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To make this tasty pie, you will need the following ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1 ½ cups fresh or frozen cranberries - ¾ cup granulated sugar (for cranberry sauce) - 1 tablespoon lemon juice - ½ teaspoon cinnamon - Fresh mint leaves for garnish (optional) These ingredients create a rich and creamy cheesecake that pairs perfectly with the tart cranberries. If you don’t have an ingredient, don’t worry! Here are some good swaps: - Graham cracker crumbs: Use crushed cookies like Digestives or Oreos for a different flavor. - Unsalted butter: You can substitute with coconut oil for a dairy-free option. - Cream cheese: Use vegan cream cheese for a dairy-free cheesecake. - Powdered sugar: Regular granulated sugar can work, just blend it to a fine powder. - Heavy whipping cream: Use coconut cream for a dairy-free alternative. - Granulated sugar: You can use honey or maple syrup, but adjust to taste. These swaps keep the essence of the pie while catering to different diets. Adding garnishes makes the pie look even better! Here are some ideas: - Fresh mint leaves add a pop of color and freshness. - Drizzle leftover cranberry sauce over each slice for extra flavor. - Sprinkle crushed nuts, like pecans or almonds, for added crunch. These simple toppings will make your no-bake cranberry cheesecake pie stand out! {{ingredient_image_1}} To start, grab a medium bowl. Mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until everything is combined. Next, press this mixture into the bottom of a 9-inch pie pan. Make it even and compact. Once done, set the crust aside in the fridge to firm up. Now, take a saucepan and place it over medium heat. Add 1 ½ cups of fresh or frozen cranberries, ¾ cup of granulated sugar, 1 tablespoon of lemon juice, and ½ teaspoon of cinnamon. Cook for about 10 minutes. Stir it often. You want the cranberries to burst and the sauce to thicken. Once it looks good, remove it from the heat and let it cool. For the filling, use a large mixing bowl. Beat 2 cups of softened cream cheese with 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Mix it until smooth and creamy. In another bowl, whip 1 cup of heavy whipping cream until you see stiff peaks form. This will add air and lightness to your filling. Next, gently fold the whipped cream into the cream cheese mixture. Go slowly to keep the whipped cream fluffy. Make sure everything is blended well without losing the airiness. Now it’s time to bring it all together. Spread the cheesecake filling evenly over the chilled graham cracker crust. Then, carefully spoon the cooled cranberry topping over the cheesecake. Spread it out evenly, making sure to cover all the filling. Cover the pie with plastic wrap or foil. Place it in the refrigerator for at least 4 hours. This helps the pie to set properly. After the pie has set, slice it into wedges. You can garnish each slice with fresh mint leaves if you like. For a fun touch, drizzle any remaining cranberry sauce over the slices before serving. Enjoy your delicious no-bake cranberry cheesecake pie! To make your cheesecake filling smooth, start with softened cream cheese. Cold cream cheese will not blend well. Mix the cream cheese with powdered sugar and vanilla extract until it's creamy. This step is key. Fold in the whipped cream gently. Avoid stirring too hard; you want to keep the air in the whipped cream. This makes the filling light and fluffy. For the cranberry sauce, use fresh or frozen cranberries. If they are frozen, there’s no need to thaw them. In a saucepan, combine cranberries with sugar, lemon juice, and cinnamon. Cook them on medium heat. Stir occasionally until the cranberries burst. This takes about 10 minutes. Let the sauce cool before adding it to your pie. Cool sauce creates a nice layer on the cheesecake. If you have leftover pie, store it in the fridge. Cover it well with plastic wrap or foil. This keeps it fresh for up to three days. If you want to keep it longer, freeze it. Slice the pie before freezing. Wrap each slice tightly in plastic wrap, then in foil. This way, you can enjoy a slice anytime you want! Pro Tips Chill the Cream Cheese: For a smoother filling, ensure your cream cheese is at room temperature before mixing. This will help avoid lumps and create a creamy texture. Use Fresh Cranberries: If possible, opt for fresh cranberries for the topping, as they provide a vibrant flavor and beautiful color. If using frozen, thaw and drain them well. Adjust Sweetness: Taste the cranberry sauce as it cooks and adjust the sugar to your preference. Some may prefer a tangier sauce with less sugar, especially if the cranberries are sweet. Presentation Counts: For an elegant presentation, consider using a cake server to slice and serve the pie, and drizzle any extra cranberry sauce over the top before serving. {{image_2}} You can easily make this pie gluten-free. Instead of graham crackers, use gluten-free cookies. There are many tasty options, like almond flour cookies or gluten-free digestive biscuits. Just crush them and mix with melted butter. This will give you a great crust that everyone can enjoy. If cranberries aren't your favorite, you have many choices. You can use blueberries, raspberries, or even strawberries. These berries will also give a nice color and taste. Just remember to adjust the sugar. Some fruits are sweeter, so you may need less sugar for the sauce. Want to add a twist? Try adding chocolate! Melt dark or white chocolate and mix it into the cheesecake filling. You can also sprinkle in some spices like nutmeg or ginger. These spices can give a warm flavor that pairs well with the fruit. Mix and match these ideas to create your perfect pie! To keep your no-bake cranberry cheesecake pie fresh, store it in the fridge. First, cover the pie well with plastic wrap or foil. This keeps it fresh and prevents it from absorbing other smells. Keeping it in an airtight container also works well. Make sure to store it away from strong-smelling foods. Your cheesecake pie will stay fresh in the fridge for about 3 to 5 days. The flavors will develop more over time, which can be a nice bonus. Just remember to check for any signs of spoilage before serving. If you see any odd smells or changes in texture, it's best to toss it. You can freeze the cheesecake pie if you want to save it for later. To freeze, first, let the pie cool completely in the fridge. Then, slice it into wedges for easy serving. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. This way, you can enjoy a slice anytime! The pie can last up to 2 months in the freezer. When you're ready to eat it, just thaw it in the fridge overnight. Yes, you can use frozen cranberries. They work well in this recipe. Just thaw them before cooking. Frozen cranberries may be a bit softer, but they still taste great. The cooking process will help break them down and create a nice sauce. The cheesecake takes at least four hours to set. It needs this time in the fridge to firm up. If you can wait longer, it will be even better. Overnight is ideal for a perfect texture. If you need a substitute for heavy cream, use full-fat coconut milk. It gives a nice creamy texture. You can also try Greek yogurt for a lighter option. Just remember, these may change the taste slightly. Yes, you can make this pie ahead of time. It stays fresh for up to three days in the fridge. This makes it perfect for parties or family gatherings. Just cover it well, so it stays fresh and tasty. This blog post outlines how to make a no-bake cranberry cheesecake pie. We covered the necessary ingredients, substitutions, and toppings. I shared each step to whip up this delicious treat and included tips for a perfect cheesecake filling and smooth cranberry sauce. You can also explore variations for gluten-free and different flavors. Remember, storing tips will help keep your pie fresh. Enjoy your pie-making journey and don’t hesitate to get creative with your own twists!

No-Bake Cranberry Cheesecake Pie

A delicious no-bake cheesecake pie topped with a sweet and tangy cranberry sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1.5 cups fresh or frozen cranberries
  • 0.75 cup granulated sugar (for cranberry sauce)
  • 1 tablespoon lemon juice
  • 0.5 teaspoon cinnamon
  • to taste fresh mint leaves for garnish (optional)

Instructions
 

  • Prepare the Crust: In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press the mixture into the bottom of a 9-inch pie pan to form an even crust. Set aside in the refrigerator to firm up.
  • Make the Cranberry Topping: In a saucepan over medium heat, combine the cranberries, granulated sugar, lemon juice, and cinnamon. Cook for about 10 minutes, stirring occasionally until the cranberries burst and the mixture thickens. Remove from heat and let it cool.
  • Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form.
  • Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.
  • Assemble the Pie: Spread the cheesecake filling evenly over the cooled graham cracker crust. Carefully spoon the cooled cranberry topping over the cheesecake layer, spreading it out evenly.
  • Chill the Pie: Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours or until set.
  • Serve: Once the pie has set, slice it into wedges and garnish with fresh mint leaves, if desired.

Notes

Serve slices on decorative plates, drizzled with any remaining cranberry sauce from the topping for added color and flavor.
Keyword cheesecake, cranberry, dessert, no-bake