Maola Eggnog Cheesecake Bites

Bring the warm, spicy flavors of the holidays to your dessert table with Maola Eggnog Cheesecake Bites! These creamy, bite-sized treats combine the richness of Maola Eggnog with the crunch of gingersnap cookie crusts and a velvety cheesecake filling. Topped with whipped cream and a sprinkle of cinnamon or nutmeg, they’re the perfect make-ahead dessert for holiday gatherings or an indulgent night in. With simple ingredients and festive flair, this recipe will wow your family and friends!

Ingredients

1/3 cups of Maola Eggnog
1 box gingersnap cookies
2 tbsp melted butter
(2) blocks of cream cheese, softened
1/2 cup sugar
2 eggs
1tsp vanilla extract
1 tbsp flour
2 tsp ground nutmeg
1.5 tsp cinnamon
Whipped cream for topping

Equipment

Cupcake Tins
Hand Mixer

Instructions

1. Preheat oven to 350.
2. Line a muffin tin with paper liners. Add one cookie into each of the paper liners. Set aside.
3.  Using a large mixing bowl, beat together the cream cheese and sugar until combined and smooth
4. Beat in the eggs, eggnog, flour, 1 tsp nutmeg, 1.5 tsp cinnamon, and vanilla until smooth. 
5. Scoop about 2 ½ tbsp of the batter into the liners. Bake for 20 minutes or until the center has set.
6. Allow to cool to room temperature before placing into the fridge overnight. Top with whipped cream and cinnamon or nutmeg and enjoy!