Eggnog Cheesecake Bars (Holiday Favorite) – Creamy, Festive, and Easy

These Eggnog Cheesecake Bars are the kind of dessert that makes a room go quiet in the best way. They’re silky, spiced, and rich without being heavy. Think of your favorite holiday drink, but transformed into a creamy cheesecake with a buttery crust.

They slice cleanly, travel well, and feel special enough for a party yet simple enough for a weeknight treat. If you love eggnog or just want a cozy, crowd-pleasing dessert, this one’s for you.

Print Recipe

Eggnog Cheesecake Bars (Holiday Favorite) - Creamy, Festive, and Easy

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Servings: 16 servings

Ingredients

• For the crust:
• 2 cups gingersnap cookie crumbs (or graham crackers for milder flavor)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/4 teaspoon fine sea salt
• For the filling:
• 16 ounces cream cheese, softened to room temperature
• 2/3 cup granulated sugar
• 2 large eggs, at room temperature
• 3/4 cup eggnog (store-bought or homemade), at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 tablespoon all-purpose flour or cornstarch
• Pinch of salt
• Optional topping:
• Freshly grated nutmeg for serving
• Whipped cream

Instructions

• Prep the pan: Heat oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment, leaving overhang for easy lifting.
• Make the crust: Stir cookie crumbs, melted butter, sugar, and salt until the texture resembles wet sand.Press firmly into an even layer in the pan.
• Par-bake: Bake the crust for 8–10 minutes until set and fragrant. Let it cool slightly while you make the filling.
• Beat the cream cheese: Using a mixer on medium-low, beat cream cheese until smooth and creamy, 1–2 minutes. Scrape the bowl well.
• Add sugar and starch: Mix in sugar, flour (or cornstarch), and salt until combined.Avoid overbeating to limit air bubbles.
• Finish the filling: Add eggs one at a time on low. Mix in eggnog, vanilla, nutmeg, and cinnamon just until smooth.
• Pour and smooth: Pour filling over the warm crust. Tap the pan gently on the counter to release bubbles.
• Bake: Bake 28–35 minutes, until edges are set and the center jiggles slightly like gelatin.Do not overbake.
• Cool gradually: Turn the oven off, crack the door, and let bars rest 10 minutes. Transfer to a rack to cool to room temp.
• Chill: Refrigerate at least 4 hours, preferably overnight, until fully set.
• Slice and serve: Lift out with parchment, cut into bars with a sharp knife wiped clean between cuts. Top with whipped cream and a sprinkle of nutmeg if you like.

Why This Recipe Works

• Gingersnap crust for big flavor: The spiced cookies add snap and warmth, which pairs perfectly with eggnog.
• Eggnog + cream cheese: The combo creates a smooth, custardy filling that’s creamy but not overly dense.
• Low, slow bake: A moderate oven prevents cracking and keeps the texture silky.
• Bars over a full cheesecake: Faster to bake, easier to chill, simpler to serve—no springform pan needed.

Ingredients

• For the crust:
• 2 cups gingersnap cookie crumbs (or graham crackers for milder flavor)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/4 teaspoon fine sea salt
• For the filling:
• 16 ounces cream cheese, softened to room temperature
• 2/3 cup granulated sugar
• 2 large eggs, at room temperature
• 3/4 cup eggnog (store-bought or homemade), at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 tablespoon all-purpose flour or cornstarch
• Pinch of salt
• Optional topping:
• Freshly grated nutmeg for serving
• Whipped cream

How to Make It

1. Prep the pan: Heat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment, leaving overhang for easy lifting.
2. Make the crust: Stir cookie crumbs, melted butter, sugar, and salt until the texture resembles wet sand.

   Press firmly into an even layer in the pan.

3. Par-bake: Bake the crust for 8–10 minutes until set and fragrant. Let it cool slightly while you make the filling.
4. Beat the cream cheese: Using a mixer on medium-low, beat cream cheese until smooth and creamy, 1–2 minutes. Scrape the bowl well.
5. Add sugar and starch: Mix in sugar, flour (or cornstarch), and salt until combined.

   Avoid overbeating to limit air bubbles.

6. Finish the filling: Add eggs one at a time on low. Mix in eggnog, vanilla, nutmeg, and cinnamon just until smooth.
7. Pour and smooth: Pour filling over the warm crust. Tap the pan gently on the counter to release bubbles.
8. Bake: Bake 28–35 minutes, until edges are set and the center jiggles slightly like gelatin.

   Do not overbake.

9. Cool gradually: Turn the oven off, crack the door, and let bars rest 10 minutes. Transfer to a rack to cool to room temp.
10. Chill: Refrigerate at least 4 hours, preferably overnight, until fully set.
11. Slice and serve: Lift out with parchment, cut into bars with a sharp knife wiped clean between cuts. Top with whipped cream and a sprinkle of nutmeg if you like.

How to Store

• Refrigerate: Keep bars covered in the fridge for up to 5 days.
• Freeze: Freeze un-topped bars in a single layer, then transfer to an airtight container for up to 2 months.

  Thaw overnight in the fridge.

• Make-ahead: Bake a day in advance for the best texture and cleanest slices.

Health Benefits

• Protein and calcium: Cream cheese and eggnog provide some protein and calcium for bone health.
• Portion control: Bars make it easy to serve modest portions, which helps keep sugar and calories in check.
• Spices with benefits: Nutmeg and cinnamon add antioxidants and flavor without extra sugar.

Pitfalls to Watch Out For

• Cold ingredients: Cold cream cheese or eggs lead to a lumpy batter. Bring everything to room temp.
• Overmixing: Too much air can cause cracks. Mix on low and scrape the bowl often.
• Overbaking: If the center is fully set in the oven, it’s overdone.

  Look for a slight jiggle.

• Warm slicing: Cutting before the bars are fully chilled causes messy edges. Chill thoroughly for clean slices.

Recipe Variations

• Graham cracker crust: Swap gingersnaps for 2 cups graham crumbs and add 1 teaspoon cinnamon.
• Bourbon twist: Add 1–2 tablespoons bourbon to the filling for a classic eggnog vibe. Reduce eggnog slightly to compensate.
• Peppermint flair: Add 1/4 teaspoon peppermint extract to the filling and garnish with crushed candy canes.
• Gluten-free: Use gluten-free gingersnaps and cornstarch instead of flour.
• Cranberry topping: Spoon a quick cranberry compote over chilled bars for tart contrast.

FAQ

Can I make these without eggnog?

Yes.

Substitute half-and-half or whole milk plus an extra 1/4 teaspoon vanilla and a pinch more nutmeg. The flavor will be lighter but still delicious.

How do I prevent cracking without a water bath?

Bake at 325°F, avoid overmixing, and cool gradually. The bar format is forgiving, so a water bath isn’t necessary if you follow these steps.

What if I only have an 8×8-inch pan?

Use the same recipe but extend the bake time by 3–6 minutes.

Watch for the slight jiggle cue in the center.

Can I use low-fat cream cheese?

You can, but texture will be less creamy and more prone to cracking. For best results, use full-fat cream cheese.

How long do they need to chill?

At least 4 hours, but overnight gives the cleanest slices and best flavor development.

Can I double the recipe?

Yes. Use a 9×13-inch pan and add 5–10 minutes to the bake time.

Check for the same gentle jiggle in the center.

Wrapping Up

Eggnog Cheesecake Bars bring all the cozy holiday notes—nutmeg, vanilla, and cream—without the fuss of a full cheesecake. They’re easy to make, easy to serve, and a guaranteed hit at gatherings. Keep the ingredients room temp, don’t overbake, and chill fully for perfect slices.

Consider this your new go-to festive dessert.