There’s something magical about the combination of tart cranberries and creamy cheesecake, especially during the holiday season. The Ultimate Cranberry Cheesecake Pie is a show-stopping dessert that’s as visually stunning as it is delicious. Whether you’re hosting a festive gathering or just craving a sweet treat, this cheesecake pie is sure to impress.

Not only is this recipe decadent and flavorful, but it’s also no-bake, making it perfect for home bakers who want a stress-free yet elegant dessert. With its buttery crust, velvety cheesecake filling, and a vibrant cranberry topping, it’s the ultimate centerpiece for your holiday table.

Ingredients

Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Cheesecake Filling:

16 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream

Cranberry Topping:

1 ½ cups fresh cranberries
½ cup granulated sugar
¼ cup water
1 tsp orange zest

Optional Garnish:

Fresh mint leaves
Crushed graham crackers or white chocolate shavings

Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch pie pan. Chill in the refrigerator for at least 30 minutes.
Make the cheesecake filling: Beat cream cheese in a large bowl until smooth. Add powdered sugar and vanilla extract, mixing until fully incorporated.
Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until smooth and fluffy.
Assemble the pie: Spoon cheesecake filling over the chilled crust, smoothing the top with a spatula. Return to the refrigerator to set for at least 2 hours.
Prepare cranberry topping: In a small saucepan, combine cranberries, sugar, and water. Cook over medium heat until cranberries burst and mixture thickens (about 10–15 minutes). Remove from heat and stir in orange zest. Let cool slightly.
Top the pie: Spoon cranberry topping over the set cheesecake filling. Garnish with fresh mint leaves or white chocolate shavings if desired.
Serve and enjoy: Slice carefully and serve chilled. Store leftovers in the refrigerator for up to 4 days.

Tips for the Perfect Cheesecake Pie

Softened cream cheese: Ensure cream cheese is at room temperature for a smooth filling without lumps.
Whip cream properly: Avoid over-whipping; you want stiff but not grainy peaks.
Chill for best results: Letting the pie set in the fridge for several hours enhances texture and flavor.
Cranberry alternative: Substitute cranberry topping with raspberry or cherry sauce for a different twist.

Variations

Chocolate Cranberry Cheesecake Pie: Add ½ cup melted dark chocolate to the filling for a chocolatey twist.
Ginger Snap Crust: Swap graham crackers for crushed ginger snaps for a spicier, holiday flavor.
Mini Cheesecake Pies: Make in individual tart pans for single-serve desserts.

Serving Suggestions

Pair slices with a dollop of whipped cream or a scoop of vanilla ice cream.
Serve alongside mulled wine or hot cocoa for a complete holiday experience.
Decorate with sugared cranberries for extra festive sparkle.

Fun Facts

Cranberries are native to North America and were an important food source for early settlers.
Cheesecake has origins in ancient Greece but evolved into modern varieties in the U.S., particularly with the addition of cream cheese.
No-bake pies became popular as a quick dessert option that requires minimal oven use, perfect for holiday preparations.

With its creamy filling, buttery crust, and tangy-sweet cranberry topping, The Ultimate Cranberry Cheesecake Pie is a dessert that brings warmth, flavor, and holiday cheer to any occasion.