The Ultimate Cranberry Cheesecake Pie
A creamy, no-bake cheesecake pie topped with tart cranberries, perfect for holidays.
Equipment
- Mixing bowls
- Pie pan
- Hand mixer or stand mixer
- Saucepan
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Cranberry Topping
- 1.5 cups fresh cranberries
- 0.5 cup granulated sugar
- 0.25 cup water
- 1 tsp orange zest
Instructions
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie pan. Chill 30 minutes.
- Beat cream cheese until smooth. Add powdered sugar and vanilla extract and mix well.
- Whip heavy cream until stiff peaks form. Fold into cream cheese mixture.
- Spread cheesecake filling over chilled crust. Refrigerate at least 2 hours.
- In a saucepan, combine cranberries, sugar, and water. Cook until cranberries burst and mixture thickens, 10–15 minutes. Stir in orange zest.
- Cool slightly and spoon over set cheesecake. Garnish if desired.
- Slice and serve chilled. Store leftovers in refrigerator up to 4 days.
Notes
For extra flavor, add a splash of orange liqueur to the cranberry topping.