Eggnog Cheesecake Bars

Variations and Substitutions

No Rum Extract?

Skip it and add 1/2 teaspoon of vanilla extract instead. The flavor profile shifts toward vanilla cheesecake bar territory rather than eggnog, but it still works.

You could also try a tiny pinch of cinnamon in the cookie dough to add some warmth back in.

Add Cinnamon to the Crumble

Stir 1/2 teaspoon of cinnamon into the crumble mixture before sprinkling it on. It adds a warm spice note that pairs really well with the nutmeg in the cheesecake layer.

Spiced Cake Mix Instead of Vanilla

Swap the vanilla cake mix for a spice cake mix if you want more depth in the base layer. It makes the cookie layer taste more like a gingerbread-adjacent bar, which works beautifully with eggnog.

The flavor is bolder and more holiday-forward.

Dairy-Free

Use dairy-free eggnog (oat-based or coconut-based both work), vegan butter sticks, and dairy-free cream cheese (Violife or Kite Hill). The texture won’t be identical, but it holds together and the eggnog flavor still comes through.

Serving Ideas

These bars are rich on their own, so simpler is better when it comes to serving. A light dusting of powdered sugar makes them look polished without adding much sweetness.

A tiny pinch of freshly grated nutmeg on top right before serving brings out the aroma.

They’re a natural fit on a holiday cookie plate alongside eggnog cookies — same flavor profile, different texture. They also hold up well at room temperature for a couple of hours, which makes them practical for parties and potlucks.

If you want to make them feel a little more dessert-plate-ready, serve each bar with a small scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The cold and creamy contrast against the dense bar is good.

Storage, Make-Ahead, and Leftovers

Refrigerator

Store leftover bars in an airtight container in the fridge. They keep well for up to 5 days.

The cheesecake layer actually improves slightly after a night in the fridge — it firms up and the flavors settle together.

Freezer

These freeze well. Cut them into individual bars, freeze on a baking sheet until solid (about 1–2 hours), then transfer to a freezer bag or airtight container.

Layer parchment between bars so they don’t stick together. They’ll keep for up to 2 months.

Thaw overnight in the fridge.

Make-Ahead

These are genuinely better made the day before you need them. Bake them, cool completely, cover the pan tightly, and refrigerate overnight.

The next day they’re fully set, easy to cut, and the flavors have had time to meld. This makes them a good option when you’re prepping for a holiday event and don’t want to bake the day of.

Frequently Asked Questions

Can I use homemade eggnog?

Yes. Homemade eggnog works here, as long as it’s full-fat and the consistency is similar to store-bought.

If your homemade version is thinner or more custardy, reduce the amount in the cheesecake layer by a tablespoon or so to keep the filling from getting too loose.

My cheesecake layer has lumps in it. What happened?

Cold cream cheese. If the cream cheese wasn’t fully softened before you started mixing, it won’t smooth out completely even with a hand mixer.

You can try beating it a bit longer — sometimes an extra minute on medium-high speed helps work them out. Going forward, give the cream cheese at least 45 minutes to come to room temperature before you start.

Can I make these in an 8×8 or 9×9 pan?

You can, but the layers will be thicker and the bars will take longer to bake — probably 45–50 minutes. Start checking at 40 minutes.

The edges should be set and the center should have only a slight jiggle. The bars will be taller and denser, which some people prefer.

Can I leave out the rum extract?

Absolutely. The bars work without it — you’ll just get more of a vanilla-eggnog flavor rather than that slightly boozy warmth.

If you’re making these for kids, skip it. If you want to lean into the holiday flavor, keep it in.

Why does the center look underdone when I pull it from the oven?

Because it is — slightly. That’s intentional.

Cheesecake-based bars firm up as they cool, and if you wait until the center looks fully set in the oven, you’ve overbaked them. The edges will be set and the crumble will be toasted.

Pull them at that point and trust the cooling process.

Do I need a hand mixer or can I use a stand mixer?

Either works for the cheesecake layer. A hand mixer is easier to control for a small batch like this — you’re not making a lot of filling and a stand mixer bowl is oversized for the job.

If a stand mixer is what you have, use the paddle attachment and start on low before increasing speed.

Related Recipes

If you liked these bars, here are a few other recipes worth making:

• Eggnog Cookies — same eggnog flavor, soft and chewy, with a vanilla glaze. These are a December staple.
• Eggnog Cake — full layer cake with eggnog baked into both the cake and the frosting.
• Pumpkin Bars — if you like this format (bar + cream cheese layer), the pumpkin version is worth making in fall.
• Christmas Cookie Bars — a simpler holiday bar if you want something with less assembly.