• Skip to primary navigation
  • Skip to main content
Mamá Maggie's Kitchen
  • Recipes
    • Appetizers
    • Beef
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Pork
    • Seafood
    • Side Dishes
    • Soups
    • Vegetarian
    • Healthy
    • Mexican
    • Holiday Recipes
    • Learn
  • Cookbooks
  • Shop
  • Courses
    • Tamales
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbooks
  • Courses
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Cookbooks
    • Courses
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Rompope Cheesecake Bites

    Rompope Cheesecake Bites

    Last Updated December 5, 2022. Originally Posted December 5, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Rompope Cheesecake Bites are ultra rich and creamy. With a graham cracker crust and Mexican eggnog whipped cream on top, this recipe is perfect for the holidays.
    Jump to Recipe Print Recipe
    Rompope cheese cake bite topped with rompope frosting and a star anise.
    Rompope Cheesecake Bites topped with star anise with a glass of eggnog in the background.
    Rompope Cheesecake Bites topped with star anise with a glass of eggnog in the background.
    Rompope Cheesecake Bites

    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

    The ingredients needed to make the Rompope Cheesecake Bites labeled and sitting on a white marble surface.

    For the Crust:

    • graham cracker crumbs     
    • sugar                        
    • butter, melted           
    • ground cinnamon       
    • ground nutmeg            

    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

    Mixing the ingredients to make the crust for the cheesecake.
    • 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. 

    Graham cracker crust placed inside greased baking molds.
    • 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

    Making the cheesecake filling with a hand mixer in a glass bowl.
    • 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?
    Placing the cheesecake mixture in the baking molds.
    • 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

    Making the eggnog frosting with a hand mixer.
    • 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. 

    Topping the Rompope Cheesecake Bites with eggnog frosting.

    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. 
    A fork showing a piece of Rompope Cheesecake Bite.

    Frequently Asked Questions

    Can you freeze eggnog cheesecake bites?

    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. 

    How long can cheesecake bites sit out?

    6 hours maximum, or they’ll go bad. In fact, they’ll turn sour and you might end up with digestive issues. 

    What’s the difference between no bake cheesecake and regular cheesecake?

    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. 

    Rompope Cheesecake Bites placed on a round elevated wooded cake stand.

    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. 

    Rompope Cheesecake Bites showed on an elevated wooded stand.

    More Mexican Dessert Recipes:

    • Jericalla 
    • Flan     
    • Conchas
    • Pan de Polvo

    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!

    Hungry for More

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    Rompope Cheesecake Bites topped with star anise with a glass of eggnog in the background.

    Rompope Cheesecake Bites

    Rompope Cheesecake Bites are ultra rich and creamy. With a graham cracker crust and Mexican eggnog whipped cream on top, this recipe is perfect for the holidays.
    5 from 39 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Mexican American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    2 hours
    Total Time: 2 hours 35 minutes
    Servings: 18
    Calories: 142kcal
    Author: Maggie Unzueta

    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:

    • 2 8-ounce packages cream cheese (softened)
    • 1/2 cup sugar
    • 2 eggs
    • 1/4 cup rompope (or eggnog)
    • 2 tbsp flour

    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

    Store in an airtight container in the refrigerator for 3-5 days without whipped topping. Do not make the whipped topping until ready to serve.
    Be careful not to overcook the cheesecakes, you want to remove them while they are slightly jiggly but before they begin to crack. A water Bath is not necessary for mini cheesecakes.

    Directions for regular size cheesecake:

    1. Grease a 9-in. springform pan. Securely wrap foil around pan.
    2. Press crumbs onto the bottom of pan. Bake at 325° for 10 minutes. Cool. 
    3. Make the filling and pour into the pan. 
    4. Place springform pan in a larger baking pan. Add 1 in. hot water to larger pan.
    5. 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. 

    Nutrition

    Calories: 142kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 65mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 303IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.4mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Desserts, Mexican, Recipes, Uncategorized

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Footer

    ↑ back to top

    About

    • About Maggie
    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • PR/ Advertise
    • Email maggie @ mamamaggieskitchen.com