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Cozy No-Bake Eggnog Cheesecake Bars: Best Holiday Dessert

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These no-bake eggnog cheesecake bars are a rich, creamy holiday dessert with a buttery graham cracker crust and silky cheesecake filling. They come together in just 20 minutes of prep and set in the fridge, making them perfect for stress-free holiday entertaining.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–15 full sheets, finely crushed)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • Pinch of salt (if using unsalted butter)
  • 16 ounces full-fat cream cheese, softened
  • ½ cup granulated sugar
  • 1 cup cold eggnog
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg, plus more for garnish
  • ¼ teaspoon ground cinnamon
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, ¼ teaspoon cinnamon, and salt (if using). Pour melted butter over the mixture and stir with a fork until every crumb is moistened. The mixture should look like wet sand and hold together when squeezed.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Refrigerate while making the filling.
  4. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  5. Add ½ cup sugar and beat for another minute until well combined.
  6. With the mixer on low speed, slowly pour in cold eggnog, vanilla extract, ½ teaspoon nutmeg, and ¼ teaspoon cinnamon. Mix until just combined.
  7. Add the instant vanilla pudding mix and beat on low for about 30 seconds until the mixture starts to thicken.
  8. In a separate clean bowl, whip heavy whipping cream and powdered sugar on medium-high speed until stiff peaks form, about 3-4 minutes.
  9. Fold about half of the whipped cream into the cream cheese mixture using a rubber spatula. Fold gently until mostly combined, then add the remaining whipped cream and fold until no white streaks remain.
  10. Pour the filling over the prepared crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  11. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  12. Once set, spread remaining whipped cream on top (if desired) and sprinkle with nutmeg. Use parchment handles to lift bars out of the pan. Slice into 9 or 16 squares and serve.

Notes

Room temperature cream cheese is essential for a smooth filling. Do not skip the parchment paper for easy removal. Chilling overnight yields the best texture. For clean slices, run a knife under hot water and wipe dry before each cut.

Nutrition

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

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