Irresistible Eggnog Cheesecake Bars with 2 Secret Tips

Author: Carry

Published: November 8, 2025

Nothing screams holiday spirit quite like the rich, creamy indulgence of eggnog cheesecake bars. Every December, I find myself craving that perfect blend of spiced eggnog and velvety cheesecake – it’s become my signature treat for cookie swaps and cozy gatherings. What I love most? These bars are deceptively easy to make, yet they taste like you spent hours in the kitchen. My family starts asking for them the moment the first holiday decorations appear – they know it’s officially Christmas season when the scent of nutmeg and vanilla fills the house. The best part? You get that luscious eggnog flavor in every bite without any complicated techniques. Just simple ingredients and holiday magic.

eggnog cheesecake bars - detail 1

Why You’ll Love These Eggnog Cheesecake Bars

Trust me, these bars are going to become your new holiday obsession. Here’s why:

Creamy eggnog magic: That rich, spiced flavor shines through in every silky bite – it’s like Christmas in dessert form.
No fuss, all flavor: Skip the water bath! These bars bake up perfectly without any fancy techniques.
Holiday crowd-pleaser: They disappear fast at parties (I always make a double batch now).
Easy to customize: Top with whipped cream or a sprinkle of cinnamon for extra festive flair.

Seriously, they’re so good even my “I don’t like eggnog” uncle sneaks seconds.

Eggnog Cheesecake Bars Ingredients

Here’s what you’ll need to make these holiday treats:

For the Crust:

2 cups graham cracker crumbs (about 14-16 whole crackers)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the Filling:

16 oz full-fat cream cheese, softened to room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature
1/2 cup eggnog (store-bought or homemade)
1 tsp pure vanilla extract
1/2 tsp ground nutmeg (plus extra for garnish)

Ingredient Notes & Substitutions

For gluten-free options, use gluten-free graham crackers. If you’re dairy-free, swap in dairy-free cream cheese and eggnog, but avoid low-fat versions – they’ll make the filling too runny. Freshly grated nutmeg adds the best flavor, but pre-ground works in a pinch. Trust me, full-fat ingredients are worth it for that creamy texture!

How to Make Eggnog Cheesecake Bars

Ready to make these holiday treats? Follow these steps for creamy, dreamy eggnog cheesecake bars:

Preheat your oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides – this makes it so much easier to lift the bars out later.
Mix the graham cracker crumbs, melted butter, and sugar in a bowl until it looks like wet sand. Press it firmly into the pan – I use the bottom of a measuring cup to get it nice and even.
Bake the crust for 10 minutes until it’s lightly golden and smells like buttery heaven. Let it cool completely – this step is crucial for that perfect base.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Don’t overmix – we want it smooth, not fluffy!
Stir in the eggnog, vanilla, and nutmeg until everything is combined. The batter should be silky and just slightly pourable.
Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 35-40 minutes – the edges should be set, but the center will still have a slight jiggle.
Let the bars cool completely at room temperature, then refrigerate for at least 4 hours (overnight is even better). Patience is key here – it’s worth the wait!

Tips for Perfect Bars

Here’s my secret to flawless bars: Don’t overmix the filling – it can cause cracks. Use parchment paper for clean edges and easy removal. For perfect slices, dip your knife in hot water and wipe it clean between cuts. And don’t skip the chilling time – it’s what gives these bars their dreamy, sliceable texture.

Serving & Storing Eggnog Cheesecake Bars

Oh, the fun part – diving into these creamy delights! I love serving them chilled with a dollop of freshly whipped cream and a dusting of nutmeg (it looks so festive!). For extra sparkle, add edible gold sprinkles during the holidays. Store leftovers (if you have any!) in an airtight container in the fridge for up to 5 days. They freeze beautifully too – just wrap individual bars tightly and thaw overnight in the fridge. Perfect for sneaking midnight treats!

Eggnog Cheesecake Bars FAQs

Can I use homemade eggnog? Absolutely! Just make sure it’s nice and thick – thin eggnog can make the filling too runny. I’ve used my great-aunt’s famous homemade recipe with bourbon (for adults only!) and it worked beautifully.

Why did my filling crack? Oh no! That usually means it got a bit overbaked. Next time, pull the bars when the center still has a slight jiggle – they’ll set perfectly as they cool. My oven runs hot, so I always check at 30 minutes just in case.

Can I make these ahead? Yes, and I highly recommend it! These bars actually taste better after chilling overnight. The flavors meld together, and you’ll get cleaner slices too. Just cover them well – if you’re like me, you’ll need to hide them from sneaky family members!

Nutritional Information

Just so you know what you’re indulging in (no judgment here!): Each bar contains about 220 calories, 15g fat, and 18g carbs. Remember, these values are estimates and can vary based on your specific ingredients. Now go enjoy that creamy goodness guilt-free – it’s the holidays after all!

Final Thoughts

I’d love to see your eggnog cheesecake bar creations! Tag me when you bake them – nothing makes me happier than seeing these creamy treats brightening holiday tables. Wishing you sweet memories and full dessert plates this season!