Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 cup premium eggnog (cold)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg (plus extra for garnish)
- 2 cups whipped topping or freshly whipped cream
- Cinnamon sticks for decoration (optional)
Instructions
- Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir the mixture until it resembles wet sand. Evenly distribute the crumbs into 12 small dessert cups or shot glasses. Use the back of a small spoon or a clean finger to press the crumbs firmly into the bottom of each cup to create a solid base. - Step 2: Beat the Creamy Base
In a large mixing bowl, beat the softened cream cheese and powdered sugar together using an electric hand mixer. Continue mixing until the texture is completely smooth and free of lumps. Slowly pour in the eggnog, vanilla extract, and ground nutmeg. Mix on low speed until the liquids are fully incorporated into the cream cheese base. - Step 3: Fold and Fluff
Gently fold in half of the whipped topping or whipped cream using a spatula. Use a slow, circular motion to keep the mixture light and airy. Once combined, fold in the remaining half. This technique ensures the filling remains fluffy rather than dense. If you want a thicker consistency, you can chill the mixture for 10 minutes before moving to the next step. - Step 4: Assemble and Chill
Spoon the eggnog mousse into each prepared cup, filling them nearly to the top. For a cleaner look, use a piping bag to fill the cups. Smooth the tops with a knife or leave them with a decorative swirl. Place the cups in the refrigerator for at least two hours to allow the filling to set. Just before serving, sprinkle with a dash of fresh nutmeg and garnish with a cinnamon stick or a small dollop of extra whipped cream.
- Cook Time: 20 minutes