Introduction

This No-Bake Cranberry Cream Pie is a perfect blend of tangy cranberries and smooth, creamy filling all set in a crunchy graham cracker crust. It’s easy to make and ideal for holiday gatherings or anytime you want a refreshing, no-fuss dessert.

The image shows a dessert with two clear layers in a round clear glass pie dish on a white marbled surface. The bottom layer is a light golden brown crust that looks crumbly and firm. The top layer is a thick, creamy light pink filling with small bits of darker pink or red mixed in, making the texture slightly uneven. The pie dish is placed on a red and white patterned cloth with fresh red cranberries scattered nearby and a stack of white plates in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (8-ounce) packages cream cheese, softened
1 (14.5-ounce) can whole berry cranberry sauce
1 (12-ounce) container frozen whipped topping, thawed (or 1 1/2 cups heavy cream, whipped)
One pre-made graham cracker 9” crust (or homemade)

Instructions

Step 1: Place the softened cream cheese in a stand mixer fitted with the paddle attachment and beat until smooth and fluffy, about one minute.
Step 2: Transfer the cranberry sauce to a bowl, chop it slightly with a fork, then microwave on low for 30 seconds to one minute until softened but not melted.
Step 3: Add the softened cranberry sauce to the cream cheese and beat until smooth, scraping down the sides as needed.
Step 4: Remove the bowl from the mixer, gently fold in the whipped topping, then pour the mixture into the graham cracker crust. Smooth the top into a mound.
Step 5: Freeze the pie for 6-8 hours or overnight. Remove from the freezer 30 minutes before serving to soften slightly.

Tips & Variations

If you prefer, substitute the whipped topping with freshly whipped heavy cream for a richer texture.
For extra flavor, add a teaspoon of vanilla extract to the cream cheese mixture before beating.
Try using a homemade graham cracker crust for a more personalized touch.

Storage

Store the pie covered in the freezer for up to 3 days. Before serving, let it thaw for about 30 minutes to soften slightly for the best texture. Leftover slices can be refrigerated and enjoyed within 2 days, but the texture will be softer.

How to Serve

A single slice of pink creamy pie sits on a white plate, showing two layers: a thick, pale pink filling with darker red fruit bits scattered throughout, and a thin, light golden crumbly crust at the bottom. The texture of the filling looks smooth with small chunks inside. The plate rests on a red and white fabric with berries scattered around it. In the background, there is a partial view of another slice on a white plate. A silver fork is placed at the left side of the plate. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of canned cranberry sauce?

Fresh cranberries will need to be cooked down with sugar to create a sauce before using. The canned whole berry cranberry sauce is convenient and provides the perfect sweetness and texture.

What if I don’t have a stand mixer?

You can use a hand mixer or whisk by hand, though beating the cream cheese until fluffy may take more time and effort.

No-Bake Cranberry Cream Pie Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

This No-Bake Cranberry Cream Pie is a smooth and creamy dessert combining tangy cranberry sauce with fluffy cream cheese and whipped topping in a crunchy graham cracker crust. Perfect for holidays or any occasion, it requires no baking and is ready after chilling overnight.

Author: Lila
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 6 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Cream Cheese Mixture

2 8-ounce packages cream cheese, softened
1 14.5-ounce can whole berry cranberry sauce

Whipped Topping

1 12-ounce container frozen whipped topping, thawed (or 1 1/2 cups heavy cream, whipped)

Crust

One pre-made 9-inch graham cracker crust (or homemade graham cracker crust, see Notes)

Instructions

Beat Cream Cheese: Place the softened cream cheese in a stand mixer fitted with a paddle attachment and beat on medium speed until smooth and fluffy, about one minute.
Soften Cranberry Sauce: Transfer the cranberry sauce to a bowl and roughly chop it with a fork. Microwave on a low setting for 30 seconds to one minute until softened and beginning to break down but not melted.
Combine Mixtures: Add the softened cranberry sauce to the cream cheese in the mixer and beat until smooth, scraping down the sides as needed to blend the ingredients thoroughly.
Fold in Whipped Topping: Remove the bowl from the mixer and gently fold in the thawed whipped topping, combining it carefully to maintain a light texture.
Pour into Crust and Freeze: Pour the creamy filling into the pre-made graham cracker pie shell, smoothing the top into a mound. Freeze the pie for 6 to 8 hours or overnight until firm.
Serve: Remove the pie from the freezer about 30 minutes before serving to allow it to soften slightly for easier slicing and best texture.

Notes

For a homemade graham cracker crust, combine crushed graham crackers with melted butter and sugar, press into a 9-inch pie dish, and refrigerate until firm.
You can substitute the frozen whipped topping with freshly whipped heavy cream for a fresher taste and texture.
This pie is best served chilled but slightly softened after removing from the freezer.
Store leftover pie covered in the freezer for up to 3 days for optimal freshness.

Keywords: No-Bake Pie, Cranberry Cream Pie, Holiday Dessert, Graham Cracker Crust, Cream Cheese Dessert, Easy No-Bake Pie