These mini eggnog cheesecakes are perfect for your holiday dessert table! Each one is an individual serving, so you don’t have to worry about baking and cutting an entire large cheesecake. Best of all, I make them in the air fryer, so you can keep the oven open for other things!
Why You’ll Love This Recipe
Mini eggnog cheesecakes are the perfect holiday dessert when you want something festive but not fussy! The air fryer makes them quick, delivering creamy little cheesecakes without having to turn on the oven (or leaving it available for other things, like roasting a ham or turkey)!
Their individual size makes them ideal for parties, especially on cookie trays or tiered dessert displays, while the eggnog flavor brings warm spice and classic holiday vibes in every bite.
They chill beautifully, look impressive with minimal effort, and feel indulgent without being overly heavy; a win all around for busy holiday baking!
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Ingredients List
For the Crust:
- 1 cup graham cracker crumbs
- 3 Tbsp butter, melted (I use salted; unsalted is fine too)
- ½ Tbsp granulated sugar
- Pinch of nutmeg (or cinnamon)
For the Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ½ cup prepared eggnog (I use vanilla flavor)
- 1 Tbsp all purpose flour
- 1 large egg
- ½ tsp vanilla extract (or rum extract)
- Pinch of salt
- ½ tsp ground nutmeg (or cinnamon)
Ingredient Tips and Substitutions
- Instead of graham cracker crumbs, you can also use gingersnap cookie crumbs for a spicier flavor! I buy pre-ground crumbs, but you can pulse graham crackers in a food processor to make your own
- You can add ¼ cup of Greek yogurt or sour cream to the mix if you like to add a little tanginess (but this is entirely optional)
- For a sweeter cheesecake you can increase the sugar in the filling to ¾ cup, but I think it’s plenty sweet as is
- Nutmeg is the more traditional flavor for eggnog, but cinnamon can be swapped if you’re not a nutmeg fan (however this will make the cheesecake feel less eggnog-flavored overall)
Equipment Notes
You’ll need a muffin tin or individual foil or silicone muffin cups that fit in your air fryer’s basket or rack for this recipe. I use a standard silicone muffin tray that I cut to fit in my dual zone baskets (if you do this make sure the edges aren’t metal-reinforced).
Step By Step Instructions
- In a mixing bowl, combine the graham cracker crumbs, melted butter, ½ Tbsp granulated sugar, and a pinch of nutmeg (optional) until well mixed. Press the mixture evenly into the bottoms of 12 muffin cups, pressing down firmly with the back of a spoon
- Place the crust-filled cups in the air fryer and air fry at 350°F for 5 minutes, then remove
- In another mixing bowl, beat the cream cheese and ½ cup granulated sugar together until smooth. Add in the eggnog, egg, flour, salt, vanilla, and nutmeg and beat until fully combined and smooth
- Divide the cheesecake batter over the crusts evenly (about 2 – 2 ½ Tbsp per cup usually, but it can vary by the size of your specific cups)
- Return the filled muffin cups to your air fryer and air fry at 350°F for 8-10 minutes, until the tops are lightly browned and set (the center will be slightly jiggly still)
- Cool to room temperature, then transfer to the fridge to chill completely (1-2 hours). You can remove them from the muffin cups before or after the fridge, but I do it after usually
- Serve with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg, or dust with powdered sugar or cocoa powder if desired (optional). Enjoy!
Pairing Suggestions
Drinks
- Hot Coffee or Espresso – The bitterness balances the rich, creamy cheesecake
- Spiced Chai or Black Tea – Warm spices echo the eggnog flavor without overpowering it
- Amaretto Eggnog – Almond notes pair beautifully with the custardy filling
- Mulled Wine – Adds warmth and contrast to the chilled dessert
Other Desserts
- Gingerbread Cookies – Spicy, crisp cookies complement the creamy texture
- Shortbread – Simple and buttery, letting the cheesecake shine
- Chocolate Truffles – Deep cocoa flavors cut through the richness
Holiday Snacks
- Candied Nuts – Sweet and crunchy with just enough bite
- Cranberry Orange Biscotti – Tart citrus helps balance the sweetness
- Salted Pretzels – A salty contrast that keeps each bite from feeling too rich. Try my Butter Toffee Pretzels for a sweet and salty combo!
Recipe FAQs
Can You Make Mini Cheesecakes In An Air Fryer?
Yes. Air fryers are great for mini cheesecakes because they cook quickly, evenly, and don’t require a water bath, resulting in a creamy texture.
Do Mini Cheesecakes Need To Be Refrigerated Before Serving?
Yes. Chilling helps the cheesecakes fully set and improves both texture and flavor. At least 2-3 hours in the fridge is ideal.
Can I Make These Ahead Of Time?
Absolutely. Mini eggnog cheesecakes can be made 1–2 days in advance and stored covered in the refrigerator until ready to serve.
Tips For the Best Mini Eggnog Cheesecakes
- You can also bake these in a conventional oven at 350°F for 15-20 minutes instead if preferred
- Depending on the size of your specific muffin cups, you may have some batter left over. You could make some extra crust, or pour them without crust for a crustless option. It also works great for stuffing some French toast or pastries!
- I made and tested this recipe using a Ninja Dual Zone air fryer (I did not preheat before putting the crust in). Other air fryers may vary slightly in terms of cooking time needed, so adjust using small increments (to prevent overcooking) as needed!
Storage and Serving
Storage Tips
- Store mini eggnog cheesecakes in an airtight container in the refrigerator for up to 4 days
- Keep them in a single layer if possible to avoid smudging toppings or cracking the tops (and if you have to stack, use a layer of parchment paper or wax paper)
- For longer storage, freeze fully chilled cheesecakes, wrapped individually, for up to 2 months
Freezing & Thawing
- Freeze without garnishes for best texture. Add after thawing (just before serving) for freshness
- Thaw overnight in the refrigerator rather than at room temperature to prevent condensation
Serving Tips
- Serve chilled straight from the fridge for clean edges and a classic cheesecake texture (or let sit at room temperature for 5–10 minutes if you prefer a slightly softer, creamier bite)
- Use holiday cupcake liners or a small dessert tray for easy, festive presentation!
- Feel free to use a piping bag with a fancy tip to add the whipped cream or even a frosting into an elegant or festive design
- Eggnog Martini
- Eggnog Scones
Final Thoughts
These fun mini eggnog cheesecakes are the perfect creamy dessert option for winter and the holidays! They cook up quickly and easily thanks to the air fryer, can be made in advance, and look great on dessert trays, cookie platters, and the like.
Top them with your choice of finishing touch, from whipped cream to frosting, powdered sugar, or even cocoa powder for a chocolatey kiss. Each one is a perfect portion – no need to cut a whole cheesecake! Perfect for individual grab and go options.
If you’re looking for a festive treat that’s crowd-pleasing and easy to make and enjoy, give these fun eggnog cheesecakes a try, and serve them with some delicious Eggnog Cocktails for the adults as the perfect finishing touch.
Air Fryer Mini Eggnog Cheesecakes
Equipment
- Muffin pan or silicone muffin liners (that fits in your air fryer)
- Spatula (or spoon; for mixing)
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 3 Tbsp butter, melted (I use salted; unsalted is fine too)
- ½ Tbsp granulated sugar
- Pinch of nutmeg (or cinnamon)
For the Cheesecake Filling
- 16 ounces cream cheese, softened (two blocks)
- ½ cup granulated sugar
- ½ cup vanilla eggnog (or another flavor of choice)
- 1 Tbsp all purpose flour
- 1 large egg
- ½ tsp vanilla extract
- Pinch of salt
- ½ tsp ground nutmeg (or cinnamon)
Toppings (All Optional)
- Whipped cream
- Cinnamon or nutmeg sprinkle
- Powdered sugar (dusted)
- Cocoa powder (dusted)
Instructions
- In a mixing bowl, combine the graham cracker crumbs, melted butter, ½ Tbsp granulated sugar, and a pinch of nutmeg/cinnamon (optional) until well mixed. Press the mixture evenly into the bottoms of 12 muffin cups, pressing down firmly with the back of a spoon1 cup graham cracker crumbs, 3 Tbsp butter, melted, ½ Tbsp granulated sugar, Pinch of nutmeg
- Place the crust-filled cups in the air fryer and air fry at 350°F for 5 minutes, then remove
- In another mixing bowl, beat the cream cheese and ½ cup granulated sugar together until smooth. Add in the eggnog, egg, flour, salt, vanilla, and nutmeg (or cinnamon) and beat until fully combined and smooth16 ounces cream cheese, softened, ½ cup granulated sugar, ½ cup vanilla eggnog, 1 Tbsp all purpose flour, 1 large egg, ½ tsp vanilla extract, Pinch of salt, ½ tsp ground nutmeg
- Divide the cheesecake batter over the crusts evenly (about 2 – 2 ½ Tbsp per cup usually, but it can vary by the size of your specific cups)
- Return the filled muffin cups to your air fryer and air fry at 350°F for 8-10 minutes, until the tops are lightly browned and set (the center will be slightly jiggly still)
- Cool to room temperature, then transfer to the fridge to chill completely (1-2 hours). You can remove them from the muffin cups before or after the fridge, but I find after to be easier personally
- Serve with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg, or dust with powdered sugar or cocoa powder if desired (optional). Enjoy!Whipped cream, Cinnamon or nutmeg sprinkle, Powdered sugar, Cocoa powder
Notes
- Instead of graham cracker crumbs, you can also use gingersnap cookie crumbs
- You can add ¼ cup of Greek yogurt or sour cream to the mix if you like to add a little tanginess (but this is optional)
- For a sweeter cheesecake you can increase the sugar in the filling to ¾ cup, but I think it’s plenty sweet as is
- Nutmeg is the more traditional flavor for eggnog, but cinnamon is a great alternative if you’re not a nutmeg fan (however this will make it taste less eggnog-like overall; more vanilla and spice)
- Exact nutritional values will vary based on brand and flavor of ingredients, size of cups, and quantity consumed, so please consider this a guideline only
Nutrition
