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Healthy Eggnog Cheesecake Bars are made low calorie with gluten free and real food ingredients. A delicious and healthy holiday dessert recipe! Low Calorie + Gluten Free

Healthy Eggnog Bars are made low calorie with gluten free and real food ingredients. A delicious and healthy holiday dessert recipe! Low Calorie + Gluten Free

If you love eggnog, then you will be obsessed these healthy eggnog cheesecake bars. I'm super excited to share this low calorie cheesecake with you. The crust is buttery and the cheesecake filling is incredibly delicious too!

And not to worry. If you're not an eggnog fan like me, I guarantee you will still love these yummy, low calorie dessert bars.

What Makes These Eggnog Bars Better For You

These eggnog bars are not only low in calories, but they're also made with real food ingredients, are gluten free and made less refined ingredients than other holiday baked good recipes out there. Here's a few more reasons why I love them for a healthier holiday dessert!

Low Calorie - Each bar is only 130 calories which is considered low calorie. You can make them 98 calories to by increasing the servings to 16 bars instead of 12.
Lower Carbohydrates - Desserts tend to be high in refined carbohydrates and saturated fat making them really challenging for weight loss (that is unless you can just eat one!). This recipe is only 15 grams of carbohydrates per bar which is incredibly lower carb for a dessert bar.
Higher Protein - If you're going to eat desserts, they should always be higher in protein or enjoyed with a protein. This is important for blood sugar and to manage cravings. This cheesecake bar recipe has 6 grams of protein per bar which is awesome for a holiday dessert. Most recipes are lucky if they have 1 gram.
Lower Fat - Each bar has 6 grams of fat, 2 of which come from saturated (bad) fat. Most of the fat in this recipe is coming from heart healthy fat and it's still minimal too making it more ideal for weight loss.

Ingredients For Gluten Free Eggnog Cheesecake Bars

Coconut Sugar
Butter
Eggs
Gluten Free Flour
Almond Flour
Ground Flaxseed
Baking Soda
Unsweetened Almond Flour
Vanilla Extract
Nonfat Greek yogurt
Neufchatel Cheese (I used Organic Valley)
Cinnamon, Nutmeg, Cloves

You will also need an 8-inch by 8-inch baking pan, parchment paper and a large mixing bowl to make this recipe.

How To Bake Eggnog Cheesecake Bars

Making eggnog cheesecake bars gluten free is easier than you think! There's two steps, but they're really simple if you follow it step by step.

First step is to make the crust. Mix together the coconut sugar and butter in a large mixing bowl then add the the flour, flaxseed and baking soda. Last mix in the egg and milk until combined. Transfer the batter to a lined baking pan and spread it into an even layer into the bottom and corners of the pan. Bake the crust in the oven then remove and cool.

The second step is making the delicious cheesecake filling! Start by creaming together the Neufatchel cheese, Greek yogurt and coconut sugar. A hand mixer is handy for this! Whisk in the milk and vanilla extract. Add the egg and mix until just combined, then whisk in the egg yolks. Mix in the flour and spices. Pour the cheesecake filling over the cooled crust then bake again. After it bakes, cool a few minutes at room temperature before transferring to the refrigerator to chill. Once it's chilled, cut into bars and serve!

Tips For Making The Best Eggnog Cheesecake Bars

The Neufatchel cheese must be room temperature when you make the cheesecake filling or you’ll end up with a lumpy filling.
Let the Greek yogurt, milk and eggs sit out of the fridge so they are room temperature before mixing together so the Neufatchel doesn’t clump up when mixing.
If you’re okay with a bit of a workout, you can use a whisk to make the filling, but using an immersion blender or hand mixer to cream together the Neufatchel cheese, Greek yogurt and coconut sugar works best. Once you mix these ingredients together, make sure to not overmix the remaining ingredients, and mix until just combined.
For a slightly less sweet cheesecake, use ¼ cup of coconut sugar in the filling. For a slightly sweeter cheesecake, use ⅓ cup of coconut sugar.

Substitutions For Healthy Eggnog Bars

Here's a few substitutions you can make for these gluten free eggnog bars. Keep in mind that when you substitute ingredients, it can change the nutritional value of the recipe as well as the texture.

Butter - You can swap for coconut oil instead. Melt the coconut oil first then measure it. Do NOT add hot coconut oil to the batter. Let it cool first so it does not cook the crust.
Gluten Free Flour - Gluten Free Oat Flour may be substituted, or you can make your own oat flour with oats. I have not tested this recipe with other flours though. I never bake with white or whole wheat sugar due to my gluten allergy and they are highly refined which I never recommend.
Almond Flour - You can use gluten free flour or oat flour as a substitute. Coconut flour cannot be substituted.
Coconut Sugar - You can omit the sugar in the crust without affecting the recipe. For the filling, you do need the sweetness. Maple syrup, honey, stevia or monk fruit are what I recommend for substitutes. I have not tested the quantities though.
Milk - Any milk can be used.
Dairy Free - Swap the butter for coconut oil, swap the cheese for dairy free cream cheese and swap the yogurt for dairy free yogurt.
Egg Free - The eggs are necessary for this recipe. This is an eggnog recipe after all!
Grain Free - I don't have a grain free version of this recipe at this time. You can try using almond flour in place of gluten free flour. I have not tested the quantities, but it would be slightly less than the recipe calls for.

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What I Used To Make The Recipe

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