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Creamy No-Bake Eggnog Cheesecake Bars – Easy Holiday Dessert Recipe

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These creamy no-bake eggnog cheesecake bars feature a buttery graham cracker crust, a silky eggnog filling, and a whisper of nutmeg on top. They’re perfect for holiday gatherings, easy to make ahead, and require no oven.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon (optional)
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 1/4 cups cold eggnog
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 envelope (about 2 1/4 teaspoons) unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Freshly grated nutmeg or cinnamon for dusting
  • Optional: crushed gingersnap cookies or caramel drizzle

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. Crush graham crackers into fine crumbs. In a medium bowl, combine crumbs with melted butter, sugar, and cinnamon (if using). Stir until every crumb is coated. Press mixture firmly into the prepared pan using a flat measuring cup. 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 seconds, then stir until gelatin dissolves completely. Set aside to cool slightly.
  4. In a large bowl, beat softened cream cheese with granulated sugar until smooth and fluffy, about 2 minutes. Scrape down sides. Add eggnog, vanilla extract, nutmeg, and cinnamon. Beat on low until combined, then increase to medium for 1 minute.
  5. With mixer running on low, slowly pour in dissolved gelatin. Mix until fully incorporated, about 30 seconds. Scrape bowl well.
  6. In a separate bowl, beat heavy whipping cream and powdered sugar until stiff peaks form, about 2-3 minutes.
  7. Stir one-third of the whipped cream into the cream cheese mixture to lighten it. Gently fold in remaining whipped cream using a spatula until no white streaks remain.
  8. Pour filling over chilled crust and spread evenly. Tap pan gently on counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  9. Once bars are fully set, make the whipped topping: beat cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over bars. Dust with freshly grated nutmeg and crushed gingersnaps if desired. Refrigerate for another 30 minutes before slicing.
  10. Lift entire block out using parchment handles. Use a sharp knife, wiping clean between cuts, to slice into bars. For extra clean cuts, dip knife in hot water and dry before slicing.

Notes

Room temperature cream cheese is essential to avoid lumps. Do not skip the gelatin step as it provides structure. Let gelatin cool slightly before adding to prevent rubbery bits. Chill for at least 6 hours, but overnight is better for best texture. Use a clean knife dipped in hot water for neat slices. Bars can be made up to 2 days ahead without whipped topping. Freeze without topping for up to 3 months.

Nutrition

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

Find it online: https://dinadishes.com/creamy-no-bake-eggnog-cheesecake-bars-easy-holiday-dessert-recipe/