Christmas season is upon us and that means two wonderful things - eggnog and baking! These Mocha Eggnog Cheesecake Bars are a delicious combination of a creamy cheesecake filling with eggnog, toffee bits, coffee, and cream cheese, baked over a scrumptious chocolate cookie crust!
Eggnog is such a popular holiday treat that I wanted to create an eggnog cheesecake recipe that could be an easy holiday dessert for a baking tray, part of a holiday dessert bar, or even an edible gift. This recipe was inspired by my Mini Eggnog Trifle (no bake), is very popular during the holiday season, and is the perfect addition to your Christmas dessert tray! These creamy cheesecake bars are a nice change from traditional cheesecake.
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And if you love festive bars, be sure to try my Lime Christmas Squares too! Looking for something more traditional? Try these Chocoholic Chocolate Squares or my Matrimonial Cake (aka Date Squares).
🥘Ingredient Notes
For these eggnog Christmas squares, you'll need:
- Chocolate baking crumbs. If you can still find Oreo baking crumbs, these are ideal. I am only able to find chocolate baking crumbs now, as I heard Oreo baking crumbs were discontinued, in Canada anyway. You can also crush Oreo cookies and use those for the crust (I explain how to do that in this No Bake Black Forest Cheesecake post).
- Unsalted butter. I prefer to use unsalted butter so I can control the
- Eggnog
- Instant coffee granuales. I use instant coffee, then dissolve it in the warm eggnog. This gives it a boost of coffee flavor!
- Toffee bits. Toffee bits give these mocha eggnog bars a rich, buttery, caramel-like flavor and a welcome texture. *I use Skor toffee bits
- Chocolate covered espresso beans (garnish). Chocolate covered espresso beans are the ideal garnish for this cheesecake! And if you have leftovers, they freeze well for months! Just be careful if you're tempted to pop them in your mouth because they have a lot of caffeine and will keep you up!
See recipe card for quantities.
📖Substitutions & Variations
- Lighten it! use fat-free cream cheese and light eggnog
- Kid friendly - use decaffeinated coffee and skip the espresso covered coffee bean on top and substitute with a chocolate covered almond
- Crust - you can use graham cracker crumbs instead of Oreo or make a gingersnap crust instead ( by crushing up gingersnap cookies in the food processor)
🔪How to Make Eggnog Cheesecake Bars
This eggnog cheesecake recipe is quick and easy. You pour a cheesecake mixture onto a simple baked Oreo cookie crust and bake for a few more minutes! No water bath required.
- Heat oven to 350 degrees. Coat a 8X13-inch (lasagna) baking pan with non-stick cooking spray. Mix crust ingredients (melted butter and Oreo baking crumbs) together until well incorporated. Press crumb mixture into bottom of the pan.
- Meanwhile, in a small bowl, heat eggnog for approximately 1 minute in microwave, remove, then dissolve coffee granules in eggnog.
- In a medium bowl, beat cream cheese with an electric mixer on medium speed until fluffy, about 2 minutes. Add white granulated sugar, brown sugar, eggs, then eggnog mixed with coffee, flour, and cinnamon; beat until smooth. Fold in Skor toffee bits.
- Pour cheesecake layer over crust. Bake until set 20 - 30 minutes. Cool for 15 minutes, then cut into 16 bars.
Garnish
Sprinkle powdered sugar, additional cinnamon, and additional toffee bits on top. Place a chocolate covered espresso bean on top.
Hint: Use a cake tester (affiliate link) to be sure it's cooked through (it will come out clean). *25 minutes was ideal for me.
Tips for Success
- Use high quality ingredients. If I'm using light cream cheese, I use name brand because the no name cream cheese tends to be more watery.
- Don't overmix. Like with any cheesecake batter, you don't want to overmix it. Overmixed cheesecake can rise, then fall and crack from excess air.
- Use a cake tester to check for doneness. Insert the cake tester and if it comes out clean, the eggnog cheesecake bars are ready!
- Make sure your cream cheese and eggs are at room temperature. Room temperature cream cheese and eggs ensure that your cheesecake filling will be smooth and lump-free!
🌡️Storage
You can store this eggnog cheesecake bar in the fridge in an airtight container for up to 3 days.
It can be frozen in a sealed container for up to 3 months.
👪Serving Size
This eggnog cheesecake square recipe makes 16 servings. However, you can also cut the squares larger for 12 servings. And you can cut this recipe in half and put it in a smaller pan (8X8). Or you can double it by adjusting the serving size on the recipe card (you'll need 2 pans). You can even triple it for a lot of people. Simply click on the serving size (it's highlighted in blue) and select the number of servings you’d like and the ingredient amounts will adjust accordingly
❔ Recipe FAQs
Chocolate and eggnog are a match made in heaven, as are eggnog and coffee. That is why I have combined these flavors into the Mocha Eggnog Cheesecake Bars!
Although cheesecake bars are generally much more forgiving than cheesecake, they can still crack when overbaked or overmixed. Having a cake tester or toothpick come out clean will tell you these Mocha Eggnog Cheesecake Bars are done.
If you are looking for eggnog cheesecake recipes and you're a coffee, chocolate, and toffee lover, you're going to love the holiday flavors in this Mocha Eggnog Cheesecake Bars recipe!
If you love eggnog, be sure to try my Eggnog & Baileys Irish Cream Cookie Recipe too!
🎄More Holiday Baking!
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📋 Mocha Eggnog Cheesecake Bar Recipe
Ingredients
- 2 cups Oreo baking crumbs (or chocolate baking crumbs)
- ½ cup unsalted butter melted
- ¾ cup white granulated sugar
- ¼ cup brown sugar
- 16 oz light cream cheese, room temperature
- 2 eggs
- ¾ cup eggnog
- 2 tablespoon all-purpose flour
- 1 tablespoon instant coffee granuales
- ¼ teaspoon cinnamon
- ⅓ cup toffee bits * I use Skor
Garnish
- cinnamon
- powdered sugar
- toffee bits
- chocolate covered espresso beans
Instructions
- Preheat oven to 350 degrees. Coat a 9X13X2 inch baking dish with non-stick cooking spray (or line with parchment paper).
- Mix melted butter and Oreo baking crumbs together until well incorporated. Press into bottom of pan.
- Meanwhile, heat eggnog for approximately 1 minute in microwave, remove then dissolve coffee granules in eggnog.
- In a large bowl or the bowl of a stand mixer or with an eletric hand mixer, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add white granulated sugar, brown sugar, eggs eggnog mixed with coffee, flour, and, cinnamon; beat until smooth. Fold in Skor bits.
- Pour cheesecake filling over crust. Bake until set 20 - 30 minutes or until cake tester comes out clean. *25 minutes was perfect for me!
- Cool on a wire rack then cut into 16 bars.
Garnish
- Sprinkle powdered sugar, additional cinnamon and additional toffee bits on top. Place a chocolate covered espresso bean on top.
Notes
-
- Use high quality ingredients. If I'm using light cream cheese, I use name brand because the no name cream cheese tends to be more watery.
-
- Don't overmix. Like with any cheesecake batter, you don't want to overmix it. Overmixed cheesecake can rise, then fall and crack from excess air.
-
- Use a cake tester to check for doneness. Insert the cake tester and if it comes out clean, the eggnog cheesecake bars are ready!
-
- Make sure your cream cheese and eggs are at room temperature. Room temperature cream cheese and eggs ensure that your cheesecake filling will be smooth and lump-free!
Terri Gilson
These Mocha Eggnog Cheesecake Bars are the perfect way to combine holiday flavors in one delicious treat. The creamy eggnog filling with toffee bits and coffee over an Oreo crust is an absolutely irresistible combination. They're great for holiday baking trays or as an edible gift!