📋 Mocha Eggnog Cheesecake Bar Recipe

eggnog cheesecake bars on paper holders, on a white platter

5 from 1 vote

📋 Mocha Eggnog Cheesecake Bar Recipe

These Mocha Eggnog Cheesecake Bars are a delicious combination of eggnog, toffee bits, coffee and cream cheese, paired with a scrumptious Oreo cookie crust! They are the perfect addition to your holiday baking tray.

Course Dessert

Cuisine American

Keyword cheesecake, christmas, eggnog, squares

Special Diet Vegetarian

Prep Time 15

Total Time 35

Servings pieces

Calories 220kcal

Author Terri Gilson

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

US Customary - Metric

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

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.

Nutrition