No-Bake Eggnog Cheesecake Bars with Gingersnap Crust on a serving plate.

No-Bake Eggnog Cheesecake Bars with Gingersnap Crust

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These no-bake eggnog cheesecake bars pair a spiced gingersnap crust with a smooth, nutmeg-scented filling. A small amount of gelatin helps the eggnog filling hold a clean slice without baking. Use pasteurized store-bought eggnog and allow a full overnight chill for the neatest bars.

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Recipe at a Glance

  • Yield: 16 bars
  • Preparation: 30 minutes
  • Cooking: No oven; about 2 minutes to dissolve gelatin
  • Chilling: At least 8 hours

Table of Contents

Ingredients

Gingersnap crust

  • 2 cups (200 g) finely crushed crisp gingersnap cookies
  • 6 tablespoons (85 g) unsalted butter, melted

Eggnog filling

  • 16 oz (454 g) full-fat brick cream cheese, softened
  • 3/4 cup (90 g) powdered sugar
  • 1/2 cup (120 ml) pasteurized store-bought eggnog, cool room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, plus a little for serving
  • 1 cup (240 ml) cold heavy whipping cream
  • 2 teaspoons (6 g) unflavored powdered gelatin
  • 2 tablespoons (30 ml) cold water

Before You Start

Choose crisp gingersnaps rather than soft ginger cookies so the crust packs firmly.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Prepare the crust

Line a 9-inch square pan with parchment, leaving an overhang. Mix the gingersnap crumbs with melted butter until evenly damp. Press firmly into the bottom of the pan and refrigerate for 20 minutes.

2. Bloom the gelatin

Sprinkle the gelatin evenly over the cold water in a small microwave-safe bowl. Leave for 5 minutes, until swollen. Warm in 5-second bursts, stirring, just until liquid and clear. Do not boil. Let it cool briefly; it should remain fluid and only slightly warm.

3. Mix the eggnog filling

Beat the softened cream cheese and powdered sugar until completely smooth. Beat in the eggnog, vanilla and nutmeg, scraping the bowl. Keep the mixture at cool room temperature so the gelatin does not set instantly.

4. Temper the gelatin

Stir 2 tablespoons of the eggnog filling into the dissolved gelatin until smooth, then stir in 2 more tablespoons. With the mixer on low, slowly beat this tempered mixture into the remaining filling. Stop as soon as it is evenly combined.

5. Fold in whipped cream

In a separate bowl, whip the cold cream to stiff peaks. Fold one-third into the filling to lighten it, then gently fold in the remainder. Spread over the chilled crust and smooth the top.

6. Chill and slice

Cover without touching the filling and refrigerate at least 8 hours, preferably overnight. Lift out by the parchment and cut into 16 bars with a clean sharp knife. Dust lightly with nutmeg just before serving.

Cook’s Tips

  • Choose crisp gingersnaps rather than soft ginger cookies so the crust packs firmly.
  • Measure the eggnog instead of adding extra; too much liquid can soften the filling.
  • If dissolved gelatin starts to thicken before tempering, rewarm it gently until fluid.

Storage and Make-Ahead

Keep covered in the refrigerator for up to 3 days. Freeze firm, undecorated bars in an airtight container for up to 1 month; thaw overnight in the refrigerator. Serve chilled.

Recipe Questions

Can I leave out the gelatin?

This version is formulated with gelatin to support the eggnog. Leaving it out changes the set; serve in cups instead if the filling does not hold a slice.

Can I use homemade eggnog?

Pasteurized store-bought eggnog gives more consistent thickness. A thin homemade version may change the texture.

Can I use a different crust?

Crisp graham crackers work, but the bars will have a milder spice flavor. Keep the crumb and butter quantities the same.

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