Eggnog Mousse Cups – Easy Christmas Dessert with Holiday Flavor

Soft mousse layered over spiced crumbs. A dessert that holds its shape yet melts as soon as your spoon touches it. These Eggnog Mousse Cups combine everything I love about Christmas desserts. Creamy texture, warm spice, and a sense of calm that comes from assembling something truly make-ahead.

You’ll taste tradition, but you won’t feel stuck in it. That balance matters during the holidays when energy is low but expectations are high.

You’ll learn how to build a mousse that sets without gelatin. You’ll understand why gingersnap cookies anchor the flavor instead of just sitting beneath it. And if you’ve ever wondered how to turn a carton of store-bought eggnog into something worth serving in individual cups, this recipe walks you through it with ease.

These are mousse recipes you revisit every year. This one stays at the top of my December list.

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The Eggnog Dessert That Tastes Like December

This recipe works because of how the ingredients meet. Cream cheese brings body. Whipped cream brings air. Eggnog adds that unmistakable holiday richness, but the spice ratios guide the flavor.

You’re not just whipping flavored cream. You’re folding together layers of texture and spice into a mousse that sets on its own and holds for days. I’ve used this base for casual gatherings. I’ve also brought it to holiday dinners where everyone expected something a bit more polished. It holds up every time.

Each serving sits on a crushed cookie crust that does more than provide structure. It brings flavor. If you’ve made my Eggnog Cheesecake Bars, you’ll recognize the way spice can echo through each layer without competing for attention.

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Why Gingersnap Cookies Give the Mousse a Better Base

Gingersnaps aren’t just there for crunch. They bring warm spice that ties directly into the mousse above. Their flavor lingers, which keeps the dessert cohesive from bottom to top.

Graham crackers work as a substitute. I’ve made it that way when someone didn’t want the extra spice. In those cases, I added a pinch more cinnamon to the crust mixture to bring back a little of what was lost. The texture holds either way, but gingersnaps bring more depth and interest.

In my notes, every version made with gingersnaps got finished faster. That usually tells me what to stick with.

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The Folding Step Is What Sets the Texture Apart

Start with cold heavy cream. Whip until it forms stiff peaks and place it in the fridge. This gives structure to the mousse without the need for stabilizers.

Next, soften your cream cheese fully before beating. If it’s too cold, it won’t smooth out. That’s one of the most common problems people run into. Once it’s soft and airy, beat in powdered sugar, vanilla, cinnamon, and nutmeg. Then slowly pour in the eggnog, mixing gently and scraping the bowl as needed. The goal here is smoothness.

Once the base is silky, fold in the whipped cream in two rounds. The first round lightens the mixture. The second should be gentle, using a spatula with a lifting motion instead of stirring. This preserves the mousse’s structure and keeps it from going flat.

This method also keeps the mousse from splitting later in the fridge. I use it in my Eggnog Creme Brulee too, just adapted for heat.

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Bourbon or Rum

A splash of alcohol is optional, but it does make a difference. I’ve tried both bourbon and rum, and each brings a different finish.

Bourbon adds smokiness. Rum is smoother and warmer. If I’m serving this as part of a bigger spread, I lean toward bourbon. If it’s the only dessert, I often choose rum. Either way, just one tablespoon is enough. It rounds the flavor without overwhelming it.

Skip it entirely if you’re serving children or want a cleaner eggnog flavor. The texture won’t be affected at all.

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Serving in Cups Keeps Things Simple and Elegant

I spoon this mousse into small glasses or dessert jars. It works beautifully for gatherings. No slicing or scooping. Just individual cups with clean lines.

This also helps with portion control. You know exactly how many servings you have, and each one feels intentional. I usually smooth the tops, cover loosely, and chill until ready to serve.

Right before serving, I add whipped cream and a dusting of nutmeg. That small touch gives a sense of occasion. It’s the same trick I use in Eggnog Panna Cotta to turn a simple dessert into something guests linger over.

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Storage Tips That Save Time

These mousse cups hold beautifully for up to three days in the fridge. I usually store them uncovered for the first hour to prevent condensation, then cover them lightly with plastic wrap or press-on lids.

The crust also benefits from this rest time. It softens slightly and binds with the mousse above it. I’ve even prepped the crusts a full day ahead and filled them the next morning. It holds. That’s part of what makes this one a December regular for me.

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Related Recipes to Round Out Your Table

If you’re building a trio of eggnog desserts this year, I’d suggest:

• Eggnog Cheesecake Bars: firmer and sliceable
• Eggnog Creme Brulee: warm contrast to cold mousse
• Eggnog Panna Cotta: light, smooth, and easy to prep ahead

Each one uses eggnog in a different texture. Together, they give range to your dessert table.

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Save This Eggnog Mousse Recipe and Let Me Know What You Think

If you make these Eggnog Mousse Cups, tell me how it went in the comments. Did you go with gingersnaps or graham crackers? Store-bought eggnog or homemade?

And if you’re saving holiday desserts to try later, pin this to your Christmas board. I’d love for this one to become part of your annual traditions.

Every December table deserves something that feels classic without feeling heavy. This mousse fits that space.