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Cozy No-Bake Eggnog Cheesecake Bars: Easy Holiday Dessert

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These creamy, spiced no-bake eggnog cheesecake bars are the perfect easy holiday dessert. With a buttery graham cracker crust and a silky, sliceable filling, they capture the nostalgic flavor of a lost bakery favorite without needing an oven.

Ingredients

Scale
  • 2 cups (200g) graham cracker crumbs (about 14–15 full sheets)
  • 1/2 cup (115g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) high-quality eggnog
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon (7g) unflavored gelatin powder
  • 3 tablespoons (45ml) cold water
  • 1 1/2 cups (360ml) heavy whipping cream, cold
  • 1/2 cup (120ml) heavy whipping cream (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • Freshly grated nutmeg (for garnish)
  • Cinnamon sticks (for garnish, optional)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Set aside.
  2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 1/4 teaspoon nutmeg. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into an even layer in the prepared pan. Refrigerate while making the filling.
  3. In a small microwave-safe bowl, sprinkle gelatin over cold water. Let sit for 5 minutes without stirring. Microwave for 10-15 seconds until liquid. Stir gently and set aside.
  4. In a large bowl, beat 1 1/2 cups cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Refrigerate.
  5. In another large bowl, beat softened cream cheese on medium speed until smooth, about 2 minutes. Add 1 cup sugar and beat for another 2 minutes until light and fluffy. Scrape down sides as needed.
  6. Add eggnog, vanilla extract, 1/2 teaspoon nutmeg, and 1/4 teaspoon cinnamon. Beat on low speed until just combined.
  7. With mixer running on low, slowly pour in bloomed gelatin. Mix until fully incorporated, about 30 seconds.
  8. Gently fold one-third of the whipped cream into the cream cheese mixture using a rubber spatula. Fold in remaining whipped cream until just combined.
  9. Pour filling over chilled crust. Spread evenly and tap pan gently on counter to release air bubbles. Smooth the top.
  10. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  11. For topping, beat 1/2 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form. Pipe or dollop onto bars. Sprinkle with freshly grated nutmeg and garnish with cinnamon sticks if desired.
  12. Use parchment slings to lift cheesecake out of pan. Place on cutting board and slice into squares with a sharp knife, wiping blade clean between cuts.

Notes

Room temperature cream cheese is essential for a smooth texture. Do not overmix the filling once eggnog and gelatin are added. For best results, chill overnight. Use a sharp knife run under hot water for clean slices. For a gelatin-free version, substitute with 2 teaspoons agar-agar powder mixed with 3 tablespoons water. For dairy-free, use vegan cream cheese and coconut cream.

Nutrition

Keywords: no-bake cheesecake, eggnog cheesecake bars, holiday dessert, easy cheesecake, no-bake dessert, Christmas dessert, eggnog dessert

Find it online: https://cookluma.com/cozy-no-bake-eggnog-cheesecake-bars-easy-holiday-dessert/