Nothing says holiday cheer quite like the rich, creamy taste of eggnog, and these Christmas Eggnog Cheesecake Cupcakes Alcohol-Free capture that magic in every bite! I first made these for my niece’s holiday party last year; she’s allergic to alcohol, so traditional eggnog was off the table. But let me tell you, nobody missed the booze! The velvety cheesecake filling infused with cozy nutmeg and cinnamon stole the show.
Every December, my kitchen turns into a cupcake factory. These little guys are my newest tradition, and they’re foolproof. The graham cracker crust adds that perfect crunch, while the alcohol-free eggnog keeps them family-friendly. Pro tip: Bake a double batch, they disappear faster than wrapping paper on Christmas morning!
What I love most? You get all the festive flavor of eggnog without the heaviness of a full cheesecake. Just pop one (or three) of these portioned delights onto your holiday dessert platter. The creamy filling practically melts in your mouth, leaving behind that nostalgic spiced eggnog warmth we all crave this time of year.
Why You’ll Love These Christmas Eggnog Cheesecake Cupcakes Alcohol-Free
Trust me, these little bites of holiday joy are about to become your new favorite dessert tradition. Here’s why everyone goes crazy for them:
- So easy to make: No fancy techniques here, just mix, pour, and bake. Even if you’ve never made cheesecake before, you’ll nail these.
- Festive flavors in every bite: That classic eggnog taste with warm nutmeg and cinnamon? It’s like Christmas morning in cupcake form.
- 100% family-friendly: All the cozy holiday vibes without the alcohol, so kids and non-drinkers can enjoy them too.
- Perfect party food: Individual portions mean no slicing mess. Just set them out and watch them vanish!
My neighbor’s kids actually begged me for the recipe last year; that’s how good these are. The secret’s in that creamy, spiced filling that somehow tastes even better the next day (if they last that long!).
Ingredients for Christmas Eggnog Cheesecake Cupcakes Alcohol-Free
Gather these simple ingredients to create your holiday magic. I promise, every item plays a crucial role in making these cupcakes irresistible:
- 1 1/2 cups graham cracker crumbs: That buttery, crunchy base we all love (about 12 whole crackers).
- 1/4 cup melted butter: The glue that holds our crust together, use the real stuff!
- 2 packages (8 oz each) cream cheese, softened: Full-fat and room temp, please, this makes all the difference for that creamy texture.
- 1/2 cup sugar: Just enough sweetness to balance the spices.
- 2 large eggs: Always room temperature for smooth blending.
- 1/2 cup eggnog (alcohol-free): The star ingredient that gives these their holiday flavor.
- 1 tsp vanilla extract: Pure vanilla, imitation just won’t do it justice.
- 1/2 tsp ground nutmeg + 1/4 tsp cinnamon: That warm, festive spice blend we crave.
See? Nothing fancy, just quality ingredients that work together beautifully. Now let’s turn them into something magical!
Equipment You’ll Need
No fancy gadgets required here, just these basics from your kitchen:
- 12-cup muffin tin: Standard size works perfectly for these little cheesecakes.
- Cupcake liners: Foil or parchment work best; they peel away cleanly.
- Mixing bowls: One for the crust, one for that luscious filling.
- Electric mixer: A hand mixer does the job beautifully for the creamy filling.
That’s it! Now you’re ready to bake up some holiday magic.
How to Make Christmas Eggnog Cheesecake Cupcakes Alcohol-Free
Alright, let’s dive into the fun part! These little holiday gems come together faster than you can sing “Jingle Bells.” Just follow these simple steps, and you’ll have a batch of creamy, spiced perfection in no time. Don’t forget, preheat that oven first! It’s the unsung hero of baking success.
Step 1: Prepare the Graham Cracker Crust
First things first: line your muffin tin with those trusty cupcake liners. I learned the hard way that skipping this step leads to tears (and stuck cheesecakes). Now, take your graham cracker crumbs and melted butter, mix them until they resemble wet sand. This is your golden ticket to that perfect crunchy base.
Here’s my pro tip: use a small glass or measuring cup to firmly press about 1 1/2 tablespoons of the mixture into each liner. You want it compact but not concrete-like. This creates a sturdy foundation for that dreamy filling. Pop the tin in the fridge while you work on the next step; it helps the crust set.
Step 2: Make the Cheesecake Filling
Time for the star of the show! In your mixing bowl, beat the softened cream cheese and sugar until it’s smoother than freshly fallen snow. This is where room-temperature cream cheese shines, no lumps allowed! Add the eggs one at a time, mixing just until incorporated. Overbeating? Big no-no. We want creamy, not airy.
Now, pour in that glorious alcohol-free eggnog, vanilla, and spices. Mix until everything’s happily united, but remember: gentle does it. Scrape down the bowl’s sides; those sneaky unmixed bits love to hide there. Your filling should be velvety and dreamy, like holiday magic in liquid form.
Step 3: Bake and Chill
Fill those crust-lined cups about 3/4 full; they’ll puff up slightly but won’t overflow (promise!). Slide them into your preheated oven and resist the urge to peek. At around 20 minutes, do the jiggle test: the centers should wobble slightly like Santa’s belly, but not look liquidy.
When done, let them cool in the tin for 30 minutes; this prevents shocking cracks. Then, the hardest part: transfer them to the fridge for at least 2 hours (overnight is even better). Patience pays off with that perfect creamy texture. Trust me, waiting is torture, but that first bite? Pure holiday bliss.
Tips for Perfect Christmas Eggnog Cheesecake Cupcakes Alcohol-Free
After making these holiday treats more times than I can count, I’ve picked up some foolproof tricks for Christmas eggnog cheesecake cupcakes that’ll have everyone asking for your recipe. First, don’t walk away from the oven; overbaking is the enemy of creamy cheesecake! They’re done when the edges are set, but the centers still jiggle slightly. And please, for the love of holiday baking, use full-fat cream cheese. That light stuff just won’t give you the same lush texture.
Here’s my non-negotiable rule: chill them thoroughly. I know it’s hard to wait, but that fridge time is what transforms good cupcakes into magical bites of holiday heaven. For extra insurance against sticking, give those liners a quick spritz with cooking spray before adding the crust. Last tip? Always taste your eggnog first; if it’s weak, add an extra pinch of nutmeg to really make those flavors sing!
Variations & Serving Ideas
Oh, the fun you can have with these little holiday gems! For a festive finishing touch, I love topping them with a dollop of whipped cream and a sprinkle of freshly grated nutmeg; it’s like a mini winter wonderland on each cupcake. Caramel drizzle? Yes please! A zigzag of salted caramel takes these to next-level deliciousness. And for my dairy-free friends, simply swap in your favorite non-dairy eggnog and cream cheese; the spices still work their magic. Try crushed candy canes on top for a peppermint twist, or dust with cinnamon sugar for extra sparkle. Get creative, your holiday table deserves it!
Storing Your Christmas Eggnog Cheesecake Cupcakes Alcohol-Free
These little holiday treasures keep beautifully in the fridge for up to 5 days. Just pop them in an airtight container so they don’t absorb other flavors. I like to stash them in the back where little hands (and my midnight snacking self) can’t find them too easily! Freezing? Not ideal, the texture turns grainy when thawed. But let’s be honest, they never last long enough to worry about storage anyway. Mine vanish faster than holiday cookies! If you are looking for other great holiday recipes, check out Family Tastes for more inspiration.
Nutrition Information
Just so you know, nutrition can vary based on your specific ingredients. But for reference, each of these Christmas eggnog cheesecake cupcakes comes in at about 220 calories, with 15g fat and 18g carbs. Not bad for such a decadent-tasting holiday treat! Remember, these numbers are estimates; your results might dance around a bit depending on brands and exact measurements. If you are interested in other holiday appetizers, you might like these Christmas Stuffed Mushrooms with Spinach and Feta.
FAQs About Christmas Eggnog Cheesecake Cupcakes Alcohol-Free
Can I use homemade eggnog in this recipe?
Absolutely! Just make sure your homemade eggnog is alcohol-free and chilled before mixing it into the batter. I’ve found that homemade gives an even richer flavor, just strain it first if it’s got pulp. The spices in fresh eggnog make these cupcakes taste extra special. For another festive dessert idea, check out our Christmas Gingerbread Cheesecake Bars Recipe.
How long do these eggnog cheesecake cupcakes last?
They’ll stay fresh in your fridge for up to 5 days if you can resist eating them all! Store them in an airtight container with parchment between layers to prevent sticking. The flavors actually deepen after a day, though I’ve never managed to keep them around that long.
Can I freeze these holiday cheesecake cupcakes?
Honestly, I don’t recommend it. While you technically can freeze them, the texture changes, and they become grainy when thawed. These delicate little guys are best enjoyed fresh from the fridge. But if you must, wrap each one tightly in plastic wrap first, then freeze for up to a month. Thaw overnight in the fridge before serving. If you are looking for more easy holiday bites, consider this Christmas Cheesy Jalapeno Poppers Recipe.
Can I make these without cupcake liners?
You can, but it’s risky! Grease the tin well if you skip liners. I learned this the hard way; nothing ruins holiday cheer like cheesecake stuck to the pan. Foil liners work best because they peel away cleanly from the creamy filling.
For more delicious recipes and cooking inspiration, check out Family Tastes.
Print
**Irresistible Christmas Eggnog Cheesecake Cupcakes (Alcohol-Free & Creamy)**
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious Christmas eggnog cheesecake cupcakes that are alcohol-free and perfect for the holiday season.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup eggnog
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs and melted butter. Press into the bottom of each liner.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
- Stir in eggnog, vanilla, nutmeg, and cinnamon until combined.
- Pour batter over crusts, filling each liner 3/4 full.
- Bake for 20-25 minutes or until set. Let cool before refrigerating for at least 2 hours.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- For a festive touch, top with whipped cream and a sprinkle of nutmeg.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg