If there’s one flavor that instantly says holiday season, it’s eggnog. Every year, once the cartons start showing up in the grocery store, I know it’s officially baking season at my house. And while I love a classic cheesecake, sometimes you just want something easier to slice, serve, and share. That’s exactly where these Eggnog Cheesecake Bars come in.
These bars have everything you love about cheesecake—rich, creamy, and smooth—but in a simple bar form that’s perfect for holiday trays, cookie exchanges, and family gatherings. Plus, they’re baked in a 9×13 pan, which means they feed a crowd without any fuss.
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Even better, these bars can be made ahead of time, chilled overnight, and sliced when you’re ready. That’s always a win during the busy holiday season.
Table of contents
Why You’ll Love These Eggnog Cheesecake Bars
First of all, they’re incredibly creamy without being too thick or heavy. Using three blocks of cream cheese gives you that perfect cheesecake bar texture—smooth, sliceable, and not overwhelming.
They’re also:
- Easy to make with simple ingredients
- Full of cozy eggnog flavor and warm spices
- Perfect for holiday entertaining
- Great for make-ahead baking
- Easy to transport and serve
In other words, these are RIDIC-ULICIOUS holiday cheesecake bars.
Ingredient Notes & Helpful Tips
Before we get baking, here are a few quick tips to guarantee success:
- Use full-fat cream cheese for the creamiest texture
- Make sure all ingredients are room temperature to avoid lumps
- Mix on low speed once the eggs are added—this keeps the filling silky
- Chill completely before slicing for clean, bakery-style bars
Eggnog Cheesecake Bars Recipe
Ingredients
Graham Cracker Crust
- 2 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 10 tablespoons unsalted butter, melted
Eggnog Cheesecake Filling
- 24 oz cream cheese, softened (3 blocks)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup eggnog
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Optional Toppings
- Whipped cream
- Freshly grated nutmeg
- White chocolate drizzle
Instructions
Step 1: Prepare the Pan
Preheat your oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides for easy removal later.
Step 2: Make the Graham Cracker Crust
In a large bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until everything is evenly coated.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let it cool slightly.
Step 3: Make the Eggnog Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and mix until fully combined. Next, beat in the eggs one at a time, mixing just until incorporated.
Add the eggnog, flour, vanilla extract, nutmeg, cinnamon, and salt. Mix on low speed until smooth. Be careful not to overmix.
Step 4: Bake
Pour the cheesecake filling over the crust and smooth the top evenly.
Bake for 40–50 minutes, or until the center is just set and no longer glossy or jiggly. The edges should look lightly puffed.
Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 20–30 minutes.
Step 5: Chill and Slice
Remove the pan from the oven and let the bars cool completely at room temperature. Refrigerate for at least 3 hours.
Once fully chilled, lift the cheesecake out using the parchment paper. Slice into bars and garnish as desired.
Storage Tips
- Store cheesecake bars covered in the refrigerator for up to 5 days
- Freeze for up to 2 months for longer storage
Frequently Asked Questions
Can I use store-bought eggnog?
Yes! Store-bought eggnog works perfectly in this recipe. Just use plain, full-flavored eggnog—not light or reduced-fat—for the best texture and flavor.
How long do eggnog cheesecake bars need to chill?
For best results, chill the bars for at least 3 hours. This allows them to fully set and makes slicing much easier.
Can these cheesecake bars be frozen?
Absolutely. Once fully chilled and sliced, the bars can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Final Thoughts
These Eggnog Cheesecake Bars are everything I love about holiday baking—simple, cozy, and guaranteed to impress. They’re perfect for dessert tables, gifting, or just keeping in the fridge for when that eggnog craving hits.
If you try these, I’d love to hear how they turned out for you. And don’t forget—let’s mix it up! 🎄🍰
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Eggnog Cheesecake Bars
Equipment
- Hand Mixer or stand mixer
Ingredients
Graham Cracker Crust
- 2 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 10 tablespoons unsalted butter melted
Eggnog Cheesecake Filling
- 24 oz cream cheese softened (3 blocks)
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 cup eggnog
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Optional Toppings
- whipped cream optional
- freshly grated nutmeg optional
- white chocolate drizzle optional
Instructions
- Preheat oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting.
- In a bowl, combine graham cracker crumbs, sugar, and cinnamon.
- Stir in melted butter until evenly coated.
- Press firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then remove and let cool slightly.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add sugar and mix until combined.
- Add eggs one at a time, mixing just until incorporated after each.
- Add eggnog, flour, vanilla, nutmeg, cinnamon, and salt. Mix on low just until smooth. Do not overmix.
- Pour filling over the crust and smooth the top.
- Bake for 40–50 minutes, or until the center is just set (not glossy or wiggly).
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 20–30 minutes.
- Cool completely at room temperature, then refrigerate for at least 3 hours.
- Lift out using parchment overhang, slice into bars, and top as desired.
Notes
Notes
- Best texture: Use full-fat cream cheese and keep ingredients at room temperature.
- Avoid cracks: Don’t overmix after adding eggs, and let the bars cool gradually in the oven.
- Clean slices: Wipe your knife between cuts (or run it under warm water and dry it).
- Storage: Refrigerate up to 5 days. Freeze up to 2 months; thaw overnight in the fridge.