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81% would make again

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 17, 2020
No-Bake Eggnog Cheesecake Bars
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

  1. Line a 9 x 13-inch (22 x 33 cm) baking dish with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Add the sour cream, cinnamon, nutmeg, rum extract, and vanilla and beat until incorporated, 2–3 minutes.
  6. 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.
  7. Add the eggnog mixture to the cream cheese mixture and mix until well combined, about 2 minutes.
  8. 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.
  9. Gently fold half of the whipped cream into the eggnog mixture. Refrigerate the remaining whipped cream until ready to serve the bars.
  10. 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.
  11. Use the parchment to lift the bars from the pan and slice into 12 pieces. Top with the reserved whipped cream, if desired.
  12. Enjoy!

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

  1. Line a 9 x 13-inch (22 x 33 cm) baking dish with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Add the sour cream, cinnamon, nutmeg, rum extract, and vanilla and beat until incorporated, 2–3 minutes.
  6. 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.
  7. Add the eggnog mixture to the cream cheese mixture and mix until well combined, about 2 minutes.
  8. 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.
  9. Gently fold half of the whipped cream into the eggnog mixture. Refrigerate the remaining whipped cream until ready to serve the bars.
  10. 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.
  11. Use the parchment to lift the bars from the pan and slice into 12 pieces. Top with the reserved whipped cream, if desired.
  12. Enjoy!

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