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Rompope Cheesecake Bites topped with star anise with a glass of eggnog in the background.
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5 from 44 votes

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.
Prep Time15 minutes
Cook Time20 minutes
2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: Mexican American
Servings: 18
Calories: 142kcal

Ingredients

For the Crust:

For the Filling:

  • 2 8-ounce packages cream cheese (softened)
  • ½ cup sugar
  • 2 eggs
  • ¼ cup rompope (or eggnog)
  • 2 tablespoon flour

For the Whipped Cream Topping:

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