Christmas season is upon us and that means two wonderful things - eggnog and baking! These Mocha Eggnog Cheesecake Bars are a delicious combination of eggnog, toffee bits, coffee and cream cheese, baked over a scrumptious Oreo cookie crust!
Eggnog is such a popular holiday treat that I wanted to create an eggnog cheesecake recipe that could be a simple 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) and is the perfect addition to your Christmas baking tray!
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🥘Ingredients
For these Christmas squares, you'll need:
- Oreo baking crumbs
- unsalted butter
- white granulated sugar
- brown sugar
- light cream cheese
- eggs
- all-purpose flour
- eggnog
- instant coffee
- cinnamon
- toffee bits *I use Skor toffee bits
- chocolate covered espresso beans (garnish)
- powdered sugar (icing sugar)
See recipe card for quantities.
🔪Instructions
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!
- Preheat oven to 350 degrees. Coat a 8X13-inch (lasagna) baking pan with non-stick cooking spray. Mix melted butter and Oreo baking crumbs together until well incorporated. Press into bottom of pan.
- Meanwhile, heat eggnog for approximately1 minute in microwave, remove, then dissolve coffee granules in eggnog.
- Beat cream cheese with a 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 bits.
- Pour filling 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
📖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
🍽Equipment
For this recipe, you'll need a mixer (affiliate link) and a 9X13 baking pan/lasagna pan (affiliate link).
🌡️Storage
You can store this eggnog cheesecake bar in the fridge in a sealed container for up to 3 days. It can be frozen in a sealed container for up to 3 months.
👪Serving Size
This 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). Just click on the blue serving size (it's highlighted in blue) and select the number of servings you’d like and the ingredient amounts will adjust accordingly
🦺Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
If you are looking for eggnog cheesecake recipes and you're a coffee, chocolate and toffee lover, these Mocha Eggnog Cheesecake Bars are for you!
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📋 Mocha Eggnog Cheesecake Bar Recipe
Ingredients
- 2 cups Oreo 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
- 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 8X13-inch (lasagna) baking pan with non-stick cooking spray.
- 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.
- 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 filling over crust. Bake until set 20 - 30 minutes or until cake tester comes out clean.
- Cool 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
- 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
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