Eggnog Cheesecake Bars
Updated
Updated
These Eggnog Cheesecake Bars are luscious cheesecake in bar form that taste like eggnog and drizzled with melted white chocolate!
More holiday cheesecakes to try include our layered pumpkin cheesecake and mini turtle cheesecakes.
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Eggnog Flavored Cheesecake Bars
Getting through the holiday season without making my Eggnog recipe is pretty unthinkable. I can’t believe some people don’t like it!
If you love eggnog like I do, then you’ll love these Eggnog Cheesecake Bars. One of the beautiful things about these cheesecake bars, though, is that they’re not actually made with eggnog – they just taste like it. So you can still make them when eggnog is not available! You’re welcome.
Ingredients Needed
Here are the ingredients needed to make these cheesecake bars.
(Scroll below to the printable recipe card for details and measurements.)
- Crust – Graham cracker crumbs, unsalted butter, brown sugar, cinnamon, and almonds.
- Filling – Cream cheese, sugar, heavy cream, vanilla, eggs, and nutmeg.
- Topping – Chopped almonds and white chocolate chips.
How to Make Eggnog Cheesecake Bars
These eggnog dessert bars are very easy to make without any water bath.
(Scroll below to the printable recipe card for details and measurements.)
- Prepare pan. Lightly coat a 13×9 pan with nonstick spray.
- Make the crust. In a large bowl, stir crust ingredients until well blended. Press mixture in the bottom of prepared pan. Bake at 350F for 8 minutes.
- Make the filling. In the meantime, make the filling. In a large bowl, beat softened cream cheese with an electric mixer, until creamy. Gradually beat in the sugar, nutmeg, heavy cream, and vanilla. Beat in eggs one at a time, until incorporated. Pour mixture over crust.
- Bake. Bake at 350F for 30-35 minutes until center is set.
- Add nuts. Sprinkle with toasted chopped almonds; press in slightly.
- Cool. Let cool for at least 90 minutes.
- Cut. Cut into bars using a sharp, thin knife and wiping blade occasionally.
- Drizzle with chocolate. Melt chocolate in a microwave safe bowl in 30 seconds intervals, mixing until smooth. Drizzle over bars. Enjoy!
Proper Storage
- To store: The bars can be stored in a tightly sealed container in the refrigerator for up to 4 days or frozen up to 1 month.
- To freeze: This cheesecake bars recipe is freezer friendly. But I recommend leaving the melted white chocolate off until just before serving. To freeze, place the cooled cheesecake (cut or uncut, but without the melted chocolate) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer. Remove the foil before defrosting and thaw overnight in the refrigerator.
More Eggnog Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Eggnog Cheesecake Bars
Ingredients
CRUST
- 2 cups graham cracker crumbs, (16 whole sheets)
- 3/4 cup unsalted butter, , melted
- 1/2 cup whole almonds, , finely ground
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
FILLING
- 16 ounces cream cheese (2 bricks), , softened
- 1/2 cup granulated sugar
- 1/2 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 2 large eggs
TOPPING
- 1/4 cup toasted whole almonds, , finely chopped
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 13×9 pan with nonstick spray.
- In a large bowl, stir crust ingredients until well blended. Press mixture in the bottom of prepared pan. Bake 8 minutes.
- In the meantime, make the filling. In a large bowl, beat cream cheese with an electric mixer, until creamy. Gradually beat in the sugar, nutmeg, cream, and vanilla. Beat in eggs one at a time, until incorporated. Pour mixture over crust.
- Baked 30-35 minutes until center is set.
- Sprinkle with the 1/4 cup toasted almonds; press in slightly.
- Cool for at least 90 minutes.
- Cut into bars using a sharp, thin knife and wiping blade occasionally.
- Melt chocolate in a microwave safe bowl in 30 seconds intervals, mixing until smooth. Drizzle over bars. Enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I used eggnog instead of heavy cream to get more eggnog flavor. We loved them!
Girl.. yes.
Story of my life! I was doing great until I baked 3 batches of cookies :) These look amazing! I love eggnog flavor, and in a cheescake bar it just sounds fantastic.
Where is the eggnog?
As I say in the article, these aren’t actually made with eggnog, they just have the flavor of it. Thanks!
We love eggnog, too. These were a big hit!
Where is the egg nog in this recipe?
Hi Rose. These bars are made with ingredients that make it taste like eggnog. There is no actual eggnog from a carton used. Enjoy!
Perfect dessert for the holidays. Thanks for sharing!