Creamy Eggnog Cheesecake Dessert Cups for Christmas

Is there anything more festive than the creamy, spiced flavor of eggnog? It just screams holidays. But let’s be honest, between wrapping gifts and getting the house ready for company, who has time for a complicated dessert? That’s why I created these ridiculously easy Eggnog Cheesecake Dessert Cups. They give you all the rich, indulgent flavor of a no-bake cheesecake with a fraction of the work. They’re the perfect make-ahead treat for your holiday table. So good.

Top Reasons To Make It

First, they come together in about 15 minutes of active time. You don’t even have to turn on your oven! Second, they’re a total crowd-pleaser. The creamy eggnog filling paired with the crunchy graham cracker crust is a combination that’s so, so good. And third, they’re perfect for making ahead of time, which is a lifesaver during the busy holiday season. Honestly, this is one of those simple Christmas desserts that feels way fancier than it actually is.

Ingredients

• 1 ½ cups graham cracker crumbs: Forms the simple, no-bake base for our cups.
• 6 tbsp melted plant-based butter or margarine: Binds the crumbs together for the perfect crust.
• 16 oz (2 blocks) vegan cream cheese, softened: The rich and creamy foundation of our cheesecake filling.
• 1 cup powdered sugar: Sweetens the filling smoothly without any graininess.
• 1 cup chilled prepared vegan eggnog: Provides that classic, spiced holiday flavor we all love.
• 1 tsp ground nutmeg, plus more for garnish: Enhances the eggnog flavor and adds a warm aroma.
• 1 ½ cups frozen coconut whipped topping, thawed: Lightens the filling and makes it incredibly fluffy.

Instructions

1. Make the crust: In a medium bowl, stir together the graham cracker crumbs and melted plant-based butter until the mixture resembles wet sand. It should hold together when you press it.
2. Assemble the cups: Evenly divide the crumb mixture among 8 small dessert cups or glasses. Press it down gently with the back of a spoon to form a firm base.
3. Make the filling: In a large bowl, use an electric hand mixer to beat the softened cream cheese until it’s completely smooth. This should take about 2 minutes.
4. Add flavor: Beat in the powdered sugar, 1 cup of chilled eggnog, and the teaspoon of nutmeg. Mix on medium speed until everything is well combined and creamy.
5. Fold: Gently fold in the thawed coconut whipped topping with a spatula until no white streaks remain. Be careful not to overmix and deflate the fluffiness.
6. Fill and chill: Spoon or pipe the creamy cheesecake filling over the crust in each cup. Refrigerate for at least 4 hours, or ideally overnight, to let them set perfectly.
7. Serve: Just before serving, give each cup a light dusting of extra nutmeg on top for a beautiful finish.

Variations & Substitutions

If you’re out of graham crackers, vanilla wafer cookies or even crushed ginger snaps make a wonderful crust. For a nuttier flavor, try substituting half the crumbs with finely chopped pecans. If you can’t find vegan eggnog, don’t worry. You can make a quick version by blending 1 cup of unsweetened plant-based milk with a tablespoon of maple syrup, a dash of vanilla, and a generous pinch of nutmeg and cinnamon. For a booze-free version of ‘spiked’ flavor, a tiny drop of vanilla extract or rum extract works beautifully.

Tips For Success

Make sure your cream cheese is truly at room temperature. This is the secret to a silky-smooth filling without any lumps. Don’t skip the chilling time! Letting the cups set in the fridge is crucial for the perfect texture and flavor to develop. For the neatest layers, you can pipe the filling into the cups using a large piping bag or a zip-top bag with the corner snipped off. Feel free to get creative with garnishes—a sprinkle of cinnamon, a drizzle of dairy-free caramel, or a few vegan white chocolate curls would all be fantastic. And a pro tip from my kitchen: lick the spatula. It’s a chef’s privilege.

Serving Ideas & Pairings

These individual cups are ideal for holiday parties and potlucks—no slicing or serving utensils required! They look gorgeous arranged on a platter as part of a dessert table. I love serving them alongside other easy Christmas treats like peppermint brownies or shortbread cookies. For a cozy Christmas dinner, a cup of hot cocoa or spiced coffee is the perfect pairing. They’re rich, so a small cup is perfectly satisfying after a big holiday meal.

Storage & Reheating

These dessert cups need to be stored covered in the refrigerator, where they’ll keep beautifully for up to 4 days. I don’t recommend freezing them, as the filling can become watery and separate when thawed. Since they are no-bake, there’s no need for reheating! Just pull them from the fridge about 10 minutes before serving to take the deepest chill off.

Frequently Asked Questions

• Can I make these dessert cups ahead of time? Absolutely! In fact, I highly recommend it. Making them the day before allows the flavors to meld together perfectly and gives the filling plenty of time to set up firmly.
• I can’t find vegan eggnog. What can I use? No problem. You can use 1 cup of plain, unsweetened plant-based milk (oat or cashew work great) mixed with 1 tbsp of maple syrup, ½ tsp of vanilla extract, and ¼ tsp each of nutmeg and cinnamon.
• Are these holiday desserts gluten-free? The filling is, but the graham cracker crust is not. To make the entire recipe gluten-free, simply use your favorite certified gluten-free graham crackers or cookies for the crust.
• What are some other easy Christmas desserts? If you love these, you might also enjoy a simple peppermint bark, Christmas tree sugar cookies, or a slow cooker apple crisp. All are fantastic holiday treats that don’t require a lot of fuss.