Sharing is caring!

This No Bake Cranberry Blueberry Cream Cheese Pie is a must for your Holidays. It’s creamy and delectable with a tasty homemade graham cracker crust, easy-to-make filling, and a scrumptious cranberry-blueberry topping. It’s the perfect Holiday dessert!

This No Bake Cranberry Blueberry Cream Cheese Pie recipe has been brewing in my mind for weeks! I wanted a luscious Holiday dessert that had a thick creamy cream cheese base and a beautiful deep dark ruby topping of cranberries and blueberries!

A festive easy dessert that even a novice baker could make that would “Wow” their holiday guests!

When creating this recipe one thing was important to me. If I was making a “cream cheese” pie, the layer of cream cheese had to imitate the thickness and consistency of a traditional cheesecake! There would be no mamsy-pamsy cream cheese layer in this pie!

The fruit topping stars fresh cranberries, blueberries, orange juice, and cinnamon! It’s a flavor explosion that compliments the thick luscious cream cheese layer perfectly! Plus it screams “Holiday Seasonal Dessert”!

It will remind you of the classic Cherry Cream Cheese No-Bake Pie only with a twist!

Let’s get baking…even though this is a “No-Bake” dessert!

List of Ingredients Needed for this No Bake Cream Cheese Pie

• 1 ¾ cups graham cracker crumbs, standard or gluten-free version both work.
• 6 Tablespoons salted butter-for crust.
• ½ Cup granulated Sugar-for crust.
• 1 Cup Whipping Cream-for cream cheese filling.
• 2 packages (8 oz each) cream cheese, room temperature
• 1¼ Cups Powder Sugar
• 1 Tablespoon lemon zest-for filling.
• 1 Tablespoon lemon juice-for cream cheese filling.
• 1 teaspoon vanilla-for filling.
• ½ Cup Orange Juice
• 1½ Cup fresh cranberries, divided. (Cranberries can be frozen.)
• 1½ Cup Fresh blueberries, divided.
• 4 Tablespoons Granulated Sugar-this sugar is for the berry topping.
• 1 Tablespoon lemon juice – for the berry topping
• 1 Tablespoon + ½ teaspoon corn starch
• ¼ teaspoon cinnamon
• 2 Tablespoons Water
• Extra Whipping Cream for garnish. See instructions below.

How to Make Cranberry Blueberry Cream Cheese Holiday Pie

This recipe breaks down into three sections. First – the crust, second – the filling, and last, but certainly not least, the Cranberry-Blueberry topping.

It’s that simple and if you follow my easy step-by-step instructions you’ll have this delectable dessert made in no time.

How To Make a Homemade Graham Cracker Pie Crust

Crush graham crackers until fine, either using a rolling pin or in a food processor.

TIP: You can purchase boxed graham cracker crumbs, or you can crush regular graham crackers. I went with boxed to keep my prep time down!

In a medium bowl add 1¾ cups of graham cracker crumbs. Melt the butter. Add melted butter and sugar to the graham cracker crumbs. Stir until well combined.

Press crumb mixture into a deep dish 9-inch pie pan. It’s VERY important this is a “deep dish” pie plate. There’s a lot of cream cheese filling, so you need a deep pie plate.

I like to use a smaller cake pan to help push buttery crumbs up against the inside edge of the pie plate.

TIP: A drinking glass or measuring cup work well for pressing graham cracker crumbs inside the pie plate.

Once the crust is pressed evenly inside the 9-inch baking dish, carefully wipe around the boarder of the crust to clean up any excess crumbs and place the crust in the refrigerator while you move on to “step two”…the filling!

How To Make No-Bake Cream Cheese Filling

In the bowl of your mixer, with the whisk attachment, whip cream until very soft peaks form. You do not want to whip it as firm as you would to decorate a pie. The consistency of this whipped cream should just barely keep its whipped shape.

TIP: I test my whipped cream by detaching the whisk, dip it into the whipped cream. If the peaks softly form and slightly fold over…it’s ready!

In a large bowl add softened cream cheese, and sifted powdered sugar. Add whipped cream.

By hand (if you’re Hercules, I am not!) or with a hand electric mixer, blend cream cheese, powder sugar and whipped cream until smooth and no lumps remain.

Add lemon zest, lemon juice and vanilla extract. Mix until combined.

Transfer cream cheese filling into chilled pie graham cracker crust.

Using a silicone spatula spread cream cheese filling evenly in pie crust. Place the pie in the refrigerator while you make the Cranberry Blueberry Topping.

How To Make Cranberry Blueberry Pie Topping

In a large sauce pan place 1 cup of blueberries and 1 cup of fresh cranberries, ½ a cup of orange juice, 4 Tablespoons of granulated sugar, ¼ teaspoon cinnamon, and 1 Tablespoon of lemon juice.

Bring mixture to a boil. Cranberries will pop as they cook. Your kitchen isn’t under attack! No need to duck and cover!

Mix corn starch with water. Slowly add to mixture once it is boiling. Stir using a rubber spatula until it has thickened. Remove from heat.

It will turn a wonderful ruby color with deep purple hues! It’s the perfect topping for this Holiday Pie!

Add ½ cup of fresh blueberries and a ½ cup of fresh cranberries. Stir in. Let cool completely before spreading on to the pie. The cranberries will cook slightly as the topping cools.

Adding the additional fresh fruit after making the topping adds a little extra texture to the topping without it cooking down to the point the fruit is unrecognizable.

TIP: It is VERY important that the fruit topping is completely cooled before adding to the top of the cream filling. Otherwise, the fruit will melt into the pie and magically disappear! Don’t do that! Lol

Finishing the No-Bake Cranberry Cream Cheese Pie

Once the filling is completely cooled, spoon over the top of the chilled cream cheese filling. Use a rubber spatula to make sure it is spread evenly and to the edge of the cream cheese filling.

TIP: I will warn that if you add the topping a day or two before serving it will “set up” more in the refrigerator and become even thicker. If you prefer a softer, jam like texture, place the topping in an airtight container and leave it on the counter top until ready to serve.

For the whipped cream garnish place one cup of heavy whipping cream in the bowl of your mixer. Add 1 teaspoon of vanilla extract and 3 Tablespoons of Powder Sugar. Beat on high until stiff peaks form.

Place whipped cream in a pipping bag with your favorite tip and decorate around the boarder of the pie.

Top whipped cream with fresh berries for a beautiful finished look to this spectacular dessert!

Chill Pie until ready to serve.

I am so pleased with how this recipe turned out! Promises were made to share this with friends, so they could taste test it for me…that didn’t happen! Sorry friends!

Mr. Nest loves this pie as much as I do…which is REALLY saying something! He’s not a huge dessert fan! I’ve caught him sneaking a piece here and there…so trust me when I say…it’s GOOD!

Your Holiday guests will want to have a slice to take home! So you might want to make two!

Questions and Answers for this Cream Cheese Cranberry Pie

• Do I have to use Blueberries, or can I just use Cranberries? You can skip the blueberries if you want and use all Cranberries! If you do, increase the sugar by a Tablespoon, and the Corn starch by ½ a teaspoon. Cranberries are more tart than Blueberries, so this will help off set the tartness.
• Is there another substitution for the Blueberries? YES! Raspberries would be spectacular for this dessert topping! Again I would increase the sugar by a Tablespoon and the corn starch by ½ a teaspoon. Tart canned cherries would work equally well!
• Can I use a store bought graham cracker pie crust? Yes, but you will want to reduce the cream cheese filling by half! The reason being that this filling recipe is for a “deep dish” pie crust and store bought pie crust are generally not considered “deep dish”.
• Can you change out the lemon zest and lemon juice in the cream filling for Orange zest? Yes you can. It would add a wonderful “Holiday” flavor to this Cranberry Pie!
• How far in advance can this Pie be made before serving? You can make this pie 1–2 days before serving. See my tips above for the fruit topping!
• How many days will this pie hold after serving? It will hold up to 4 days after serving. I do recommend covering the pie with plastic wrap when storing in the refrigerator, so the cream cheese filling doesn’t dry out.

Other Favorite Holiday Pie Recipes

• Easy Banana Cream Pie Recipe
• Cherry Cranberry Raspberry Pie
• Best Chocolate Cashew Pie
• Easy Pumpkin Pie Recipe
• Cranberry Apple Pie
• Easy Buttermilk Pie from My Recipe Treasures

Thanks for stopping by today! I hope this pie makes a grand appearance at your Holiday Table! Have a wonderful Thanksgiving.

Happy Nesting!

Sharing is caring!