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Easy (No Bake!) Eggnog Cheesecake Pie

  • Author: Gloria
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 12 slices 1x


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!




1 box (1 pound) ginger snap cookies, crushed

9 tablespoons butter, melted

2 tablespoons light brown sugar

1 teaspoon ground nutmeg


3 1/2 cup eggnog

3 boxes (3.4 ounces, each) cheesecake pudding mix

1 teaspoon ground nutmeg

1 teaspoon cinnamon


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.



Store covered in the refrigerator for up to 3 days of making.