No-Bake Eggnog Cream Pie: The 10-Minute Holiday Flex That Steals the Dessert Table

You want a dessert that looks fancy, tastes legendary, and takes less effort than wrapping a gift with one hand? This is it. No oven, no stress, and no “did I overbake it?” fear.

Just a silky, spiced, eggnog-loaded cloud set in a buttery crust that makes people think you hired a pastry chef. Make it once and every holiday invite will mysteriously come with, “Hey, can you bring that pie?”

What Makes This Special

This pie turns a seasonal drink into a dessert that actually feels special, not just festive. It’s ultra-creamy with a clean slice, thanks to a smart combo of eggnog, cream cheese, and whipped cream.

A graham or gingersnap crust delivers the crunch you need to balance the softness. No oven means it’s basically foolproof—your fridge does the heavy lifting. And the flavor?

Think cinnamon, nutmeg, and vanilla—cozy, nostalgic, and a little bit dangerous.

What You’ll Need (Ingredients)

• Crust
  • 1 1/2 cups graham cracker crumbs (or gingersnap crumbs for extra spice)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (skip if using sweet gingersnaps)
  • Pinch of salt
• Filling
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 1/2 cups cold heavy whipping cream
  • 1 1/4 cups chilled eggnog (good-quality, full-fat)
  • 1 package unflavored gelatin (about 2 1/2 teaspoons) or 2 teaspoons cornstarch as a softer-set alternative
  • 2 tablespoons cold water (for blooming gelatin)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg, plus more for dusting
  • 1/2 teaspoon ground cinnamon
  • Optional: 1–2 tablespoons dark rum or bourbon (adults-only version)
• Topping
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Freshly grated nutmeg for garnish

Step-by-Step Instructions

1. Make the crust. Stir crumbs, melted butter, sugar, and salt until it looks like wet sand. Press firmly into a 9-inch pie plate, going up the sides. Use a measuring cup to compact it.

   Chill 20 minutes to set. For extra firmness, you can bake at 350°F for 8 minutes, but it’s optional.

2. Bloom the gelatin. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let sit 5 minutes.

   Microwave 10–15 seconds to dissolve until clear. Cool slightly. If using cornstarch instead, whisk it into the eggnog in step 4 and warm gently until thickened.

3. Whip the cream base. In a cold bowl, whip 1 1/2 cups heavy cream to medium peaks.

   Don’t go stiff; you want silky structure, not butter. Set aside.

4. Beat the cream cheese. In a large bowl, beat softened cream cheese with powdered sugar until smooth and fluffy, 1–2 minutes. Add vanilla, nutmeg, cinnamon, and a pinch of salt.

   Mix until combined.

5. Add eggnog (and liquor if using). Slowly stream in the eggnog while beating on low so it doesn’t splash. If spiking, whisk in rum or bourbon now. You should have a smooth, pourable mixture.
6. Stabilize and fold. With the mixer running on low, drizzle in the warm dissolved gelatin.

   Mix just to combine. Gently fold in the whipped cream with a spatula in three additions until no streaks remain.

7. Fill and chill. Pour into the chilled crust. Smooth the top.

   Cover loosely and chill at least 6 hours, preferably overnight, until set. Patience pays here—no shortcuts.

8. Make the topping. Whip 1 cup cream with powdered sugar and vanilla to soft-medium peaks. Pile or pipe onto the set pie.

   Finish with a dusting of nutmeg. Cue the applause.

Keeping It Fresh

Store the pie covered in the fridge for up to 3 days. The crust will stay crisp the first two days; by day three it softens slightly but is still delicious.

If you want max crunch, add the whipped cream topping right before serving. For make-ahead pros: assemble the filling in the crust, chill overnight, and garnish the next day. Freezing isn’t ideal for dairy texture, but you can freeze slices tightly wrapped for up to a month—thaw in the fridge and expect a softer set.

What’s Great About This

• Showstopper with zero oven time. When the oven is full of roasts and sides, this pie waits quietly in the fridge like a seasoned pro.
• Silky but sliceable. Gelatin gives you clean cuts without the weird bounce.

  Cornstarch works if you prefer a softer, pudding-like set.

• Holiday flavor, balanced. Warm spices and real vanilla keep eggnog from overpowering the dessert. It’s rich but not heavy—dangerously snackable.
• Kid- and adult-approved. Keep it zero-proof or spike it. Your call.

  Your party.

What Not to Do

• Don’t use low-fat eggnog. It can curdle and won’t set right. Full-fat = creamy success.
• Don’t skip the chill time. Cutting early equals sloppy slices and sadness. Six hours minimum, overnight for best results.
• Don’t overwhip the cream. Grainy cream ruins the texture.

  Aim for medium peaks, not concrete.

• Don’t add hot gelatin to cold mix. Let it cool slightly so it blends smoothly without clumping. FYI, lumps are not festive.
• Don’t overpower the spices. Nutmeg is potent. Measure, don’t free-pour like a pirate.

Mix It Up

• Gingersnap crust. Swap graham crackers for gingersnaps and skip the extra sugar.

  Bigger spice energy.

• Caramel swirl. Drizzle 1/3 cup salted caramel into the filling before chilling. Swirl with a knife for drama.
• Chocolate layer. Brush the crust with melted dark chocolate and let it set. Adds crunch and keeps things from getting soggy.

  Also: chocolate + eggnog = win.

• Mocha vibe. Add 2 teaspoons instant espresso powder to the cream cheese mixture. Subtle coffee note, total upgrade.
• Nutty finish. Top with toasted pecans or candied walnuts for crunch. Or go coconut flakes if you’re that person.
• Mini pies. Divide into 6–8 mini tart shells.

  Same chill time, easier serving, major “awww” factor.

FAQ

Can I make this without gelatin?

Yes. Use 2 teaspoons cornstarch whisked into the eggnog and heat gently, stirring, until slightly thickened and glossy. Cool before mixing into the cream cheese.

The pie will be softer but still sliceable.

What if I only have store-bought crust?

It’s perfect for this. A pre-made graham crust saves time and still delivers. Just chill it before filling so it doesn’t crack.

Can I use non-dairy eggnog?

You can, but choose a thicker, full-fat version (like almond-coconut blends).

Use gelatin to help the set since many alt-nogs are thinner. Flavor may be slightly different—still tasty.

How do I keep the crust from crumbling?

Use enough butter and press firmly. If you prefer extra security, bake the crust for 8 minutes and cool completely.

It helps bind the crumbs so slices lift cleanly.

Is it safe for kids?

Absolutely if you skip the alcohol. There are no raw eggs here, just pasteurized eggnog. If using liquor, keep it to 1–2 tablespoons for flavor.

Can I make it two days ahead?

Yes.

Make the pie and refrigerate without the whipped topping. Add the topping and garnish the day you serve for the freshest look and texture.

Why is my filling lumpy?

Your cream cheese wasn’t fully softened or the gelatin was too hot. Beat the cream cheese smooth before adding liquids, and let gelatin cool to lukewarm before mixing.

A quick whisk can rescue minor lumps.

How do I get clean slices?

Chill overnight, then use a hot, dry knife. Wipe between cuts. It’s the difference between “pretty” and “what happened here?” IMO, worth the 10 extra seconds.

Final Thoughts

No-Bake Eggnog Cream Pie is the dessert equivalent of a mic drop: minimal effort, maximum applause.

It’s creamy, spiced, and wildly forgiving—even if you’re juggling a dozen holiday tasks. Keep one chilling in the fridge and you’ve got a guaranteed closer for any gathering. Bring it once, and congrats—you’re now the dessert person.