Creamy, dreamy, and dusted with a hint of cinnamon, these Eggnog Mousse Cups bring festive cheer to every bite. Layered over buttery gingersnap crusts and topped with whipped cream, they’re the no-bake holiday dessert you didn’t know you needed. Whether served at your Christmas dinner or your next cozy winter gathering, they look as elegant as they taste.

What makes these mousse cups so irresistible is their rich, custardy flavor balanced with warm spices and a silky, cloud-like texture. You get all the charm of eggnog without needing a spoonful of rum – though you can always add a dash if you’re feeling extra festive. Best part? They’re incredibly simple to whip up ahead of time and serve in individual portions.

Why You’ll Love This Eggnog Mousse Cup

Holiday-perfect flavor: Eggnog, cinnamon, and vanilla unite for a classic seasonal treat.
No baking required: Ideal when your oven is already working overtime.
Make-ahead friendly: Perfect for entertaining or busy schedules.
Crowd-pleaser: Beautiful presentation and universally loved flavor profile.

Preparation Phase & Tools to Use

Making Eggnog Mousse Cups is a breeze when you have the right tools on hand. Here’s what you’ll need and why:

Electric Hand Mixer or Stand Mixer: Essential for whipping the heavy cream into stiff peaks and blending the mousse for that luscious, airy texture.
Mixing Bowls: You’ll need at least two – one for whipping cream and one for the mousse base.
Rubber Spatula: Helps gently fold ingredients together without deflating the whipped cream.
Piping Bag with Star Tip (optional but recommended): Gives the final swirl of mousse or whipped topping a beautiful bakery-style finish.
Small Glass Cups or Dessert Jars: Ideal for assembling and serving individual mousse portions with style.
Food Processor or Zip-Top Bag + Rolling Pin: For crushing the gingersnap cookies into fine crumbs for the base.

Ingredients for the Eggnog Mousse Cups

Each ingredient in this recipe plays a key role in delivering that smooth, festive flavor we love in eggnog:

Heavy Whipping Cream: Adds a light, airy texture when whipped. It’s the base for the mousse’s fluffy consistency.
Cream Cheese: Offers tanginess and structure, helping the mousse hold its shape.
Powdered Sugar: Sweetens the mousse while keeping it silky smooth.
Eggnog: The star ingredient, bringing that nostalgic holiday flavor front and center.
Instant Vanilla Pudding Mix: Stabilizes the mousse and infuses it with a creamy vanilla depth.
Ground Nutmeg and Cinnamon: Just a pinch of each enhances the eggnog’s warm spice profile.
Gingersnap Cookies: Crushed into a buttery crust, they add crunch and spice to the base layer.
Butter (melted): Binds the cookie crumbs into a solid base for the mousse.
Optional Garnishes: Extra whipped cream, gingersnap pieces, or a light dusting of nutmeg elevate the presentation.

How To Make the Eggnog Mousse Cups

Step 1: Make the Gingersnap Crust

Crush the gingersnap cookies in a food processor or in a zip-top bag using a rolling pin. Mix the crumbs with melted butter until they resemble wet sand. Press a spoonful into the bottom of each serving cup to form the crust.

Step 2: Whip the Cream

In a chilled mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.

Step 3: Blend the Mousse Base

In a separate bowl, beat the softened cream cheese with powdered sugar until smooth. Add in the eggnog, vanilla pudding mix, cinnamon, and nutmeg. Continue to mix until well combined and thickened slightly.

Step 4: Fold in the Whipped Cream

Gently fold the whipped cream into the mousse base using a rubber spatula. Do this gradually to maintain the airy texture.

Step 5: Assemble the Cups

Spoon or pipe the mousse mixture over the cookie crust in each serving cup. If desired, add a swirl of extra whipped cream on top and sprinkle with nutmeg or crushed cookies.

Step 6: Chill and Serve

Refrigerate the assembled cups for at least 2 hours, or until set. Serve chilled and enjoy every creamy, spiced spoonful.

Serving and Storing Eggnog Mousse Cups

These Eggnog Mousse Cups are best served chilled and individually plated for an elegant touch. Their creamy texture and rich flavor make them perfect for holiday dinners, potlucks, or winter parties. Garnish right before serving with a dollop of whipped cream and a pinch of nutmeg for a festive finish.

To store, simply cover the cups with plastic wrap or airtight lids and refrigerate for up to 3 days. Avoid freezing, as the texture of the mousse may become grainy upon thawing.

Frequently Asked Questions

How far in advance can I make these mousse cups?

You can prepare and refrigerate them up to 2–3 days in advance. Just hold off on garnishing until just before serving.

Can I make this recipe without eggnog?

Yes, you can substitute the eggnog with a mix of milk and a little vanilla extract, but you will lose the signature eggnog flavor.

What can I use instead of gingersnap cookies?

You can swap in graham crackers, vanilla wafers, or even crushed Biscoff cookies for a different base.

Can I add alcohol to this recipe?

Absolutely! A splash of spiced rum, bourbon, or brandy can be added to the mousse mixture for an adult twist.

Is it possible to make this mousse dairy-free?

You could try using dairy-free alternatives like coconut cream, plant-based cream cheese, and a dairy-free eggnog. Texture and flavor may vary slightly.

Can I use homemade eggnog?

Yes! Homemade eggnog works beautifully here. Just make sure it’s well-chilled and smooth before mixing.

Want More Dessert Ideas with a Twist?

If you enjoyed these Eggnog Mousse Cups, you might fall in love with these other cozy and creative treats:

Try the Cinnamon Roll Cheesecake for a dreamy mashup of breakfast and dessert.
These Peanut Butter Chocolate Chip Cookie Cups are fun, nostalgic, and filled with flavor.
Craving something fruity? Strawberry Cheesecake Dump Cake is an easy win.
For a fall-flavored treat, check out the Honey Butter Sweet Alabama Pecan Bread.
Or keep it simple with Effortless Easy Chocolate Pie that’s always a crowd-pleaser.