Rompope Cheesecake Bites


Graham cracker (crumbs) Sugar Melted butter Ground cinnamon Ground nutmeg Cream cheese Eggs Rompope (or eggnog) Flour Heavy whipped cream Powdered sugar

Make the crust mixture


In a medium bowl, combine graham cracker crumbs, cinnamon, nutmeg and sugar. Mix in melted butter.

Add the crust mixture to the pan


Grease a mini cheesecake pan, place a spoonful of the crumb mixture in each cup and press together. Bake, remove the pan from the oven and set aside.

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.

Add the filling to the pan


Fill each cup with the creamy filling. Bake, remove and allow to reach room temperature. Then refrigerate for at least two hours.

Make the creamy topping


While the cheesecakes cool, in a large mixing bowl, beat the whipped cream until stiff peaks form. Add in rompope (or eggnog) and beat until well combined, then add powdered sugar, nutmeg and cinnamon.

Top the cheesecake bites


Top each cheesecake with a spoonful of whipped cream topping.

Serve and enjoy!


Sprinkle with a little nutmeg and serve immediately.

Visit for more authentic Mexican recipes