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

Scale

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