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Creamy No-Bake Cranberry Orange Cream Pie (Easy Dessert)

no-bake cranberry orange cream pie - featured image
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A creamy, no-bake pie with a tangy cranberry orange swirl and a buttery graham cracker crust. Perfect for holidays or any occasion, this easy dessert comes together with simple pantry ingredients and requires no oven.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 1 cup whole berry cranberry sauce (canned or homemade)
  • 2 tablespoons orange juice, freshly squeezed
  • 1 teaspoon orange zest
  • 1 tablespoon granulated sugar (only if cranberry sauce is very tart)
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest (from about 1 medium orange)
  • 1 ½ cups heavy whipping cream, cold
  • ¼ cup powdered sugar (for the whipped cream portion)

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt if using. Pour melted butter over the mixture and stir with a fork until every crumb is moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 15 minutes.
  2. Make the cranberry swirl: In a small saucepan over medium heat, combine cranberry sauce, orange juice, orange zest, and sugar (if using). Stir occasionally and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened. Remove from heat and let cool completely.
  3. Make the cream filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add ½ cup powdered sugar, vanilla extract, and 1 tablespoon orange zest. Beat until well combined. Set aside.
  4. In a separate bowl, whip cold heavy cream and remaining ¼ cup powdered sugar on medium-high speed until stiff peaks form. Fold one-third of the whipped cream into the cream cheese mixture to lighten, then gently fold in the remaining whipped cream until no streaks remain.
  5. Assemble the pie: Spoon about two-thirds of the cream filling into the chilled crust and spread evenly. Drizzle half of the cooled cranberry mixture over the filling and gently swirl with a knife. Add remaining cream filling on top and spread gently. Drizzle remaining cranberry mixture and create more swirls.
  6. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Slice with a hot, dry knife for clean cuts. Garnish with fresh orange slices or extra cranberries if desired.

Notes

For best results, use room temperature cream cheese and cold heavy cream. Let the cranberry swirl cool completely before adding to the filling. Chill the pie overnight for cleaner slices. Can be made gluten-free with gluten-free graham crackers or dairy-free with substitutions.

Nutrition

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

Find it online: https://emacrave.com/creamy-no-bake-cranberry-orange-cream-pie-easy-dessert/