No Bake EggNog Berry Cheesecakes
With a gingerbread cookie base, real eggnog mixed into these cheesecakes, and topped with sugared berries... these these mini no-bake cheesecake parfaits (or trifles) will get you through Christmas and future Thanksgivings.
Servings: 8
Ingredients
- 8 oz 80% less fat cream cheese 2 tubs
- 1 cup Eggnog
- 1/3 cup light thickened cream or Greek yogurt for less calories
- 1/2 cup icing sugar or substitute with a natural sweetener for less calories
- 1-2 tablespoons Rum adjust to your taste
- 1/2 teaspoon pure vanilla extract
- 7 oz gingerbread cookies
- 2 tablespoons butter melted
- 1 teaspoon Nutmeg for dusting
- 2 cups mixed berries frozen and thawed or fresh, raspberries, cranberries, blueberries, strawberries, blackberries - the choice is yours.
- 2 tablespoons caster sugar fine sugar
Instructions
- Use an electric beater to beat the cream cheese, cream and sugar until thick and smooth. Add the rum/brandy and vanilla, beating again until combined. Chill the mixture in the refrigerator for 30 minutes to chill.
- In the meantime, place the biscuits in a magic bullet cup or food processor, and process until finely crushed. Add in the butter and blitz again until combined. Divide the biscuit crumbs among eight 150ml (about 2/3 cup) capacity serving glasses and press into the base of each glass.
- Once chilled, divide the cheesecake mix evenly among the glasses over the gingerbread base and dust with nutmeg. Top with the berries and serve.
Notes
If you're not a fan of gingerbread cookies, you can switch them out for milk arrowroot biscuits.
Nutrition
Calories: 285kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 293mg | Potassium: 241mg | Fiber: 2g | Sugar: 16g | Vitamin A: 511IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg