No-Bake Cranberry Pie

Embrace the holiday spirit with a dessert that’s as effortless as it is delicious – my No-Bake Cranberry Pie! This heavenly pie, featuring creamy cream cheese, zesty cranberry sauce, and the fluffiness of Cool Whip, is the perfect festive treat that will impress your guests and make your holiday celebrations even more memorable.

What makes this No-Bake Cranberry Pie truly special is just how easy it is to prepare, leaving you with more time to enjoy the season. With no need to heat your oven, you’ll have precious space freed up for other holiday dishes. Simply whip together the creamy cream cheese and tangy cranberry sauce, fold in the velvety Cool Whip, and voila – you have a magnificent dessert that will leave your guests impressed with your culinary skills, without breaking a sweat!

Ingredients for No-Bake Cranberry Pie

• Cream Cheese – Forms the creamy base and gives structure to the pie.
• Powdered Sugar – Adds sweetness to balance the tartness of the cream cheese and cranberry sauce.
• Orange Zest – Brightens up the pie and compliments the cranberry.
• Whole Berry Cranberry Sauce – The star ingredient, adding tartness and vibrant color.
• Cool Whip – Gives the filling a light, airy texture.
• Graham Cracker Crust – Serves as the pie’s sturdy foundation.

Making the No-Bake Cranberry Pie

1. In a large bowl, beat the cream cheese, powdered sugar, and orange zest with an electric mixer until smooth and creamy.
2. Add the cranberry sauce and beat on low until well combined.

3. Gently fold in the whipped topping.
4. Spread the mixture into the graham cracker crust and refrigerate for at least two hours or overnight.
5. Once the pie has set, garnish as desired, slice, and serve chilled.

Variations and substitutions

Homemade crust – Make your own graham cracker crust! Homemade graham cracker crusts are often thicker than store-bought versions and provide more structural support for your pie, helping it hold its shape easier when sliced.

Gluten-free – Choose a gluten-free crust to make a gluten-free version of the pie. Be sure to double check the cranberry sauce and whipped topping you use are also gluten-free. The Ocean Spray cranberry sauce and Cool Whip I used are both gluten-free.

Homemade whipped cream – Use 3 cups of stabilized whipped cream instead of the whipped topping. Stabilized whipped cream is regular whipped cream that has been fortified with a stabilizing agent, such as gelatin or cornstarch. Regular whipped cream can also be used. However, the pie filling will not be as firm.

Homemade cranberry sauce – Use 1 ½ cups of homemade cranberry sauce instead of the canned sauce. Depending on how sweet your sauce is, you may need to add or reduce the amount of sugar in the pie.

White chocolate – Drizzle melted white chocolate over the top for a delightful contrast to the tart cranberry flavor, adding a touch more sweetness to your pie.

Citrus Swap – Experiment with different citrus zests. Try replacing the orange with lemon or lime zest.

Tips for success

• Chill time – Ensure the pie has enough time to chill in the refrigerator. This helps it set properly and enhances the flavors.
• Full-fat cream cheese – Ensure you use brick-style cream cheese rather than the spreadable kind in the tub. Cream cheese in tubs contains more water and will not provide the desired texture for this pie.
• Room-temperature cream cheese – Use room-temperature cream cheese for easier mixing and to help reduce lumps in your filling.
• Fold gently – After adding the whipped topping, remember to fold it in gently using a slow and delicate motion. This prevents the filling from deflating and maintains the light and airy texture of your pie.
• Zest carefully – When zesting citrus, avoid the bitter white pith beneath the peel. Only use the colorful outer layer for the best flavor.

Storage

Store leftovers in the refrigerator for up to three days, although the pie is best enjoyed within two days of being made. I recommend storing leftover pie in the pan so the crust maintains its shape.

The pie can be frozen for up to three months. Allow the pie to thaw in the refrigerator before serving, or enjoy it frozen.

No-Bake Cranberry Pie FAQs

Want more no-bake desserts?

Check out these recipes.

• Oreo Fluff
• Easy Acorn Cookies
• Pilgrim Hat Cookies

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