No Bake Cranberry Orange Cream Pie Recipe

Introduction

This No Bake Cranberry Orange Cream Pie is a refreshing and easy-to-make dessert perfect for any occasion. Combining tart cranberries with a creamy filling and a buttery graham cracker crust, it’s a delightful treat that doesn’t require an oven.

Ingredients

• 2 cups fresh or frozen cranberries
• ½ cup granulated sugar (for cranberry sauce)
• Zest of 1 orange
• Juice of 1 orange
• 1 ½ cups graham cracker crumbs
• ½ cup melted butter
• ¼ cup granulated sugar (for crust)
• 8 ounces cream cheese, softened
• ½ cup granulated sugar (for cream filling)
• 1 cup heavy whipping cream

Instructions

1. Step 1: Prepare the crust by mixing the graham cracker crumbs, melted butter, and ¼ cup sugar until combined. Press the mixture into the bottom and up the sides of a pie dish. Chill in the refrigerator while preparing the filling.
2. Step 2: Make the cranberry sauce by cooking cranberries, ½ cup sugar, orange zest, and juice over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and let cool completely.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth. Gradually add ½ cup sugar and mix well. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
4. Step 4: Spread the cooled cranberry sauce evenly over the chilled crust. Spoon the cream filling over the cranberry layer and smooth the top with a spatula.
5. Step 5: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors meld.
6. Step 6: Before serving, garnish with extra whipped cream or a sprinkle of orange zest if desired. Slice and enjoy!

Tips & Variations

• Use fresh cranberries in season for the best flavor, but frozen work well too—just thaw before cooking.
• For a nutty crust, add finely chopped pecans or walnuts to the graham cracker crust mixture.
• Swap orange juice with lemon juice for a different citrus twist.
• To make it vegan, use a dairy-free cream cheese and coconut cream instead of heavy whipping cream.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best texture and flavor, avoid freezing, as the cream filling may separate upon thawing. When ready to serve, let it sit at room temperature for 10 minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie benefits from chilling overnight, allowing the flavors to meld and the filling to set perfectly.

Can I use a pre-made graham cracker crust?

Absolutely! A store-bought crust works well and saves time. Just ensure it’s chilled before adding the filling.

No Bake Cranberry Orange Cream Pie Recipe

Print Recipe

★★★★★

4.7 from 115 reviews

This No Bake Cranberry Orange Cream Pie is an easy and delicious dessert perfect for any occasion. Featuring a zesty cranberry sauce layered on a buttery graham cracker crust and topped with a smooth, creamy filling, this pie combines festive flavors with a simple preparation method that requires no baking.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup melted butter
• ¼ cup granulated sugar

Cranberry Sauce

• 2 cups fresh or frozen cranberries
• ½ cup granulated sugar
• Zest of 1 orange
• Juice of 1 orange

Cream Filling

• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 cup heavy whipping cream

Instructions

1. Prepare the Crust: Crush 1 ½ cups of graham crackers into fine crumbs and mix with ½ cup melted butter and ¼ cup sugar until well combined. Press this mixture firmly into the bottom and up the sides of a pie dish and chill in the refrigerator while preparing the filling.
2. Make the Cranberry Sauce: In a saucepan over medium heat, combine 2 cups of cranberries, ½ cup sugar, orange zest, and orange juice. Cook until cranberries burst and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool completely.
3. Prepare the Cream Filling: Beat 8 ounces of softened cream cheese in a large bowl until smooth. Gradually add ½ cup sugar and mix well. In a separate bowl, whip 1 cup heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until combined.
4. Assemble the Pie: Spread the cooled cranberry mixture evenly over the chilled graham cracker crust. Spoon the cream filling over the cranberry layer and smooth out with a spatula to cover completely.
5. Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld and the filling to set.
6. Garnish and Serve: Before serving, optionally garnish with additional whipped cream or sprinkle extra orange zest on top. Slice and enjoy your creamy, tangy, and refreshing cranberry orange cream pie.

Notes

• For best results, ensure the cranberry sauce is completely cooled before layering it on the crust to prevent sogginess.
• You can substitute fresh cranberries with frozen ones without thawing.
• Chilling the pie overnight improves flavor development and texture.
• Use full-fat cream cheese and heavy cream for the creamiest texture.
• Store leftovers in the refrigerator, covered, for up to 3 days.

Keywords: no bake pie, cranberry orange pie, cream pie, holiday dessert, easy pie recipe