What I love about Chocolate-covered Eggnog Cheesecake Bites
These Chocolate-Covered Eggnog Cheesecake Bites have officially become my latest holiday obsession! With Christmas just a week away, I can hardly believe how quickly the season is flying by. This year feels a little different, especially now that we’re settling into our new home, but we’re slowly making it feel cozy and festive. Between baking gingerbread, sipping eggnog, and enjoying these irresistible bites, the holiday spirit is definitely setting in.
If you’re looking for the perfect festive treat to have on hand, look no further! These gluten-free, grain-free chocolate-covered cheesecake bites are exactly what you need this season! They start with a simple almond flour cookie crust, topped with a creamy eggnog cheesecake layer, and finished off with a decadent dark chocolate shell. Need I say more?
Not only are they incredibly delicious, but they’re also easy to make. You can whip them up in a mini muffin tin or a regular-sized one using paper liners—whatever you have on hand. For the best texture, be sure to store them in the fridge so they stay firm and don’t get too melty. Then, just grab one (or two) whenever you need a little holiday indulgence.
Recipe Notes:
A few things to keep in mind:
- Almond flour – Almond flour is always my go-to flour because it is naturally gluten-free, grain-free and low-carb! It makes the perfect little crust for these bites. You want almond flour, not almond meal for this recipe. .
- Butter or Coconut oil – You will need a little melted butter or coconut oil to turn the flour and sugar into a crumb that sticks together and can form the bottom layer. If you are using butter, unsalted is recommended. If all you have is salted butter, just omit the added pinch of salt.
- Cream cheese – You will need about 1/2 cup of block cream cheese, at room temperature or lightly warmed in the microwave for about 20 seconds.
- Powdered sugar – I always recommend measuring sugar to your preferences because we are all so different. I prefer things less sweet, so 2 tbsp was perfect for me. You may want to add more. Adjust the sweetness as you prefer by adding another tsp at a time until you’re happy.
- Rum – You will need a little rum for this recipe. Rum extract could work as well, but maybe start with 1/4 tsp and add up to 1/2 tsp if it needs more flavour.
FAQ:
The best way is to store them in an air-tight container the fridge. This will ensure the cheesecake layer stays fresh and the chocolate won’t get melty.
Yes! You certainly can. It will yield a higher quantity, which is nice, but may be a little more tedious to fill the liners.
I don’t recommend substituting almond flour with regular flour, or any of type of flour for that matter, because textures vary so much when it comes to flours. Only substitute if you know the exact conversion!
You can omit the rum if you need to, but it will affect the overall intended flavour. Rum extract would work as well.
Chocolate-covered Eggnog Cheesecake Bites
Equipment
- 1 Muffin Tin
Ingredients
- 1 cup chopped semi-sweet or dark chocolate (or chocolate chips)
- 1 tsp coconut oil
- 1/2 cup almond flour
- 2 tbsp organic brown sugar
- 1 tbsp unsalted butter melted (or coconut oil)
- 1/2 cup cream cheese softened to room temperature
- 1 tbsp eggnog
- 2 tbsp powdered sugar
- 1/2 tsp rum
- 1/8 tsp cinnamon
- 1 pinch nutmeg
- 1 small pinch sea salt
Instructions
- Add 12 paper liners to a muffin tin and set aside.
- In a microwave-safe bowl, heat the chocolate and coconut oil in 30 second increments, stirring in between until fully melted.
- Add about 1 tbsp of the melted chocolate into the bottoms of the paper liners and spread it out with the back of a spoon, brushing it up the sides about 1/3 of the way. Then, transfer the muffin tin to the fridge to set up.
- Make the cookie layer: in a small mixing bowl, whisk together the almond flour, brown sugar, butter and a pinch of salt until combined. Set aside.
- Make the cheesecake layer: In another small mixing bowl, whisk the cream cheese, eggnog, powdered sugar, rum, cinnamon, nutmeg and salt until completely combined.
- When the bottom layer of chocolate has firmed up, remove the muffin tin from the fridge and evenly distribute the cookie crumbs into the bottom of all 12 paper liners. Pat them down with your finger.
- Next, add the cheesecake layer. Evenly distribute the cheesecake mixture among all 12 liners on top of the cookie layer, spreading out evenly.
- If the chocolate needs reheating, do that now. Drizzle the tops all of the cheesecake bites with the remainder of the melted chocolate until they are completely covered.
- Return the muffin tin to the fridge for 20-25 minutes to set up completely.
- Enjoy! (Store in the fridge for best results)
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