If you want a Holiday Cream Pie that looks fancy but doesn’t hog the oven, this No-Bake Cranberry Orange Cream Pie might just become your new holiday MVP. It’s bright, silky, and full of cozy seasonal flavor — all without a single pie crust in the oven. Sound dreamy? Good. Let’s dig in.
Brief introduction to the recipe (Holiday Cream Pie)
This chilled pie blends a crunchy graham cracker base with a jammy cranberry-orange swirl and a pillowy orange cream topping. It tastes like Thanksgiving in a forkful: tangy fruit, gentle citrus, and a creamy finish that makes people go “wow” without you breaking a sweat. Because it’s a No Bake Cranberry Pie, you free up oven space for turkey and sides, and you can build it a day ahead so dessert prep is basically stress-free.
Why you’ll fall for this pie
Why pick this over a thousand other desserts? First, the flavors play so well together — tart cranberries and bright orange cut through the richness, while the graham crust offers that warm, buttery crunch. Second, it’s a true No Bake Cranberry Cream Pie: easy to assemble, easy to chill, and easy to slice cleanly if you let it set long enough. Third, you can adapt it: swap the crust, make it a cheesecake-style dessert, or shortcut with whipped topping if you’re in a rush. Need more reasons? It travels well, it looks gorgeous on a holiday table, and it’s one of those Cranberry Cream Pie Recipes that guests ask for after the first slice.
The story behind this Cranberry-orange Pie Recipe
I developed this because I wanted a showy dessert that didn’t demand the oven’s attention. I love the classic cranberry-orange combo — it’s nostalgic but fresh — and I wondered how to make it creamy and modern. After a few experiments, the combo of a graham-cracker base, a warmed cranberry-orange reduction, and a whipped orange-cream layer delivered everything I wanted: color, texture, and balance. The result resembles a Cranberry Orange No Bake Cheesecake in spirit but stays light and bright enough for holiday meals that already feel heavy (hello, mashed potatoes).
Ingredients breakdown — what each element does
- Graham cracker crust: This gives structure and a buttery sweetness. I use honey graham crumbs and butter; cinnamon grahams make a cozy twist.
- Cranberry filling: Fresh cranberries simmer with orange juice and zest until they burst and thicken into a glossy, slightly tart spread. This is the flavor anchor.
- Cream cheese base: Softened cream cheese blends with the cranberries to add tang and body, making the filling feel decadent without baking.
- Orange whipped cream: Heavy cream whipped with orange juice, zest, powdered sugar, and vanilla crowns the pie with lightness and citrus aroma.
- Optional finishes: Sugared cranberries, candied orange peel, or extra orange zest add sparkle and texture for presentation.
Pro tip: Always use fresh orange zest and juice — bottled juice or store-bought zest simply won’t deliver the same lively citrus punch.
How to Make It — step-by-step “How to Make It”
Follow this plan and you’ll have a crowd-ready pie in the fridge, chilling like a boss.
- Make the crust. Blitz graham crackers into fine crumbs, stir with a bit of sugar, vanilla, and melted butter, then press into a 9-inch deep-dish pie plate. Firm pressure gives you a compact, sliceable base. Chill it while you make the filling.
- Build the cranberry layer. In a small saucepan, combine fresh cranberries with fresh orange juice, orange zest, sugar, and a touch of vanilla. Simmer gently until the berries pop and the mixture thickens into a jammy sauce. Cool completely.
- Whip the orange cream. Whip heavy cream in a chilled bowl until it starts to thicken. Add in orange juice, orange zest, powdered sugar, and vanilla. Continue whipping to firm peaks. This becomes your airy top layer.
- Blend the cream cheese. Beat softened cream cheese until smooth, then fold in the cooled cranberry sauce until evenly mixed. Gently fold half of the orange whipped cream into this cranberry-cream to lighten it — this gives a mousse-like texture.
- Assemble. Spread the cranberry-cream mixture evenly over the graham crust, then spoon or pipe the remaining orange whipped cream on top. Smooth or create peaks — aesthetic is optional but fun.
- Chill. Refrigerate for at least 4 hours, ideally overnight. This gives the filling time to set so you get clean slices.
- Garnish and serve. Finish with extra orange zest, sugared cranberries, or thin candied peel for a festive look.
Important: Let it chill long enough. Seriously — patience here yields neat slices and a stable texture.
Pro tips for perfect results
- Cool the cranberry mixture fully before mixing it with cream cheese to avoid a runny filling.
- Press the crust firmly into the pan so it doesn’t crumble when sliced.
- Stiff peaks on the whipped cream help the top layer hold up. Don’t under-whip.
- If you’re short on time, assemble and freeze for about 45 minutes to speed the set — but for best texture, go overnight.
- Use fresh ingredients: fresh zest, fresh juice, fresh cranberries — they make a measurable difference.
- If your cranberries are super tart, add a splash more sugar or a tablespoon of maple syrup to balance. FYI: taste as you go.
Variations to try
Want to riff on this Cranberry Orange Pie With Graham Cracker Crust? Go wild.
- Cheesecake-style: Add a bit of mascarpone or extra cream cheese and you’ve got a faux-Cranberry Orange No Bake Cheesecake.
- Shortcut Cranberry Cool Whip Pie: Swap the orange whipped cream for a stabilized Cool Whip-style topping for speed — think Cranberry Cool Whip Pie vibes.
- Festive spice: Stir a pinch of cinnamon or nutmeg into the crust crumbs for warm notes.
- Nutty crunch: Press chopped toasted pecans into the crust or sprinkle them on top.
- Mini pies: Make this in tart pans or a muffin tin for single-serve Holiday Cream Pie bites. Perfect for party platters.
- Ginger snap crust: Swap graham for ginger snaps to lean into cozy holiday spice.
Best ways to serve this No Bake Cranberry Pie
Serve chilled. Always chilled.
- Pair it with roasted turkey or savory mains as a refreshing contrast.
- Bring it to a potluck; it travels well if you keep it in a cooler.
- Offer extra orange whipped cream on the side for the whipped-cream lovers.
- Garnish with sugared cranberries and a sprig of rosemary for a showy holiday centerpiece.
- Want a dessert board? Add slices to a platter alongside cookies, cheeses, and clementines for a festive spread.
Make-ahead, storage, and leftovers
This pie loves prep work.
- Make ahead: Assemble up to 48 hours before serving and refrigerate. The flavors deepen over time.
- Storage: Keep covered in the fridge for up to 3 days. The whipped layer softens after a few days, so eat sooner rather than later.
- Freezing: I don’t recommend freezing — whipped cream doesn’t thaw well and textures change. If you must freeze, freeze only the un-topped filling or crust and assemble later.
- Leftovers: Serve within a couple days for best cream texture and fresh citrus notes.
Bold tip: Chill it overnight for the cleanest slices and best flavor meld.
Frequently Asked Questions (short and useful)
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.
Final thoughts — wrap-up
This No Bake Cranberry Cream Pie idea gives you holiday flavor without the oven circus. It’s festive, forgiving, and flexible — and it earns a prime spot on the dessert table whether you want classic appeal or a modern twist. From Cranberry Cream Pie Recipes that feel heavy to light, bright No Bake Cranberry Pie options, this version lands somewhere deliciously in the middle: comforting and celebratory.
So next time you map out your Thanksgiving or Christmas menu, consider this chilled showstopper. It saves oven time, it plays well with other dishes, and it’s the kind of Cranberry-orange Pie Recipe that makes guests linger over dessert. Make it as-is for effortless wins, or tweak it into a Cranberry Orange No Bake Cheesecake or a quick Cranberry Cool Whip Pie if you need shortcuts. Either way, this pie will get you dessert credit with minimal drama.
Ready to make one? Grab your zester and the freshest oranges you can find — the aroma alone makes the whole holiday feel extra.
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No-Bake Cranberry Orange Cream Pie — Perfect Holiday Cream Pie
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Diet: Vegetarian
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
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.
