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Easy No-Bake Eggnog Cheesecake Bars

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These no-bake eggnog cheesecake bars are a creamy, spiced holiday dessert that comes together in minutes. With a buttery graham cracker crust and a silky mousse-like filling, they’re the perfect make-ahead treat for any festive gathering.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 cup eggnog
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup heavy whipping cream, cold
  • 1/2 cup heavy whipping cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/4 teaspoon vanilla extract (for topping)
  • Ground nutmeg or cinnamon for dusting

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and nutmeg. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
  3. In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add powdered sugar and beat until combined.
  4. With mixer on low speed, slowly pour in eggnog. Add vanilla, cinnamon, nutmeg, and cloves. Mix until just combined.
  5. In a separate cold bowl, beat 1 cup heavy whipping cream until stiff peaks form.
  6. Gently fold whipped cream into cream cheese mixture using a rubber spatula until no white streaks remain.
  7. Pour filling over chilled crust and spread evenly. Tap pan gently to release air bubbles. Cover and refrigerate for at least 4 hours, preferably overnight.
  8. Before serving, beat remaining 1/2 cup heavy cream, 2 tablespoons powdered sugar, and 1/4 teaspoon vanilla until stiff peaks form. Spread or pipe over set cheesecake bars. Dust with nutmeg or cinnamon.
  9. Use parchment overhang to lift bars out of pan. Cut into 16 squares with a sharp knife dipped in hot water and wiped dry between cuts.

Notes

Use full-fat cream cheese and eggnog for best texture. Chill at least 4 hours, preferably overnight. For a boozy version, add 2 tablespoons dark rum or bourbon. Can be frozen for up to 2 months.

Nutrition

Keywords: no-bake cheesecake, eggnog cheesecake bars, holiday dessert, easy cheesecake, no-bake dessert, Christmas dessert, New Year's dessert

Find it online: https://lolaspoon.com/easy-no-bake-eggnog-cheesecake-bars/