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–+ servings

No-Bake Eggnog Cream Pie

No-Bake Eggnog Cream Pie is a creamy dessert made with a smooth eggnog filling, set in a buttery graham cracker crust, and perfect for holiday celebrations without the need for baking.
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Prep Time 25 minutes
Freeze Time 4 hours
Course Dessert
Cuisine American
Servings 8
Calories 309 kcal

Equipment

  • Stand mixer (with a paddle attachment for beating the cream cheese and a whisk attachment for mixing the filling)
  • Mixing bowl
  • Hand mixer or whisk (for whipping the heavy cream to stiff peaks)
  • Spatula
  • 10-inch pie dish
  • food processor

Ingredients
  

For the Crust

  • 8 whole graham crackers about 1 1/4 cups crushed
  • 6 tablespoons granulated sugar
  • 4 tablespoons brown sugar
  • 1 stick 8 tablespoons unsalted butter, melted

For the Filling

  • 8 ounces cream cheese softened
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 14-ounce can sweetened condensed milk
  • 2 cups golden eggnog
  • 1 1.5-ounce box sugar-free instant Jell-O cheesecake mix
  • 1 1.5-ounce box sugar-free instant Jell-O vanilla pudding mix
  • 1 1/2 cups heavy whipping cream

For the Garnish

  • Ground cinnamon and nutmeg for dusting

Instructions
 

  • Crush graham crackers into fine crumbs using a food processor. Add the granulated sugar, brown sugar, and melted butter, then pulse until the mixture is well combined. Press the mixture firmly into a 10-inch pie dish, covering the bottom and sides evenly. Place the crust in the freezer while you prepare the filling.
  • Using a stand mixer with the paddle attachment, beat softened cream cheese for about 2 minutes until smooth and fluffy. Add the cinnamon and nutmeg, mixing until well combined.
  • Lower the mixer speed and gradually pour in the sweetened condensed milk. Beat until smooth, scraping the sides as needed. Add the eggnog slowly, ensuring everything is mixed evenly.
  • Switch to a whisk attachment. Add the cheesecake and vanilla pudding mixes to the filling. Whisk on medium speed for about 2 minutes until the mixture thickens and becomes smooth.
  • In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or whisk. Alternatively, clean the stand mixer bowl and use it to whip the cream.
  • Carefully fold the whipped cream into the eggnog mixture. Be gentle to maintain a light and airy texture.
  • Pour the filling into the prepared crust and spread it evenly. Smooth the top with a spatula. Freeze the pie for at least 4 hours or overnight to set.
  • After taking the pie out of the freezer, dust with cinnamon and nutmeg for garnish. Slice and enjoy!

Notes

Tips: 
  • Press the crust firmly: To create a firm crust, be sure to press the graham cracker mixture firmly into the pan so it holds together well when slicing.
  • Adjust the spice: If you prefer a stronger spice flavor, add more cinnamon and nutmeg to the filling.
  • Whip the cream to stiff peaks: Make sure the heavy cream is whipped to stiff peaks for a light and airy filling.
Fun Variations:
  • Gingersnap crust: Use gingersnaps instead of graham crackers for a spiced flavor that pairs nicely with the eggnog.
  • Festive adult twist: Add a tablespoon of bourbon or dark rum to the filling for a grown-up version of the pie.
  • Extra garnish: Top the pie with whipped cream and a sprinkle of cinnamon for a beautiful finishing touch.

Nutrition

Calories: 309kcalCarbohydrates: 18gProtein: 3gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 79mgSodium: 103mgPotassium: 89mgFiber: 0.1gSugar: 17gVitamin A: 1037IUVitamin C: 0.3mgCalcium: 65mgIron: 0.1mg
Keyword eggnog cream pie, No-bake dessert, no-bake eggnog cream pie
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