Name: No-Bake Cranberry Cheesecake Pie Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 1/4 cups graham cracker crumbs; 1/4 teaspoon ground cinnamon; 6 tablespoons unsalted butter, melted; 8 ounces cream cheese, softened; 1/2 cup confectioners’ sugar; 2 cups whipping cream; 1 teaspoon vanilla extract (divided); 3 tablespoons granulated sugar; 1 can (14 ounces) whole berry cranberry sauce; 3 tablespoons chopped pecans

If you’re looking for a dessert that’s as easy to put together as it is impressive, I’ve got just the thing for you. This No-Bake Cranberry Cheesecake Pie Recipe is one of my absolute favorites because it delivers creamy, tangy, and slightly crunchy all in one bite without ever turning on the oven. When I first tried this, I loved how the festive cranberry topping brought such a bright pop of flavor that pairs perfectly with the rich cheesecake filling and buttery graham cracker crust. Stick around, and I’ll walk you through every step so you can nail it the first time!

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Why You’ll Love This Recipe

Super Simple Prep: No baking means less fuss and more time to enjoy your dessert without heating up the kitchen.
Perfect Balance of Flavors: Creamy cheesecake meets tangy cranberry with just the right hint of cinnamon in the crust.
Make-Ahead Friendly: Prepare it a day in advance and let the flavors meld so every bite is pure bliss.
Crowd-Pleaser: My family goes crazy for this, and it’s a hit at every holiday or dinner party I bring it to.

This image shows a square glass dish filled with a layered dessert. The bottom layer is light beige and smooth, likely a crust or base. Above that is a dark red layer, rich and thick, probably a fruit or berry filling. The third layer is thick, white, and creamy, covering the fruit layer completely. The top layer consists of crumbled golden brown nuts and crumbs scattered evenly, adding a crunchy texture. The dish sits on a piece of cloth on a dark wooden surface, with a white marbled background. photo taken with an iphone --ar 2:3 --v 7 - No-Bake Cranberry Cheesecake Pie, festive cranberry dessert, easy no-bake cheesecake, holiday dessert recipes, creamy cranberry pie

Ingredients You’ll Need

Each ingredient in this No-Bake Cranberry Cheesecake Pie Recipe plays a starring role, from the buttery graham cracker crust to that luscious cream cheese filling, all topped with vibrant cranberry sauce. Here’s what you’ll need to get started, along with some quick tips to make the process even smoother.

Flat lay of a small mound of golden graham cracker crumbs, a tiny pile of warm brown ground cinnamon, a few irregular chunks of pale yellow unsalted butter, a smooth block of soft cream cheese, a small white bowl filled with fine white confectioners' sugar, a tall swirl of thick white whipping cream, a small white bowl of clear vanilla extract, a small white bowl of fine white granulated sugar, a white ceramic bowl heaped with glossy whole berry cranberry sauce bursting with red berries, and a scattering of chopped pecans with warm brown and tan shades, all arranged in perfect symmetry on simple white ceramic bowls and dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - No-Bake Cranberry Cheesecake Pie, festive cranberry dessert, easy no-bake cheesecake, holiday dessert recipes, creamy cranberry pie

Graham cracker crumbs: Using fine crumbs helps create a sturdy, crumbly crust that holds together nicely.
Ground cinnamon: Just a pinch adds warmth and depth to the crust—don’t skip it!
Unsalted butter: Melted butter binds the crust; make sure it’s not too hot when mixing in to avoid sogginess.
Cream cheese: Softened to room temperature for smooth blending and that classic cheesecake texture.
Confectioners’ sugar: Provides gentle sweetness without any grittiness in the filling.
Whipping cream: Whipped to soft peaks to add lightness and fluffiness to the cream cheese mixture.
Vanilla extract: Splitting the vanilla between crust and filling layers boosts flavor wonderfully.
Granulated sugar: Added to the whipped cream for subtle sweetness and structure.
Whole berry cranberry sauce: For a tangy, jewel-like topping that’s full of texture and flavor.
Chopped pecans: Sprinkled on top for crunch and a nutty finish that I can’t get enough of.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this No-Bake Cranberry Cheesecake Pie Recipe every now and then to suit my mood or occasion. Don’t hesitate to personalize it – that’s half the fun! Here are a few ideas that could spark your creativity when making this dessert your own.

Use different nuts: I sometimes swap pecans for toasted walnuts or almonds to add a different crunch and flavor profile.
Try a sugar-free cranberry topping: For a healthier twist, homemade cranberry sauce sweetened with maple syrup works beautifully.
Add citrus zest: A teaspoon of orange or lemon zest folded into the filling brightens up the whole pie.
Make a vegan version: Using dairy-free cream cheese and coconut whipped cream lets you enjoy this treat without animal products.

How to Make No-Bake Cranberry Cheesecake Pie Recipe

Step 1: Create the Perfect Crust

Start by mixing your graham cracker crumbs with the ground cinnamon and melted butter until everything looks evenly coated and crumbly. Press this mixture firmly into the bottom of your pie dish—don’t just sprinkle it; press it down so it stays intact when sliced. I like to use the bottom of a glass to really compact it tightly. Then pop it into the fridge to chill and set while you make the filling.

Step 2: Whip Up the Cream Cheese Filling

Beat the softened cream cheese with confectioners’ sugar and half the vanilla extract until creamy and smooth—no lumps, I promise it’s worth the extra mixing time! In a separate bowl, whip the heavy cream with granulated sugar and the remaining vanilla until you get soft peaks. Gently fold the whipped cream into the cream cheese mixture; this keeps it light and fluffy. Be careful not to overmix because you want to keep all that aeration!

Step 3: Assemble and Chill

Spread the creamy filling evenly over your firm crust. Then spoon the whole berry cranberry sauce over the top, smoothing it out gently to cover the surface but still letting some texture show through. Finish with a sprinkle of chopped pecans for an irresistible crunch. Cover it loosely with plastic wrap and refrigerate for at least 4 hours, or overnight if you can – patience here is rewarded with perfect slicing and flavor melding.

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Pro Tips for Making No-Bake Cranberry Cheesecake Pie Recipe

Room Temperature Cream Cheese: Always soften your cream cheese fully—it blends so much easier and creates a lump-free filling.
Firm Crust Makeover: Press your crust down firmly and chill it long enough to prevent it from crumbling when you slice the pie.
Gentle Folding: Fold the whipped cream into the cheese mixture carefully to keep the filling light and airy.
Chilling Time Matters: Don’t rush refrigerating—this pie tastes best when it’s had plenty of time to set and the flavors have mingled.

How to Serve No-Bake Cranberry Cheesecake Pie Recipe

The image shows a square dessert slice with four layers on a white plate. The bottom layer is a crumbly light brown crust. Above it is a creamy white layer mixed with small bits. The third layer is a bright red berry filling with visible seeds and fruit pieces. On top, there is a thick, fluffy white layer sprinkled with crushed nuts and crumbs, finished with three small red berries and a tiny green leaf as decoration. The background surface is white marbled. Photo taken with an iphone --ar 2:3 --v 7 - No-Bake Cranberry Cheesecake Pie, festive cranberry dessert, easy no-bake cheesecake, holiday dessert recipes, creamy cranberry pie

Garnishes

I love to add a few extra fresh cranberries or a sprig of mint on top for color contrast when serving – it adds that festive touch. A light dusting of powdered sugar over the nuts can also make it feel a bit more special, especially around the holidays.

Side Dishes

This No-Bake Cranberry Cheesecake Pie shines as a dessert, so I usually keep the sides simple: maybe a cup of hot coffee or a glass of sparkling wine to balance the richness. It also pairs well with lighter fruit salads or a dish of vanilla ice cream if you want to get extra indulgent.

Creative Ways to Present

For special occasions, I’ve layered individual servings in clear cups, garnished with a swirl of whipped cream and a cranberry on top, which looks gorgeous and feels personal. Serving it with festive dessert forks and holiday-themed plates also adds to the charm and makes guests feel truly spoiled.

Make Ahead and Storage

Storing Leftovers

After serving, I store leftover pie tightly covered in the fridge. It stays fresh and creamy for up to 3 days—although, if you’re like me, it rarely lasts that long! Make sure to keep it chilled to maintain that perfect texture.

Freezing

I’ve experimented freezing this pie wrapped well with plastic wrap and foil. It freezes okay but the crust can get a little soggy when thawed, so I usually prefer to enjoy it fresh if possible. If you do freeze, thaw it overnight in the fridge before serving.

Reheating

This dessert is meant to be served cold, so no reheating needed! If the pie feels too firm straight from the fridge, let it sit at room temperature for about 15 minutes to soften slightly for easier slicing and better flavor release.

FAQs

Can I use a different crust for this No-Bake Cranberry Cheesecake Pie Recipe?

Absolutely! While the graham cracker crust with cinnamon is classic and delicious, you can swap it out for crushed gingersnaps or even an Oreo crust if you want something richer or spicier. Just be sure to adjust the butter amount so the crust sets properly.
Is it necessary to chill the pie overnight?

Overnight chilling is ideal as it allows the filling to firm up nicely and gives those flavors time to meld. But if you’re short on time, 4 hours in the fridge will still yield a tasty pie, just be a bit gentler when slicing.
Can I make this recipe dairy-free or vegan?

Yes! To make a dairy-free or vegan version, substitute the cream cheese with a plant-based alternative and use coconut whipped cream instead of dairy whipping cream. The texture and flavor will be slightly different but still delicious.
How do I avoid the crust getting soggy?

Pressing the crust firmly and chilling it well before adding the filling helps a lot. Also, make sure your melted butter isn’t too hot when mixing in the crumbs as it can lead to sogginess. I like to refrigerate the crust for at least 15 minutes before building the pie.

Final Thoughts

This No-Bake Cranberry Cheesecake Pie Recipe is one of those treats that feels special but is surprisingly simple to make. I love sharing it with friends and family because it’s always a crowd-pleaser, combining creamy lusciousness with the bright tang of cranberries and a satisfying crunch. If you want a dessert that you can make ahead, that looks beautiful on the table, and tastes like you put in way more effort than you did, give this recipe a try—you’ll be so glad you did!