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A creamy eggnog cheesecake filling inside a ginger snap cookie crust. All the flavors of the holidays in this decadent No-Bake Eggnog Cheesecake Pie!
Whether you’re hosting the holiday dinner for all your hungry guests or if you’re assigned to bring a dessert… you’re going to love this Easy (No Bake!) Eggnog Cheesecake Pie!
In this dessert, there is the best of both worlds put together all in one– cheesecake and pie! Did I mention it’s a no-bake dessert?
The cheesecake flavor and the creaminess of a pie. The crust is made up of ginger snap cookies. Perfect blend with eggnog!
Making this no-bake dessert takes little time and is very simple to whip up … meaning it’s a breeze to make!
Start with making the ginger snap cookie crust with melted butter, brown sugar, and a little sprinkle of nutmeg.
Press the mixture into a 9-inch spring form pan with a small glass.
Then here comes the delicious part…
The creamy and ever so decadent filling!
Every year when the holidays are upon us and the eggnog is set upon the grocery shelves…. this deliciousness is the annual request!
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Easy (No Bake!) Eggnog Cheesecake Pie
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12 slices 1x
Description
A creamy eggnog cheesecake filling inside a ginger snap cookie crust. All the flavors of the holidays in this decadent No Bake Eggnog Cheesecake Pie!
Ingredients
Crust:
1 box (1 pound) ginger snap cookies, crushed
9 tablespoons butter, melted
2 tablespoons light brown sugar
1 teaspoon ground nutmeg
Filling:
3 1/2 cup eggnog
3 boxes (3.4 ounces, each) cheesecake pudding mix
1 teaspoon ground nutmeg
1 teaspoon cinnamon
Instructions
Combine crushed ginger snap cookies, melted butter, light brown sugar, and nutmeg in a medium mixing bowl.
Press the crumb mixture evenly into a 9-inch spring form pan. (Tip: use a small glass to press the crumbs evenly along the sides and bottom.
To make the filling, combine the creamy eggnog, cheesecake pudding mix, nutmeg, and cinnamon in a large mixing bowl.
Use an electric mixer or whisk until it becomes thick and creamy. (It will also thicken up and set later in the refrigerator.)
Carefully pour fulling into the ginger snap crust.
Set into the refrigerator a day before or the day of serving.
When ready to serve, carefully release the spring form.
Slice the cheesecake pie into desired pieces.
Enjoy!
Notes
Store covered in the refrigerator for up to 3 days of making.
Still hungry for more eggnog recipes?
Eggnog Cinnamon Rolls will rock your world!
Maybe a Eggnog Milkshake!
This pie really looks amazing!