Food | Dessert | Snacks | Holidays

Two of Christmases Best Traditions Come Together with Eggnog Gingerbread Cookie Cups!

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Look, cookie cups are just a great idea. Who doesn’t want eat a yummy dessert, then eat the cup too!

Homemade gingerbread is where it's at, just make them into a cup to fill with what else then eggnog cheesecake filling! These are pretty mini too, so go ahead and eat it in one bite!


For the cookies:

  • 2 ¼ cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ¼ cup molasses
  • 1 egg, room temperature

For the cheesecake filling:

  • 1 cup heavy cream, cold
  • 8 ounces cream cheese, softened
  • ½ cup sugar
  • ¼ cup eggnog
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cinnamon
  • Extra cinnamon and nutmeg for sprinkling, if desired


  1. Preheat the oven to 350 degrees. Prepare two regular muffin tins with nonstick spray.
  2. Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a medium mixing bowl, then set aside.
  3. In a large mixing bowl, beat together the butter, molasses, and brown sugar about 2-3 minutes, or until fluffy. Add in the egg and continue beating, then lower the speed and beat in the dry ingredients, continuing to mix until well-combined. Switch to a spoon if the mixture gets too thick.
  4. Using a large cookie scoop or a spoon, transfer the dough 3 tablespoons-full into the prepared muffin tins, pressing the middle and sides well into the cups.
  5. Bake 10 minutes, or until just about set but still soft in the middle.
  6. Once out of the oven, quickly press the cookies down in the center using a shot glass to create an indentation in the center of the cookies. Cool 10 minutes, then loosen slightly, finally cooling another 5 minutes before removing to cool on a wire rack.
  7. Meanwhile, to make the cheesecake filling, in a large bowl, beat the heavy cream until it forms stiff peaks.
  8. In a separate mixing bowl, beat together the cream cheese and sugar until smooth and creamy. Beat in the eggnog, nutmeg, and cinnamon until well-mixed.
  9. Fold the cream cheese mixture into the whipped cream, then pipe into the cooled cups. Refrigerate about 2 hours, or until set.
  10. Serve cold, sprinkled with additional cinnamon and nutmeg if desired. Enjoy!