Description
A festive bite-sized dessert that combines two holiday classics—gingerbread and eggnog. Crisp gingerbread cookie cups are filled with a creamy eggnog cheesecake filling, then finished with a sprinkle of nutmeg and a mini candy cane for garnish. Perfect for parties, cookie trays, or as a sweet holiday surprise.
Ingredients
1 package gingerbread cookie dough (or homemade)
8 oz cream cheese, softened
½ cup eggnog
¼ cup granulated sugar
1 tsp vanilla extract
½ tsp nutmeg (plus extra for garnish)
1 cup whipped topping or whipped cream
Mini candy canes for garnish
Instructions
Preheat oven to 350°F (175°C). Grease a mini muffin tin.
Press small scoops of gingerbread cookie dough into each cup, forming wells. Bake 10–12 minutes until golden.
While warm, press centers down with a spoon to maintain cup shape. Cool completely before removing.
In a bowl, beat cream cheese, eggnog, sugar, vanilla, and nutmeg until smooth. Fold in whipped topping.
Pipe or spoon filling into cooled cookie cups.
Garnish with a dusting of nutmeg and mini candy canes. Chill until ready to serve.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 140 / cup
- Sugar: 12g / cup
- Fat: 7g / cup
- Carbohydrates: 18g / cup
- Protein: 2g / cup