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Recipes Nugget Markets Signature Recipes

Eggnog Crème Brûlée Cheesecake Bites

Prep time
10 minutes, plus 8–12 hours chilling PT0.16666666666667M
Cook time
5 minutes PT5M
Yield
12 servings
Difficulty
2 out of 5 on the difficulty scale
Eggnog Creme Brulee Cheesecake Bites with Shortbread Crust Nugget Markets signature recipes

Treat your taste buds to these festive, fun delights! They’re easier to make than they seem—you’ll just need a flexible silicone muffin tray for easy removal, time to chill and a kitchen torch to brûlée the tops just before serving.

Ingredients

Crust:

  • 1 cup shortbread cookie crumbs
  • 3 tablespoons granulated sugar
  • ¼ cup unsalted butter, softened

Filling:

  • ½ cup heavy cream
  • 8 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 tablespoon Greek yogurt
  • ½ teaspoon lemon juice
  • ½ teaspoon vanilla paste
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 3 tablespoons superfine sugar, for brûlée

Preparation

Mix shortbread crumbs, sugar and butter together until well combined to make a crust. Evenly distribute the crust inside 12 wells of a flexible silicone mini muffin tray, then refrigerate while you make the filling.

To make the filling, beat the heavy cream until stiff peaks form.

Separately, beat together cream cheese and sugar until smooth, then add the Greek yogurt, lemon juice, vanilla paste and spices, and beat until smooth. Slowly add the whipped cream until well combined and smooth.

Transfer filling into a piping bag with a large star nozzle and pipe about 2 tablespoons of filling over the top of each crust, then flatten with a spatula.

Cover the muffin tray and refrigerate overnight. To finish, sprinkle with superfine sugar and torch to brûlée. Serve immediately.