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Rompope Cheesecake Bites will be the hit of your Christmas party.
Creamy, rich, decadent and just the right size.
Rompope, or Mexican eggnog, is a traditional festive drink. This is a great way to up leftovers.
As mini bites or as a regular Pay de Queso, this eggnog cheesecake recipe is simply delicious.
Ingredients
For the Crust:
For the Filling:
- cream cheese, softened
- sugar
- eggs
- rompope (eggnog)
- flour
For the Eggnog Frosting:
- heavy whipping cream
- rompope (eggnog)
- powdered sugar
- ground cinnamon
- ground nutmeg
The most common brands of rompope are Coronado and Santa Clara. Swap out for American eggnog if you can’t find it.
Rompope vs. eggnog
They are almost the exact same thing. Traditionally, rompope was made with slivered almonds and only egg yolks. Today, it depends on where you get it, but many recipes nowadays omit the slivered almonds.
How to Make the Crust
- In a medium bowl, combine graham cracker crumbs, cinnamon, nutmeg and sugar.
- Mix in melted butter.
Substitute graham crackers for galletas marias, ginger snaps, or vanilla wafers.
How do you keep a graham cracker crust from crumbling?
Be sure to add plenty of butter and bake it. This will prevent the crust from crumbling.
- Grease a mini cheesecake pan or parchment paper in a muffin pan. Set aside.
- Place a spoonful of the crumb mixture in each cup and press together.
- Bake in the oven at 350 degrees F for 5 minutes.
- Remove the pan from the oven and set aside.
Yes, you can make this eggnog cheesecake recipe in one large springform pan. I’ll leave the instructions in the recipe card below.
Since we are making mini cheesecake bites, we do not need a hot water bath like traditional cheesecakes.
Please know that if you are using a regular springform pan, you will need a water bath.
How to Make the Filling
- In a large bowl, beat cream cheese mixture until smooth.
- Add in sugar, eggs, eggnog and flour. Beat with an electric mixer until creamy.
Doing this in a kitchen stand mixer? Move the speed knob to low speed at first then move to medium speed.
Be sure to scrape the sides of the bowl every so often. You want everything to be mixed well.
Other ways to use up leftover eggnog:
- Use it instead of creamer for coffee.
- Combine with extra milk and freeze to make ice cream.
- Instead of milk, use eggnog in pancakes, french toast, or muffins.
- Or, what about an eggnog martini?
- Fill each cup ¾ of the way with the creamy filling.
- Bake in a preheated oven at 300 degrees F for 20 minutes.
- Remove and allow to reach room temperature.
- Then refrigerate for at least two hours.
How do you tell if your cheesecake bites are done?
There are two ways to tell if the cheesecake bites are done (1) Wash your hands and touch the top of the cheesecake gently. If it’s ready, it will be firm to the touch. (2) Shake the tray side to side gently. The center of the cheesecake should jiggle only slightly or none at all.
How to Make the Frosting
- While the cheesecakes cool, in a large mixing bowl, beat whipped cream with a hand mixer for 5 minutes until stiff peaks form.
- Add in rompope (or eggnog) and beat until well combined then add powdered sugar, nutmeg and cinnamon.
To enhance the flavor of eggnog, we are also using it in the frosting. Feel free to add rum extract to the frosting.
Does eggnog frosting need to be refrigerated?
Yes. Eggnog frosting (or in this case, rompope frosting) needs to be refrigerated. They are made with eggs, milk, and other ingredients that need to be refrigerated. Making this for a party? Prepare the frosting a day before the party. Refrigerate and take out the day of. That way it is ready to go.
Top each cheesecake with a spoonful of whipped cream topping.
Sprinkle with a little nutmeg. Serve immediately.
Pro Tips:
- Use room temperature cream cheese.
- Don’t over mix the batter.
- Don’t open the oven door when baking.
Frequently Asked Questions
Yes, you can freeze cheesecake. Wrap tightly in plastic wrap and place in the freeze for up to 1 month. Thaw in the fridge before serving.
6 hours maximum, or they’ll go bad. In fact, they’ll turn sour and you might end up with digestive issues.
No bake cheesecake do not have eggs and set when chilled. Regular cheesecakes have eggs and are baked to set. They tend to be firmer in texture than no bake cheesecakes.
Storing Instructions:
Store cheesecake bites in the fridge for up to 3-4 days. First, wrap with plastic wrap.
Then place in a large plastic bag or an airtight container to keep them moist, fresh, and tasting delicious.
What happens if you leave cheesecake out overnight?
Keeping cheesecake out longer than 6 hours will cause bacteria to grow. Do not eat if that’s the case.
More Mexican Dessert Recipes:
Celebrate the Christmas season with this festive holiday dessert.
Rompope Cheesecake Bites are insanely delicious and perfect for the eggnog lover. Rich, creamy, and so yummy. Merry Christmas!
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Rompope Cheesecake Bites
Ingredients
For the Crust:
- 1 cup graham cracker (crumbs)
- 3 tbsp sugar
- 3 tbsp butter (melted)
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
For the Filling:
For the Whipped Cream 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 the oven to 350 degrees.
- Grease a mini cheesecake pan or place liners in a muffin pan. Set aside.
- In a small mixing bowl, combine graham cracker crumbs, cinnamon, nutmeg and sugar.
- Mix in melted butter.
- Place a spoonful of crumbs in each cup and press together.
- Bake in the oven at 350 degrees for 5 minutes. Remove from the oven and set aside.
- In a large mixing bowl, beat cream cheese until smooth.
- Add in sugar, eggs, eggnog and flour. Beat until creamy.
- Fill each cup ¾ of the way with the cream cheese mixture.
- Bake in the oven at 300 for 20 minutes.
- Remove and allow to reach room temperature. Then refrigerate for at least two hours.
- While cheesecakes cool, in a medium mixing bowl, beat whipped cream for 5 minutes until stiff peaks form.
- Add in eggnog and beat until well combined then add powdered sugar, nutmeg and cinnamon.
- Top each cheesecake with a spoonful of whipped cream topping.
- Serve immediately.
Notes
Directions for regular size cheesecake:
- Grease a 9-in. springform pan. Securely wrap foil around pan.
- Press crumbs onto the bottom of pan. Bake at 325° for 10 minutes. Cool.
- Make the filling and pour into the pan.
- Place springform pan in a larger baking pan. Add 1 in. hot water to larger pan.
- Bake at 325° for 45-50 minutes. Remove springform pan from water bath. Let cool for 10 minutes. Using a knife, loosen the cake from the cake. Cool 1 hour longer. Refrigerate overnight covered with plastic wrap.
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