Description
These little no-bake cheesecakes are super easy to make and I love having single-serve desserts that adults & kids alike can grab and enjoy at a party or get-together. The eggnog flavor is perfect with the gingersnap cookie crust and they’re super creamy and festive!
Ingredients
For the crust:
- 8 oz. or about 36 gingersnap cookies
- 2 Tbsp. sugar
- 1/4 cup salted butter, melted
For the filling:
- 2 (8 oz.) packages cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/2 cup eggnog
- 3 Tbsp. sugar
- 1/2 Tbsp. vanilla extract (I use homemade!)
- 1 tsp. rum extract, optional
Garnishes (optional)
- Extra gingersnap cookies
- Caramel sauce (store-bought or homemade caramel sauce)
Instructions
Begin by adding the gingersnap cookies to the 64 oz. Precision Processor™ bowl. Chop the cookies to a fine crumb, then add the sugar and melted butter and chop again until well blended.
Pour the crust mixture into a separate bowl, wash the processor bowl and then prepare the filling.
Add the cream cheese, condensed milk, eggnog, sugar, vanilla and rum extract (if desire) to the bowl and blend until smooth.
Next divide the crust between 10-12 small glass jars or containers. Again dividing evenly between your containers, spoon the filling onto the crust.
Chill for at least one hour, then garnish with caramel sauce and a gingersnap cookie, if desired, before serving.
Enjoy!
Notes
You can also make this in a full-size pie plate. It makes enough for a deep-dish pie plate and it turns out to be a beautiful no-bake cheesecake.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Holiday
