Mini Eggnog Cheesecakes

Prep Time: 30 min.
Bake Time: 30 min.
Servings: 1-5
Difficulty: Intermediate

Individual cheesecakes are just the right touch for your Holiday party or open house.


6 Rhodes Cinnamon Rolls, thawed but still cold
12 ounces cream cheese, softened
1/2 cup sugar
1 heaping tablespoon flour
1/2 cup plus 2 tablespoons eggnog
1 egg
1 tablespoon vanilla
pinch nutmeg
whipped topping if desired
cinnamon or nutmeg to sprinkle


Flatten each cinnamon roll into a 5 to 6-inch circle. Place one flattened roll in each cup of a sprayed large cup muffin tin and press to conform to the cup (you may have to re-press the rolls up against the cups just before you fill them).

Combine cream cheese, sugar, flour, eggnog, egg, vanilla and nutmeg and pour into each cinnamon roll crust.

Bake at 350 degrees F 10 minutes and then reduce heat to 250 degrees F. Continue baking for 20 minutes or until the cheesecake is slightly firm.

Remove from oven and let the cakes cool enough to take them out of the pan. Cool completely and serve with whipped topping sprinkled with cinnamon or nutmeg if desired.

  • Sharon
    December 13, 2019

    Can these be made with out the eggnog.?I don’t like the taste of eggnog.

    • Debbie from Rhodes
      December 16, 2019

      I guess you would have to experiment with it. The eggnog was included because we wanted the taste of eggnog. I think you might be able to find a similar recipe somewhere on line without the eggnog. Sorry!

    • Pam manzo
      December 18, 2019

      I substituted heavy whipping cream for the eggnog and it turned out great

      • Debbie from Rhodes
        December 19, 2019

        That makes perfect sense!! Thanks for trying something new!

  • Denise
    December 19, 2019

    Can these be made ahead? Storage instructions??

    • Debbie from Rhodes
      December 19, 2019

      They can be made ahead but probably should be stored in the refrigerator because of the eggnog. Probably good warm or cool.

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