As a make-ahead pie for Christmas, you’ll love this stress-free dessert that’s perfect for the busy holidays—no oven needed, just a rich, festive flavor that everyone will love.

This no bake gingerbread cream pie is cool, creamy, and packed with cozy spice and sweetness in every bite. It’s like your favorite holiday cookie turned into a luscious dessert!

side view of a slice of no bake gingerbread cream pie served on a white plate, with a red and white napkin in the background.

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I’m always a fan of a good no-bake dessert, but I especially love them during the holidays.

From Thanksgiving to New Year’s, it feels like my kitchen never closes—and sometimes I just need a break from turning the oven on yet again.

That’s why I’m such a fan of this no bake gingerbread cream pie. It has all the warm, spiced flavor of classic gingerbread, but it’s cool, creamy, and doesn’t need a single minute of bake time.

When you’re juggling big family dinners, potlucks, and cookie swaps, having a make-ahead pie for Christmas is a game-changer.

You can prep it the night before, tuck it in the fridge, and focus on everything else that needs your attention.

With ginger, cinnamon, molasses, this pie checks all the boxes for a festive dessert.

If you’re looking for a gingerbread pie recipe that feels a little more relaxed than rolling out crusts or carefully decorating cookies, this one’s for you. It’s quick, cozy, and guaranteed to be a crowd-pleaser.

And let’s be honest—having one less thing to bake might just be the greatest gift of all during the holiday season!

More Holiday Recipes You’ll Love:

Slice of gingerbread cream pie with a bite removed, which is on a fork.

Easy Gingerbread Cream Pie for Christmas

This pie holds up well in the fridge for a few days, making it a great stress-free dessert option that you can make ahead of time during the busy holiday season.

To make it as simple and foolproof as possible, I recommend softening the cream cheese before mixing it. This will help your filling be lump-free!

Then make sure you’re using a good quality molasses for that classic gingerbread flavor. I like the Grandma’s brand. Don’t use blackstrap molasses.

And don’t be tempted to skip the chill time! Letting the pie set in the refrigerator for at least 6 hours helps it firm up, which will give you cleaner slices.

If you’re making it ahead of time, don’t sprinkle it with cookie crumbs until just before serving. This will help them stay nice and crisp.

For more holiday dessert ideas, check out my list of no-bake Christmas pie recipes!

overhead view of a no bake gingerbread cheesecake pie, with a slice removed from the pan.

How to Make this Gingerbread Pie Recipe

It’s really easy to make this holiday dessert.

Ingredients You’ll Need

Graham Cracker Crust
Cream Cheese
Powdered Sugar
Unsulphured Molasses (such as Grandma’s brand)
Ground Cinnamon
Ground Ginger
Ground Nutmeg
Ground Cloves
Vanilla Extract
Whipped Topping (such as Cool Whip)
Crushed Gingersnaps or Biscoff Cookies (for garnish)

side view of a slice of no bake gingerbread cream pie on a white plate, showing the layers of gingerbread cream, whipped cream, and cookie crumbs.

How to Make It:

Find the full printable recipe available below

Whip the cream cheese. First, you’ll combine cream cheese and powdered sugar. Beat until smooth and creamy.

Add molasses, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Mix on medium speed until incorporated, scraping down the sides of the bowl as needed.

two photos; one shows a white mixing bowl with cream cheese and powdered sugar in it; the other shows molasses and spices added to the mixture.

Fold in the whipped cream. Next, you’ll scoop out about a cup of whipped topping and add it to the cream cheese mixture.

With the mixer on medium speed, beat the whipped topping into the mixture until smooth.

Add the remainder of that container of Cool Whip, mixing on low to medium speed, just until combined and no streaks remain.

two photos; one shows a cup of whipped topping added to the gingerbread mixture; the other shows more whipped topping added.

Pour and chill. Last, you’ll pour the filling mixture into the prepared graham cracker crust. Transfer to the refrigerator to chill for at least 6 hours.

Just before serving, top the pie with the remaining 8-oz of Cool Whip, then sprinkle crushed cookie pieces over the top for garnish.

two photos; one shows gingerbread cream pie filling added to graham cracker crust; the other shows whipped topping and crushed gingersnaps added.

Notes and Adaptations

Keep refrigerated until ready to serve, and refrigerate any leftovers for up to 3-5 days.
Garnishing with cookie crumbs is optional, but I think it adds a nice touch! Feel free to use as much or as little as you’d like.
I like the ease of using a store-bought graham cracker crust, but feel free to make your own 9-inch pie crust if you’d prefer.