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This No-Bake Cranberry Cream Pie couldn’t be any easier to make!

No-Bake Cranberry Cream Pie

Strapped for time – but you’ve been given the assignment of bringing a dessert to your family’s Thanksgiving celebration? Make our easy, creamy and delicious No-Bake Cranberry Cream Pie!

This pie is about as quick and simple as it gets! Three ingredients: softened cream cheese, whole berry cranberry sauce and whipped topping are mixed together – then piled into a graham cracker crust.


No-Bake Cranberry Cream Pie

Freeze your No-Bake Cranberry Cream Pie overnight – then soften for about thirty minutes before serving.

This No-Bake Cranberry Cream Pie has a sweet-tart flavor that is light and refreshing, and very delicious after a heavy, filling Thanksgiving dinner! The texture of the pie gets softer and creamier the longer it is out of the freezer, or you can enjoy it with more of a frozen consistency.

No-Bake Cranberry Cream Pie


For a super timesaver, you can prepare this No-Bake Cranberry Cream Pie using all store-bought ingredients as written below. But, if you prefer, you can make the cranberry sauce, whipped cream and graham cracker crust (see below in the recipe notes) from scratch.

No-Bake Cranberry Cream Pie

Happy Thanksgiving!

Jack and I want to wish you and your family a very Happy Thanksgiving! We appreciate all of you – our wonderful readers. And, we hope you spend the day surrounded by great company and great food!

You may enjoy these other cranberry desserts:

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No-Bake Cranberry Cream Pie

No-Bake Cranberry Cream Pie

  • Author: A Family Feast
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings
  • Category: dessert
  • Method: no-bake
  • Cuisine: American


2 8-ounce packages cream cheese, softened

1 14.5-ounce can whole berry cranberry sauce

1 12-ounce container frozen whipped topping, thawed (Or 1 1/2 cups heavy cream, whipped)

One pre-made graham cracker 9” crust (or homemade, see Notes below)


Place softened cream cheese in a stand mixer with paddle attachment and beat until smooth and fluffy, about a minute.

Remove cranberry sauce to a bowl, chop up slightly with a fork, and microwave on a low setting for 30 seconds to a minute. You want it to soften up and start to break down but not melt.

Add to cream cheese and beat until smooth, scraping sides a few times.

Remove bowl and fold in the whipped topping then pour into the pre-made graham cracker pie shell. Smooth the top into a mound and freeze for 6-8 hours or overnight.

Remove from freezer 30 minutes before serving.


To make your own graham cracker crust. Follow this recipe:


¾ cup graham cracker crumbs

4 tablespoons granulated sugar

2 tablespoons brown sugar

4 tablespoons melted butter


  1. Combine graham cracker crumbs, melted butter, sugar and brown sugar in a bowl. Mix until completely combined.
  2. Pour the mixture into a 9-inch pie plate and spread, pressing down firmly, so that you have an even layer in the bottom of the plate and about ½ an inch up the sides.
  3. Freeze the crust while you are preparing the filling.

Keywords: No-Bake Cranberry Cream Pie



No-Bake Cranberry Cream Pie


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  • MJ Cogar wrote:

    Love this pie. Just like my mom use to make at Christmas.

    • Martha wrote:

      So glad you enjoyed the pie MJ!

  • Linda wrote:

    The recipe didn’t call for sugar. Did I miss something or is that correct.

    • Martha wrote:

      That’s correct – we just relied upon the sweetness from the canned cranberry sauce and the frozen whipped topping. Although – now that you mentioned it – if you are using heavy whipping cream instead, you could add some confectioner’s sugar if you wish.

  • Wendi L wrote:

    I love cranberries! I mixed in 1 t. grated orange zest and 1/3 cup sugar to the cream cheese, then stirred in the cranberry sauce. It’s chilling now and it looks beautiful and tastes very festive! Thanks for sharing!

    • Martha wrote:

      You’re welcome Wendi – great additions!

  • Dean wrote:

    I have made this pie twice and have received many favorable comments. It’s a good combination of sweet and tart.

    • Martha wrote:

      Glad you enjoyed the recipe Dean!

  • Nancy wrote:

    Something is missing. Don’t know what. Almost tasteless. Maybe more cranberry and less cool whip.

    • Jack wrote:

      Thanks for your feedback Nancy – sorry you were disappointed

  • Faye lindler wrote:


    • Martha wrote:


  • Janie wrote:

    In the self-made Graham Cracker crust recipe, you only use 3/4 C cracker crumbs? I would think you’d need more for an entire crust …

    • Martha wrote:

      Hi Janie – We shared the same homemade graham cracker pie crust recipe as in our Chocolate Peanut Butter Pie recipe (you can see that here: ( – we’ve made that pie countless times and 3/4 cup is plenty. But – pie plates differ – so you should of course adapt to your needs and if you need more crumbs to cover your pie plate, just increase the amounts of the other pie crust ingredients. Hope that helps!

  • Victoria wrote:

    I made this for our Christmas dinner dessert except put it in individual graham cracker tart crusts. It was super-simple, really pretty, and everyone loved it from little kids to grandparents. Great recipe!

    • Martha wrote:

      Thanks Victoria! Love the idea of making this into mini-desserts!

  • Wendelin wrote:

    Can you use jellied cranberry sauce instead of the whole cranberry sauce?

    • Martha wrote:

      Yes – you just won’t see any chunks of cranberries in the finished pie.

  • Lisa R. wrote:

    Something to do with all the leftover cranberry sauce. 👍

    • Martha wrote:

      It sure it Lisa! 🙂 (We also have a recipe for Oatmeal Cranberry Cheesecake Bars on our site that also use leftover cranberry sauce that is also delicious!)

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