Cranberry Cream Cheese Pie

A cranberry cream cheese pie with a buttery graham cracker crust filled with creamy, no-bake vanilla cheesecake filling, topped with homemade cranberry raspberry sauce. This is such an easy recipe for the holidays, that you can customize with any flavor of topping you like!

You might also love this strawberry cream cheese pretzel pie, cranberry pecan shortbread cookies, and cranberry Christmas cake with sugared cranberries.

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Why You’ll Love This Recipe

No Bake, No Gelatin. I love no bake cheesecakes, and I usually set them with unflavored powdered gelatin. I decided not to use gelatin for today’s cheesecake filling, though, and the filling is so creamy, delicious, and holds its shape perfectly without any thickening agent.

Simple Ingredients. You only need 4 simple ingredients for the crust, and 4 more for the filling. This pie comes together very quickly, and is ready to eat in just 2 hours.

Use any Topping. When I made the cranberry raspberry sauce for our Thanksgiving dinner last month, I made a little extra, with plans to use it as a topping for this cranberry cream cheese pie. In that same recipe post, I also have a version of cranberry sauce that uses orange instead of raspberry, and both are such nice flavors paired with cranberries. In fact, after making this cheesecake with cranberry sauce, I loved it so much, I decided to add it to our Christmas menu when my parents will be visiting in a few weeks. But if cranberry isn’t your favorite, you can top this pie with chocolate ganache or caramel sauce, or any flavor of fresh fruit, fruit sauce or pie filling you like, such as blueberry, cherry, strawberry or even Danish red fruit sauce.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Cranberry Raspberry Sauce
• Graham Crackers. I prefer the flavor of cinnamon graham crackers for this cranberry cream cheese pie. However, you could also use the honey or chocolate crackers.
• Light Brown Sugar. Adds a touch of sweetness to the crust.
• Salt. Enhances the flavor of the crust and balances the sweetness of the pie.
• Butter. Binds the graham cracker crumbs together, and makes it crisp when baked.
• Cream Cheese. Use full-fat, block style cream cheese for the best flavor and texture.
• Powdered Sugar. Sweetens the filling.
• Vanilla. Use either vanilla extract or vanilla bean paste to add flavor to the filling.
• Heavy Whipping Cream. This lightens the cream cheese, making the filling so fluffy and creamy.

Instructions

Cranberry Sauce

• Prepare the cranberry raspberry sauce as instructed. Let cool.
• You can make the sauce in advance, keeping it refrigerated for up to 1 week, or frozen for up to 3-6 months.

Crust

• Preheat the oven to 325F, and position a rack in the center of the oven.
• Finely crush the graham crackers, using a food processor, or placing them in a freezer bag and crushing them with a rolling pin.
• In a bowl, combine the crushed graham crackers, brown sugar and salt. Add the melted butter, and stir until evenly moistened and crumbly.
• Firmly press the crumbs against the bottom and up the sides of your tart pan.
• Bake the crust for 8-10 minutes, until toasted and fragrant. Set aside and cool completely before adding the filling.

Filling

• In the bowl of your stand mixer fitted with the paddle attachment (or with a hand held mixer), beat the cream cheese, powdered sugar and vanilla for 1 minute until smooth.
• Add the cold heavy whipping cream and beat on medium high speed for several minutes until fluffy and thick enough to hold its shape.
• Spread the filling into the cooled crust. Refrigerate the pie for 1 hour before serving.
• Remove the sides of the tart pan to cut the pie, and top slices of the pie with the cranberry sauce.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How should I store leftover pie?

Refrigerate leftover pie for up to 2 days. This pie is best eaten within the first 24 hours, since the crust will start to get a little soft by the second day.

Can I use cookies instead of graham crackers?

Sometimes you can replace graham crackers with another type of sweet, crunchy cookie or cracker, such as digestive biscuits. However, these will not be identical to the graham crackers in terms of moisture content, and you may need more or less butter that what my recipe calls for.

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