Cranberry Cream Cheese Pie
A buttery graham cracker crust filled with creamy, no-bake vanilla cheesecake filling, topped with homemade cranberry raspberry sauce.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
- 9-inch Round Tart Pan with Removable Bottom (or a 9-inch pie plate)
Ingredients
Cranberry Sauce
- 1 recipe Cranberry Raspberry Sauce
Crust
- 1 ½ cups cinnamon graham crackers
- 2 tbsp light brown sugar
- ¾ - 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Filling
- 1 lb block cream cheese, softened at room temperature for 1 hour
- ½ cup powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup cold heavy whipping cream
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.
Notes
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.
Instead of the cranberry sauce, you can top this pie with 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.
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