Eggnog Cheesecake Cookie Cups – A Festive Favorite!
If you're looking for the ultimate holiday treat, these Eggnog Cheesecake Cookie Cups might just become your new go-to. They feature chewy gingerbread cookie cups filled with a light and creamy eggnog cheesecake — a combination that screams holiday spirit!
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The festive season is in full swing, and, surprisingly, I feel more on top of things than ever. Holiday shopping? Done over a week ago (I don’t know how either — let’s call it a Christmas miracle). Decorations are up, classic holiday tunes are playing, and we’ve already made it through a few of our must-watch seasonal movies.
The cozy vibes are in full effect, and I’m loving every second.
Today, I’m bringing back one of my all-time favorite holiday recipes from December 2019. These Eggnog Cheesecake Cookie Cups are a fan favorite and super simple to make — so if this is your first time seeing them, you’re in for a treat!
I’m a big cookie cup enthusiast. They’re easy to make, fun to customize, and look adorable. You can switch up the cookie base and the filling for endless variations, but during the holidays, gingerbread and eggnog is a match made in dessert heaven.
Gingerbread Cookie Cups
The base of this recipe is a version of my beloved Snow Capped Gingersnaps — with a few tweaks. These cookies are perfectly chewy (never crisp), full of warm spice, and ideal for the season. Trust me, they’re the kind of cookie that just feels like December.
Eggnog Cheesecake Filling
The filling is a no-bake eggnog cheesecake that’s ultra simple. It’s made by folding fluffy whipped cream into sweetened cream cheese with a splash of eggnog and a pinch of spice. Once your gingerbread cups are cool, just pipe the filling in and you’re ready to go.
Confession time: I don’t actually enjoy drinking eggnog — it’s a bit too thick for my taste. But when it’s used as a flavor in baked goods? I’m obsessed. And this filling is so good.
These cookie cups are one of my most popular holiday recipes — easy, festive, and freezer-friendly. Make them ahead, stash them away, and pull them out when guests drop by or your sweet tooth strikes.
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Want More Eggnog Desserts?
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Eggnog Latte Cake
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Eggnog Macarons
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Eggnog Cake
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Eggnog Cookies
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Rum & Eggnog Bundt Cake
Pro Tips for Perfect Cookie Cups:
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Use a large cookie scoop (3 Tbsp) and a standard muffin tin.
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Prefer mini versions? Use a mini muffin pan and start checking at 7 minutes.
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If the cookie centers are too soft to press down, bake a couple minutes longer.
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Don’t let them cool too long in the pan — they may stick. Try loosening them after 5 minutes (twisting helps!).
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Cold heavy cream whips better — chill the bowl and beaters if you can.
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The longer the filling sits in the cups, the softer the cookies will get.
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Store in the fridge for up to 3 days, or freeze in an airtight container for 1–2 months.
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Best served chilled, but room temp works too.
Ingredients
Gingerbread Cookie Cups:
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2 1/4 cups all-purpose flour
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2 tsp baking soda
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1 tsp ground cinnamon
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1 tsp ground ginger
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1/2 tsp ground cloves
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1/4 tsp salt
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3/4 cup unsalted butter (room temp)
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1 cup light brown sugar (packed)
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1/4 cup fancy molasses (avoid blackstrap)
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1 large egg (room temp)
Eggnog Cheesecake Filling:
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1 cup heavy whipping cream (cold)
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8 oz cream cheese (softened)
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1/2 cup granulated sugar
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1/4 cup eggnog
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1/4 tsp ground nutmeg
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Pinch of cinnamon
Instructions
Make the Gingerbread Cookie Cups:
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Preheat oven to 350°F and grease two standard muffin tins.
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In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
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In a stand mixer, beat butter, molasses, and brown sugar until light and fluffy (2–3 mins). Add the egg and mix until combined.
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On low speed, mix in dry ingredients until just combined.
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Scoop dough into muffin tins using a large cookie scoop. Press down slightly to flatten.
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Bake 9–10 minutes, until edges are set but centers are still soft.
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Immediately press down the centers with a small jar or spoon to create wells. Cool in pan for 10 mins, loosen gently, then transfer to wire rack.
Make the Filling:
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Whip the heavy cream to stiff peaks (chilled tools work best).
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In a separate bowl, beat cream cheese and sugar until smooth. Mix in eggnog, nutmeg, and cinnamon.
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Gently fold the cream cheese mixture into the whipped cream. Pipe into the cooled cookie cups.
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Chill in fridge until set (about 2 hours). Enjoy within 2–3 days or freeze for later.
These Eggnog Cheesecake Cookie Cups are a sweet, spiced, and satisfying dessert that’s perfect for the holidays. Whether you’re baking for a party, your family, or just yourself — they’re guaranteed to bring joy.