Description
This No-Bake Eggnog Cream Pie is a luscious holiday dessert featuring a spiced graham cracker crust filled with a creamy blend of cream cheese, sweetened condensed milk, eggnog, and sugar-free Jell-O cheesecake and vanilla pudding mixes. Topped with whipped cream and a dusting of cinnamon and nutmeg, this chilled pie offers a festive, effortless way to enjoy the flavors of eggnog in a light, airy no-bake treat perfect for special occasions.
Ingredients
Scale
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
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
Garnish
- Ground cinnamon
- Ground nutmeg
Instructions
- Prepare the crust: Crush the graham crackers into fine crumbs using a food processor. Add the granulated sugar, brown sugar, and melted butter, then pulse until thoroughly combined. Firmly press this mixture into the bottom and up the sides of a 10-inch pie dish. Place the crust in the freezer to chill while making the filling.
- Beat cream cheese: Use a stand mixer fitted with the paddle attachment to beat the softened cream cheese for about 2 minutes until it’s smooth and fluffy. Add ground cinnamon and freshly grated nutmeg, mixing until fully incorporated.
- Add sweetened condensed milk and eggnog: Reduce mixer speed and gradually pour in the sweetened condensed milk, beating until smooth and scraping down the sides as needed. Slowly add the eggnog, mixing until the filling is even and fully combined.
- Incorporate pudding mixes: Switch the mixer attachment to the whisk and add both the cheesecake and vanilla pudding mixes to the filling. Whisk on medium speed for about 2 minutes, until the mixture thickens and becomes smooth.
- Whip the heavy cream: In a separate bowl, use a hand mixer or whisk to beat the heavy whipping cream until stiff peaks form. Alternatively, you can clean your stand mixer bowl and whip the cream there.
- Fold whipped cream into filling: Gently fold the whipped cream into the eggnog filling mixture, taking care to maintain the airy texture and avoid deflating the cream.
- Assemble and freeze: Pour the completed filling into the prepared graham cracker crust, smoothing the top evenly with a spatula. Freeze the pie for at least 4 hours or preferably overnight to allow it to set firmly.
- Garnish and serve: When ready to serve, remove the pie from the freezer and lightly dust the top with ground cinnamon and nutmeg. Slice and enjoy this creamy festive dessert!
Notes
- For best results, chill the pie overnight to ensure it fully sets and is easy to slice.
- If you don’t have a stand mixer, a hand mixer will work for beating the cream cheese and whipping cream.
- Use golden eggnog for a richer flavor, but you can substitute regular eggnog if needed.
- To make the crust extra firm, you can bake it at 350°F (175°C) for 8-10 minutes before freezing, though this is optional.
- This recipe uses sugar-free instant pudding mixes to keep the dessert from being overly sweet; adjust sweetness to your preference if desired.
