These sugar-free eggnog cheesecake brownies stack two holiday favorites in one square: a fudgy chocolate brownie on the bottom and a creamy, nutmeg-spiced eggnog cheesecake on top, finished with a light dusting of cocoa.
The brownie is made with almond flour, cocoa and LILY’S sugar-free dark chocolate chips, and the cheesecake layer is Neufchâtel and Greek yogurt sweetened with allulose. Each of the 9 squares comes to about 135 calories and 2g net carbs.
The eggnog flavor comes only from nutmeg and vanilla powder. There is no rum, brandy or bourbon, so these bars are alcohol-free and family-friendly.
Why You’ll Love These Sugar-Free Eggnog Cheesecake Brownies
- Two desserts in one. Fudgy brownie and creamy cheesecake in clean, distinct layers.
- Holiday flavor, no alcohol. Nutmeg and vanilla give the eggnog taste.
- 2g net carbs per square. Small 5×5-inch pan, 9 bars.
- Clean, sliceable layers. A full chill in the fridge sets the cheesecake so the squares cut neatly.
Ingredient Notes
Brownie base. Half a cup of Bob’s Red Mill almond flour, 3 tablespoons of Hershey’s unsweetened cocoa, melted butter, granulated allulose, one egg and a little Greek yogurt make a fudgy base. One and a half tablespoons of LILY’S sugar-free dark chocolate baking chips add melty pockets.
Eggnog cheesecake. Philadelphia Neufchâtel, FAGE Total 0% Greek yogurt, a second egg and powdered allulose make the creamy top. Half a teaspoon each of ground nutmeg and vanilla powder give it the eggnog flavor.
Allulose. Granulated allulose sweetens the brownie and powdered allulose sweetens the cheesecake. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
How to Make Sugar-Free Eggnog Cheesecake Brownies
You need a 5×5-inch square metal pan that is 2 inches deep, parchment, a mixer and a fine-mesh sieve. Prep takes about 20 minutes, baking takes 30 to 36 minutes in two stages, and the bars chill for about 4 hours.
Brownie base
Step 1. Preheat the oven to 325°F (165°C) and line the pan with parchment.
Step 2. Whisk the almond flour and 16g cocoa.
Step 3. Mix the melted butter, granulated allulose, one egg and 40g yogurt until smooth.
Step 4. Fold in the dry ingredients, then the chocolate chips.
Step 5. Spread the batter into the pan and bake for 6 to 8 minutes, until the surface begins to set.
Eggnog cheesecake layer
Step 6. Beat the Neufchâtel and powdered allulose until creamy.
Step 7. Mix in the 90g yogurt, nutmeg and vanilla. Add the remaining egg, mixing gently.
Step 8. Carefully spread the cheesecake over the warm brownie base without swirling.
Step 9. Bake for another 24 to 28 minutes, until the edges are set and the center wobbles slightly.
Chill and cut
Step 10. Cool for 45 minutes, then refrigerate for at least 3 hours.
Step 11. Dust with the remaining 2g cocoa and cut the sugar-free eggnog cheesecake brownies into 9 squares with a clean, sharp knife.
Success Tips for Sugar-Free Eggnog Cheesecake Brownies
Keep the brownie underbaked at first. It only needs 6 to 8 minutes before the cheesecake goes on, because it bakes again with the topping.
Use room-temperature ingredients. Softened Neufchâtel and room-temperature yogurt and egg give a smooth, lump-free cheesecake layer.
Mix gently and do not swirl. Overmixing adds air that can crack the cheesecake, and spreading without swirling keeps the two layers distinct.
Chill fully. Clean, sharp layers in sugar-free eggnog cheesecake brownies need the full chill and a clean knife.
More Holiday Desserts
If you want eggnog flavor in a whole cheesecake, make my sugar-free eggnog cheesecake, and pour a glass of homemade sugar-free eggnog alongside.
For more brownies, try the sugar-free pumpkin swirl brownies or the sugar-free pecan brownies.
Storage
Refrigerate the sugar-free eggnog cheesecake brownies airtight for up to 4 days.
Sugar-Free Eggnog Cheesecake Brownies FAQ
Is there alcohol in these brownies?
No. These sugar-free eggnog cheesecake brownies get their eggnog flavor from nutmeg and vanilla powder only.
Why bake the brownie layer first?
A short 6 to 8 minute bake sets the surface so the cheesecake can sit on top without sinking in.
How do I know the cheesecake is done?
The edges should be set and the center should still wobble slightly. It firms up as it chills.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol. You can look up cocoa, almond flour and Greek yogurt on USDA FoodData Central.
Fudgy, creamy and gently spiced, these sugar-free eggnog cheesecake brownies bring the flavor of the holidays to a simple square.
Sugar-Free Eggnog Cheesecake Brownies
Ingredients
Equipment
Method
- Preheat oven to 325°F (165°C). Line pan with parchment.
- Whisk almond flour and 16g cocoa.
- Mix melted butter, granulated allulose, one egg and 40g yogurt until smooth.
- Fold in dry ingredients, then chocolate chips.
- Spread into pan. Bake 6–8 minutes until surface begins setting.
- Beat Neufchâtel and powdered allulose until creamy.
- Mix in 90g yogurt, nutmeg and vanilla. Add remaining egg, mixing gently.
- Carefully spread cheesecake over warm brownie base without swirling.
- Bake another 24–28 minutes until edges set and center slightly wobbles.
- Cool 45 minutes, then refrigerate at least 3 hours.
- Dust with remaining 2g cocoa. Cut into 9 squares using a clean, sharp knife.
Notes
- Keep brownie slightly underbaked before adding cheesecake.
- Use room-temperature ingredients for smooth filling.
- Avoid overmixing to prevent cheesecake cracks.
- Chill fully for clean, distinct layers.
- Refrigerate airtight up to 4 days.