DESSERT RECIPES

White Chocolate Eggnog Cheesecake Pots

Updated

No-bake white chocolate cheesecake pots flavored like eggnog with rum extract and nutmeg, whipped light with cream and chilled in small cups for an easy Christmas dessert.

Prep
20 min
Cook
5 min
Total
2 hr 25 min
Yield
6 to 8 small servings
Illustration of White Chocolate Eggnog Cheesecake Pots
AI-generated illustration, not a photo of this recipe.

These little no-bake desserts from the KitchenSimplicity archive capture the taste of holiday eggnog without a carton in sight. Melted white chocolate and cream cheese make a rich base, rum extract and a grating of nutmeg bring the eggnog flavor, and whipped cream folded in at the end turns the mixture into something between a cheesecake filling and a mousse.

Only five ingredients and no oven are involved, so they are a handy make-ahead dessert for Christmas parties and holiday dinners. Spoon the mixture into ramekins, small mugs, glasses or bowls, chill, and serve with crisp sugar cookies or shortbread on the side for dipping.

Tips

  • Keep the cream cheese and melted chocolate at about the same temperature. Cold cream cheese or hot chocolate can make the chocolate seize into lumps.
  • The pots can be made up to 2 days ahead; keep them covered in the refrigerator.
  • For a grown-up version, replace the rum extract with 1 to 2 tablespoons of dark rum or bourbon.
  • Freshly grated whole nutmeg gives the most pronounced eggnog flavor.

White Chocolate Eggnog Cheesecake Pots

Prep
20 min
Cook
5 min
Total
2 hr 25 min
Yield
6 to 8 small servings

Ingredients

  • 3/4 cup (130 g) white chocolate chips or chopped white chocolate
  • 1 package (8 oz / 226 g) cream cheese, softened to room temperature
  • 1 teaspoon rum extract
  • 1/8 teaspoon ground nutmeg, plus more for topping
  • 1 cup (240 ml) cold heavy whipping cream
  • Optional, for serving: small sugar cookies or shortbread

Steps

  1. Melt the white chocolate in a heatproof bowl in the microwave in 15-second bursts, stirring after each, or over a pan of barely simmering water, until just smooth. Let it cool to room temperature, about 10 minutes, stirring now and then.
  2. Add the softened cream cheese to the cooled chocolate and beat with an electric mixer on medium speed until completely smooth.
  3. Beat in the rum extract and nutmeg.
  4. Pour in the cold cream and beat on medium-high speed just until the mixture thickens and holds firm peaks when you lift the beaters. Do not overbeat, or it can turn grainy.
  5. Divide the mixture among 6 to 8 small ramekins, cups or glasses. Cover and refrigerate for at least 2 hours, until set.
  6. Just before serving, dust the tops with a little extra nutmeg and add cookies on the side if you like.

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