You know what Christmas treat I’ve missed most since moving to Norway? Eggnog. I’ve made my own, but so far I just haven’t found that perfect recipe. I used to practically live off the stuff when I was younger. That’s when you really knew that Christmas was on its way – when you saw cartons of Eggnog appearing beside the milk.
Since moving here I’ve become obsessed with eggnog flavoured things. I have to get my fix somehow! Hence the Eggnog Sugar Cookies and now these silky smooth White Chocolate Eggnog Cheesecake Pots.
Yes, it’s still Sugar Cookie Week but I thought for this post I’d share a dessert that’s great accompanied with some sugar cookies dippers. A little crunch with a smooth and creamy treat turns an already tasty dessert into perfection.
These cheesecake pots can be made in ramekins, mugs or small bowls and could alternatively be topped with the Lattice “Pie Crust” Sugar Cookies from yesterday’s post.
When I make sugar cookies as dippers I like to make them a little smaller than usual, so you can use them as a garnish or throw a handful beside. Use them beside any kind of creamy and smooth dessert and you’ve got yourself a perfect pairing.
White Chocolate Eggnog Cheesecake Pots
Make sure that the cream cheese and melted chocolate are as close to the same temperature as possible. If the cream cheese is too cold or the chocolate too hot, the chocolate will seize as you beat them together.
- 3/4 cup white chocolate chips, melted and cooled to room temperature
- 1 (8oz/250g) package cream cheese, softened to room temperature
- 1 teaspoon rum extract
- 1/8 teaspoon nutmeg
- 1 cup cold whipping cream
Beat cream cheese into white chocolate until smooth. Beat in rum extract and nutmeg. Add cream and beat, just until peaks form and hold their shape when beaters are lifted. Spoon into serving dishes. Cover and refrigerate for at least 2 hours before serving. Top with additional nutmeg before serving, if desired.