Description
Rompope Cheesecake Bites are delightful mini cheesecakes with a rich, creamy texture infused with the warm flavors of cinnamon, nutmeg, and the traditional Mexican rompope or eggnog. With a crisp graham cracker crust and a luscious whipped topping, these bite-sized treats are perfect for festive gatherings or as a special dessert to enjoy year-round.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 3 tbsp butter, melted
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
Cheesecake Filling
- 2 8-ounce packages cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup rompope or eggnog
- 2 tbsp flour
Topping
- 1 cup heavy whipped cream
- 1/2 cup rompope or eggnog
- 1/3 cup powdered sugar
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the crust.
- Prepare Pan: Grease a mini cheesecake pan or line a muffin pan with liners and set it aside.
- Mix Crust Ingredients: In a small bowl, combine graham cracker crumbs, cinnamon, nutmeg, and sugar thoroughly.
- Add Butter: Stir melted butter into the crumb mixture until evenly moistened.
- Form Crusts: Spoon the crumb mixture into each cup of the prepared pan and press firmly to form a compact crust base.
- Bake Crust: Bake the crusts at 350 degrees Fahrenheit for 5 minutes to set, then remove and let cool slightly.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Combine Filling Ingredients: Add sugar, eggs, rompope or eggnog, and flour to the cream cheese and continue beating until the mixture is smooth and creamy.
- Fill Cups: Pour the cream cheese filling into each crust-lined cup, filling about three-quarters full.
- Bake Cheesecakes: Reduce oven temperature to 300 degrees Fahrenheit and bake the filled cups for 20 minutes until set.
- Cool and Chill: Remove cheesecakes from the oven, allow them to reach room temperature, then refrigerate for at least two hours to firm up.
- Prepare Whipped Topping: While cheesecakes cool, beat heavy cream in a medium bowl for about 5 minutes until stiff peaks form.
- Add Flavor to Whipped Cream: Incorporate rompope or eggnog into the whipped cream, then add powdered sugar, nutmeg, and cinnamon, mixing until well combined.
- Top Cheesecakes: Spoon the whipped cream topping onto each chilled cheesecake bite.
- Serve: Serve the Rompope Cheesecake Bites immediately for best texture and flavor.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Press crust firmly to avoid crumble when serving.
- Use mini cheesecake pans for uniform size and baking.
- Chilling is essential for the cheesecake to set properly and enhance flavors.
- Substitute rompope with eggnog if unavailable to maintain flavor profile.
- Store leftovers covered in the refrigerator for up to 3 days.
