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No-Bake Eggnog Cream Pie

A delightful blend of creamy sweetness and festive spices, this No-Bake Eggnog Cream Pie is the perfect dessert for holiday gatherings, featuring a buttery graham cracker crust and a rich creamy filling.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 350
Ingredients Method Notes

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 Let sit at room temperature for extra creaminess.
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 can (14-ounce) 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 Whip to stiff peaks.
  • Ground cinnamon and nutmeg for dusting For serving.

Method
 

Preparation of the Crust
  1. Crush the graham crackers into fine crumbs in a food processor. Add the granulated sugar, brown sugar, and melted butter, and pulse until combined.
  2. Press the mixture firmly into a 10-inch pie dish, covering both the bottom and sides evenly.
  3. Place the crust in the freezer to set while preparing the filling.
Preparation of the Filling
  1. In a stand mixer with the paddle attachment, beat the softened cream cheese until smooth and fluffy, about 2 minutes.
  2. Add the ground cinnamon and freshly grated nutmeg, then gradually pour in the sweetened condensed milk while mixing on low.
  3. Incorporate the golden eggnog gradually until well blended.
  4. Switch to the whisk attachment and add both the cheesecake and vanilla pudding mixes. Whisk on medium speed for about 2 minutes until thickened.
  5. In a separate bowl, whip the heavy cream to stiff peaks.
  6. Gently fold the whipped cream into the eggnog mixture, preserving its light and fluffy texture.
Assembly and Freezing
  1. Pour the filling into the prepared crust, smoothing the top with a spatula.
  2. Let the pie rest in the freezer for at least 4 hours, or ideally overnight.
Serving
  1. Dust the top with ground cinnamon and nutmeg, slice, and serve.
  2. Optionally add a dollop of whipped cream, candied pecans, or caramel sauce.

Notes

For a dairy-free version, use dairy-free cream cheese and coconut milk. For extra flavor, add crushed peppermint candies or a splash of bourbon.