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This No-Bake Cranberry Cream Pie couldn’t be any easier to make!
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.
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.
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.
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:
- Cranberry Raisin Pie
- Cranberry Almond Coconut Macaroons
- Cranberry Apple Clafoutis
- Cranberry Orange Sorbet
- Cranberry Ginger Upside Down Cake with Rum Whipped Cream
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.
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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
- Combine graham cracker crumbs, melted butter, sugar and brown sugar in a bowl. Mix until completely combined.
- 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.
- Freeze the crust while you are preparing the filling.