The Memory Behind This Treat
The idea for these Eggnog Mousse Cups was born on one of those chaotic December nights when my kitchen looked like a wrapping paper factory collided with a bakery. I had a pot of traditional eggnog on the stove, sugar cookies in the oven, and exactly zero energy left for another fussy dessert. My family was coming over in a few hours, my sink was full of mixing bowls, and I remember staring into the fridge thinking, “There has to be a way to get all that cozy eggnog flavor without babysitting a custard or turning on the oven again.” That’s when I spotted a half-full container of eggnog, a block of cream cheese, and a forgotten sleeve of gingersnaps. Ten minutes later, the first test run of these Eggnog Mousse Cups was chilling in the fridge next to the holiday ham.
The first time I served them, my sister actually went quiet mid-bite—that’s how I knew this easy mousse was a keeper. She said it reminded her of the eggnog milkshakes our grandparents used to buy us after driving around to look at Christmas lights, but with a grown-up, creamy twist. I loved how the spiced gingersnap crust gave a gentle crunch without needing to bake anything, and how the mousse set up beautifully while I focused on everything else, from glazing the ham to checking on a pan of cinnamon rolls. Now, every year when the eggnog appears in the grocery store, I grab a carton specifically for Eggnog Mousse Cups. They’ve become that reliable, no-stress holiday dessert I can pull together between wrapping gifts and reheating leftovers, but they still feel special enough to earn a spot right next to the showstopper cake on the table.
How To Make It (Mix & Ingredients)
To build these Eggnog Mousse Cups, you’ll start with the crunchy gingersnap base. Crush your gingersnap cookies either in a food processor or in a zip-top bag with a rolling pin until they’re as fine as graham cracker crumbs. Stir the crumbs with melted butter until the texture feels like damp sand; when you pinch it, it should hold together. Spoon a couple of tablespoons into each glass and press it down firmly with the back of a spoon or the bottom of a small measuring cup. This layer will firm up a bit as it chills, giving you that lovely contrast between crunch and cream.
Instructions Process of Eggnog Mousse Cups
The eggnog mousse mixture comes together in two quick parts. First, bloom the agar-agar by sprinkling it over a small amount of cold eggnog, letting it sit until it looks spongy, then warming it just enough so it fully dissolves—no grains left. In a mixing bowl, beat softened cream cheese and powdered sugar until completely smooth with no lumps; scraping down the bowl once or twice really helps here. Slowly beat in the remaining eggnog and nutmeg, then whisk in the dissolved agar-agar mixture so it’s evenly distributed. In a separate bowl, whip the heavy cream to soft peaks—it should just hold a tip when you lift the whisk, not stand stiff and firm.Now you’ll bring everything together for that cloud-like texture Eggnog Mousse Cups are all about. Gently fold the whipped cream into the eggnog-cream cheese base in 2–3 additions, turning your spatula around the bowl and through the center so you don’t deflate all the air. The finished mousse should look light and billowy, with no streaks of plain cream. Spoon or pipe it over the chilled gingersnap crusts, then refrigerate until set and chilled through. Just before serving, crown each cup with a swirl of whipped cream and a tiny dusting of nutmeg—if you’ve made my pumpkin mousse or hot chocolate mousse before, you’ll recognize that same “simple but special” finish.
Make-Ahead & Storage
These Eggnog Mousse Cups were practically made for do-ahead entertaining. You can assemble the crust and mousse completely, then chill the cups up to 2 days in advance without sacrificing texture. Just hold off on the whipped cream topping until right before serving so it stays billowy and fresh, not deflated or weepy. I like to line the dessert glasses up on a tray, cover the whole tray snugly with plastic wrap (without touching the mousse), and tuck them into a spot in the fridge where they won’t get jostled. If you’re juggling a fuller holiday menu with things like peppermint bark or chocolate truffles, you’ll love having dessert already done and quietly chilling.
For best flavor and texture, store the Eggnog Mousse Cups tightly covered in the refrigerator and enjoy them within 3 days. The gingersnap crust will soften slightly over time from the mousse, going from crunchy to more tender and cakey, but it’s still delicious—just different. If you know you prefer a crunchier base, you can press the gingersnap crust into the cups, cover, and chill it separately from the mousse for up to 3 days, then fill with the eggnog mousse 4–6 hours before serving. Leftovers should always go back in the fridge within 2 hours; these are dairy-rich, so they don’t belong on the countertop during a long party. Freezing isn’t ideal because the cream cheese and eggnog can separate as they thaw, so keep this one as a refrigerated, make-ahead star rather than a freezer dessert.
Best Ingredients & Party Variations
For the very best Eggnog Mousse Cups, start with good eggnog. A full-fat, classic eggnog (either homemade or a high-quality store-bought brand) gives you that rich, custardy flavor the mousse needs; low-fat versions tend to taste thin and can make the texture slightly watery. Use brick-style cream cheese, not the whipped tub, and let it soften fully so it blends silky-smooth with the powdered sugar and eggnog. Gingersnaps should be crisp and snappy—if they’re soft, your crust can turn a little soggy. And since nutmeg is the star, reach for freshly grated nutmeg if you can; it makes your Eggnog Mousse Cups taste like they came from a cozy bakery instead of the back of the pantry.
Once you’ve nailed the base, you can turn these into a full-on holiday dessert bar with a few party-ready variations. For a grown-up twist, you can swap a couple tablespoons of eggnog with rum, bourbon, or spiced rum, then label those cups clearly and keep a non-alcoholic batch nearby. Crust-wise, try crushed shortbread or graham crackers for a milder flavor, or even chocolate wafer cookies for a chocolate-egg nog vibe that kids love. You can also pipe the mousse into mini phyllo shells or hollowed-out chocolate cups for bite-sized desserts that disappear from the tray in minutes—just like my mini tart approach in my chocolate cream pie recipe. If you want a show-stopper centerpiece, layer the crust and mousse in a trifle dish with ribbons of whipped cream and a sprinkle of nutmeg between each layer to turn your Eggnog Mousse Cups into one big, spoon-dive dessert the whole table can share.
Serving of Eggnog Mousse Cups
Conclusion
Every time I spoon these Eggnog Mousse Cups into little glasses, it feels like bottling up a bit of holiday magic. There’s something so simple yet so special about a dessert that asks you to slow down, sit together, and savor each creamy, spiced bite. Whether you’re serving them after a big festive dinner or sharing them in cozy slippers on the couch, they have a way of turning “just another night” into a memory.
I hope you feel confident and excited to bring this dessert into your own kitchen. You don’t need fancy skills or equipment—just a few ingredients, a whisk, and the people you love to share it with. I’d love for you to give this recipe a try, tweak it to your taste, and make it part of your own holiday traditions.
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What exactly are Eggnog Mousse Cups?
Eggnog Mousse Cups are individual no-bake desserts made with a buttery gingersnap crust and a light, airy eggnog-flavored mousse. The mousse gets its holiday flavor from real eggnog and a touch of nutmeg, so it tastes like a cozy sip of eggnog in spoonable form. They’re served in small cups or glasses, which makes them perfect for parties, buffets, or holiday dinners. You can top them with whipped cream and a sprinkle of nutmeg for a festive finish that looks elegant with very little effort.
Can I swap the gingersnap crust for a different cookie base?
Yes, you can absolutely change the crust for your Eggnog Mousse Cups if gingersnaps aren’t your thing. Graham crackers, vanilla wafers, or even shortbread cookies all work well and give a milder, buttery flavor. Just crush the cookies into fine crumbs and mix with melted butter until the texture feels like damp sand. Keep the crumb-to-butter ratio similar so the crust presses easily into the cups and holds together once chilled.
Do I have to use agar-agar, or can I use gelatin (or skip it)?
Agar-agar helps the mousse set so your Eggnog Mousse Cups hold their beautiful layers instead of slumping. If you skip it, the mousse will be much softer and may not keep its shape, especially if it sits out for a bit. You can substitute one envelope (about 2 1/4 teaspoons) of unflavored gelatin; bloom it in cold eggnog, then gently warm until dissolved before mixing it into the mousse. Whichever you use, make sure it’s fully dissolved so you don’t get grainy bits in your otherwise silky dessert.
Recipe
Eggnog Mousse Cups
Ingredients
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 4 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 cup eggnog divided
- 1 packet unflavored agar-agar powder 2 1/4 teaspoons
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- 1 cup whipped cream for topping
- 1/8 teaspoon ground nutmeg for garnish
Instructions
- Crush gingersnap cookies into fine crumbs using a food processor or by sealing them in a plastic bag and crushing with a rolling pin.
- Combine the gingersnap crumbs and melted butter in a bowl and stir until the mixture resembles wet sand and holds together when pressed.
- Divide the crumb mixture evenly among 6 small dessert glasses, adding about 2 tablespoons per glass, and press firmly into the bottom to form a crust. Set aside.
- Pour 1/4 cup of the cold eggnog into a small bowl and sprinkle the agar-agar powder evenly over the surface. Let sit for 5 minutes to bloom.
- Microwave the bloomed agar-agar mixture for 15 seconds, then stir until the agar-agar is fully dissolved with no visible granules. Set aside.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar with a hand mixer until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the remaining 3/4 cup eggnog to the cream cheese mixture and beat until fully combined and smooth.
- Add the dissolved agar-agar mixture and ground nutmeg to the bowl and mix until evenly incorporated.
- In a separate bowl, whip the heavy cream with a hand mixer until soft peaks form.
- Gently fold the whipped cream into the eggnog-cream cheese mixture in 2 to 3 additions, using a spatula and folding just until the mixture is light, smooth, and uniform.
- Spoon or pipe the eggnog mousse evenly over the prepared gingersnap crusts in the dessert glasses, smoothing the tops.
- Refrigerate the mousse cups for at least 4 hours, or until the mousse is fully set and chilled.
- Just before serving, top each mousse cup with a generous dollop of whipped cream and a light sprinkle of ground nutmeg.
Notes
- Make sure the agar-agar is completely dissolved before adding it to the mousse to avoid grainy texture.
- For the best texture, allow the mousse to chill the full 4 hours before serving.
- The mousse cups can be assembled up to 2 days in advance; add whipped cream and nutmeg garnish just before serving.