No-Bake Eggnog Cheesecake Bars
Nothing says the holidays like the creaminess and festive flavors of eggnog. Thanks to Karo®, these holiday bars have a delicate sweetness and a smooth and creamy texture.
Servings Prep Time
16bars 25min.
Passive Time
4-6hrs. Chill Time
Servings Prep Time
16bars 25min.
Passive Time
4-6hrs. Chill Time
Ingredients
Gingersnap Crust
Filling
Homemade Eggnog
Instructions
Nothing says the holidays like the creaminess and festive flavors of eggnog. Thanks to Karo®, these holiday bars have a delicate sweetness and a smooth and creamy texture.

For the Crust & Filling
  1. In a small saucepan over low heat, dissolve the gelatin with ¼ cup cold water. Whisk until it begins to thicken slightly. Remove from heat and allow to cool. Set aside.
  2. In a large bowl, stir together the gingersnap crumbs, butter and Karo® Light Corn Syrup. Mixture should be like coarse sand. Press firmly and evenly into the bottom of the 9×13-inch baking dish. Place in the refrigerator to chill.
  3. By hand or with a stand mixer, whisk the cream cheese until smooth. Add granulated sugar, ½ cup Karo® Light Corn Syrup, cooled gelatin, eggnog, rum extract, cinnamon and nutmeg. Mix together until well combined with the mixer. Set aside.
  4. In another bowl, add the heavy cream and 2 tablespoons Karo® Light Corn Syrup; whisk until stiff peaks form. Reserve 1 cup of whipped cream for topping and fold in remaining whipped cream into the cream-cheese mixture.
  5. Evenly spread the cheesecake filling over the top of the chilled crust. Cover and chill the cheesecake for at least 4–6 hours or overnight.
  6. Cut into square bars, pipe fresh whipped cream on top of each bar and sprinkle with more nutmeg. Serve or store in an airtight container in the refrigerator for 5–7 days.
For the Homemade Eggnog
  1. Add eggs and Karo® Light Corn Syrup to a high-speed blender. Blend on medium-high speed for 1 minute. Slowly pour in ½ cup of hot milk and continue blending for 30 seconds.
  2. Add remaining whole milk, heavy cream, extract and spices and blend for 30 seconds.
  3. Pour into a container and place in the refrigerator to chill. Keep in an airtight container for 7 days in the refrigerator.
Recipe Notes

Tia’s Tip:

For easier cutting, freeze cheesecake bars fully. It will give you smoother cuts.