Can I use leftover canned cranberry sauce?

Yes — about 1/2 cup of homemade or leftover canned sauce can replace the fresh cranberry filling, but taste and adjust sugar if needed. Canned sauce may be sweeter, so you might need less added sugar.

Can I make this dairy-free?

Yes. Swap cream cheese for a plant-based alternative and use coconut cream whipped into peaks for the orange cream. The texture will differ slightly but remain delicious.

Can I shorten the chilling time?

You can, but the texture will be softer and slices won’t be as tidy. If pressed, refrigerate at least 2 hours, or quick-chill in the freezer for ~45 minutes (watch closely).

What if I want a firmer, cheesecake-like texture?

Add a bit more cream cheese or a tablespoon of gelatin dissolved in warm orange juice (bloom and dissolve per package) and mix into the filling — that keeps it firmer.

Does this count as a Cranberry Cool Whip Pie if I use whipped topping?

Pretty much — swapping in a stabilized whipped topping makes it functionally similar to a Cranberry Cool Whip Pie , and that’s a perfectly legit shortcut for busy days.

Perfect Holiday Cream Pie — No-Bake Cranberry Orange Cream Pie 9am Chef

Description

No-Bake Cranberry Orange Cream Pie is a chilled, citrusy dessert that combines tangy cranberry jam, a creamy orange-kissed filling, and a crisp graham cracker base — no oven required. It’s light, festive, and perfect for holiday tables or any time you want a bright, make-ahead treat.

Ingredients

Scale

Graham cracker crust

14 graham cracker sheets (about 1½ cups crumbs)
2 Tbsp granulated sugar
1 tsp vanilla extract
8 Tbsp (1 stick) unsalted butter, melted

Cranberry layer

1 cup fresh cranberries
2 Tbsp fresh orange juice
2 tsp orange zest
2 Tbsp granulated sugar
½ tsp vanilla extract
8 oz cream cheese, softened to room temperature

Orange whipped cream

1½ cups heavy whipping cream
2 Tbsp fresh orange juice
1 Tbsp orange zest
⅓ cup powdered sugar
1 tsp vanilla extract

Optional garnishes

Extra orange zest
Sugared cranberries
Candied orange peel

Instructions

Pulse the graham crackers in a food processor until they form fine crumbs. Add the sugar, vanilla, and melted butter and pulse a few times until the crumbs hold together when squeezed. Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Chill while you make the filling.
Combine the cranberries and orange juice in a small saucepan. Bring to a low boil over medium heat, then reduce to a simmer. Stir in the orange zest, sugar, and vanilla. Cook 6–7 minutes, stirring occasionally, until the berries break down and the mixture thickens. Remove from heat and cool completely.
In a chilled mixing bowl, whip the heavy cream until it begins to thicken. Add the orange juice, orange zest, powdered sugar, and vanilla, then continue whipping to stiff peaks. Set the orange whipped cream aside.
Beat the softened cream cheese until smooth. Fold in the cooled cranberry mixture until evenly blended. Gently fold half of the orange whipped cream into the cranberry-cream mixture to lighten it.
Spoon the cranberry-cream over the prepared graham crust and smooth the top. Spread the remaining orange whipped cream over the filling in an even layer.
Chill for at least 4 hours or overnight so the pie firms up and slices cleanly. Before serving, garnish with extra orange zest, sugared cranberries, or candied peel if you like.

Notes

Quick tips & notes
- Use fresh orange zest and juice for vivid flavor — bottled juice just isn’t the same.
- Cool the cranberry mix completely before combining it with cream cheese to avoid a runny filling.
- Make ahead: This pie is ideal for prepping a day early. Store covered in the fridge.
- Shortcut: For a quicker version, swap the homemade whipped cream for a stabilized whipped topping (Cranberry Cool Whip Pie vibes). FYI: texture will differ slightly.
Serving & storage
- Serve slices straight from the fridge. Keep leftovers refrigerated for up to 3 days. This pie does not freeze well — the whipped texture changes when thawed.