Eggnog Latte Mini-Cheesecakes are the Pick-Me-Up that you Need
Looking for the perfect dessert to impress your guests this holiday season? Look no further than these mini eggnog-latte cheesecakes! Combining the comforting richness of creamy cheesecake with the bold flavors of espresso, these little treats are perfect for coffee lovers. The graham cracker crust adds a buttery crunch, while the smooth cheesecake filling has just the right amount of coffee kick, making them an irresistible holiday dessert.
To make them even more festive, we’ll provide a separate recipe link for a delicious homemade eggnog frosting that you can top these cheesecakes with, bringing the flavors of the season right to your plate. Best of all, these mini cheesecakes are easy to make and don’t require a water bath, so there’s no need to worry about cracks in your cheesecake!
Let’s dive into how to create these simple, yet elegant, mini eggnog-latte cheesecakes.
Ingredients:
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs (about 8-10 graham crackers crushed)
- 2 tbsp brown sugar
- 1 tbsp white sugar
- 3 1/2 tbsp melted butter (50g)
For the Cheesecake Filling:
- 16 oz cream cheese (softened to room temperature)
- 1/3 cup Greek yogurt (adds creaminess and tang)
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup white sugar
- 2 tbsp instant espresso powder (for a rich coffee flavor)
For the Eggnog Frosting
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is the ideal temperature for both baking the crust and the cheesecake filling without overcooking or drying out the cream cheese.
2. Prepare the Graham Cracker Crust:
In a medium mixing bowl, combine the graham cracker crumbs, brown sugar, white sugar, and melted butter. Stir until the mixture has a sandy texture and the crumbs are evenly coated with butter.
Line a 12-cup muffin tin with cupcake liners to make removal easier. We tend to use silicone baking forms now which don’t require the liners, but you certainly still can if you like them for the look. Scoop about 1–1.5 tablespoons (roughly 15–22g) of the graham cracker mixture into each cup. Press the crumbs down firmly using the back of a spoon or your fingers to form a compact base. This step is essential to ensure the crust holds together during baking.
Bake the crusts for 5 minutes in the preheated oven. This short initial bake helps set the crust, making it more stable before adding the creamy cheesecake filling on top. Once baked, remove the tin from the oven and let it cool slightly.
3. Prepare the Eggnog-Latte Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer at medium speed for about 2 minutes until it’s smooth and creamy. Add the Greek yogurt and vanilla extract, and continue to beat until well combined.
Add the white sugar and instant espresso powder to the mixture. Mix again on low speed until the espresso powder is fully incorporated into the cream cheese mixture. This adds a rich coffee flavor that perfectly complements the creamy filling. Then, add the eggs one at a time, beating well after each addition.
Once everything is mixed, your cheesecake filling should be smooth and slightly thick. This is the key to getting that perfect cheesecake texture!
4. Fill the Cupcake Liners
Spoon the cheesecake filling into each muffin liner, dividing it evenly among the 12 cups. You can smooth the tops gently with a spatula to make them level, but don’t worry if they’re a bit uneven—they’ll settle beautifully as they bake.
5. Bake the Mini Cheesecakes
Place the muffin tin in the oven and bake for 18-20 minutes. You’ll know they’re done when the edges are firm and the center has just a slight wobble. The tops should be lightly golden, and the center should remain slightly jiggly, similar to a classic cheesecake. Be careful not to overbake, as that can cause the cheesecakes to dry out.
While they’re baking, you have ample time to put together the eggnog frosting.
Once the mini cheesecakes are done, turn off the oven and leave the door slightly ajar for about 10 minutes. This gradual cooling process will help prevent the cheesecakes from cracking. After 10 minutes, remove the mini cheesecakes from the oven and allow them to cool completely at room temperature.
6. Chill the Mini Cheesecakes
After the cheesecakes have cooled to room temperature, transfer them to the refrigerator to chill for at least 4 hours or, for the best results, overnight. Chilling is essential to allow the cheesecakes to set and become smooth and creamy. The longer they chill, the better they’ll taste as the flavors have more time to develop.
We find it easiest to frost them when both they, and the frosting are at room temperature. Just be aware that since we are using a cream cheese frosting, it’ll be a bit stiff coming straight out of the fridge. You may want to give them a few minutes on the counter to soften up before serving.
Optional: Using a Water Bath for Extra Creaminess
If you prefer a super-smooth, crack-free cheesecake, you can use a water bath during baking. A water bath helps maintain a moist environment in the oven, leading to a more evenly baked and creamy cheesecake. Here’s how to use a water bath if you choose to:
- Prepare the Water Bath: Place the muffin tin in a larger roasting pan or baking dish. Pour hot water into the outer pan, filling it up to about 1 inch (2.5 cm) around the muffin tin.
- Bake: Proceed with the baking instructions as usual, but expect the cheesecakes to take 5–10 minutes longer to bake due to the added moisture and the even heat distribution from the water bath.
Again, while a water bath is optional for this recipe, it’s a great technique if you want to ensure your mini eggnog-latte cheesecakes have a super-smooth texture with no cracks.
Why You’ll Love These Mini Eggnog-Latte Cheesecakes
These mini eggnog-latte cheesecakes are the perfect dessert for coffee lovers and anyone who enjoys a rich, creamy treat. The bold espresso flavor infuses the cheesecake filling, while the buttery graham cracker crust provides a satisfying crunch. They’re festive, indulgent, and easy to make, which makes them ideal for holiday gatherings, coffee dates, or even as a sweet gift for friends and family.
Whether you enjoy them plain or topped with eggnog frosting, these cheesecakes are sure to bring a smile to anyone who tastes them. They’re a wonderful balance of creamy, coffee-flavored goodness with just the right amount of sweetness—perfect for the holiday season!
Happy baking, and enjoy your mini eggnog-latte cheesecakes with a warm cup of coffee or hot chocolate!
Much Love
Sidney and Thomas
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