Author: Paul

As I pulled the coconut-infused filling from the mixing bowl, I was instantly transformed back to my grandmother’s kitchen, where the scent of baked goods filled the air. This Creamy White Christmas Pie captures that comforting nostalgia beautifully, blending rich flavors of almond and vanilla with a luscious, silky texture. With its non-dairy option and fresh strawberry topping, this festive pie not only delights the senses but also fits seamlessly into any gathering, making it a quick and impressive addition to your holiday table. It’s a crowd-pleaser that invites everyone to savor the moment—what holiday spread would be complete without it? Ready to create your own slice of seasonal joy? Let’s dive into the recipe!

Why is White Christmas Pie a must-try?

Holiday Nostalgia: This Creamy White Christmas Pie evokes warm memories, filling your home with delightful aromas reminiscent of holiday gatherings.
Indulging Flavor Profile: A rich coconut filling captures the essence of the season, perfectly balanced by almond and vanilla.
Versatile Choices: Love coconut? You’re in luck! Prefer a lighter twist? Opt for a dairy-free version with coconut milk or cream.
Visual Feast: Adorned with vibrant strawberries and fluffy whipped cream, this pie is a show-stopper, perfect for festive occasions.
Quick Preparation: With a simple recipe and make-ahead option, you’ll have more time to enjoy gatherings without the stress. Looking for more festive desserts? Check out Apple Pie or those delightful Mini Beef Pies to round out your menu!

White Christmas Pie Ingredients

For the Crust

• Unsalted Butter – Provides richness and flavor; ensure it’s cold for optimal flakiness.
• All-Purpose Flour – The main structural component of the crust; no direct substitutions recommended.
• Kosher Salt – Enhances flavor; can substitute with table salt.
• Granulated Sugar – Adds sweetness to the crust; brown sugar can impart a deeper flavor.
• Vegetable Shortening – Creates a flaky texture; can substitute with additional butter if preferred.
• Ice Cold Water – Binds the dough; use more as needed for desired consistency.

For the Filling

• Unflavored Gelatin – Provides structure to the filling; no direct substitutes, but agar-agar can be a vegan option.
• Water – Activates the gelatin.
• Granulated Sugar – Sweetens the filling; can reduce the amount for a less sweet profile.
• All-Purpose Flour – Thickens the filling.
• Salt – Balances sweetness within the filling.
• Whole Milk – Adds creaminess; coconut milk can be used for a non-dairy option.
• Almond Extract – Adds depth of flavor; vanilla extract can work as an alternative.
• Vanilla Extract – Enhances the overall flavor profile.
• Heavy Cream – Whipped for topping; can be replaced with coconut cream for a lighter version.
• Egg Whites – Contributes to the filling’s structure; ensure they are beaten to stiff peaks.
• Cream of Tartar – Stabilizes egg whites; can be omitted when using pasteurized egg whites.
• Shredded Coconut – Provides texture and flavor; choose sweetened or unsweetened based on your preference.

For the Topping

• Heavy Cream – For a fluffy whipped topping; confectioners’ sugar can be added for sweetness.
• Fresh Strawberries – Topped & tossed with confectioners’ sugar for a bright, fruity sauce.

Ready to create your delightful White Christmas Pie? Let’s get cooking!

Step‑by‑Step Instructions for White Christmas Pie

Step 1: Prepare the Pie Crust
Start by freezing ½ cup of unsalted butter while you combine 1 ½ cups of all-purpose flour, ½ teaspoon of kosher salt, and ¼ cup of granulated sugar in a food processor. Once the butter is chilled, add it along with ¼ cup of vegetable shortening, pulsing until the mixture resembles coarse crumbs. Gradually drizzle in ice-cold water, about 3-4 tablespoons, until a dough forms. Wrap in plastic and refrigerate for at least 30 minutes.

Step 2: Blind Bake the Crust
Preheat your oven to 400°F (200°C). Roll out the chilled crust on a floured surface until it’s about ⅛ inch thick, then fit it into a 9-inch pie plate. Freeze it for another 15 minutes. Line the crust with parchment paper and fill it with pie weights (or dried beans). Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 8-10 minutes until golden brown. Let it cool completely at room temperature.

Step 3: Make the Filling
In a small bowl, sprinkle 1 tablespoon of unflavored gelatin over ¼ cup of cold water and let it bloom. In a saucepan, combine ½ cup of granulated sugar, ¼ cup of all-purpose flour, and a pinch of salt with 2 cups of whole milk. Cook over medium heat, stirring constantly until thickened, about 5 minutes. Remove from heat, add the bloomed gelatin, 1 teaspoon of almond extract, and 1 teaspoon of vanilla extract, then cool the mixture over an ice bath.

Step 4: Incorporate the Coconut and Cream
Once the filling mixture is cool, gently fold in 1 cup of whipped heavy cream, 3 beaten egg whites (with a pinch of cream of tartar), and 1 cup of shredded coconut until fully integrated. The filling should be light and fluffy yet hold its structure. Pour this creamy coconut mixture into the cooled crust, smoothing the top for an even finish.

Step 5: Chill the Pie
Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or overnight, until fully set. This step is essential for achieving that perfect creamy texture in your White Christmas Pie. While it chills, it will firm up beautifully for slicing later.

Step 6: Prepare the Topping
In a medium bowl, whip 1 cup of heavy cream until soft peaks form. For added sweetness, fold in 2 tablespoons of confectioners’ sugar if desired. When ready to serve, pipe or spread the whipped cream over the chilled pie. Sprinkle shredded coconut on top for decoration and prepare fresh strawberries tossed in a bit of confectioners’ sugar for a vibrant garnish.

Step 7: Serve the Pie
Once decorated, slice the White Christmas Pie with a sharp knife and serve each piece with a side of the sweetened strawberries. This delightful pie can be kept in the refrigerator for up to 3 days, maintaining its festive cheer for any gathering. Enjoy this creamy holiday treat that speaks to nostalgia and celebration!

Make Ahead Options

This White Christmas Pie is a fantastic choice for meal prep, allowing you to enjoy more time with loved ones during the festive season. To prep in advance, you can make the crust and filling up to 24 hours before serving; just be sure to refrigerate the pie for optimal texture and flavor. If you prefer, you can also prepare the filling and store it in the fridge for up to 3 days before assembly. To maintain quality, keep the whipped cream separate until you’re ready to serve, ensuring it stays fluffy. When it’s time to impress your guests, simply add the toppings and slice for a delightful treat that tastes just as fresh!

How to Store and Freeze White Christmas Pie

Fridge: Store leftover White Christmas Pie covered with plastic wrap or in an airtight container for up to 3 days. Keep an eye on the freshness of the strawberries to ensure they remain vibrant.

Freezer: If you want to freeze your pie, wrap it tightly in plastic wrap and then foil for up to 1 month. Thaw in the refrigerator before serving for the best texture.

Reheating: This pie is best served chilled, so no reheating is necessary. If desired, let it sit at room temperature for about 15-20 minutes before serving to enhance the flavors.

Make-Ahead: The pie can be made a day in advance; simply add the strawberries and whipped cream topping right before serving to keep everything fresh and delightful.

Expert Tips for White Christmas Pie

• Cold Ingredients: Ensure that all ingredients are cold, especially the butter, for a flaky, tender crust. Warm ingredients can lead to a dense texture.
• Don’t Rush Cooling: Patience is key! Allow your filling to chill thoroughly before pouring it into the crust—this promotes a better set and texture.
• Proper Egg Whites: When beating egg whites, make sure no yolks are present; even a small bit can prevent them from reaching stiff peaks essential for a light filling.
• Adjust Sweetness: Taste the filling before adding the full amount of sugar. This helps avoid an overly sweet White Christmas Pie and tailors it to your preference.
• Whipped Topping Technique: When whipping cream, stop once soft peaks form to ensure it pipes or spreads beautifully without becoming grainy.

White Christmas Pie Variations

Feel free to get creative and make this White Christmas Pie uniquely yours with these delightful twists!

• Dairy-Free: Substitute whole milk and heavy cream with full-fat coconut milk and coconut cream for a plant-based option.
• Chocolate Delight: Swap shredded coconut for white chocolate chips. This adds a sweet, creamy richness that’s simply irresistible.
• Fruity Burst: Mix in your favorite berries, like raspberries or blueberries, along with the coconut for a vibrant flavor contrast.
• Nutty Flavor: Add finely chopped nuts, such as almonds or pecans, to the crust for an added crunch and rustic charm.
• Zesty Twist: Incorporate the zest of a lime or lemon into the filling. The citrus will cut through the creaminess, offering a refreshing tang.
• Flavored Extract Upgrade: Replace almond extract with hazelnut or coconut extract for a different flavor profile that sings holiday cheer.
• Spicy Kick: Introduce a pinch of cinnamon or nutmeg to the filling for a warm, spicy note that complements the pie beautifully.
• White Chocolate Ganache: Drizzle a simple white chocolate ganache over the whipped cream for dramatic flair and decadent goodness.

If you’re looking for more delightful recipes to complement this dessert, why not try it with a delicious Chicken Pot Pie or wrap up your meal with a classic Apple Pie? Each variation brings its own festive charm to your table!

What to Serve with Creamy White Christmas Pie

As you prepare to delight your guests with this stunning dessert, consider adding a few complementary dishes that enhance its festive charm.

• Fresh Fruit Salad: A mix of seasonal fruits brings brightness and freshness, balancing the rich creaminess of the pie.
• Coconut Macaroons: These sweet treats echo the coconut flavor while adding crunch, perfect for those who love a chewy texture.
• Merry Mulled Wine: This warm and spiced beverage pairs beautifully with the pie, inviting a cozy touch to your gathering.
• Chocolate Fondue: A decadent option for dipping strawberries or bananas creates a delightful contrast to the pie’s flavors.
• Shortbread Cookies: Their crumbly texture and buttery taste provide a lovely pairing alongside the silky filling.
• Pineapple Sorbet: A refreshing sorbet acts as a palate cleanser, making each bite of pie even more enjoyable.
• Godiva Chocolate Liqueur: This indulgent drink pairs beautifully, enhancing the pie’s festive atmosphere with luscious flavors.
• Coconut Rum Punch: A light and fruity drink that complements the tropical notes, making every bite of pie even sweeter.

White Christmas Pie Recipe FAQs

How do I choose the right coconut for my White Christmas Pie?
Absolutely! For the best flavor and texture, opt for unsweetened shredded coconut which allows the creamy filling to shine. If you prefer a sweeter taste, sweetened coconut can also be used. Be sure to check for freshness by looking for a package without dark spots or signs of moisture.

How should I store leftover White Christmas Pie?
You can store any leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. Make sure to monitor the strawberries, as their freshness can diminish quickly. If they start to look dull or mushy, it’s best to remove them to keep the pie looking appealing.

Can I freeze White Christmas Pie, and how?
Yes, you can! To freeze your White Christmas Pie, wrap it tightly in plastic wrap and then in aluminum foil, ensuring it’s completely sealed to prevent freezer burn. It can be stored this way for up to 1 month. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator before serving.

What should I do if my filling doesn’t set properly?
Very! If your filling doesn’t set as expected, it could be due to insufficient chilling time or a mismeasurement of gelatin. To remedy this, try adding more melted gelatin to the filling mixture if it’s still warm or runny. Warm the mixture gently, then re-chill it in the refrigerator for an additional few hours until it reaches the desired consistency.

Are there any dietary considerations for my guests with allergies?
Definitely! If you have guests who are allergic to eggs or dairy, make simple substitutions: replace the heavy cream with coconut cream and use a plant-based milk like almond or oat milk in the filling. Also, for a vegan option, use agar-agar instead of gelatin. Always double-check to ensure all ingredients, especially extracts and creams, are free from allergens to keep everyone safe.

Can I make this pie ahead of time?
Of course! I often make this pie a day in advance. Prepare the filling and crust as directed, then refrigerate it overnight. Just remember to add the fresh strawberries and whipped cream topping just before serving to maintain their freshness and vibrant appeal. This way, you’ll have a lovely dessert ready to impress your guests without the last-minute rush!

Delicious White Christmas Pie: A Creamy Holiday Delight

This White Christmas Pie is a creamy holiday delight combining coconut, almond, and vanilla flavors, perfect for festive gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 55 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Crust

• ½ cup unsalted butter cold
• 1 ½ cups all-purpose flour
• ½ teaspoon kosher salt or table salt
• ¼ cup granulated sugar
• ¼ cup vegetable shortening or additional butter
• 3-4 tablespoons ice cold water more as needed

For the Filling

• 1 tablespoon unflavored gelatin
• ¼ cup water for blooming gelatin
• ½ cup granulated sugar can reduce for less sweetness
• ¼ cup all-purpose flour
• a pinch salt
• 2 cups whole milk or coconut milk for non-dairy
• 1 teaspoon almond extract or vanilla extract
• 1 teaspoon vanilla extract
• 1 cup heavy cream whipped
• 3 egg whites beaten to stiff peaks
• a pinch cream of tartar omit for pasteurized egg whites
• 1 cup shredded coconut sweetened or unsweetened

For the Topping

• 1 cup heavy cream for whipped topping
• 2 tablespoons confectioners' sugar for added sweetness
• fresh strawberries for garnish, tossed with confectioners' sugar

Equipment

• Food Processor
• 9-inch pie plate
• Saucepan
• Medium bowl
• whisk
• plastic wrap
• parchment paper

Method

 

Step-by-Step Instructions

1. Start by freezing ½ cup of unsalted butter while you combine 1 ½ cups of all-purpose flour, ½ teaspoon of kosher salt, and ¼ cup of granulated sugar in a food processor. Once the butter is chilled, add it along with ¼ cup of vegetable shortening, pulsing until the mixture resembles coarse crumbs. Gradually drizzle in ice-cold water, about 3-4 tablespoons, until a dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
2. Preheat your oven to 400°F (200°C). Roll out the chilled crust on a floured surface until it’s about ⅛ inch thick, then fit it into a 9-inch pie plate. Freeze it for another 15 minutes. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for another 8-10 minutes until golden brown. Let it cool completely at room temperature.
3. In a small bowl, sprinkle 1 tablespoon of unflavored gelatin over ¼ cup of cold water and let it bloom. In a saucepan, combine ½ cup of granulated sugar, ¼ cup of all-purpose flour, and a pinch of salt with 2 cups of whole milk. Cook over medium heat, stirring constantly until thickened, about 5 minutes. Remove from heat, add the bloomed gelatin, 1 teaspoon of almond extract, and 1 teaspoon of vanilla extract, then cool the mixture over an ice bath.
4. Once the filling mixture is cool, gently fold in 1 cup of whipped heavy cream, 3 beaten egg whites (with a pinch of cream of tartar), and 1 cup of shredded coconut until fully integrated. The filling should be light and fluffy yet hold its structure. Pour this creamy coconut mixture into the cooled crust, smoothing the top for an even finish.
5. Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or overnight, until fully set. This step is essential for achieving that perfect creamy texture in your White Christmas Pie. While it chills, it will firm up beautifully for slicing later.
6. In a medium bowl, whip 1 cup of heavy cream until soft peaks form. For added sweetness, fold in 2 tablespoons of confectioners' sugar if desired. When ready to serve, pipe or spread the whipped cream over the chilled pie. Sprinkle shredded coconut on top for decoration and prepare fresh strawberries tossed in a bit of confectioners' sugar for a vibrant garnish.
7. Once decorated, slice the White Christmas Pie with a sharp knife and serve each piece with a side of the sweetened strawberries. This delightful pie can be kept in the refrigerator for up to 3 days, maintaining its festive cheer for any gathering.

Notes

Ensure all ingredients are cold to achieve a flaky crust and a perfect texture for the filling.

As I stood in my kitchen, the fragrant aroma of gingerbread began to swirl around me, instantly transporting me to a cozy holiday gathering with friends and family. Today, I’m excited to share my Chewy Eggnog Cheesecake Cookie Cups, a delightful fusion of soft gingerbread cookie cups filled with a creamy eggnog cheesecake that’s just too good to resist. These no-bake treats not only capture the essence of festive cheer but are also a breeze to whip up, making them the perfect crowd-pleasers for any gathering. Plus, they can be frozen for last-minute indulgence, ensuring you always have a sweet surprise on hand. Intrigued? Let’s dive into this delightful recipe!

Why You’ll Crave These Cookie Cups?

Irresistible Flavor: These Eggnog Cheesecake Cookie Cups combine the holiday warmth of gingerbread with a luscious, creamy filling that’s simply addictive.
No-Bake Ease: Creating a festive dessert doesn’t need to be time-consuming – this no-bake cheesecake is effortlessly quick and convenient!
Freezable Goodness: Make ahead and freeze for spontaneous celebrations; you’ll always have a delicious treat ready when friends drop by!
Crowd-Pleasing Delight: Dazzle your guests at holiday gatherings with a unique and delightful dessert that gets everyone talking!
Ultimate Comfort: Embrace the cozy, seasonal vibes that will remind you of warm gatherings, festive celebrations, and sweet nostalgia.

Eggnog Cheesecake Cookie Cups Ingredients

Unlock the secret to these festive delights with the perfect ingredients!

For the Gingerbread Cookie Cups
• All-Purpose Flour – Provides structure to your cookie cups; remember to sift for a lighter texture.
• Baking Soda – Ensures a soft and chewy cookie; don’t skip this for the right lift!
• Ground Cinnamon – Infuses warm, holiday flavors that evoke cozy memories.
• Ground Ginger – Enhances the classic gingerbread taste; feel free to adjust according to your spice preference.
• Ground Cloves – Offers depth; use sparingly, as a little goes a long way.
• Salt – Balances sweetness, enhancing the overall flavor profile.
• Unsalted Butter – Adds richness and moisture; allow it to reach room temperature for easy mixing.
• Light Brown Sugar – Sweetens and imparts a hint of caramel flavor perfect for gingerbread.
• Fancy Molasses – A must for authentic gingerbread flavor; avoid blackstrap for a milder note.
• Egg – Binds the ingredients and adds moisture; use room temperature for smoother blending.

For the Eggnog Cheesecake Filling
• Heavy Whipping Cream – Creates a luscious, fluffy texture; make sure it’s chilled for optimal whipping.
• Cream Cheese – The base of your cheesecake filling; soften it to avoid lumps for a silky consistency.
• Granulated Sugar – Sweetens the filling; adjust to suit your taste preference.
• Eggnog – Infuses your filling with that quintessential holiday flavor; feel free to swap in alternatives if needed.
• Ground Nutmeg – Adds an aromatic touch; just a pinch is all you need to enhance your eggnog.
• Ground Cinnamon – Complements the filling’s spice profile; adjust to your liking.

With these ingredients, your Eggnog Cheesecake Cookie Cups are sure to become a holiday favorite! Enjoy creating these memorable treats that will fill your home with warmth and festive cheer.

Step‑by‑Step Instructions for Eggnog Cheesecake Cookie Cups

Step 1: Prepare Cookie Cups
Preheat your oven to 350°F (175°C) and grease 2 muffin tins to prevent sticking. In a mixing bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well combined. In a separate mixer, cream together softened unsalted butter, fancy molasses, and light brown sugar until the mixture is light and fluffy. Add in one room-temperature egg and blend until well incorporated.

Step 2: Combine Ingredients
Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure your cookie cups remain chewy. Scoop the dough evenly into the prepared muffin tins, flattening it slightly with your fingers. Bake in the preheated oven for 9-10 minutes, watching closely until they are mostly set but still soft in the center to retain that delightful chewiness.

Step 3: Create Wells and Cool
Once baked, immediately use a small jar or the handle of a wooden spoon to press lightly in the middle of each cookie to create wells for the cheesecake filling. Allow the cookie cups to cool in the pan for 10 minutes before transferring them to wire racks to cool completely. As they cool, the cookie cups will set up nicely, forming the perfect base for your luscious eggnog cheesecake filling.

Step 4: Make Cheesecake Filling
While your cookie cups cool, prepare the eggnog cheesecake filling. In a cold mixing bowl, whip heavy whipping cream until stiff peaks form, and set aside. In another bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Slowly incorporate the eggnog along with a pinch of ground nutmeg and ground cinnamon, blending until all ingredients are well mixed and smooth.

Step 5: Fold in Whipped Cream
Gently fold the whipped cream into the cream cheese mixture using a spatula, ensuring to keep the light and airy texture. This step is crucial for achieving that perfect, fluffy cheesecake filling that will complement the chewy gingerbread cookie cups beautifully. Be cautious not to overmix; fold until just combined for the best results.

Step 6: Assemble and Chill
Now it’s time to assemble your Eggnog Cheesecake Cookie Cups! Pipe or scoop the creamy cheesecake filling into each cooled cookie cup, generously filling the wells. Once filled, cover the cookie cups with plastic wrap and chill in the refrigerator for at least 2 hours to allow the cheesecake to set properly. This chilling step helps the flavors meld beautifully, ensuring a delightful bite every time.

Eggnog Cheesecake Cookie Cups Variations

Get ready to transform your Eggnog Cheesecake Cookie Cups with these delightful twists that will keep your taste buds dancing!

• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour for an equally delicious version.

• Chocolate Delight: Mix in cocoa powder to the gingerbread dough for a rich, chocolatey flavor that pairs beautifully with the cheesecake filling.

• Spice It Up: Add a hint of cayenne pepper to your gingerbread cookie batter for a surprising, warm kick that ignites the flavor!

• Fruit-Filled: Fold in dried cranberries or chopped apples into the cheesecake filling for a pop of tartness amidst the creamy goodness.

• Nutty Crunch: Incorporate chopped walnuts or pecans into the cookie base for added texture and a nutty flavor that complements the holiday spices.

• Cream Cheese Swirl: Swirl in a flavored cream cheese (like vanilla or pumpkin spice) into the cheesecake filling for a delightful twist that makes each bite unique.

• Mini-Bites: Opt for smaller muffin tins to create mini cookie cups. Perfect for party platters or quick snacking!

• Dairy-Free: Substitute cream cheese with cashew cream and heavy whipping cream with coconut whipped cream for a delightful dairy-free version.

These variations not only add a personal touch but also invite creativity in your holiday baking. If you’re looking for more sweet treats, consider trying my Nutty Chocolate Date Cookies or indulge in a silky Strawberry Cheesecake Dump that will make your gatherings even sweeter!

Make Ahead Options

These Eggnog Cheesecake Cookie Cups are perfect for meal prep, making your busy holiday season a little easier! You can prepare the gingerbread cookie cups up to 24 hours in advance; simply bake them, create the wells, and store in an airtight container at room temperature. The cheesecake filling can be made up to 3 days ahead; just refrigerate it in a covered bowl to keep it fresh. When you’re ready to serve, fill the cookie cups with the chilled cheesecake filling and let them sit for about 30 minutes before serving to enhance the flavors. This way, you’ll enjoy the same delightful taste while saving time for other holiday festivities!

Expert Tips for Eggnog Cheesecake Cookie Cups

• Perfect Measurements: Always measure your dry ingredients correctly, especially flour, to ensure your Eggnog Cheesecake Cookie Cups have the right texture.

• Room Temperature Ingredients: Use room temperature butter and egg for smooth mixing; this helps create a light, fluffy texture in both the cookie cups and cheesecake filling.

• Avoid Overbaking: Keep an eye on the cookie cups while baking; they should be soft in the center. Overbaking will lead to a hard texture instead of the desired chewiness.

• Whip Cream Correctly: For the best cheesecake filling, make sure your heavy whipping cream is cold and whip it until stiff peaks form; this ensures a light and airy filling.

• Chill Before Serving: Allow the filled cookie cups to chill in the refrigerator for at least 2 hours. This allows the flavors to meld and ensures a structured filling that’s easy to serve.

• Storage Tips: Keep any leftovers stored in an airtight container in the fridge for 2-3 days, or freeze them for up to 2 months to enjoy later.

How to Store and Freeze Eggnog Cheesecake Cookie Cups

Fridge: Keep your Eggnog Cheesecake Cookie Cups in an airtight container for up to 3 days to maintain their freshness and flavor.

Freezer: For longer storage, freeze the filled cookie cups for up to 2 months. To prevent freezer burn, wrap each one individually in plastic wrap before placing them in a freezer-safe container.

Thawing: When ready to enjoy, thaw in the refrigerator for a few hours or overnight, allowing the flavors to revive beautifully.

Reheating: These treats are best enjoyed cold. However, if you prefer a warm treat, gently heat the cookie cups in the oven at a low temperature for a few minutes before serving.

What to Serve with Chewy Eggnog Cheesecake Cookie Cups

Looking to enhance your holiday dessert spread? Pairing your delightful treats with complementary sides can elevate your celebratory mood even more!

• Creamy Mashed Potatoes: Their velvety texture provides a comforting contrast to the delicate cheesecake filling while balancing out the flavors.
• Spiced Apple Cider: A warm cup of homemade cider infused with cinnamon and cloves harmonizes beautifully with the spices in the cookie cups—perfect as a festive drink!
• Roasted Brussels Sprouts: Crispy, caramelized brussels sprouts add a savory crunch that offsets the sweetness of the eggnog filling, making each bite more exciting.
• Chocolate Dipped Fruit: Bright, juicy strawberries or bananas drizzled in chocolate offer a refreshing bite that cleanses the palate between the rich cookie and cheesecake.
• Festive Cheese Board: A selection of cheeses, nuts, and dried fruits sets a casual but elegant vibe, creating a beautiful contrast to the dessert.
• Gingerbread Lattes: This cozy, spiced coffee will have everyone feeling festive and can easily complement the ginger flavor in your cookie cups.
• Whipped Cream Topping: Adding more whipped cream with a sprinkle of nutmeg on top enhances the presentation while echoing the creamy cheesecake filling.
• Caramel Sauce: A drizzle of homemade caramel can add richness and a decadent touch, making it an indulgent treat for every holiday gathering.

Eggnog Cheesecake Cookie Cups Recipe FAQs

What should I look for when selecting the eggs for this recipe?
Absolutely! When selecting eggs, choose ones that are fresh and have clean, intact shells. Look for eggs with a “best by” date that is as far away as possible. Room temperature eggs work best for this recipe, as they blend more smoothly into the batter, creating a better texture for your cookie cups.

How should I store the Eggnog Cheesecake Cookie Cups?
Very important! Store your filled Eggnog Cheesecake Cookie Cups in an airtight container in the refrigerator, where they’ll stay fresh for about 2-3 days. This keeps the flavors intact and ensures that your treats remain delightfully creamy!

Can I freeze the Eggnog Cheesecake Cookie Cups?
Absolutely! To freeze, wrap each filled cookie cup individually in plastic wrap to prevent freezer burn. Place them in a freezer-safe container or bag. They can be frozen for up to 2 months. When ready to enjoy, simply thaw them in the refrigerator for a few hours or overnight to revive their delicious flavor and texture!

I noticed my cookie cups became hard after baking. What did I do wrong?
Ah, that’s a common concern! If your Eggnog Cheesecake Cookie Cups are hard, it might be due to overbaking. Make sure to check them at the 9-minute mark; they should look soft in the center when you take them out. They’ll continue to firm up a bit as they cool. Also, ensure your oven is properly calibrated to prevent cooking them longer than necessary.

Are there any allergy considerations with this recipe?
Absolutely! This recipe contains common allergens such as eggs, dairy, and gluten due to the all-purpose flour. If you have allergies, consider using gluten-free all-purpose flour and dairy-free cream cheese alternatives to enjoy these delicious treats safely. Always check labels for potential cross-contamination if severe allergies are a concern.

Irresistible Eggnog Cheesecake Cookie Cups for Holiday Bliss

Delight in these Eggnog Cheesecake Cookie Cups, a perfect festive treat for any gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 12 cookie cups

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

For the Gingerbread Cookie Cups

• 2 cups All-Purpose Flour sifted
• 1 teaspoon Baking Soda
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoon Ground Cloves
• 1/4 teaspoon Salt
• 1/2 cup Unsalted Butter softened
• 1/2 cup Light Brown Sugar
• 1/4 cup Fancy Molasses
• 1 large Egg room temperature

For the Eggnog Cheesecake Filling

• 1 cup Heavy Whipping Cream chilled
• 8 ounces Cream Cheese softened
• 1/2 cup Granulated Sugar
• 1 cup Eggnog
• 1/2 teaspoon Ground Nutmeg just a pinch
• 1/2 teaspoon Ground Cinnamon adjust to liking

Equipment

• mixing bowl
• muffin tins
• electric mixer
• spatula

Method

 

Step‑by‑Step Instructions for Eggnog Cheesecake Cookie Cups

1. Preheat your oven to 350°F (175°C) and grease 2 muffin tins to prevent sticking.
2. Whisk together all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well combined.
3. Cream together softened unsalted butter, fancy molasses, and light brown sugar until light and fluffy.
4. Add in the room-temperature egg and blend until well incorporated.
5. Gradually add the dry mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing.
6. Scoop the dough evenly into the prepared muffin tins and flatten it slightly.
7. Bake for 9-10 minutes until mostly set but still soft in the center.
8. Immediately press lightly in the middle of each cookie to create wells for the cheesecake filling.
9. Cool the cookie cups in the pan for 10 minutes before transferring them to wire racks.
10. For the filling, whip heavy cream until stiff peaks form and set aside.
11. Beat softened cream cheese with granulated sugar until smooth and creamy.
12. Incorporate eggnog along with ground nutmeg and ground cinnamon until well mixed.
13. Gently fold in the whipped cream into the cream cheese mixture.
14. Pipe or scoop the cheesecake filling into each cooled cookie cup generously filling the wells.
15. Cover with plastic wrap and chill in the refrigerator for at least 2 hours.

Notes

Store leftovers in an airtight container in the fridge for 2-3 days, or freeze for up to 2 months.

As the sweet aroma of baking fills my kitchen, I can’t help but feel transported to festive celebrations under the warm sun of the Philippines, where Bibingka—Filipino Coconut Cake—is a cherished staple. This delicious dessert, crafted with gluten-free sweet rice flour, brings a unique spongy texture and rich coconut flavor that’s both comforting and indulgent. Whether you’re seeking a delightful family gathering treat or a special indulgence after a long day, this recipe is a quick triumph that delivers on both taste and nostalgia. With just a handful of simple ingredients, you can whip up a gluten-free confection that’s sure to become a beloved favorite. Curious about how to bring a slice of tropical paradise into your home? Let’s dive into creating this unforgettable Bibingka!

Why is Bibingka So Irresistible?

Unique experience: This Bibingka isn’t just another dessert; it delivers tropical delight right to your plate, making it perfect for gatherings.
Gluten-free goodness: Made with sweet rice flour, it’s an excellent choice for those seeking gluten-free options without compromising on flavor.
Elevated simplicity: With just a few easy steps, you can create a treat that’s both comforting and exotic—ideal for any home cook!
Shareable indulgence: Serve it warm with a dollop of coconut whipped cream, and watch it disappear quickly at any gathering. Whether you’re exploring more Filipino delights or would like to try something similar to a Milky Coconut Cheese treat, you’ll adore this cake’s charm!

Bibingka – Filipino Coconut Cake Ingredients

For the Cake

• Cream Cheese – Adds richness and enhances the cake’s moisture.
• Granulated Sugar – Sweetens the cake; can substitute with coconut sugar for a deeper flavor.
• Eggs – Providing structure and lift; important for creating a light texture.
• Sweet Rice Flour – The primary flour; ensures the unique texture of the Bibingka.
• Baking Powder – Helps the cake rise; essential for achieving that delightful fluffiness.
• Butter (melted) – Adds fat and flavor; can substitute with coconut oil for a dairy-free version.
• Vanilla Extract – Enhances flavor; opt for pure vanilla for the best results.
• Cream of Coconut – Provides richness and sweetness; do not substitute this with coconut milk.
• Milk – Moistens the batter; can replace with a non-dairy option if needed.
• Crushed Pineapple (canned, undrained) – Contributes tropical flavors and moisture; fresh pineapple can be substituted.

For the Topping

• Brown Sugar – Adds a caramelized crunch that enhances the cake’s surface.
• Granulated Sugar (for topping) – Mixed with brown sugar for additional sweetness and texture.

Step‑by‑Step Instructions for Bibingka – Filipino Coconut Cake

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure an even baking environment for your Bibingka. This warm temperature will help the cake rise beautifully and develop a golden crust. While the oven heats, prepare your ingredients so you can dive into the next steps immediately.

Step 2: Cream the Cheese and Sugar
In a large mixing bowl, beat together the cream cheese and granulated sugar until the mixture is smooth and creamy. This should take about 3-5 minutes using an electric mixer on medium speed. The goal is to create a fluffy base that will contribute to the cake’s richness, so ensure there are no lumps remaining.

Step 3: Incorporate the Eggs
Add the eggs to the cream cheese mixture one at a time, mixing well after each addition. This step is crucial for achieving a light and airy texture in your Bibingka. Continue beating until each egg is fully incorporated, which should take about 2-3 minutes.

Step 4: Mix in Dry Ingredients
Gradually add the sweet rice flour and baking powder into the bowl. Mix gently on low speed until the batter is smooth, and be careful to avoid lumps. This is important to maintain the unique sticky texture that makes Bibingka so special, so take your time here.

Step 5: Add Remaining Ingredients
Once the dry ingredients are fully combined, pour in the melted butter, vanilla extract, cream of coconut, milk, and crushed pineapple. Stir the mixture gently until everything is well incorporated, creating a rich and moist batter that captures all the delightful flavors of tropical coconut and pineapple.

Step 6: Prepare the Pan
Grease a 13×9 inch baking pan generously to prevent sticking, ensuring a smooth release when serving. Carefully pour the Bibingka batter into the prepared pan, spreading it out evenly with a spatula. The batter will be thick, so take your time to create a uniform surface.

Step 7: Add the Toppings
Sprinkle an even layer of brown sugar and granulated sugar over the top of the batter. This sugar topping will caramelize as it bakes, creating a delightful sweet and crunchy finish that contrasts beautifully with the soft texture of the Bibingka.

Step 8: Bake the Bibingka
Place the pan in the preheated oven and bake for 1 hour, or until the top of the cake is lightly golden and a toothpick inserted into the center comes out clean. Keep an eye on it in the last few minutes to avoid over-baking; the perfect Bibingka is slightly soft but fully set.

Step 9: Cool and Serve
Once baked, remove the pan from the oven and allow it to cool for at least 15-20 minutes. This resting period will make cutting the cake easier. Slice the Bibingka into squares and serve warm, allowing everyone to enjoy this traditional Filipino coconut cake!

Expert Tips for Bibingka

• Gentle Mixing: Always mix the batter gently when adding sweet rice flour to prevent it from becoming too airy and messy. This helps achieve the right texture for your Bibingka.

• Use Cream of Coconut: Be sure to use cream of coconut instead of coconut milk for the best flavor and consistency. This will ensure your cake is rich and sweet.

• Keep an Eye on Baking Time: Baking in mini pans? Adjust the time to 25-30 minutes. Check for doneness by ensuring the top is lightly golden and a toothpick comes out clean.

• Perfect Toppings: For the topping, create an even layer of brown sugar and granulated sugar so that it caramelizes evenly. A well-caramelized top enhances the beauty and flavor of your Bibingka.

• Store Properly: If you have leftovers, store your Bibingka in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months.

• Reheat for Best Flavor: To enjoy your Bibingka at its best, warm it gently in the microwave or oven before serving. The flavors just pop when it’s warmed!

What to Serve with Bibingka – Filipino Coconut Cake

Elevate your experience with thoughtful pairings that bring out the best of this delightful cake.

• Coconut Whipped Cream: A dollop on warm Bibingka enhances the creamy coconut flavor while adding a touch of indulgence.
• Mango Slices: Juicy, sweet mangoes provide a refreshing contrast to the dense cake, complimenting the tropical vibe perfectly.
• Pineapple Salsa: A fresh pineapple salsa brings a zesty twist, balancing the sweetness of the Bibingka with a burst of citrusy joy.

For a dessert spread, why not arrange a tropical fruit platter? Serve it alongside your Bibingka to create a vibrant, colorful feast.

• Traditional Filipino Coffee: A warm cup of coffee with nutty undertones pairs beautifully, enhancing the cake’s rich coconut flavor.
• Ube Jam: The sweet, nutty flavor of ube jam drizzled over slices adds an exotic touch and visual appeal.
• Lemonade or Calamansi Juice: Perfectly refreshing and slightly tart, these beverages sharpen the cake’s sweetness, making each bite more enjoyable.

These pairings create a feast for the senses, perfect for sharing the joy and warmth that comes with every bite of Bibingka!

Make Ahead Options

These Bibingka – Filipino Coconut Cakes are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance by mixing all the ingredients (except for the toppings) and storing it in an airtight container in the refrigerator. This not only allows the flavors to meld beautifully but also ensures that your cake is just as delightful when baked. When you’re ready to serve, simply preheat your oven and pour the batter into the greased pan before sprinkling the brown and granulated sugars on top. Bake as directed, and you’ll have warm, tropical bliss with minimal daily fuss!

How to Store and Freeze Bibingka

Fridge: Keep your Bibingka in an airtight container for up to 5 days. This will retain its delightful texture and flavor, making it a perfect revisit to tropical bliss!

Freezer: Wrap the Bibingka tightly in plastic wrap, then place it in a freezer-safe container. It can be frozen for up to 3 months without losing its unique texture and taste.

Reheating: To enjoy, simply warm individual slices in the microwave for about 10-15 seconds or bake at 350°F (175°C) for 10 minutes. A warm-up brings back its delightful flavors, making each bite feel fresh and inviting.

Bibingka – Filipino Coconut Cake Variations

Feel free to get creative with this Bibingka recipe and adapt it to your taste preferences—each twist adds its own delicious story!

• Mango Twist: Replace half the crushed pineapple with mango puree for a rich fruit flavor. The tropical sweetness of mango brings a new dimension to this classic dessert.

• Maple Sweetness: Use maple syrup instead of granulated sugar for a wonderful, earthy sweetness. It not only adds depth but also complements the coconut beautifully.

• Greek Yogurt Upgrade: Swap out cream cheese for Greek yogurt to lighten up the cake while ensuring it remains moist and creamy. You might even find you like this version better!

• Nutty Flavor: Add finely chopped nuts, like cashews or almonds, to the batter for an extra crunch. These nuts provide a delightful contrast to the cake’s soft texture while enhancing the flavor profile. A sprinkle on top could also add a nice touch!

• Chocolate Bliss: For a chocolate spin, fold in mini chocolate chips into the batter. The creamy chocolate balances the coconut sweetness and will surprise and delight every time!

• Cinnamon Dusting: Serve your Bibingka with a sprinkle of cinnamon on top before baking for a warm, aromatic note that perfectly complements the coconut and pineapple. This easy addition can transport your taste buds to the tropics!

• Spicy Kick: Add a pinch of cayenne or chopped chili to the batter for those who crave a little heat. This twist transforms the dessert into a sweet and spicy adventure!

• Creamy Coconut Topping: Instead of the standard sugar topping, make a creamy coconut whipped topping for serving. It adds a luscious, tropical element that’s simply divine! You can pair this with a classic cake like Nutty Vanilla Cake for a Hawaiian-themed dessert spread!

Bibingka – Filipino Coconut Cake Recipe FAQs

What type of sweet rice flour should I use?
Absolutely! You should use “glutinous rice flour” for the most authentic Bibingka experience. It has the right starch content to give the cake its signature sticky and chewy texture. Look for brands that specify “sweet rice flour” to ensure you’re getting the right one!

How should I store leftover Bibingka?
Very simply, store your Bibingka in an airtight container in the refrigerator for up to 5 days. This will help maintain its moist texture and delightful flavor. If you want to keep it longer, consider freezing it.

Can I freeze Bibingka, and how do I do it?
Of course! To freeze your Bibingka, wrap it tightly in plastic wrap, ensuring no air gets in, and then place it in an airtight freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it again, just thaw it in the fridge overnight, then warm it in the microwave or oven before serving to bring back its wonderful taste!

What should I do if my Bibingka comes out too dense?
If your Bibingka turns out denser than expected, it may have been overmixed while combining the wet and dry ingredients. Always mix gently to avoid incorporating too much air and disrupting the cake’s structure. Next time, watch your baking time; baking a bit longer might help achieve a lighter texture as well!

Is Bibingka suitable for those with dietary restrictions?
Absolutely! This Bibingka recipe is gluten-free due to the use of sweet rice flour, making it a great treat for those with gluten sensitivities. However, keep in mind that ingredients like cream cheese and milk can be substituted with non-dairy alternatives for a lactose-free version. Just ensure that all components are certified gluten-free, especially if allergies are a concern. Enjoy your tasty slice of tropical paradise!

Bibingka – Filipino Coconut Cake for Sweet Tropical Bliss

Bibingka is a delicious Filipino coconut cake that captures the essence of tropical celebrations with its spongy texture and rich coconut flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Cooling Time 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: Filipino

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

For the Cake

• 8 ounces Cream Cheese Adds richness and enhances moisture.
• 1 cup Granulated Sugar Can substitute with coconut sugar.
• 3 Eggs Provides structure and lift.
• 2 cups Sweet Rice Flour The primary flour ensuring unique texture.
• 2 teaspoons Baking Powder Helps the cake rise.
• 1/2 cup Butter (melted) Can substitute with coconut oil.
• 1 teaspoon Vanilla Extract Opt for pure vanilla for best results.
• 1 cup Cream of Coconut Do not substitute with coconut milk.
• 1 cup Milk Can be replaced with a non-dairy option.
• 1 cup Crushed Pineapple (canned, undrained) Contributes tropical flavors.

For the Topping

• 1/4 cup Brown Sugar Adds caramelized crunch.
• 1/4 cup Granulated Sugar (for topping) Mixed with brown sugar for added texture.

Equipment

• Large mixing bowl
• electric mixer
• Baking pan (13x9 inch)

Method

 

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. Beat together the cream cheese and granulated sugar until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Gradually add the sweet rice flour and baking powder; mix until smooth.
5. Add melted butter, vanilla extract, cream of coconut, milk, and crushed pineapple; stir well.
6. Grease a 13x9 inch baking pan and pour in the batter, spreading evenly.
7. Sprinkle brown sugar and granulated sugar over the top.
8. Bake for 1 hour or until lightly golden and a toothpick comes out clean.
9. Cool for at least 15-20 minutes before slicing and serving warm.

Notes

Gentle mixing helps achieve the right texture. Use cream of coconut instead of coconut milk for best flavor. Baking time may vary; adjust for mini pans. Store leftovers in an airtight container.