These high protein eggnog cheesecake cups are a spoon dessert made with Greek yogurt, reduced-fat cream cheese and a small amount of pasteurized eggnog. A loose graham crumb base keeps assembly simple, and nutmeg supplies the familiar holiday aroma. There is no oven step and no raw-egg homemade eggnog in the filling.
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Why high protein eggnog cheesecake cups work
The cream cheese gives the yogurt some body, while eggnog adds flavor without becoming most of the filling. Powdered sugar mixes in easily and softens the tang. The result stays creamy and spoonable rather than setting into a firm slice. Chilling gives the flavors time to blend and makes the cups easier to serve.
A graham crumb layer adds a familiar cheesecake note without needing melted butter or a baked crust. Some crumbs soften where they touch the filling, which is expected in this kind of dessert. Use clear cups if you enjoy seeing the layers, but ordinary small bowls work just as well. The important measurement is dividing the entire batch into six portions.
Eggnog and dairy ingredient guidance
Use pasteurized commercial eggnog with no added alcohol. Read the label rather than assuming a homemade raw-egg recipe is interchangeable. Different eggnog products vary in sugar and fat; the worksheet uses a reduced-fat label as a specific proxy. The small amount used here provides flavor, while the yogurt supplies most of the protein.
Plain thick Greek yogurt is intended. A thinner regular yogurt can make the filling loose, and sweetened vanilla yogurt changes both flavor and nutrition. Use softened block Neufchatel rather than a whipped spread. Cream cheese should be soft enough to beat smooth, but do not leave dairy on the counter for hours while you do other holiday jobs.
Tips for high protein eggnog cheesecake cups
Beat the cream cheese and powdered sugar first. If you add all the cold ingredients immediately, little cheese lumps can be harder to remove. Scrape the sides of the bowl and mix only until the filling is even. It does not need to be whipped to a large volume, and there is no gelatin to create a firm set.
Choose cups that hold at least six fluid ounces, leaving a little room at the top. Divide the crumbs first, then spoon the filling evenly so the last cup is not noticeably smaller. Save a pinch of the measured nutmeg for the final dusting. Preparation and chilling times are estimates, and this recipe has not been kitchen-tested.
High-Protein Eggnog Cheesecake Cups
Ingredients
- 3 cups plain nonfat Greek yogurt
- 8 oz Neufchatel cheese softened
- 1/2 cup pasteurized commercial reduced-fat eggnog no alcohol; label proxy 120 mL portion modeled as 122 g
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg divided; reserve a pinch for topping
- 3/4 cup graham cracker crumbs
Instructions
- Set out six clean dessert cups, each at least 6 fluid ounces. Divide graham cracker crumbs evenly among the bottoms; this is a loose crumb layer, not a pressed butter crust.
- Beat softened Neufchatel with powdered sugar until smooth. Add yogurt, pasteurized eggnog, vanilla and most of the nutmeg. Beat briefly until evenly creamy, scraping the bowl. Do not use raw-egg homemade eggnog.
- Divide all filling evenly among the six cups over the crumbs. Cover and refrigerate for at least 2 hours at 40°F or below. The filling stays spoonable, not sliceable like baked cheesecake.
- Dust with the reserved pinch of nutmeg and serve cold. Keep covered in the refrigerator and use within 3–4 days or the eggnog package storage guidance, whichever is sooner. Limit time out to 2 hours, or 1 hour above 90°F.
Notes
Make-ahead and safe cold storage
Assemble the cups a day before serving and keep them covered at 40°F or below. The crumb layer softens overnight; for a crisper texture, store measured crumbs separately and layer just before serving. Keep the same total ingredient quantities if you want the stated nutrition estimate to remain relevant.
Use within three to four days, or sooner if the opened eggnog’s package guidance requires it. Transport in a cooler with ice packs and keep cold at the destination. Food safety guidance explains the two-hour rule, reduced to one hour above 90°F. These are perishable dairy desserts even though they do not need baking.
Serving and nutrition notes
Serve straight from the refrigerator with small spoons. Extra whipped cream, cookie decorations and additional eggnog are not included in the macros. These cups contain carbohydrates from the dairy, sugar and crumbs; no low-carb claim is intended. If you split the batch into twelve mini cups, each has about half the values shown for one of six portions.
The calculation uses all filling and crumbs and a defined eggnog label, rather than a guessed restaurant dessert value. Brand changes still matter. See our nutrition-estimate guide and the snack collection for more options. The featured image is an original AI-generated illustration, not a personal photograph or proof of kitchen testing.