Mini Eggnog Cheesecakes with Gingersnap Crust

Enjoy our new holiday recipe: Mini Eggnog Cheesecakes! And if you want more great recipes and healthy goodness, sign up for our email newsletter!  

The holidays just aren’t the holidays without eggnog. Incorporate this festive flavour into your baked goods this year with our melt-in-your-mouth, creamy-as-creamy-can-be, Eggnog Cheesecakes.  

We recently released our Holiday Nourish Magazine in stores and online for free. Haven’t had a chance to get it yet? Head on over here to get it for free right now! The magazine is chock full of baking recipes, tips and tools on how to stay healthy and avoid the battle of the bulge this holiday season, and a gift guide for gift ideas for everyone on your list. You won’t want to miss out on this issue!  

Our Mini Eggnog Cheesecakes were definitely a hit from this issue of Nourish. First of all, cheesecake is always a delight—and add the delicious flavour of eggnog to them and what do you get? Little clouds of deliciousness that make any day better.  

You’re probably thinking: cheesecake, healthy? No such thing! It’s true, cheesecake is an indulgence; but you can make it MUCH healthier by making it yourself and controlling the ingredients and portion size! That’s why we love these mini cheesecakes—just the right size for a delicious treat without going overboard. Plus, we sweeten our cheesecakes with real maple syrup, use real butter, and season it with nutmeg and rum extract. Besides that, it’s just eggs, cream cheese and gingerbread cookies. Nothing fake, and no preservatives. As real as it gets when it comes to cheesecake!   Put these out when you have a gathering or holiday party—or bring them for a hostess treat. (Hint: they’re even better sprinkled with some candy cane!) Enjoy!  

Eggnog Mini Cheesecakes  
Makes 2 dozen.  

1 cup ground gingersnap cookies
¼ cup butter, melted
16 oz. full fat cream cheese, softened
1/3 cup maple syrup
2 eggs
1 tsp. nutmeg
1 tsp. rum extract  

Preheat oven to 350F. Combine melted butter and ground gingersnaps.  Place 1 tsp. in each muffin cup liner and press down. Place remaining ingredients in a glass bowl.  Whip with a mixer until well blended. Fill each muffin liner with cream cheese mixture.  Bake for 15 minutes or until cheesecake is set but not cracked. Let cool. 

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