Ring In The Holidays With Our Easy Recipe For No Bake Eggnog Cheesecake Bars!

No Bake Eggnog Cheesecake Bars Recipe

• 2 cups crushed creme-filled sandwich cookies (about 24)
• 1/3 cup butter, melted
• 1 teaspoon cinnamon
• 1/4 cup dark rum
• 2 teaspoons unflavored gelatin
• 1 cup eggnog, divided use
• 1 (8 ounce) package cream cheese, softened
• 2/3 cup confectioner's sugar
• 1/4 teaspoon nutmeg

1. Line an 8-inch square baking pan with foil that extends beyond the pans sides. Lightly spray the foil with nonstick cooking spray and set the pan aside.
2. In a medium bowl, combine the cookie crumbs, melted butter, and cinnamon until well blended.
3. Transfer the crumb mixture into the prepared pan and press firmly and evenly into the bottom of the pan.
4. Freeze crust until ready to use.
5. Pour the rum into a small saucepan and sprinkle the gelatin over the rum without stirring and then let it sit for 10 minutes to soften the gelatin.
6. Add 1/4 cup eggnog to the saucepan.
7. Heat the saucepan over medium heat, whisking and stirring the liquid until it is very hot (but not boiling) and the gelatin is totally dissolved.
8. Remove saucepan from the heat, whisk in the remaining eggnog, and cool for 10 minutes.
9. In a large bowl beat the cream cheese, powdered sugar, and nutmeg with an electric mixer on medium speed until creamy.
10. Gradually add the cooled eggnog mixture, beating on low speed until blended. You will probably have to scrape the sides of the bowl with a rubber spatula to make sure everything gets well combined.
11. Pour the mixture over the prepared crust, and spread it evenly.
12. Refrigerate for 3 hours or until firm.
13. Use the foil lining to remove the block of eggnog cheesecake bars from the pan.
14. Cut into desired size bars.
15. Store, loosely covered, in the refrigerator.