30-Minute No-Bake Eggnog Cream Pie
A rich and creamy holiday dessert that captures all the flavors of eggnog in an easy no-bake pie. The graham cracker crust provides the perfect sweet and crunchy base for the smooth filling made with cream cheese, eggnog, and warming spices. This make-ahead dessert is ideal for holiday gatherings when you want an impressive dessert without turning on the oven. The combination of instant pudding mixes creates a stable filling that sets beautifully in the freezer.
Ingredients
- 8 whole graham crackers
- 6 tablespoons granulated sugar
- 4 tablespoons brown sugar
- 1 stick butter, melted
- 8 ounces cream cheese, softened
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg, freshly grated
- 1 14-ounce can sweetened condensed milk
- 2 cups golden eggnogmilk + rum extract + nutmeg2 cups milk + 1 tsp rum extract + extra nutmegeggs-freeadds dairy
For when eggnog unavailable
Full guide → - 1 1.5-ounce box sugar free Jell-O cheesecake mix, instant
- 1 1.5-ounce box sugar free Jell-O vanilla pudding mix, instant
- 1 ½ cups heavy whipping cream
- cinnamon, for dusting(optional)
- nutmeg, for dusting(optional)
Instructions
- 1
Place graham crackers in a food processor and crush to fine crumbs
- 2
Add both sugars and melted butter and pulse to combine
- 3
Press mixture into pie plate up to and over the edge, making sure crust is pressed firm
- 4
Place crust in freezer while preparing filling
- 5
Beat cream cheese with paddle attachment for two minutes until light and fluffy
- 6
Add cinnamon and nutmeg and beat again
- 7
Add sweetened condensed milk and mix, scraping sides and paddle
- 8
Change to whisk attachment, add eggnog and beat to smooth consistency, scraping sides
- 9
With mixer on low, add both pudding mixes and whisk for two minutes on medium
- 10
Let mixture sit while whipping cream
- 11
Whisk heavy cream to stiff peaks in separate bowl
- 12
Fold whipped cream into eggnog mixture
- 13
Spoon filling into frozen crust and smooth top
- 14
Place pie in freezer to set
- 15
When ready to serve, slice into eight pieces and dust with nutmeg or cinnamon
Tips
Make sure cream cheese is fully softened before mixing to avoid lumps in the filling
Press the graham cracker crust firmly to prevent it from crumbling when slicing
Let pie thaw for 5-10 minutes before slicing for easier cutting
Good to Know
Keep covered in freezer for up to 1 week. For longer storage, wrap tightly in plastic wrap.
Can be made up to 3 days in advance. Cover and keep frozen until ready to serve.
Serve directly from freezer, allowing 5-10 minutes to soften slightly for easier slicing.
Common Mistakes
Don't skip freezing the crust or the filling may make it soggy
Avoid overwhipping the cream or it may become grainy when folded in
Substitutions
Dairy-Free Swaps
General Alternatives
For when eggnog unavailable
Full guide →FAQ
Can I use regular pudding mix instead of sugar-free?
Yes, regular instant pudding mix works perfectly. The sugar-free version just reduces the overall sweetness slightly.
How long does the pie need to freeze before serving?
Allow at least 4 hours for the pie to set completely, though overnight is ideal for best texture.
Can I make this without a stand mixer?
Yes, use a hand mixer or even whisk by hand, though it will take longer to achieve the proper consistency.