Mini Eggnog Cheesecakes with Strawberry Santa Hats
Individual no-bake style cheesecakes infused with eggnog and warm nutmeg, baked in mini tins with a graham cracker crust. Topped with whipped cream and inverted strawberries to create festive Santa hat decorations. Light, creamy, and perfect for holiday gatherings.
Ingredients
- ½ cup graham cracker crumbs
- 1 tablespoon Splenda Granulated Sweetenergranulated sugar1:1sweetener
neutral taste difference
- 2 tablespoon unsalted butter, melted
- ½ teaspoon ground nutmeg
- 8 ounces lowfat cream cheese, softenedfull-fat cream cheese1:1texture
will be richer and slightly denser
- ¾ cup Splenda Granulated Sweetenergranulated sugar1:1sweetener
neutral taste difference
- ½ cup eggnogwhole milk with vanilla and nutmeg0.5:0.5substituteeggs-freeadds dairy
reduces holiday flavor
Full guide → - ¼ cup sour cream
- 1 large eggwhole milk with vanilla and nutmeg0.5:0.5substituteeggs-freeadds dairy
reduces holiday flavor
Full guide → - 12 small strawberries
- light whipped cream
Instructions
- 1
Preheat oven to 350°F.
- 2
Combine graham cracker crumbs, sweetener, and nutmeg in a small bowl. Pour melted butter over and mix together.
- 3
Divide crumb mixture between 12 mini cheesecake cups, pressing down firmly to create an even layer.
- 4
Bake crumb crust for 5 minutes.
- 5
Remove from oven and reduce oven temperature to 325°F.
- 6
In a medium bowl, beat cream cheese and sweetener together on low speed until smooth.
- 7
Add eggnog, sour cream, and egg, and continue beating on low speed.
- 8
Divide batter evenly between the mini cheesecake tins.
- 9
Bake for 15 to 19 minutes or until cheesecakes are set.
- 10
Remove from oven and let cool to room temperature.
- 11
Chill in refrigerator.
- 12
Remove each cheesecake from its pan.
- 13
Top each with a dollop of whipped cream and an inverted strawberry.
- 14
Add a small dollop of whipped cream on top to represent the ball of the Santa hat.
- 15
Refrigerate until serving.
Tips
Beat the filling on low speed to minimize air incorporation, which can cause cracks or uneven texture in mini cheesecakes.
Do not overbake; cheesecakes should be just set when removed from the oven to prevent drying out.
Good to Know
Covered in refrigerator for up to 3 days.
Cheesecakes can be baked and chilled one day ahead. Add whipped cream and strawberry topping up to 2 hours before serving.
Serve chilled directly from the refrigerator. Can be plated on dessert plates or served in decorative individual glasses.
Common Mistakes
Do not skip the low-speed beating of the filling to avoid air incorporation, which causes cracks.
Do not overbake beyond 19 minutes to avoid a dry, rubbery texture.
Do not add toppings more than a few hours before serving to prevent the strawberry from becoming mushy.
Substitutions
Dairy-Free Swaps
General Alternatives
will be richer and slightly denser
reduces holiday flavor
Full guide →