Eggnog Cheesecake Bites

eggnog cheesecake bites red cups

Keep dessert on the lighter side

Hands-on Time: 20 min. | Total Time: 1 hr. 30 min. | Serves: 24 bites | Difficulty: Easy


  • ½ cup graham cracker crumbs
  • 2 Tbsp. butter, melted
  • 8 oz. cream cheese, softened
  • ¼ cup sour cream
  • 1 egg
  • 6 packets Splenda Naturals
  • ½ tsp. rum extract
  • ½ tsp. vanilla
  • ⅛ tsp. ground nutmeg
  • Splenda Naturals sweetened whipped cream and grated nutmeg, if desired


  1. Heat oven to 350°F. Place liners in 24 mini muffin cups; set aside.
  2. In a bowl mix graham cracker crumbs and melted butter. Divide crumb mixture evenly in mini muffin cups and press firmly into bottom.
  3. In a medium bowl beat cream cheese until smooth. Add sour cream, egg, Splenda Naturals, rum extract and nutmeg; beat until just blended. Divide cream cheese mixture even in muffin cups.
  4. Bake 14-16 minutes until cheesecakes are set. Cool completely. Garnish with whipped cream and grated nutmeg, if desired. Refrigerate leftovers.

Nutrition Information

Per serving: Calories 60, Calories from Fat 45, Total Fat 5g (8% DV), Saturated Fat 3g (15% DV), Trans Fat 0g, Cholesterol 20mg (7% DV), Sodium 45mg (2% DV), Carbohydrates 3g (1% DV), Dietary Fiber 0g (0% DV), Sugars 2g, Protein < 1g, Vitamin A 4%, Vitamin C 0%, Calcium 2%, Iron 0%.


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