This Christmas Crunch Cake is a festive no-bake dessert that brings the magic of the holidays to your table. With a creamy, almond-flavored filling, a splash of spiced rum (optional), and crunchy layers of sweet granola, it’s a perfect balance of texture and flavor. Topped with colorful holiday sprinkles, it’s as beautiful as it is delicious.
Quick to make and freezer-friendly, it’s the ultimate dessert for busy holiday celebrations.
Why You’ll Love This Recipe:
This Christmas Crunch Cake is the ultimate festive dessert that combines creamy decadence with a satisfying crunch. With a nod to classic sugar cookies, it has a dreamy almond flavor, a hint of spiced rum, and colorful sprinkles that make it a showstopper for any holiday table. It’s quick to prepare, no-bake, and a total crowd-pleaser, perfect for busy holiday schedules.
Ingredients (with descriptions)
- 16 Nature Valley™ crunchy granola bars Oats ’n Honey, crushed – Provides a sweet, golden, and crunchy base and topping.
- 1/2 cup butter, melted – Helps bind the granola bars for a firm crust.
- 2/3 cup sugar – Adds just the right touch of sweetness to the crust.
- 2 (8 oz.) blocks cream cheese, softened – The rich, creamy heart of this dessert.
- 1 (14 oz.) can sweetened condensed milk – Sweetens and smoothens the creamy layer.
- 1 (8 oz.) container extra creamy whipped topping – Adds lightness and fluff to the filling.
- 1/2 teaspoon pure almond extract – A fragrant, nostalgic flavor reminiscent of classic sugar cookies.
- 1 tablespoon spiced rum (or vanilla) – A subtle warmth and depth that elevates the dessert.
- 1/3 cup Betty Crocker™ Decorating Decors nonpareils – Festive red, white, and green sprinkles for holiday cheer.
- Nonstick baking spray – Keeps the crust from sticking for perfect slices.
How to make Christmas Crunch Cake:
Step 1:
In a large bowl, mix the crushed granola bars, melted butter, and sugar until combined. Press half of this mixture firmly into a generously greased 9×9-inch baking pan.
Step 2:
In a large mixing bowl, beat together the cream cheese, sweetened condensed milk, whipped topping, almond extract, and spiced rum (or vanilla) until smooth and creamy.
Step 3:
Gently fold in the nonpareils, saving about 1 teaspoon for garnish.
Step 4:
Spread the creamy mixture evenly over the prepared crust. Sprinkle the remaining granola bar mixture evenly on top, then finish with the reserved nonpareils.
Step 5:
Cover the pan with plastic wrap and freeze for 4-6 hours until firm. Slice into squares and serve chilled for the ultimate festive treat!
Variations:
- Chocolate Twist: Add 1/4 cup of mini chocolate chips to the filling and a light drizzle of chocolate syrup on top.
- Boozy Peppermint: Swap almond extract for peppermint extract and spiced rum for peppermint schnapps. Top with crushed candy canes.
- Nutty Crunch: Add chopped pecans or almonds to the granola mixture for extra texture.
- Fruit Swirl: Fold in a swirl of raspberry or strawberry jam into the creamy filling for a fruity twist.
Pairing Suggestions:
- Hot Drinks: Serve with a steaming mug of hot chocolate, spiced chai, or eggnog for a cozy pairing.
- Dessert Wine: A glass of sweet Riesling or Moscato perfectly complements this cake’s creamy sweetness.
- Coffee: A strong espresso or cappuccino balances the richness of the cream cheese filling.
Substitutions:
- Granola Bars: Swap Nature Valley™ bars with crushed graham crackers or digestive biscuits for a softer crust.
- Whipped Topping: Use homemade whipped cream (1 cup heavy whipping cream + 2 tablespoons powdered sugar, whipped).
- Spiced Rum: Replace with vanilla, amaretto, or bourbon for a different flavor profile.
- Sprinkles: Use colored sugar, mini chocolate chips, or crushed peppermint for a fun alternative.
FAQs
1. Can I make this dessert ahead of time?
Yes! This cake freezes beautifully, so you can make it 1-2 days in advance. Just keep it covered in the freezer until ready to serve.
2. How do I store leftovers?
Store any leftover cake tightly wrapped in the freezer for up to 1 week. Let it sit for 5 minutes at room temperature before slicing.
3. Can I make this without alcohol?
Absolutely! Simply replace the spiced rum with vanilla extract or almond extract for a non-alcoholic version.
4. What’s the best way to crush the granola bars?
Place the granola bars in a sealed Ziploc bag and use a rolling pin or mallet to crush them into fine crumbs.
Christmas Crunch Cake
Ingredients
- 16 Nature Valley™ crunchy granola bars Oats ’n Honey, crushed
- 1/2 cup melted butter
- 2/3 cup sugar
- 2 8 oz. blocks cream cheese, softened
- 1 14 oz. can sweetened condensed milk
- 1 8 oz. container extra creamy whipped topping
- 1/2 teaspoon pure almond extract
- 1 tablespoon spiced rum or vanilla
- 1/3 cup Betty Crocker™ Decorating Decors nonpareils red, white, and green
- Nonstick baking spray
Instructions
Step 1:
- In a large mixing bowl, combine the crushed granola bars, melted butter, and sugar until evenly mixed. Press half of the mixture firmly into the bottom of a 9×9-inch baking pan that has been generously coated with nonstick baking spray.
Step 2:
- In a stand mixer or large bowl, beat together the softened cream cheese, sweetened condensed milk, whipped topping, almond extract, and spiced rum (or vanilla) until smooth and creamy.
Step 3:
- Gently fold in the nonpareils, reserving about 1 teaspoon for the topping.
Step 4:
- Spread the creamy mixture evenly over the prepared crust. Sprinkle the remaining granola bar mixture on top, creating a crunchy layer, and garnish with the reserved nonpareils.
Step 5:
- Cover the baking pan tightly with plastic wrap and freeze for 4-6 hours, or until firm. Once set, slice into squares and serve chilled.
