Name: No-Bake Eggnog Cream Pie Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 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; 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 box (1.5 ounces) sugar-free instant Jell-O cheesecake mix; 1 box (1.5 ounces) sugar-free instant Jell-O vanilla pudding mix; 1 1/2 cups heavy whipping cream; Ground cinnamon for dusting; Freshly grated nutmeg for dusting

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Introduction

This No-Bake Eggnog Cream Pie is a delightful and festive dessert perfect for holiday gatherings or any time you crave a creamy, spiced treat. With a crunchy graham cracker crust and a luscious filling infused with eggnog and warm spices, it’s both easy and impressive.

A single slice of creamy pie sits on a white plate with subtle ridges, showing three main layers: a light brown crumbly crust at the bottom, a thick pale yellow creamy filling in the middle, and a thin smooth white top layer. On top of the slice, there is a dollop of white whipped cream sprinkled with a light dusting of brown cinnamon powder, with some cinnamon scattered on the plate around the slice. The plate is set on a white marbled surface, with a stack of four white plates with two forks on top and part of the remaining pie visible in the background, along with a red and a silver Christmas ornament nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
Ground cinnamon and nutmeg for dusting

Instructions

Step 1: Crush graham crackers into fine crumbs using a food processor. Combine the crumbs with granulated sugar, brown sugar, and melted butter by pulsing until evenly mixed. Press the mixture firmly into the bottom and sides of a 10-inch pie dish. Place the crust in the freezer while you prepare the filling.
Step 2: Using a stand mixer with the paddle attachment, beat the softened cream cheese for about 2 minutes until smooth and fluffy. Add ground cinnamon and freshly grated nutmeg, mixing well to combine.
Step 3: Lower the mixer speed and gradually pour in the sweetened condensed milk. Beat until smooth, scraping the bowl sides as needed. Slowly add the eggnog and mix until evenly incorporated.
Step 4: Switch to the whisk attachment. Add the sugar-free instant cheesecake and vanilla pudding mixes to the filling. Whisk on medium speed for about 2 minutes until the mixture thickens and becomes smooth.
Step 5: In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or whisk. You may also use a clean stand mixer bowl to whip the cream for convenience.
Step 6: Gently fold the whipped cream into the eggnog filling to retain a light and airy texture.
Step 7: Pour the filling into the prepared graham cracker crust, spreading it evenly. Smooth the top with a spatula. Freeze the pie for at least 4 hours or overnight to allow it to set properly.
Step 8: Remove the pie from the freezer and dust the top with ground cinnamon and nutmeg. Slice and serve immediately.

Tips & Variations

For an extra festive touch, try adding a splash of rum or bourbon to the filling mixture before folding in the whipped cream.
If you don’t have instant pudding mixes, you can substitute with 1/2 cup of store-bought whipped topping, but the texture may vary.
To make the crust gluten-free, use gluten-free graham crackers or crushed gluten-free cookies of your choice.

Storage

Store this pie covered in the freezer for up to 1 week. When ready to serve, allow it to sit at room temperature for about 10-15 minutes to soften slightly for easier slicing. Leftovers can be stored tightly wrapped in the refrigerator for 2-3 days, but the texture is best when served chilled from the freezer.

How to Serve

The image shows a close-up of a creamy cheesecake slice placed on a clear glass plate over a white marbled surface. The cheesecake has three layers: a thick, smooth, pale yellow cream cheese layer on top, a thin crumbly golden-brown crust at the bottom, and two swirls of white whipped cream on top, each dusted lightly with cinnamon powder. Two cinnamon sticks lie on the plate next to the cheesecake, and a blurred glass jar with light yellow content is in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without a stand mixer?

Yes, you can use a hand mixer or whisk to beat the cream cheese, mix the filling, and whip the cream. It may take a bit longer and require more elbow grease, but the results will still be delicious.

Is it necessary to freeze the pie?

Freezing helps the pie set firmly so it slices cleanly and holds its shape. While refrigerating overnight is possible, freezing for at least 4 hours is recommended for the best results.