No bake Mini Eggnog Cheesecake

No bake Mini Eggnog Cheesecake

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

  1. In a bowl, mix the crushed Maria biscuits and melted butter until well combined.
  2. Press the mixture evenly into the bottoms of muffin liners to form the crust.
  3. 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.
  4. 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.
  5. Quickly whisk the dissolved gelatin into the cheesecake mixture until smooth.
  6. Pour the cheesecake mixture over the crusts in the muffin liners, filling each almost to the top.
  7. Refrigerate the cheesecakes for at least 4 hours, or until set.
  8. Once set, garnish with whipped cream, nutmeg, or any desired toppings before serving. Enjoy your delightful Mini Eggnog Cheesecakes!

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