Eggnog Cheesecake Bars Recipe
Introduction
These Eggnog Cheesecake Bars combine the creamy, spiced flavors of traditional eggnog with a rich, nutty crust for a festive dessert. Perfect for holiday gatherings or any time you crave a comforting treat with a twist.
Ingredients
- 6 Organic Eggs
- 2/3 cup Maple Syrup
- 2/3 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cinnamon
- 1 1/2 cup Vanilla Almond Milk
- 1 1/2 cup Coconut Milk
- 8 ounce Granola
- 1 tablespoon Coconut Oil
- 2 cup Raw Cashews
- 1/2 cup Maple Syrup
- 1/4 cup Coconut Cream
- 3/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cinnamon
Instructions
- Step 1: Whisk together the egg yolks, 2/3 cup maple syrup, 2/3 teaspoon ground nutmeg, and 1/2 teaspoon ground cinnamon until the mixture thickens slightly.
- Step 2: In a saucepan, heat 1 1/2 cups coconut milk and 1 cup vanilla almond milk over medium heat until steaming.
- Step 3: Slowly pour the warm milk mixture into the egg mixture while stirring steadily. Refrigerate overnight to set.
- Step 4: Stir the remaining 1/2 cup cold vanilla almond milk into the chilled mixture.
- Step 5: In a food processor, blend the granola and coconut oil until the texture resembles a crust.
- Step 6: Press the crust mixture into a parchment-lined 9×9-inch pan.
- Step 7: Place the crust in the freezer while preparing the cheesecake filling.
- Step 8: In a high-speed blender, combine soaked cashews, the prepared eggnog mixture, 1/2 cup maple syrup, coconut cream, 3/4 teaspoon ground nutmeg, and 1/2 teaspoon ground cinnamon. Blend until smooth.
- Step 9: Pour the filling over the crust and freeze overnight.
- Step 10: Remove from the freezer and enjoy your eggnog cheesecake bars!
Tips & Variations
- Soak cashews in hot water for at least 2 hours or overnight for a creamier filling.
- Use gluten-free granola for a gluten-free crust option.
- Add a splash of rum extract to the filling for an authentic eggnog flavor.
- Top bars with a sprinkle of extra nutmeg or cinnamon before serving for added aroma.
Storage
Store the bars in an airtight container in the freezer for up to two weeks. To serve, thaw in the refrigerator for several hours or at room temperature for 15-20 minutes. Avoid refreezing once thawed to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different milk instead of almond and coconut milk?
Yes, you can substitute with other plant-based milks like oat or cashew milk, but the flavor and texture may vary slightly.
Are these bars safe to eat since they contain raw eggs?
This recipe uses egg yolks gently cooked by tempering with warm milk, which reduces the risk. However, if you’d prefer to avoid raw eggs, use pasteurized eggs or an egg-free eggnog alternative.
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Eggnog Cheesecake Bars Recipe
- Total Time: 12 hours 35 minutes
- Yield: 16 bars 1x
- Diet: Gluten Free
Description
These Eggnog Cheesecake Bars combine creamy, spiced eggnog flavors with a crunchy granola crust for a festive and delicious treat. Featuring a dairy-free base made with coconut milk, almond milk, and cashews, this no-bake dessert is perfect for holiday gatherings or anytime you crave a rich, spiced cheesecake bar.
Ingredients
Eggnog Mixture
- 6 Organic Eggs (yolks only)
- 2/3 cup Maple Syrup
- 2/3 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cinnamon
- 1 1/2 cup Coconut Milk (1 can)
- 1 1/2 cup Vanilla Almond Milk (divided: 1 cup + 1/2 cup)
Crust
- 8 ounces Granola
- 1 tablespoon Coconut Oil
Cheesecake Filling
- 2 cups Raw Cashews
- 1/2 cup Maple Syrup
- 1/4 cup Coconut Cream
- 3/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cinnamon
Instructions
- Prepare the egg mixture: Whisk together the 6 organic egg yolks, 2/3 cup maple syrup, 2/3 teaspoon ground nutmeg, and 1/2 teaspoon ground cinnamon until the mixture thickens slightly.
- Heat the milk: In a saucepan over medium heat, combine one can (1 1/2 cups) of coconut milk and 1 cup of vanilla almond milk. Warm the mixture until it starts to steam, but does not boil.
- Temper the eggs: Slowly pour the warm milk mixture into the egg mixture while stirring constantly to incorporate without cooking the eggs. Refrigerate this combined eggnog mixture overnight to allow it to set and thicken.
- Adjust the mixture: After chilling, stir in the remaining 1/2 cup cold vanilla almond milk into the eggnog mixture to loosen and improve texture.
- Make the crust: In a food processor, combine the granola and coconut oil. Pulse until the texture resembles a coarse crust.
- Press the crust: Line a 9×9 inch pan with parchment paper and press the granola crust mixture firmly into the bottom. Place the pan in the freezer while preparing the cheesecake filling.
- Blend cheesecake filling: In a high-speed blender, combine 2 cups raw cashews, the chilled eggnog mixture, 1/2 cup maple syrup, 1/4 cup coconut cream, 3/4 teaspoon ground nutmeg, and 1/2 teaspoon ground cinnamon. Blend until completely smooth and creamy.
- Assemble and freeze: Pour the cheesecake filling over the prepared crust in the pan. Smooth the top evenly and freeze overnight to set into firm bars.
- Serve: Remove from the freezer, cut into bars, and enjoy your festive Eggnog Cheesecake Bars!
Notes
- The recipe uses egg yolks tempered with warmed milk to achieve a rich and creamy texture safely—do not skip tempering step to avoid scrambled eggs.
- Make sure to use high-speed blender to thoroughly blend the cashews and filling to a smooth, creamy consistency.
- The bars need to freeze overnight for best firmness, so plan ahead.
- You can substitute granola with crushed nuts or gluten-free cookies if desired for the crust.
- For a vegan version, replace eggs with a vegan egg substitute, although texture might vary.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Eggnog, Cheesecake Bars, Holiday Dessert, Dairy-Free Cheesecake, Coconut Milk, Maple Syrup, Nutmeg, Cashew Cheesecake, No-Bake Bars, Festive Dessert
