Eggnog Blondie Cheesecake is that one dessert folks keep pestering me about every December. Every year, my kitchen turns into a not-so-glamorous baking lab, just so I can get this right for all my holiday shindigs. But here’s the kicker—I used to be that person frantically googling “how do I even MAKE eggnog cheesecake?” just like you are now. I’ll tell you exactly what works, what flops, and how to keep your sanity intact when you attempt this dreamy treat for Christmas. It’ll have everybody hunting for the recipe, trust me.
The Best No-Bake Eggnog Cheesecake for Christmas
Now, full disclosure—this Eggnog Blondie Cheesecake isn’t just for the Martha Stewarts of the world. My method involves barely any fussing with ovens. I stick to the classic blondie base, but the top? Thick, pillowy, velvety cheesecake flavored with good old eggnog. It tastes like Christmas in a bite, which is a bit of a cliché—sorry, but it’s true. Friends always tell me it’s like “cheesecake and eggnog had a Christmas baby.” No-bake means I don’t stare at the oven window, totally paranoid.
I stumbled onto this after a burnt (and I mean, BLACK) crust incident a few years ago. No bake saved my butt. Only some gentle mixing and chilling is required here. The flavor is what wins people over—smooth, a bit spicy, rich in the way treats should be in winter. If you want melt-in-your-mouth indulgence without the drama, this is it.
Here’s a weird tip: leave it in the fridge overnight (if you can wait—sometimes I cave) and the flavors get deeper, more cozy. Just pure holiday magic, I swear.
“A slice of this eggnog blondie cheesecake took me right back to my grandma’s kitchen. Creamy, spiced, but easy enough for a Wednesday night. Don’t tell anyone, but I had a second piece before dinner!” — Marsha G.
How to Make Eggnog Cheesecake
Let’s cut to the chase. This isn’t one of those all-day-in-the-kitchen deals. You’ll blend melted butter and brown sugar into flour (add a whisper of cinnamon, if you like), press it into a lined pan, and bake for not long, about twenty minutes. That’s your blondie layer—get it golden, but don’t go all crispy.
Here comes the main event: whisk together room-temp cream cheese, powdered sugar, a generous pour of real-deal eggnog, plus nutmeg and vanilla extract. Mix until silky, no lumps. Swirl this creamy goodness onto your cooled blondie base and smooth it out.
Now, pop the whole thing into the fridge for at least five hours. If you rush it, you’ll regret it—trust me. Slice when it’s chilled and you’ve got yourself that dreamy, soft texture folks rave about. Oh, and don’t be stingy with the nutmeg on top.
Tips for Success
Want your Eggnog Blondie Cheesecake to wow Aunt Sue and your picky brother? Here are a few essential nuggets I learned the hard way:
- Press that blondie base firmly into your pan—otherwise it gets crumbly and annoying.
- Don’t overbeat the cheesecake filling or you’ll end up with weird bubbles.
- Patience pays: let the cheesecake chill long enough before cutting.
- Sprinkle extra nutmeg or cinnamon on top for that wow factor.
Variation Ideas
Here’s where you can get creative, but don’t go rogue—there are some combo disasters lurking. Instead of classic blondies, once I mixed in crushed graham crackers, and it worked great. White chocolate chips add fun melty bits, but don’t overdo it or things get cloying. If eggnog feels too much, try half eggnog and half heavy cream—livens things up, cuts the richness a bit.
And you know, for my dairy-sensitive pals, a lactose-free eggnog and plant-based cream cheese swap does the job. It’s not exactly five-star restaurant stuff, but it passes for everyday cravings.
Some people swirl caramel into the cheesecake layer. Me? Not a fan, but if you’re caramel-crazy, go for it. The key is: don’t let the blondie get lost beneath it all. Play around until it matches your sweet tooth vibes.
Storage and Freezing
Crowd pleaser as it is, you’ll probably have leftovers from your Eggnog Blondie Cheesecake. (Okay, not always, but fingers crossed.) Stash any extras in an airtight container and keep it cold in the fridge. It’ll last about five days—though in my house, it vanishes by day two.
Wanna stockpile ahead of a busy holiday week? Wrap pieces tightly and freeze them. They’re best eaten within a month for max flavor, but I admit I’ve pulled some out after six weeks and still enjoyed every crumb. Just thaw overnight in the fridge—never at room temp or it’ll get watery and kinda sad.
Common Questions
Q: What’s the best type of eggnog to use?
A: Go for full-fat, classic holiday eggnog. Store-bought or homemade both work, just make sure it’s rich for a creamier cheesecake.
Q: My cheesecake layer’s too soft, what gives?
A: Let it chill longer—sometimes five hours isn’t enough, especially in a warm kitchen. Cold is king.
Q: Do I have to use blondies for the base?
A: Nope—graham cracker, gingerbread, or crunchy vanilla cookies will work if you’re out of blondie ingredients.
Q: Can I freeze the whole cheesecake?
A: Yes! Just cool it completely, wrap it up tight, and stick it in the freezer. It’s honestly delicious straight from the freezer, in an ice cream kind of way.
Q: Can I use low-fat cream cheese?
A: You could, but honestly it’ll be less creamy and satisfying… just use the good stuff for special occasions.
Sweet, Cozy, Impossible to Ignore: My Holiday Dessert Go-To
So, that’s my not-so-secret recipe for conquering the holidays with Eggnog Blondie Cheesecake. You get all the nostalgia of grandma’s eggnog, a chewy blondie bite, and it’s easy enough for midweek cravings. Remember: no stress, chill it long enough, and don’t fear swapping in your twists. If you get stuck, I found other folks making wild versions like Eggnog Blondie Cheesecake for Christmas | Life Love & Sugar and those wild Butterscotch Blondies with Eggnog Cheesecake Topping for inspo—it’s not just me out here with eggnog dreams! Give it a shot. You might end up being the one people hound for the recipe next year.
Eggnog Blondie Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, blend melted butter and brown sugar until smooth.
- Add flour and optional cinnamon, mixing until combined.
- Press the mixture firmly into a lined pan and bake for approximately 20 minutes.
- Allow the blondie base to cool completely.
- In a mixing bowl, whisk together cream cheese and powdered sugar until creamy and smooth.
- Add eggnog, nutmeg, and vanilla, and mix until fully incorporated and silky.
- Spread the cheesecake mixture over the cooled blondie base, smoothing out the top.
- Cover and refrigerate for at least 5 hours, preferably overnight.
- Slice the chilled cheesecake and serve, optionally garnishing with extra nutmeg.
