These Eggnog Cheesecake Crumble Bars are exactly what they sound like—sweet, creamy, warmly spiced, and just a little bit festive.
If eggnog is your holiday jam, this one’s going to be on repeat.
The buttery shortbread crust, that rich eggnog cheesecake layer, and the soft crumb topping? Yeah, it’s a whole moment.
Every year, I make these for friends and they always ask for the recipe before the last crumb hits the plate.
Why I Love This Recipe
This one’s special to me because I first made it for a holiday potluck when I didn’t have time to bake a full cheesecake. It hit all the same cozy vibes but in a way that was easier to slice, share, and honestly snack on straight from the fridge.
- Layers. That texture combo is unbeatable.
- Eggnog. You either love it or really love it in dessert form.
- It’s a make-ahead dream. Stays amazing for days.
- It’s festive without being fussy.
- One pan = less cleanup.
Servings: 16 bars
Prep Time: 20 minutes
Bake Time: 40 minutes
Chill Time: 2 hours (in the fridge)
Total Time: About 3 hours
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cubed
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg
- 1/2 cup eggnog
- 1 tablespoon all-purpose flour (for filling)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- Optional: powdered sugar, for dusting
Pro Tips
- Use cold butter for the crust and crumble—this helps it stay crumbly and not melt too fast.
- Don’t skip the chill time. The bars slice best after a couple hours in the fridge.
- You can double the recipe and bake in a 9×13 for a crowd.
- Line your pan with parchment paper so it lifts out easily.
- Nutmeg makes it taste like real-deal eggnog—don’t be shy with it.
Tools Required
- 9×9-inch square baking pan
- Parchment paper
- Hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Whisk
Substitutions and Variations
- No eggnog? Use half-and-half and a pinch more nutmeg.
- Gluten-free? Sub the flour with a 1:1 gluten-free baking blend.
- Add-ins? A handful of white chocolate chips or chopped pecans in the crumble is amazing.
- Make it a pie. Press the crust into a tart or pie pan instead of a square pan.
Make Ahead Tips
You can bake these a day or two in advance and chill them in the fridge. Just keep them covered. They actually taste better the next day when the flavors settle in.
Recipe + Instructions
Step 1: Make the Crust and Crumble
In a large bowl, mix 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Add 3/4 cup cold, cubed unsalted butter. Use a pastry cutter or your hands to mix until crumbly. Press 2/3 of the mixture into a parchment-lined 9×9 baking pan for the crust. Set aside the rest for the topping.
Step 2: Bake the Crust
Bake the crust at 350°F (175°C) for 12 minutes until just starting to set. It shouldn’t be brown—just lightly firm.
Step 3: Make the Eggnog Cheesecake Layer
In a clean bowl, beat 8 oz softened cream cheese with 1/4 cup granulated sugar until smooth. Add 1 egg, 1/2 cup eggnog, 1 tablespoon flour, 1/2 teaspoon vanilla extract, and 1/4 teaspoon nutmeg. Mix until creamy and smooth.
Step 4: Pour Cheesecake Layer Over Crust
Pour the cheesecake mixture over the pre-baked crust and gently spread to the edges.
Step 5: Add the Crumble Topping
Sprinkle the remaining crumble mixture evenly over the cheesecake layer.
Step 6: Bake Until Set
Bake at 350°F (175°C) for 30 minutes until the edges are set and the center jiggles just slightly. Let it cool completely, then refrigerate for at least 2 hours before slicing.
Step 7: Slice and Serve
Remove bars from the pan using the parchment paper. Slice into 16 squares and dust with powdered sugar if you like.
Leftovers and Storage
Keep leftovers in an airtight container in the fridge for up to 5 days. They taste even better cold, so no need to reheat. You can also freeze them—just wrap tightly and thaw overnight in the fridge.
Why This Recipe Works (Quick Science)
The cold butter in the crust and crumble keeps everything flaky and tender. Eggnog adds richness and sweetness, while the egg and a little flour help the cheesecake set up soft but sliceable. Nutmeg brings out that holiday flavor and ties everything together.
Common Mistakes
- Using warm butter—this melts too fast and ruins the crumble.
- Overbaking—watch for the center to jiggle slightly; that’s how you know it’s creamy inside.
- Not chilling long enough—the bars won’t hold their shape if they’re too warm.
- Skipping parchment paper—makes it hard to remove cleanly from the pan.
What to Serve With
- A warm mug of chai or coffee
- Whipped cream on the side
- Fresh berries for a little tart contrast
- A glass of eggnog if you’re really going all in
FAQ
Can I make this without eggnog?
Yes! Use half-and-half or whole milk with an extra pinch of nutmeg and a bit more vanilla.
Can I use store-bought crust?
Not for this recipe. The crust and crumble come from the same dough, so it’s worth making from scratch.
Do I need to use a hand mixer?
It helps make the filling smooth, but you can also mix really well by hand with a sturdy whisk and a little muscle.
How do I know when it’s done baking?
The edges will look set, and the center will still jiggle slightly—like Jell-O, not soup.
Can I freeze these?
Yes! Wrap tightly and freeze up to 1 month. Thaw in the fridge overnight.
