These No Bake Eggnog Dream Bars will be your new Christmas and New Year’s Eve dessert. Eggnog desserts are extremely popular, but this easy homemade eggnog bar is sure to go to the top of the list! With a gingersnap cookie crust, cinnamon cheesecake, vanilla eggnog pudding, and Cool Whip, you’ll enjoy the delicious spice flavor and layer combination in every bite.
Similar to my extremely popular Chocolate Peanut Butter Dream Bars that started it all, this is an easy seasonal dessert recipe everyone will love.
AND, if you’re on team Cool Whip Haters, this Stabilized Whipped Cream is a great substitute. Made with cream cheese instead of gelatin, this homemade whipped cream is like a really rich whipped topping and can be used in any of my dream bar recipes.
SAVE THIS NO BAKE EGGNOG BAR RECIPE TO YOUR FAVORITE PINTEREST BOARD!
After all these years and over a dozen Dream Bar desserts later, I’ve created another dream bar / dessert lasagna / lush recipe that’s perfect for a Christmas and New Year’s dessert table.
Now we practically have a Dream Bar for every occasion and yet there are even MORE in the works, so watch for them!.
Cookie and Cream lovers go nuts for these Oreo Pudding Dream Bars. They’re definitely one of my favorites, too. Besides the Dream Bars I’ve mentioned, I’ve also made Banana Pudding Dream Bars, Peanut Butter Cookie Dough Dream Bars, and Black Forest Dream Bars.
If you’re a pumpkin lover, I think you’re really going to love these easy pumpkin bars. With each bite, you’ll taste layers of deliciousness and might even want to lick your plate clean. You can even make your own Homemade Pumpkin Spice to add to it, too!
What do I need to make this easy eggnog lasagna?
- Gingersnap Cookies – or you can use graham crackers, Nilla Wafers
I would suggest using these two before opting for Golden Oreos as they might be too sweet.
- Instant Vanilla Pudding Mix
Only use the amount directed in my recipe, NOT on the pudding package.
- Cream Cheese, room temperature
- Confectioners’ Sugar
- Pure Vanilla Extract
- Cool Whip of my Stabilized Whipped Cream recipe.
- Additional crushed Gingersnap cookies, along with a light dusting of cinnamon and nutmeg for garnish
How do I make this easy no bake dessert?
- Line a square baking pan with a piece of parchment paper and crush the gingersnap cookies into fine crumbs using a food processor or blender. In a small bowl, mix together the melted butter and cookie crumbs. Pour into the baking dish and press crumb mixture into the bottom of the pan make an even layer. Place into the freezer to harden for at least 30 minutes.
- In a medium bowl, mix the pudding and eggnog together. Place into the refrigerator to set.
- In a large bowl, using a stand mixer or hand mixer, beat the cream cheese until smooth. Add the confectioners’ sugar, vanilla, cinnamon and nutmeg. Mix well, and fold in one cup of the Cool Whip.
- To assemble the filling ingredients, place dollops of the cream cheese mixture on top of the cookie crust, and spread.
- Gently spread the pudding on top.
- Cover with the remaining Cool Whip or Stabilized Whipped Cream.
- Refrigerate for a minimum of 2 hours. Sprinkle with a small amount of cinnamon and nutmeg, and some additonal crushed gingersnap cookies before serving.
Tips to make this easy Eggnog dessert recipe –
- This recipe can easily be doubled! Just use a 9 X 13-inch baking dish and double all of the ingredients.
- To easily remove the bars from the pan and easy slicing, line the pan with parchment paper. Leave the parchment a little longer up the sides so you can lift the whole dessert from the pan.
- If you prefer not to use gingersnap cookies for the crust, you can use graham cracker crumbs or Golden Oreo cookie crumbs. Personally, I really liked the extra flavor the gingersnaps added.
- The crust will harden after just 30 minutes in the freezer.
- When making the pudding, be sure to use the 1 ½ cups of eggnog called for in this recipe and not as directed in the instructions on the box. We want the pudding to be a bit thicker, so that it will slice easily.
- When combining the cheesecake ingredients, be sure to scrape the sides of the bowl and bottom to make sure all ingredients are well blended. Then fold in the Cool Whip with a rubber spatula.
- Refrigerate the bars for a minimum of two hours to harden, but overnight is best.
- It’s a perfect make-ahead dessert during your busy holiday season.
- Also, if you’re short on time, you can place the finished dessert into the freezer for an hour and a half and then serve.
How do I store this layer bar?
To store leftovers (if there are any!), cover tightly with plastic wrap or transfer to an airtight container. They will last in the refrigerator for up to 5 days.
Though I don’t have many eggnog recipes here on the blog, you can bet there are more in the works.
I did attempt to make an Eggnog Frosted Sugar Cookie for our 2022 12 Days of Cookies, but had to scrap it because I thought it just tasted blah and ultimately it wasn’t deemed “blog-worthy”. I’ll work on that so we can add it to next year’s series (or before!).
If you like French toast, this Eggnog French Toast with Maple Butter will be a wonderful treat to make the family Christmas or New Year’s morning.
Dream Bar Recipes – My Favorite Desserts
If you like this pumpkin lasagna, this Peppermint Dream Dessert that is perfect for Christmas. Looking for a dream bar with an alternative to sugar than you need to put these Cranberry Orange Dream Bars on your menu!
Colorful and fun Circus Animal Cookie Dream Bars would be great for Easter or any child’s (or adult’s!) birthday celebration. Summer calls for this 365 fan favorite, Strawberry Cheesecake Dream Bars. You can’t go wrong when fresh strawberries are in season.
And these Orange Creamsicle Dream Bars will surely transport you back to your childhood and running up to the ice cream truck.
This cheesecake-like eggnog dessert will be a huge hit this time of year. It’s a delicious Eggnog Dream Bar recipe that couldn’t be more perfect for the holiday season.
Eggnog Dream Bars
- 1 ½ cups finely crushed Gingersnap cookie crumbs about 24 cookies
- 5 tablespoons unsalted butter
- 8 ounces cream cheese room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup of Cool Whip below or Stabilized Whipped Cream
- 3.9 ounce box instant vanilla pudding
- 1 ½ cups eggnog
- 8 ounce container Cool Whip or 1 recipe of my Stabilized Whipped Cream divided
- Prepare an 8 X 8-inch baking ban by lining it with parchment so that the edges come up on the sides, enabling you to easily remove the bars from the pan to slice before serving.
- Place about 24 gingersnap cookies into a food processor and pulse to finely ground into crumbs to make about 1 ½ cups of crumbs.
- In a medium microwavable bowl, melt butter for 20 – 30 seconds.
- Pour the cookie crumbs into the butter and mix well.
- Place the crumbs into the prepared baking pan and pat down firmly, spreading to all of the edges.
- Put the pan into the freezer to set for a minimum of 30 minutes.
- In a mixing bowl, beat the cream cheese until soft.
- Add the confectioners’ sugar, vanilla extract, cinnamon and nutmeg.
- Beat until thoroughly combined, scraping down the sides and bottom of the mixing bowl.
- Fold in one cup of Cool Whip until well mixed.
- In a medium bowl, whisk together the vanilla pudding and eggnog.
- Place into refrigerator to set.
- Place dollops of the cheesecake mixture on top of the crust and gently spread to the edges of the pan.
- Place dollops of pudding on top of the cream cheese and gently spread.
- Evenly spread the remaining Cool Whip over the pudding.
- Place pan into the refrigerator for a minimum of two hours.
- If desired, place pan into freezer a half hour before serving. This will allow it to be sliced easily.
- When ready to serve, lift bars out of the pan by the parchment.
- Lightly sprinkle the top with additional cinnamon and nutmeg and crumbled gingersnaps.
- Peel the parchment away from the sides and slice with a large knife. I find it easiest to slice them when the knife has been placed under some warm running water and then dried.