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Best Lighter Eggnog Cheesecake Bars Recipe with Nutmeg

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These lighter eggnog cheesecake bars with nutmeg are creamy, spiced just right, and light enough that you can have two without feeling guilty. Made with reduced-fat cream cheese and Greek yogurt, they taste like Christmas morning without the sugar coma afterward.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • ¼ teaspoon ground nutmeg
  • 16 ounces reduced-fat cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup light eggnog
  • ¼ cup plain Greek yogurt
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • ¼ cup light whipped topping (optional)
  • Extra grated nutmeg for garnish (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on two sides. Lightly spray the parchment with non-stick cooking spray.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, 3 tablespoons sugar, and ¼ teaspoon nutmeg. Pour in the melted butter and stir with a fork until everything looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool slightly while you make the filling.
  3. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
  4. Add the sugar: Gradually add the ¾ cup sugar and beat until combined, about 1 minute. Don’t overmix.
  5. Mix in the eggs one at a time: Add the first egg and beat on low just until incorporated. Then add the second egg and do the same. Scrape the bowl after each addition.
  6. Add the wet ingredients: Pour in the light eggnog, Greek yogurt, and vanilla extract. Beat on low until just combined.
  7. Add the dry ingredients: Sprinkle the flour, ½ teaspoon nutmeg, cinnamon, and salt over the batter. Mix on low until everything is incorporated. Stop as soon as you don’t see any flour streaks.
  8. Pour the filling over the crust: Use your rubber spatula to spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles. Sprinkle a little extra nutmeg on top—about ¼ teaspoon.
  9. Bake the bars: Place the pan in the preheated oven and bake for 35-40 minutes. The edges should look set and slightly puffed, but the center should still jiggle just a little when you gently shake the pan.
  10. Cool completely: Remove the pan from the oven and place it on a wire cooling rack. Let it cool to room temperature, about 1 hour. Then cover the pan with plastic wrap and refrigerate for at least 4 hours—overnight is even better.
  11. Slice and serve: Once chilled, use the parchment overhang to lift the entire block out of the pan. Place it on a cutting board and slice into 16 bars (4 rows by 4 rows). Top each bar with a small dollop of whipped topping and a sprinkle of nutmeg if you like.

Notes

Room temperature ingredients matter—let cream cheese and eggs sit out for about 30 minutes before starting. Don’t overmix the filling to prevent cracks. For an extra-smooth top, use a water bath. Chilling for at least 4 hours (preferably overnight) is non-negotiable for proper texture. Use a sharp knife run under hot water for clean cuts.

Nutrition

Keywords: eggnog cheesecake bars, lighter cheesecake, holiday dessert, nutmeg cheesecake, reduced-fat cheesecake, Christmas dessert, easy cheesecake bars

Find it online: https://freshforkful.com/best-lighter-eggnog-cheesecake-bars-recipe-with-nutmeg/