Preheat the oven to 350°F. Line a cupcake pan with 12 paper cupcake liners, and set aside.
In a medium mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter. Mix until entirely combined.
Evenly distribute the mixture into the cupcake liners. Firmly press into an even layer.
Bake at 350°F for 5 minutes. Remove from the oven and set aside to cool. Keep the oven temperature at 350°F.
To make the filling:
In a large mixing bowl, beat the cream cheese and sugar with hand mixer until smooth.
Add the greek yogurt, eggnog, cinnamon, and vanilla. Mix until combined.
On low speed add the eggs, mix just until combined. The batter will be thin.
Add the cheesecake filling into the 12 cupcake liners.
Bake at 350°F for 18-20 minutes, or until the centers of the cheesecakes slightly jiggle but don’t crack, do not overbake.
Remove from the oven and allow cheesecakes to cool to room temperature. Move them to the refrigerator and chill for at least 3 hours.
To make the whipped cream:
In a bowl add the heavy whipping cream and powdered sugar and beat with a hand mixer until stiff peaks form.
Add the whipped cream to a piping bag fitted with your favorite tip.
Pipe the freshly whipped cream onto the top of each mini cheesecake and sprinkle it with cinnamon. You can even add half a cinnamon stick for more decoration!
Notes
These can be frozen, see above on how to do that.
You can easily double this recipe to make more or save for later.
Use your favorite eggnog.
You can use Cool Whip or Reddi Whip instead of homemade.