These Eggnog Cheesecake Bars bring together everything you love about the holidays in one creamy and cozy bite. They start with a crunchy gingerbread cookie crust, a silky eggnog infused cheesecake filling, and a soft swirl of whipped cream on top that makes them look just as festive as they taste. If you love cheesecake but want something simple, festive, and easy to serve at parties, these bars are the perfect choice.
The texture is smooth and rich, the crust brings warm spice, and the eggnog adds the sweetest hint of holiday cheer. They slice beautifully which makes them a great addition to cookie boxes, dessert platters, and family gatherings. Once you try them, they may become your new Christmas signature dessert.
Why You Will Love These Cheesecake Bars
- Whipped cream adds a soft bakery style finish that looks beautiful.
- Gingerbread crust gives warm, spiced holiday flavor.
- Eggnog makes the cheesecake extra creamy and smooth.
- Easier and faster than a full cheesecake.
- Perfect for Christmas parties, cookie exchanges, and gifting.
- Make ahead friendly since they chill overnight.
When To Make These Eggnog Cheesecake Bars
- Christmas Eve or Christmas Day
- Holiday potlucks
- Cookie exchanges
- Office parties
- Festive weekend baking
- Anytime you want a cozy, nostalgic dessert
Tips for the Creamiest Bars
These simple steps help ensure your cheesecake bars turn out smooth and velvety every time.
- Use room temperature cream cheese for a lump free filling.
- Mix on low speed and avoid over beating once the eggs are added.
- Tap the pan gently before baking to release any air bubbles.
- Bake until the edges look set and the center still has a gentle wobble.
- For the cleanest look, cool fully and refrigerate overnight before cutting into bars.
Ingredient Spotlight
Eggnog
Eggnog adds a sweet, creamy base and warm spice flavor that blends beautifully with cream cheese. It creates the velvety texture that cheesecake is known for and gives these bars their unmistakable holiday taste. Even a small amount adds depth and richness to the filling.
Gingerbread Cookies
Gingerbread cookies bring crunch, warm spice, and molasses depth that pair perfectly with eggnog. They create a flavorful, festive crust that instantly makes the bars taste like Christmas. This crust is simple to prepare but adds a huge holiday payoff in both flavor and aroma.
FAQs
Can I use store bought eggnog for this recipe?
Yes. Any regular eggnog works well in the filling since it blends smoothly with the cream cheese and adds a sweet holiday flavor. Avoid low fat eggnog because it does not set as well.
How do I know when the cheesecake bars are done baking?
The edges should look set and the center should have a gentle jiggle when the pan is shaken. If the center is fully firm, the bars may be overbaked.
What can I use instead of gingerbread cookies for the crust?
You can use graham crackers or Biscoff cookies. Both pair well with the eggnog flavor and bake into a sturdy crust.
Can I use vanilla instead of almond extract in the whipped cream?
Yes. Vanilla creates a classic flavor. Almond extract adds a bakery style note that pairs beautifully with the eggnog filling.
Why did my cheesecake crack?
Cheesecake can crack if it is overmixed or overbaked. The good news is that whipped cream hides any imperfections and still gives the bars a beautiful finish.
Can I freeze Eggnog Cheesecake Bars?
Yes. Freeze them without the whipped cream for up to two months. Thaw overnight in the refrigerator, then add the whipped cream before serving.
If you want more Holiday dessert ideas, try these next:
- Chocolate Peppermint Crinkle Cookies
- Pecan Tassies
- Apple Pie Bars
- Pecan Pie Cheesecake Bars
- Snowman Cake Pops
Eggnog Cheesecake Bars
Ingredients
Gingerbread Crust
- 1 (10 oz) package gingerbread cookies finely crushed
- 5 tbsp unsalted butter melted
- 2 tbsp brown sugar
Cheesecake Filling
- 24 oz cream cheese softened
- 3/4 cup brown sugar
- 3 large eggs room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp nutmeg
- 3/4 cup eggnog room temperature
- 1 1/2 tbsp cornstarch
Whipped Cream Topping
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar
- 1/4 tsp almond extract
Method
- Preheat oven to 350 F. Line a 9×9 baking pan with parchment paper, leaving an overhang.
- Mix the crushed gingerbread cookies, melted butter, and brown sugar until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool slightly.
- Reduce oven temperature to 325 F.
- Beat cream cheese until smooth. Add brown sugar and mix until creamy. Scrap down the sides and mix for another 15 seconds. On low speed, add eggs one at a time, mixing until combined before adding the next egg. Stir in vanilla and nutmeg.
- In a measuring cup or bowl, whisk the eggnog and cornstarch together until smooth. Slowly pour into the cream cheese mixture and mix just until combined.
- Pour the filling over the crust. Bake for 40 to 50 minutes or until the edges look set and the center has a gentle jiggle. Do not overbake.
- Cool to room temperature, then refrigerate for at least 4 hours, however I highly recommend overnight.
- Make the whipped cream: Whip heavy cream, powdered sugar, and almond extract until stiff peaks form. Transfer to a piping bag with a Wilton 2D tip. Slice into bars and top with piped whipped cream.
What did you think?