Enchanted Rose Mini Eggnog Cheesecakes
Updated: Nov 29, 2020
Enchanted Rose Mini Eggnog Cheesecakes
There’s no better way to start off the holiday season than with these mini cheesecakes inspired by Belle from Beauty and The Beast! These mini cheesecakes are eggnog flavored with a Biscoff cookie base. They’re topped with whipped cream, some sugar pearls, and of course an enchanted rose!
As they’re mini cheesecakes, they are super simple to make with no water bath required. You can make homemade whipped cream to top if you’d like, or just go with the store-bought kind if you’re in a pinch! Enjoy!
Servings: 12 Mini Cheesecakes
Prep Time: 1 Hour
Total Time: 4 Hours
Ingredients
Eggnog Cheesecakes
1 cup + 2 tablespoons Biscoff cookies, crushed
3 tablespoons salted butter, melted
8 ounces cream cheese, room temperature
1 cup salted butter, room temperature
1/4 cup + 1 tablespoon eggnog, room temperature
1 egg, room temperature
1 tablespoon all-purpose flour
1 + 1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
Yellow food coloring
Garnish: Whipped Cream
Garnish: Icing Decorations - Roses
Garnish: Sugar pearls
Instructions
Prep: Preheat the oven to 300°F. Line a cupcake tin with 12 liners.
Crust: In a food processor (or using a Ziploc bag and a rolling pin), crush enough cookies to fill 1 cup + 2 tablespoons. Melt 3 tablespoons of salted butter in the microwave. Combine in a small bowl.
Crust: Press the mixture into the bottom of each of the cupcake liners (approximately 1 + 1/2 tablespoons per cup). Bake for 8 minutes and allow to cool.
Cheesecake: Beat the cream cheese, butter, and sugar together until smooth (about 2 minutes). Add the vanilla, nutmeg, and flour. Beat until just combined. Add the eggnog and egg and beat until just combined. Add yellow food coloring until the desired hue is reached.
Cheesecake: Spoon 2 tablespoons of cheesecake batter into each cup. Bake for 18 minutes.
Cheesecake: Turn off the oven and allow the cheesecakes to sit in the oven for 5 minutes. Crack open the oven door and allow the cheesecakes to sit for another 5 minutes. Remove from the oven and allow to completely cool. Chill for 3 hours.
Assembly: Place a dollop of whipped cream onto each cheesecake. Top with a rose and sugar pearls.
Enjoy!
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