High-Protein Eggnog Cheesecake Cups
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.
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
No raw eggs, gelatin or alcohol are added. Use pasteurized ready-to-drink eggnog, not an unpasteurized homemade mixture. No whipped cream is included. Eggnog brands differ; the worksheet uses Organic Valley reduced-fat eggnog label. Contains milk, egg and wheat; check all labels. Cooking times are estimates; this recipe has not been kitchen-tested.