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No bake Mini Eggnog Cheesecake
Ingredients
- For the crust⤵️
- 1 cup (100g) crushed Maria biscuits
- 5 tablespoons (50g) melted butter
- For the cheesecake⤵️
- 1 package (226g) cream cheese
- 3/4 cup (180g) eggnog
- 2/3 cup (160g) Sweetened Condensed Milk
- 1/2 cup (100g) plain yogurt or cultured cream
- 1 teaspoon grated nutmeg
- 1 packet (7g) gelatin
- 3 tablespoons (45ml) water (for hydrating the gelatin)
Instructions
- In a bowl, mix the crushed Maria biscuits and melted butter until well combined.
- Press the mixture evenly into the bottoms of muffin liners to form the crust.
- In another bowl, beat the cream cheese until smooth. Add the eggnog, Sweetened Condensed Milk, yogurt or cream, and grated nutmeg, and mix until well combined.
- In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom. Then, microwave it for a few seconds until dissolved.
- Quickly whisk the dissolved gelatin into the cheesecake mixture until smooth.
- Pour the cheesecake mixture over the crusts in the muffin liners, filling each almost to the top.
- Refrigerate the cheesecakes for at least 4 hours, or until set.
- Once set, garnish with whipped cream, nutmeg, or any desired toppings before serving. Enjoy your delightful Mini Eggnog Cheesecakes!
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