Creamy No-Bake Cranberry Cream Pie

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This No-Bake Cranberry Cream Pie is the perfect quick dessert for holidays, family gatherings, or any time you need a festive treat without turning on the oven. With its sweet-tart cranberry flavor, velvety texture, and effortless preparation, this pie brings refreshing brightness to the dessert table—especially after a rich holiday meal. With just a few simple ingredients, you can whip together a beautiful dessert that looks impressive and tastes even better.

Ingredients

• 2 packages (8 oz each) cream cheese, softened
• 1 can (14.5 oz) whole berry cranberry sauce
• 1 container (12 oz) frozen whipped topping, thawed
  or 1 ½ cups heavy cream, whipped
• 1 pre-made 9-inch graham cracker crust
  or homemade crust (see Notes)

Instructions

1. Beat the Cream Cheese
   Add softened cream cheese to a mixing bowl and beat for 1 minute, until smooth and fluffy.
2. Prepare the Cranberry Sauce
   Transfer the cranberry sauce to a bowl and mash lightly with a fork. Microwave for 30–60 seconds on low heat until just softened but not melted.
3. Combine Mixtures
   Add the softened cranberry sauce to the cream cheese. Beat until smooth, scraping the bowl as needed.
4. Fold in the Whipped Topping
   Gently fold in the whipped topping until fully incorporated and airy.
5. Assemble the Pie
   Spoon the filling into the graham cracker crust. Mound the top slightly and smooth the surface.
6. Freeze
   Freeze the pie for 6–8 hours or overnight.
7. Serve
   Remove from the freezer about 30 minutes before serving for the perfect creamy texture.

Pro Tips

• For a firmer pie, freeze overnight.
• For a softer pie, chill for 3–4 hours in the refrigerator instead of freezing.
• Mix in ½ teaspoon orange zest for a brighter, citrusy note.
• A warm knife makes slicing easier.

Why This Recipe Works

• Completely no-bake and beginner-friendly.
• Uses simple ingredients you can find anywhere.
• Perfect balance of creamy, sweet, and tart.
• Ideal make-ahead dessert for holidays and parties.
• Freezes beautifully and holds its shape.

Substitutions & Variations

Substitutions

• Cranberry Sauce: Swap with raspberry preserves for a different twist.
• Whipped Topping: Use homemade whipped cream for a richer flavor.
• Graham Crust: Try chocolate or vanilla cookie crusts for variation.

Variations

• Add ½ cup crushed pecans to the filling for crunch.
• Create mini pies using individual graham crusts.
• Swirl cranberry sauce on top before freezing for a marbled finish.
• Layer in a trifle with whipped cream and crushed graham crackers.

Make-Ahead, Storage & Reheating Guide

Make-Ahead:
Prepare the pie up to 2 days in advance and store in the freezer.

Storage:

• Frozen: Up to 2 months, tightly wrapped.
• Refrigerated: 2–3 days, though texture will be softer.

Reheating:
This pie is served cold—simply thaw 20–30 minutes at room temp before slicing.

Serving Ideas

• Garnish with sugared cranberries for a festive topping.
• Add fresh mint leaves for color.
• Serve with a drizzle of white chocolate or caramel.
• Pair with coffee, spiced tea, or hot cocoa after holiday meals.

Nutrition (Per Serving Estimate)

• Calories: 310
• Total Fat: 20g
• Carbs: 28g
• Protein: 3g
• Fiber: 1g

(Values are approximate.)

Frequently Asked Questions

Can I use jellied cranberry sauce instead?

Yes, though the pie will have a smoother texture without cranberry pieces.

Why microwave the cranberry sauce?

Softening it slightly helps it blend smoothly with the cream cheese.

Can I make this without whipped topping?

Yes—use 1½ cups freshly whipped cream.

Why freeze instead of refrigerate?

Freezing helps the pie set firmly, creating a sliceable texture.

Can I double the recipe?

Absolutely—use a deep-dish crust or two standard crusts.

This No-Bake Cranberry Cream Pie is a simple, refreshing, and festive dessert that’s perfect for holidays or any time you need a quick, crowd-pleasing treat. With minimal effort and maximum flavor, it’s sure to become a seasonal favorite at your table.

No-Bake Cranberry Cream Pie

A creamy, refreshing no-bake cranberry cream pie made with simple ingredients. Perfect for holidays and effortless entertaining.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 310 kcal

Ingredients

  

• 2 packages (8 oz each) cream cheese, softened
• 1 can (14.5 oz) whole berry cranberry sauce
• 1 container (12 oz) frozen whipped topping, thawedor 1 ½ cups heavy cream, whipped
• 1 pre-made 9-inch graham cracker crustor homemade crust (see Notes)

Instructions

 

• Beat the Cream Cheese

  Add softened cream cheese to a mixing bowl and beat for 1 minute, until smooth and fluffy.
• Prepare the Cranberry Sauce

  Transfer the cranberry sauce to a bowl and mash lightly with a fork. Microwave for 30–60 seconds on low heat until just softened but not melted.
• Combine Mixtures

  Add the softened cranberry sauce to the cream cheese. Beat until smooth, scraping the bowl as needed.
• Fold in the Whipped Topping

  Gently fold in the whipped topping until fully incorporated and airy.
• Assemble the Pie

  Spoon the filling into the graham cracker crust. Mound the top slightly and smooth the surface.
• Freeze

  Freeze the pie for 6–8 hours or overnight.
• Serve

  Remove from the freezer about 30 minutes before serving for the perfect creamy texture.

Notes

Homemade Graham Cracker Crust

Ingredients:

• ¾ cup graham cracker crumbs
• 4 tbsp granulated sugar
• 2 tbsp brown sugar
• 4 tbsp melted butter

Instructions:

• Mix crumbs, sugars, and melted butter until combined.
• Press firmly into a 9-inch pie dish, covering the bottom and sides.
• Freeze while preparing the filling.

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