Go Back

No-Bake Eggnog Cream Pie

A delightful dessert that captures the essence of holiday cheer with a creamy filling flavored with cinnamon and nutmeg, all set atop a graham cracker crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert, Holiday
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 8 whole whole graham crackers (about 1 1/4 cups crushed)
  • 6 tablespoons granulated sugar
  • 4 tablespoons brown sugar
  • 1 stick unsalted butter, melted (8 tablespoons)
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
  • Ground cinnamon and nutmeg for dusting

Method
 

Preparation
  1. Crush the graham crackers in a food processor until fine crumbs are formed.
  2. Add granulated sugar, brown sugar, and melted butter to the crumbs and pulse until combined.
  3. Press the mixture firmly into a 10-inch pie dish to form the crust.
Filling
  1. In a stand mixer, whip softened cream cheese until smooth and fluffy.
  2. Add ground cinnamon and freshly grated nutmeg to the cream cheese.
  3. Gradually mix in the sweetened condensed milk until well combined.
  4. Stir in the golden eggnog until the mixture is smooth.
  5. Add the cheesecake and vanilla pudding mixes and whisk until the filling thickens.
  6. In a separate bowl, whip the heavy cream into stiff peaks.
  7. Gently fold the whipped cream into the eggnog mixture.
Assembly
  1. Pour the filling into the prepared crust and spread evenly.
  2. Freeze for at least 4 hours or overnight.
  3. Before serving, dust the pie with additional cinnamon and nutmeg.

Notes

For best results, ensure cream cheese is at room temperature. The pie can be stored in the refrigerator, covered for up to five days.