No-Bake Eggnog Cheesecake Bars
Tired of baking this holiday season? This no-bake recipe ditches the oven to make sweet, indulgent eggnog cheesecake bars that are sure to spread cheer all around.
December 16, 2020
82% would make again
Total Time
3 hr 40 min
3 hr 40 min
Prep Time
5 minutes
5 min
Cook Time
30 minutes
30 min
Total Time
3 hr 40 min
3 hr 40 min
Prep Time
5 minutes
5 min
Cook Time
30 minutes
30 min
Ingredients
for 12 servings
Crust
- 18 oz danish butter cookies (540 g)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 5 tablespoons melted butter
Filling
- 16 oz cream cheese (480 g), room temperature
- 1 ¼ cups granulated sugar (250 g), divided
- ¼ cup sour cream (60 g)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons rum extract
- 1 teaspoon vanilla extract
- 1 cup vanilla-spiced eggnog (240 mL)
- ½ oz gelatin powder (15 g)
- ½ qt heavy whipping cream (455 g)
Nutrition Info
- Calories 600
- Fat 47g
- Carbs 41g
- Fiber 1g
- Sugar 30g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Line a 9 x 13-inch (22 x 33 cm) baking dish with parchment paper.
- Make the crust: In a food processor, pulse the cookies into coarse crumbs. Add the brown sugar, cinnamon, nutmeg and pulse into fine crumbs, about 2 minutes. Add the melted butter and pulse until the mixture clumps together, about 10 pulses.
- Pour the crust into the prepared baking dish and press evenly against the bottom of the pan. Chill in the refrigerator for 15 minutes, until set.
- Meanwhile, make the filling: in a large bowl, beat the cream cheese and ¾ cup granulated sugar together with an electric hand mixer on medium speed until smooth, 3–4 minutes.
- Add the sour cream, cinnamon, nutmeg, rum extract, and vanilla and beat until incorporated, 2–3 minutes.
- In a small bowl or liquid measuring cup, microwave the eggnog for 30–45 seconds, or until just warm to the touch. Add the gelatin powder and whisk until dissolved.
- Add the eggnog mixture to the cream cheese mixture and mix until well combined, about 2 minutes.
- In a separate large bowl, whip the heavy whipping cream and remaining ½ cup granulated sugar together, gradually increasing the speed, until stiff peaks form, 6–7 minutes.
- Gently fold half of the whipped cream into the eggnog mixture. Refrigerate the remaining whipped cream until ready to serve the bars.
- Evenly spread the filling over the crust. Lightly tap the pan on a flat surface to release any air bubbles. Refrigerate uncovered for 3–4 hours, until set.
- Use the parchment to lift the bars from the pan and slice into 12 pieces. Top with the reserved whipped cream, if desired.
- Enjoy!
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