Introduction

This no-bake cranberry pie is a refreshing and easy dessert that combines creamy texture with tangy cranberry flavor. Perfect for holidays or any gathering, it’s simple to make and requires no oven time.

A single slice of creamy pink pie sits on a white plate with a thin gold rim, placed on a white marbled surface. The pie has two layers: a light brown crumbly crust at the bottom and a thick, fluffy pink filling with bits of darker fruit mixed throughout. On top of the slice, there are four red cranberries, two of which are covered with sugar crystals, along with small green rosemary sprigs, adding a touch of freshness and color contrast. The background shows a blurred pie and some scattered sugared cranberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese (room temperature)
⅓ cup powdered sugar
1 ½ teaspoons orange zest
1 (14 ounce) can whole-berry cranberry sauce
1 (8 ounce) tub whipped topping (thawed)
1 (9 inch) graham cracker crust

Instructions

Step 1: In a large bowl, beat the cream cheese, powdered sugar, and orange zest with an electric mixer until smooth and creamy.
Step 2: Add the cranberry sauce and beat on low speed until well combined.
Step 3: Gently fold in the whipped topping to maintain a light texture.
Step 4: Spread the mixture evenly into the graham cracker crust and refrigerate for at least two hours or overnight to set.
Step 5: Once set, garnish if desired, slice, and serve chilled.

Tips & Variations

For added crunch, sprinkle toasted pecans or walnuts on top before serving.
Use fresh orange zest instead of dried for a brighter citrus flavor.
Swap the whipped topping with homemade whipped cream for a richer texture.
Try a different fruit sauce like cherry or blueberry for a twist on the classic.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve, and slice it while cold for best results. There is no need to reheat; enjoy it straight from the fridge.

How to Serve

A round pie in a silver foil tray is shown on a white marbled surface. The pie has a thick light pink creamy layer with tiny red specks on top, spread evenly. Around the top edge, there is a decoration made of fresh and sugared cranberries in deep red and frosted white colors, mixed with bright green sprigs of rosemary. The pie crust is light golden brown and visible just under the creamy layer. Some cranberries and rosemary sprigs are scattered on the white marbled surface next to the pie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie in advance?

Yes, this pie can be made a day ahead. In fact, chilling it overnight helps the flavors meld and the filling set perfectly.

What can I use if I don’t have a graham cracker crust?

You can substitute a cookie crust such as digestive biscuits or gingersnap crust, or even a pre-made shortbread crust for a different flavor.

No-Bake Cranberry Pie Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

This no-bake cranberry pie is a delightful, creamy dessert perfect for the holiday season or any time you crave a refreshing, fruity treat. Featuring a smooth blend of cream cheese, cranberry sauce, and whipped topping in a graham cracker crust, it’s simple to prepare, requires no oven, and sets up beautifully in the fridge for a fuss-free finish.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Filling

8 ounces cream cheese (room temperature)
⅓ cup powdered sugar
1 ½ teaspoons orange zest
1 (14 ounce) can whole-berry cranberry sauce
1 (8 ounce) tub whipped topping (thawed)

Crust

1 (9 inch) graham cracker crust

Instructions

Prepare the cream cheese mixture: In a large bowl, beat the cream cheese, powdered sugar, and orange zest with an electric mixer until the mixture is smooth and creamy, ensuring there are no lumps and the flavors are well combined.
Add cranberry sauce: Gently beat in the canned whole-berry cranberry sauce on low speed until fully incorporated, maintaining some texture from the berries.
Fold in whipped topping: Carefully fold the thawed whipped topping into the cranberry mixture using a spatula, mixing just until combined to keep the texture light and fluffy.
Fill the crust: Spread the prepared mixture evenly into the graham cracker crust, smoothing the top.
Chill the pie: Refrigerate the pie for at least two hours or preferably overnight to allow it to set properly and flavors to meld.
Serve: Once firm, garnish the pie as desired, slice, and serve chilled for a refreshing dessert.

Notes

Ensure cream cheese is at room temperature to achieve a smooth, lump-free mixture.
Thaw whipped topping completely before folding it in for best texture.
You can garnish the pie with fresh orange zest, whole cranberries, or a sprig of mint for added visual appeal.
This pie can be made a day in advance to enhance flavors.
Store leftovers covered in the refrigerator for up to 3 days.

Keywords: no-bake cranberry pie, cranberry dessert, easy cranberry pie, holiday pie, creamy cranberry dessert