Introduction

This no-bake cranberry pie is a luscious and refreshing dessert perfect for holiday gatherings or anytime you want a fruity treat without turning on the oven. The creamy filling combines tart cranberry sauce with zesty orange and smooth cream cheese, all nestled in a crunchy graham cracker crust.

A slice of creamy pink dessert with visible small red and dark berry pieces mixed inside sits on a white plate with a thin gold rim. The dessert has two layers: a crumbly light golden crust at the bottom and a thick, fluffy, light pink cream layer on top. On the top edge of the slice, there are four berries, two shiny red and two covered with sugar crystals, along with small green herb leaves for decoration. The plate is placed on a white marbled surface, with blurred whole and sugared berries in the background. 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 of 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, being careful to keep the mixture light and airy.
Step 4: Spread the cranberry filling evenly into the graham cracker crust.
Step 5: Refrigerate the pie for at least two hours or overnight to allow it to set properly.
Step 6: Once set, garnish the pie as desired, slice, and serve chilled.

Tips & Variations

Use fresh orange zest for the best flavor and avoid the bitter white pith.
Try substituting vanilla or cinnamon extract for a warm spice twist.
For extra texture, sprinkle chopped nuts like pecans or walnuts on top before serving.
If you prefer a tart pie, choose cranberry sauce with no added sugar.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. Reheat is not recommended as the pie is best enjoyed cold and fresh.

How to Serve

A round pie with one visible layer of light beige crumbly crust forming the base, topped with a thick, creamy, pale pink filling that has tiny red specks mixed in, spread evenly inside a silver foil pie dish. On top of the pie, along about one quarter of the edge, there is a decorative cluster of fresh and sugared cranberries showing deep red and frosted textures, interspersed with small bright green rosemary sprigs creating a natural contrast. The pie sits on a white marbled surface with some loose cranberries and rosemary sprigs scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for this pie?

Yes, a cookie crust or a homemade crust can be used in place of the graham cracker crust, but a sturdy crust works best to support the no-bake filling.

Can I make this pie ahead of time?

Absolutely! This pie actually benefits from chilling overnight, which helps the flavors meld and the filling set firmly for easy slicing.

No-Bake Cranberry Pie Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

This No-Bake Cranberry Pie is a creamy, tangy dessert that combines smooth cream cheese, sweet powdered sugar, zesty orange, and fresh whole-berry cranberry sauce folded into whipped topping, all set perfectly in a graham cracker crust. It’s a delightful, easy-to-make pie requiring no baking, ideal for holiday gatherings or anytime you want a festive treat without the fuss.

Author: Lila
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
Diet: Vegetarian

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 of 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 becomes smooth and creamy, ensuring no lumps remain.
Add Cranberry Sauce: Add the whole-berry cranberry sauce to the cream cheese mixture and beat on low speed until the mixture is well combined, blending the tartness evenly throughout.
Fold in Whipped Topping: Gently fold in the thawed whipped topping into the cranberry and cream cheese mixture to maintain its light and airy texture, mixing carefully until fully incorporated.
Fill the Crust: Spread the combined mixture evenly into the 9-inch graham cracker crust, smoothing the top with a spatula to prepare for setting.
Chill the Pie: Refrigerate the pie for at least two hours, or preferably overnight, to allow it to set completely and develop firm texture.
Serve: After the pie has set, garnish as desired, slice into portions, and serve chilled for best flavor and texture.

Notes

For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
You can garnish the pie with additional whipped topping, fresh cranberries, or orange zest for an attractive presentation.
If you prefer a more tart flavor, use fresh cranberry sauce or reduce the powdered sugar slightly.
This pie must be kept refrigerated and served cold.
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

Keywords: no-bake cranberry pie, cranberry dessert, easy pie recipe, holiday pie, cream cheese pie, graham cracker crust, whipped topping dessert