If you love eggnog, try these easy chocolate chip eggnog cheesecake bars. This sweet chocolate dessert has an Oreo crust and cream cheese filling.
Chocolate Chip Eggnog Cheesecake Bars Recipe
Eggnog is one of those classic holiday flavors. Add a touch of nutmeg and it is pure comfort food! If you love eggnog, use it in these easy eggnog cheesecake bars with chocolate chips. They have an easy Oreo cookie crust. The kids will love them…and you’ll have them ready for the oven in just 10 minutes!
How to Make an Oreo Crust
There are mainly 2 ingredients needed to make an Oreo crust: Oreos and butter. Sometimes you’ll see sugar added in but it is not necessary with this cheesecake crust. use a food processor to grind Oreos and then pulse again after you add the butter. That’s it! Really..that’s it. Easiest crust ever.
We recommend lining the pan with foil or parchment paper. This is so the bars come out of the pan easily and can cleanly be cut into bars. Spray the foil also with non-stick cooking spray.
Eggnog Cheesecake Filling
- To allow the cheesecake filling to come together easily, be sure to have the cream cheese at room temperature. It should not be very warm, but should be creamy and soft instead of firm. Pull the cream cheese out of the fridge a few hours before you’ll mix up the bars.
- We mix up the cheesecake filling by using the same food processor, but feel free to use a different bowl and a hand mixer if you don’t have a food processor.
- Mix up the filling (notice that you use eggnog in the cheesecake filling. Delish!) and add chocolate chips. We sprinkle the top of the cheesecake with a few extra chocolate chips to make it look pretty. And no one minds extra chocolate!
- Notice that the nutmeg doesn’t get added to the filling. You sprinkle the nutmeg over the baked bars right before serving.
How far in advance should I make cheesecake bars?
Cheesecake is best when served the day after baking. It’s hard to wait that long…I get it! But refrigerating the bars overnight helps the cheesecake filling set and the flavors meld together. Try to have patience and you won’t be disappointed.
Do cheesecake bars need to be refrigerated?
Yes! Cheesecake bars should be refrigerated. They’ll taste better that way too.
Can cheesecake bars be frozen?
Yes! Cheesecake freezes really well. Be sure the cheesecake bars are refrigerated and firm before you wrap them well and place them in a freezer bag. Allow them to defrost first in the refrigerator for at least 8 hours or overnight.
Other Cheesecake Bars Recipes
- Strawberry Shortcake Cheesecake Bars
- Praline Cheesecake Bars
- Reese’s Butterfinger Cheesecake Bars
- Cookies ‘n Cream Cheesecake Bars
- Cookie Dough Cheesecake Bars
- Caramel Apple Cheesecake Bars
Chocolate Chip Eggnog Bars
- 12 Oreo cookies
- 4 tablespoons unsalted butter
- 8 ounces cream cheese – softened
- ¼ cup granulated sugar
- ½ tablespoon all purpose flour
- ¼ cup eggnog
- 1 large egg
- 1/3 cup semi sweet chocolate chips
- ¼ teaspoon nutmeg
- Preheat oven to 300 degrees. Line an 8x8 pan with foil and spray with a non-stick spray.
- In a food processor, pulse the oreos until finely crushed. Add in the butter and pulse again until well combined.
- Spread the mixture onto the bottom of your prepared pan and set aside.
- Wipe out the food processor. Put the cream cheese and sugar in the food processor. Pulse until nice and creamy, leaving no lumps behind.
- Add in the flour, eggnog and eggs, pulsing until well combined.
- Fold in the chocolate chips and pour the mixture onto the crust layer in your pan. Sprinkle a few chocolate chips on top for appearance, if you like.
- Bake for 35-40 minutes, just until edges are set. Cool to room temperature on the counter. Then, move to the fridge for a few hours to chill.
- When ready to serve, remove the bars from the pan by lifting the foil. Then, sprinkle the nutmeg on top.
- Store in refrigerator.