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Eierlikör Cheesecakes | Bake to the roots

Eggnog (Eierlikör) Cheesecakes

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  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 18
  • Total Time: 60
  • Yield: 6 1x


A delicious treat for your Easter brunch or breakfast: Eggnog Cheesecakes baked in glass jars. Easy to prepare and easy to store.



For the base

  • 5.3 oz. (150g) biscuit cookies
  • 1 tbsp. brown sugar
  • 1 tbsp. cocoa powder
  • 1/4 cup (60g) butter, melted

For the filling

  • 1 large egg
  • 1/2 cup (100g) sugar
  • 14 oz. (400g) cream cheese
  • 1/4 cup (60ml) Eierlikör
  • 2 tbsp. all-purpose flour
  • pinch of nutmeg
  • pinch of salt

For the decoration

  • melted chocolate
  • whipped cream (optional)


  1. Add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Add the sugar and cocoa powder and mix well. Melt the butter, add to the crumbs and mix until well combined. Add the moist crumbs to the glasses and press to the bottom to get nice even layers.
  2. Preheat the oven to 320°F (160°C). Mix the egg with sugar in a large bowl until light and fluffy. Add the cream cheese and Eierlikör (eggnog) and mix well. Mix the flour with nutmeg, and salt. Sprinkle over the cream cheese mixture and mix until well combined. Pour the batter into the glasses and bake for 16-18 minutes. Take out of the oven and let cool down completely inside the forms.
  3. Decorate the cooled cheesecakes with melted chocolate and serve with some whipped cream (optional).


  • Enjoy baking!