Name: Cranberry Eggnog Cheesecake Bars Recipe
Prep time: 20 min
Cook time: PT-491900H36M8S
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 cups crushed gingersnap cookies (about 40 cookies); ¾ cup sliced almonds; ½ cup butter, melted; 1 cup dried cranberries, chopped; 12 oz white chocolate, divided; 16 oz cream cheese, softened; 2 cups eggnog; 2 eggs, lightly beaten; 2-3 tbsp candied ginger, finely chopped (optional)

Jump to Recipe· 4.4 from 73 reviews

If you are searching for a dessert that captures the heart of the holidays in every bite, you cannot miss this Cranberry Eggnog Cheesecake Bars Recipe. With a warmly spiced gingersnap crust that crunches perfectly beneath a luxuriously creamy eggnog cheesecake filling, every bite is a celebration of festive flavors. The tartness of dried cranberries adds a beautiful pop of color and brightens the rich eggnog base, making these bars a showstopper at any gathering or a cozy treat to enjoy by yourself. Trust me, once you try this delightful combination, it will quickly become your season’s favorite go-to dessert!

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, showing three layers of ingredients inside; at the bottom, a light yellow melted butter layer with foam on top, a large area of medium brown fine sugar powder beside it, and a generous pile of thin, pale beige almond slices with reddish-brown edges covering part of the sugar layer on the left side. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Cranberry Eggnog Cheesecake Bars Recipe plays a key role in balancing texture and taste, from the crunch of the gingersnap crust to the creamy, dreamy filling. Though the list is simple, every item contributes to the unforgettable flavor and festive look of the bars.

2 cups crushed gingersnap cookies: Provides a spicy, crunchy base to complement the creamy filling perfectly.
¾ cup sliced almonds: Adds a subtle nutty texture and extra crunch for visual appeal and flavor contrast.
½ cup butter, melted: Binds the crust ingredients together for a firm, buttery foundation.
1 cup dried cranberries, chopped: Bursts of tartness throughout the filling that brighten and balance the richness.
12 oz white chocolate, divided: Adds smooth sweetness; half melts into the batter, half is drizzled on top for decorative bliss.
16 oz cream cheese, softened: The key to the luscious, velvety eggnog cheesecake texture everyone loves.
2 cups eggnog: Infuses the bars with festive holiday spice and creamy decadence.
2 eggs, lightly beaten: Helps set the cheesecake filling with a delicate firmness.
2-3 tbsp candied ginger, finely chopped (optional): Adds a hint of spicy-sweet complexity and a lovely garnish.

How to Make Cranberry Eggnog Cheesecake Bars Recipe

Step 1: Prepare the Gingersnap Crust

Start by combining the crushed gingersnap cookies, sliced almonds, and melted butter in a small bowl. This trio creates that irresistible spicy crunch you expect from a holiday dessert crust. Press this mixture firmly into the bottom of an ungreased 9×13-inch baking dish to create an even layer. Bake at 350°F for 8 to 10 minutes, or until the crust turns golden brown and smells fragrant. Once done, let it cool completely so it sets into a perfectly firm base for your cheesecake filling.

Step 2: Add the Dried Cranberries

Evenly scatter the chopped dried cranberries over the cooled crust. These bright red jewels provide the perfect tart contrast to all the creamy sweetness soon to come.

Step 3: Melt the White Chocolate

Chop 10 ounces of the white chocolate and melt it gently in a small saucepan over low heat or in short bursts in the microwave. Stir until silky smooth. Melting the chocolate separately ensures it blends perfectly into the cheesecake mixture without clumps.

Step 4: Make the Eggnog Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until it reaches a smooth, creamy consistency. Slowly mix in the melted white chocolate, then gradually add the eggnog and beaten eggs. Use low speed to combine everything just until smooth — this keeps the texture light and velvety. Pour this luscious filling over the cranberry-topped crust, spreading it evenly.

Step 5: Bake in a Water Bath

Place your baking dish inside a larger roasting pan, pouring about an inch of boiling water into the outer pan. This gentle water bath method ensures the cheesecake bakes evenly without cracking or drying out. Bake uncovered at 350°F for 45 to 50 minutes, or until the center is just set but still slightly jiggly. This perfect consistency ensures a creamy finish once chilled.

Step 6: Cool and Chill

Carefully remove the baking dish from the water bath and set it on a wire rack to cool. Once at room temperature, cover and refrigerate the cheesecake bars for at least 2 hours, or until completely firm. This chilling step is essential for that satisfyingly dense but creamy texture.

Step 7: Finish with White Chocolate Drizzle and Ginger

Chop the remaining 2 ounces of white chocolate and melt it again. Drizzle this glossy white chocolate over the chilled bars for a gorgeous finishing touch. If you want, sprinkle on some finely chopped candied ginger to add a pop of flavor and a festive sparkle. Cut into bars and get ready to enjoy a truly special holiday treat.

How to Serve Cranberry Eggnog Cheesecake Bars Recipe

This image shows a sliced square cheesecake in a white baking dish on a white marbled surface. The cheesecake has three visible layers: the bottom layer is a brown, crumbly crust with small pieces of dark and red berries embedded; the middle layer is a thick, smooth creamy yellow cheesecake filling with bits of berries near the bottom; the top layer is a thin light yellow glaze drizzled with white icing in thin horizontal lines, sprinkled with small translucent candy pieces. A few red berries are scattered near the dish on the surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These bars are already festive but you can elevate their presentation with a few simple garnishes. Consider fresh cranberries or a dusting of powdered sugar for a snowy look. A small mint leaf on each bar can add a fresh contrast and a hint of green to brighten the plate. Candied ginger not only tastes amazing but also adds a delightful chew and spice buzz.

Side Dishes

Because these bars are rich and creamy, they pair beautifully with light sides like a crisp green salad with a tangy vinaigrette if serving after dinner. For a sweet pairing, vanilla bean ice cream or a dollop of whipped cream complements every flavor in the bars without overpowering them.

Creative Ways to Present

Try serving your cranberry eggnog cheesecake bars on a festive platter with sprigs of rosemary or pine needles for a beautiful holiday touch. You can also stack smaller bar pieces on tiered cake stands for a visually stunning dessert centerpiece. Wrapping individual bars in parchment and tying with a ribbon makes charming homemade gifts or party favors.

Make Ahead and Storage

Storing Leftovers

After enjoying your Cranberry Eggnog Cheesecake Bars Recipe, store any leftovers in an airtight container in the refrigerator. They will stay fresh and creamy for up to 4 days, allowing you to savor the rich flavors later without losing texture or taste.

Freezing

These bars freeze wonderfully, ensuring you can prepare them in advance or save a batch for later indulgence. Wrap individual bars tightly in plastic wrap and aluminum foil before placing them in a freezer bag. Frozen cheesecake bars keep well for up to 3 months. Thaw them overnight in the fridge before serving to maintain their creamy consistency.

Reheating

Since these bars are best enjoyed chilled, reheating is generally unnecessary. If you prefer a slightly softer texture, allow them to sit at room temperature for 15 to 20 minutes before eating. Avoid microwaving as it can affect the texture and melt the white chocolate topping.

FAQs

Can I substitute the gingersnap crust with another type of cookie?

Absolutely! While gingersnap cookies provide that warm spicy kick perfect for holidays, you could use graham crackers or shortbread cookies for a different but equally delicious base. Just keep the texture in mind to ensure the crust holds together well.

Is it necessary to use a water bath when baking the cheesecake?

Using a water bath helps the cheesecake bake gently and evenly, preventing cracks and a dry texture. If you don’t have a roasting pan large enough, you can bake without it but monitor closely and expect slight differences in texture or surface appearance.

Can I use fresh cranberries instead of dried?

Dried cranberries work best in this recipe because they distribute evenly and add a chewy burst of tartness without extra moisture. Fresh cranberries are very tart and juicy, so if you want to use fresh, consider cooking them down into a sauce or jam first.

What type of eggnog works best for this recipe?

Traditional eggnog with a creamy, spiced flavor is the best choice to give these bars their signature taste. You can use store-bought or homemade eggnog, and non-alcoholic versions work perfectly if you want to avoid alcohol.

Can I make this recipe gluten-free?

You can make these bars gluten-free by using gluten-free gingersnap cookies for the crust and making sure all other ingredients are certified gluten-free. The filling ingredients naturally do not contain gluten, making it easy to adapt.

Final Thoughts

This Cranberry Eggnog Cheesecake Bars Recipe is truly a showstopper for any holiday celebration or cozy night in. With its irresistible combination of spicy crunchy crust, creamy eggnog filling, and bright bursts of cranberry, it’s a dessert that brings joy and festive cheer with every bite. Don’t hesitate to make these delightful bars your new holiday tradition—you will be so glad you did!