Description
Enjoy the creamy, festive flavors of classic eggnog in this delicious Sugar-Free No-Bake Eggnog Cream Pie! Featuring a buttery sugar-free graham cracker crust and a fluffy filling made with cream cheese, sugar-free eggnog, cheesecake pudding, and freshly whipped cream, every bite is packed with warm cinnamon and nutmeg. This easy holiday dessert requires no oven and just 20 minutes of hands-on preparation. With only 6 grams of net carbs per serving (estimated), it’s a wonderful low-carb, sugar-free treat for holiday gatherings and Christmas celebrations.
Ingredients
For the Sugar-Free Graham Cracker Crust:
- 8 whole sugar-free graham crackers (approximately 1 1/4 cups crushed)
- 2 tablespoons granulated sugar-free sweetener (allulose or monk fruit blend)
- 2 tablespoons brown sugar-free sweetener
- 4 tablespoons (½ stick) unsalted butter, melted
For the Eggnog Cream Filling:
- 8 ounces cream cheese, softened to room temperature
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 can (14 ounces) sugar-free sweetened condensed coconut milk
- 2 cups sugar-free golden eggnog
- 1 box (1.5 ounces) sugar-free instant cheesecake pudding mix
- 1 box (1.5 ounces) sugar-free instant vanilla pudding mix
- 1½ cups heavy whipping cream
For the Garnish:
- Ground cinnamon, for dusting
- Freshly grated nutmeg, for dusting
Instructions
1. Prepare the Crust: Place the graham crackers in a food processor and pulse until finely crushed. Add the granulated sweetener, brown sugar-free sweetener, and melted butter. Pulse until the crumbs are evenly moistened. Press firmly into the bottom and up the sides of a 10-inch pie dish. Refrigerate or freeze while preparing the filling.
2. Make the Eggnog Filling: In a large mixing bowl, beat the softened cream cheese, cinnamon, and nutmeg until smooth and creamy. Gradually add the sugar-free condensed milk and eggnog, mixing on low speed until combined. Add both instant pudding mixes and whisk until the mixture thickens and becomes smooth.
3. Whip the Cream: In a separate chilled bowl, beat the heavy whipping cream with an electric mixer on high speed for approximately 3–4 minutes, or until stiff peaks form.
4. Fold and Assemble: Gently fold the whipped cream into the eggnog pudding mixture using a rubber spatula. Continue folding until the filling is light, fluffy, and evenly combined. Pour the filling into the prepared crust and smooth the surface with a spatula.
5. Chill and Serve: Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours, or until completely set. Before serving, garnish with a light dusting of cinnamon and freshly grated nutmeg. Slice and serve chilled.
Notes
- Make Ahead: Prepare the pie a day ahead and refrigerate overnight for convenient holiday entertaining.
- Storage: Keep covered in the refrigerator for 4–5 days.
- Freezing: Freeze for up to 1 month. Thaw in the refrigerator before serving, or enjoy partially frozen as an eggnog icebox pie.
- Whipped Cream: Always whip to stiff peaks before folding to achieve a fluffy filling that holds its shape.
- Smooth Filling: Use room-temperature cream cheese to prevent lumps.
- Pudding Alternative: If sugar-free cheesecake pudding is unavailable, substitute another box of sugar-free vanilla instant pudding.
- Crust Variation: Use a sugar-free almond flour or pecan crust for a grain-free alternative.
- Sweetener Tip: Choose sweeteners according to your preferred sweetness level. Allulose and monk fruit blends can behave differently in baking and chilled desserts.
- Serving Suggestion: Serve with additional whipped cream, cinnamon, and freshly grated nutmeg.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 390 kcal
- Fat: 29 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g