Description
A deliciously creamy no-bake cranberry pie that combines fresh cranberry puree with smooth cream cheese and fluffy whipped cream, all set in a crisp graham cracker crust. This easy-to-make dessert requires no baking and is perfect for holiday gatherings or anytime you crave a refreshing fruity treat.
Ingredients
Scale
Filling
- 2 cups fresh cranberries
- 1 cup sugar
- 1 cup heavy cream
- 1 package cream cheese (8 oz)
- 1 teaspoon vanilla extract
Crust
- 1 pre-made graham cracker crust
Instructions
- Puree Cranberries: In a blender, puree the fresh cranberries until completely smooth to create the base for the filling.
- Mix Cranberry and Sugar: Transfer the cranberry puree to a bowl and stir in the sugar until well combined and the sugar starts to dissolve.
- Beat Cream Cheese and Vanilla: In a separate bowl, beat the cream cheese along with the vanilla extract until the mixture becomes smooth and creamy.
- Whip Heavy Cream: In another bowl, whip the heavy cream until stiff peaks form, ensuring the filling will be light and airy.
- Fold in Cranberry Mixture: Gently fold the cranberry and sugar mixture into the cream cheese blend, maintaining the creamy texture.
- Incorporate Whipped Cream: Carefully fold the whipped cream into the cranberry and cream cheese mixture to keep it light and fluffy.
- Fill the Crust: Pour the combined cranberry cream mixture into the pre-made graham cracker crust, smoothing out the top evenly.
- Chill: Refrigerate the pie for at least 4 hours, or until fully set, before serving to allow the flavors to meld and the filling to firm up.
Notes
- For a tarter version, reduce sugar to 3/4 cup or adjust to taste.
- Use a hand mixer or stand mixer for easier whipping of cream and beating cream cheese.
- Substitute the graham cracker crust with a gluten-free option if needed.
- Make sure cranberries are fresh for best flavor; frozen can be used but might require blanching for smoother puree.
- The pie keeps well in the refrigerator for up to 2 days; do not freeze to maintain texture.
