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eggnog mousse cups 2026 05 09 203651 683x1024 1

Eggnog Mousse Cups

Delightful eggnog mousse in individual cups, perfect for holiday gatherings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Crust
  • 1.5 cups crushed gingersnap cookies (or graham crackers)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar (optional) Adds sweetness to the crust
For the Mousse
  • 1.5 cups cold heavy whipping cream Ensure it's cold for best results
  • 8 ounces cream cheese, softened
  • 0.5 cups powdered sugar
  • 1 cup eggnog Use pasteurized for safety
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon ground nutmeg Adjust to taste
  • 0.25 teaspoon ground cinnamon Adjust to taste
  • 1 tablespoon rum or bourbon (optional) For an extra kick
For Topping
  • Sweetened whipped cream For topping
  • Additional nutmeg or cinnamon For dusting

Method
 

Preparation
  1. In a mixing bowl, combine the crushed cookies, melted butter, and brown sugar (if using). Stir until well combined, then press firmly into the bottom of serving cups to create the crust.
  2. In a large bowl, whip the cold heavy cream until stiff peaks form.
  3. In another bowl, mix the softened cream cheese with powdered sugar, eggnog, vanilla extract, nutmeg, cinnamon, and rum (if using). Blend until smooth.
  4. Gently fold in the whipped cream until everything is well combined.
  5. Spoon the eggnog mousse over the cookie crust in each cup, filling them to the top.
  6. Top each mousse cup with a dollop of sweetened whipped cream, and dust with nutmeg or cinnamon.

Notes

Store in the refrigerator if you have leftovers. Cover with plastic wrap or keep in an airtight container. They can be kept for up to three days.