Tia Mowry’s No-Bake Eggnog Cheesecake Bars are the ultimate holiday dessert—creamy, festive, and completely oven-free. With a spiced gingersnap crust and a rich eggnog-infused cheesecake filling, these bars deliver classic Christmas flavors in an easy, make-ahead treat. Perfect for holiday parties, dessert tables, or stress-free entertaining.
Why Everyone Will Love This Recipe
- No oven required—perfect for busy holidays
- Creamy cheesecake with cozy eggnog flavor
- Spiced gingersnap crust adds warmth and crunch
- Make-ahead friendly for entertaining
- Elegant enough for guests, easy enough for beginners
What Are No-Bake Eggnog Cheesecake Bars?
No-bake cheesecake bars rely on whipped cream and gelatin instead of baking to achieve a firm yet creamy texture. In Tia Mowry’s version, classic cheesecake ingredients are paired with eggnog, nutmeg, and rum extract for a festive twist. Set on a buttery gingersnap crust and finished with whipped cream, these bars are rich, smooth, and holiday-ready.
Cooking Tips
- Use room-temperature cream cheese to avoid lumps.
- Let the gelatin cool slightly before mixing so it doesn’t clump.
- Press the crust firmly to create clean, sturdy slices.
- Chill overnight for the best texture and easy cutting.
- Freshly grated nutmeg adds the most flavor.
Frequently Asked Questions
Can I make these ahead of time?
Yes! These bars are ideal for making 1–2 days ahead of serving.
Is there alcohol in this recipe?
No—rum extract provides flavor without alcohol, making it family-friendly.
Can I substitute the gingersnap crust?
Absolutely. Graham crackers or vanilla wafers work well if gingersnaps aren’t available.
Why is gelatin used?
Gelatin helps the cheesecake set firmly without baking.
How to Store
Store cheesecake bars covered in the refrigerator for 5–7 days. Keep whipped cream topping separate until serving if possible.
How to Freeze
Freeze bars (without whipped cream topping) tightly wrapped for up to 1 month. Thaw overnight in the refrigerator before serving.
Ingredients
- 2½ cups gingersnap cookie crumbs (about 30 cookies)
- 5 Tbsps unsalted butter, melted
- 3 Tbsps light corn syrup
- 1 (0.25-oz) envelope unflavored gelatin
- ¼ cup cold water
- 2 (8-oz) packages cream cheese, room temperature
- 1 cup granulated sugar
- ½ cup light corn syrup
- 1½ cups eggnog
- 1 tsp rum extract
- 1 tsp ground nutmeg
- Whipped Cream
- 2 cups whipping cream
- 2 Tbsps light corn syrup
How to Make Tia Mowry’s No-Bake Eggnog Cheesecake Bars
- Prepare the gelatin: In a small saucepan over low heat, dissolve gelatin in cold water, whisking until slightly thickened. Remove from heat and let cool.
- Make the crust: In a bowl, mix gingersnap crumbs, melted butter, and corn syrup until it resembles coarse sand. Press firmly into a 9×13-inch baking dish. Refrigerate to chill.
- Mix the filling: In a large bowl, whisk cream cheese until smooth. Add sugar, corn syrup, cooled gelatin, eggnog, rum extract, and nutmeg. Mix until fully combined.
- Whip the cream: In a separate bowl, whip heavy cream with corn syrup until stiff peaks form. Reserve 1 cup for topping.
- Fold and assemble: Gently fold remaining whipped cream into the cheesecake mixture. Spread evenly over chilled crust.
- Chill: Cover and refrigerate for 4–6 hours or overnight, until set.
- Serve: Cut into bars, pipe whipped cream on top, sprinkle with nutmeg, and enjoy.
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