Eggnog Cheesecake Bars

5 from 1 vote

These healthy eggnog cheesecake bars are gluten-free, lower in carbs and calories, and are easier to make than traditional cheesecake. They’re the perfect healthy holiday dessert.

Prep Time10

Cook Time30

Chill Time20

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: bars

Author: Megan Olson

Ingredients

For the Crust

3 tablespoons Coconut Sugar or sugar of choice
2 tablespoons Butter no salt added, very soft
½ cup Gluten Free Flour
⅓ cup Gluten Free Flour
⅓ cup Almond Flour
2 teaspoons Flaxmeal not flaxseed
¼ teaspoon Baking Soda
2 tablespoons Unsweetened Almond Milk or milk of choice
1 Egg room temperature

For the Filling

1 cup Nonfat Greek Yogurt
½ cup Neufchatel Cheese room temperature, or light cream cheese
¼ cup Coconut Sugar or sugar of choice
¼ cup Unsweetened Almond Milk or milk of choice
1 teaspoon Vanilla Extract
1 Egg
2 Egg Yolks
2 tablespoons Gluten Free Flour
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
⅛ teaspoon Cloves

Instructions

For the Crust

Preheat your oven to 350 F. Line a 8”x8” baking pan with parchment. In a large mixing bowl, cream together the butter and coconut sugar with a whisk.
Mix in the gluten-free flour, almond flour, flaxseed and baking soda. Add the almond milk and egg and mix until combined.
Pour the dough into the pan and spread it out in an even flat layer. It will be soft so you can use a silicone spatula to help spread it out. Poke a few sets of holes halfway through the crust with a fork.
Bake for 8-10 minutes. When you take the pan out of the oven, gently press down on the crust a little to slightly deflate it. Set it aside while you make the filling.

For the Filling

In large mixing bowl, cream together the neufatchel cheese, greek yogurt and coconut sugar. You can use a whisk but ideally a hand mixer to get rid of any clumps. 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 filling on top of the crust. Place the pan on the top rack in your oven and bake for 22 minutes. After 22 minutes, shut the oven off but keep the pan in the oven for an additional 6-8 minutes. Carefully take the pan out when the top of the filling is slightly jiggly but mostly firm to the touch.
Cool 5 minutes at room temperature. Chill in the refrigerator 15-20 minutes, then cut them into bars. Top them with a spritz of whipped cream and ground or freshly grated nutmeg and enjoy! Store any remaining bars in the refrigerator.

Notes

Allow the neufchatel cheese to come to room temperature so that it creams smoothly without any lumps. Be sure all of the ingredients are closer to room temperature for a smooth filling.
The filling will be smoother and creamier if you use a hand mixer or a stand mixer instead of whisking by hand.
For less sweet eggnog bars, skip the coconut sugar in the crust and use ¼ cup of coconut sugar in the filling.
Use ⅓ cup of coconut sugar if you would like the cheesecake to be a little sweeter.
Use a sugar free sweetener in place of coconut sugar for less sugar and fewer calories if you want.
Store the bars in the refrigerator in an airtight container up to 7 days or in the freezer 60 days.

Nutrition