may have had Christmas tunes going at home before October was even over, but now I can safely bust them out without judgement, right??
Seeing as how we’re exactly 6 weeks away from Christmas (crazy!!), I think it’s time that I start inundating you with holiday recipes. It is my favourite baking season after all! I have so many recipe ideas that I don’t think I’ll have time to get through them all, but you can bet I’m going to try!
So, without further ado, I’m kicking things off with these killer Eggnog Cheesecake Cookie Cups!
It’s no secret that I am a fan of cookie cups. They are a fun and easy way to make a unique and easily portable treat. 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!
The base for these Eggnog Cheesecake Cookie Cups is the Snow Capped Gingersnaps I made last year, with a couple of minor alterations. They are the best chewy gingerbread cookies you will ever have. As such, the cookie cups will be on the chewier side rather than crispy like some of my other cookie cups.
The filling is an eggnog cheesecake, lightened up with some whipped cream.
These Eggnog Cheesecake Cookie Cups are amazing. Amazing!! You need to try them. Plus they are pretty easy to make, which scores them extra points in my opinion.
Also? You can freeze these little guys, so you can make them earlier in the season and then just bust them out whenever you need them.
The perfect holiday treat!
Notes & tips for these Eggnog Cheesecake Cookie Cups:
- Ensure your heavy cream is cold (ideally the mixer bowl too) as this will make the cream whip up better.
- The cookies will soften a bit the longer they sit with the filling.
- These freeze very well! Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months.
- Best served cold, out of the fridge.
- If you like these, check out some of my other other cookie cup recipes!
Eggnog Cheesecake Cookie Cups
Gingerbread Cookie Cups:
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 4 weeks. The cookies will soften the longer they sit.