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Celebrate the Season with Mini Eggnog Cheesecakes

Mini Eggnog Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 150 g gingersnap cookies to make 1 ½ cups
  • 4 tbsp butter melted
  • 1 ½ cups heavy whipping cream
  • 2 x 8 oz cream cheese softened
  • 1 cup icing sugar
  • ½ cup eggnog
  • 1 tsp nutmeg
  • 1 tsp rum extract
  • 1 tbsp water
  • 1 ½ cups sugar divided
  • ½ cup water
  • 2 cups fresh cranberries

Method
 

  1. Line the cups of the mini cheesecake pan with parchment paper.
  2. Break the gingersnap cookies into a food processor and blend until fine.
  3. Transfer the cookie crumbs to a mixing bowl and combine with melted butter.
  4. Spoon one tablespoon of the crumb mixture into each cup and press down evenly.
  5. Whip the cream with a mixer until stiff peaks form.
  6. In the same mixer bowl, beat the softened cream cheese until creamy and fluffy.
  7. Add icing sugar and beat until incorporated, then mix to smooth it out.
  8. Pour in the eggnog, nutmeg, and rum extract and mix until smooth.
  9. Combine gelatin and water in a small bowl, let it absorb, then microwave to melt.
  10. Incorporate the melted gelatin into the cream cheese mixture.
  11. Gently fold one-third of the whipped cream into the mixture, then repeat until fully combined.
  12. Spoon the filling into the prepared pans and smooth the tops.
  13. Chill until fully set, at least 6 to 8 hours or preferably overnight.
  14. Prepare the sugared cranberries by mixing sugar and water in a small saucepan.
  15. Add cranberries to the syrup, stirring to coat, and then lift them out to dry.
  16. After an hour's drying, toss cranberries in remaining sugar to coat.
  17. Run a knife around the edge of each cheesecake to release it from the pan.
  18. Top with sugared cranberries and enjoy.

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