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–+ servings
Slice of Cranberry Blueberry Cream Cheese Pie on a plate with the entire pie in the background.

Cranberry Blueberry Cream Cheese Pie

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 dessert!
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Prep Time 1 hour 15 minutes
Cook Time 5 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 269 kcal

Ingredients
  

  • 1¾ C graham cracker crumbs
  • 6 Tablespoons salted butter
  • ½ C Granulated Sugar

Filling

  • 1 C whipping cream
  • 2 packages 8 oz each cream cheese, room temperature
  • 1¼ Powder Sugar
  • 1 Tablespoon lemon zest
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla extract

Cranberry Blueberry Topping

  • 1½ Cups Blueberries divided
  • 1½ Cups Cranberries divided
  • ½ cup orange juice
  • 4 Tablespoons granulated sugar
  • 1 Tablespoon lemon juice
  • ¼ teaspoon cinnamon
  • 1 Tablespoon plus ½ teaspoon corn starch
  • 2 Tablespoons Water

Instructions
 

  • Crush graham crackers until fine, either using a rolling pin or in a food processor. (Note you can also used boxed graham cracker crumbs) Place in a bowl. Melt butter. Add butter, sugar, and crushed graham crackers to a medium bowl. Mix until well combined.
  • Press evenly into a deep dish 9-inch pie pan and up the sides. Place in refrigerator to chill.
  • Whip cream in bowl of your mixer with the whisk attachment. Mix until soft peaks form. Do not whip as firm as you would to decorate a pie.
  • Sift powder sugar in a bowl large enough to hold all the ingredients. Add soft cream cheese and whipped cream. Use an electric hand mixer to beat until thoroughly combined and no lumps remain.
  • Add lemon zest, lemon juice, and vanilla extract. Mix to combine.
  • Transfer into chilled pie crust and place in refrigerator.
  • For Cranberry-Blueberry topping, place 1 cup blueberries, 1 cup cranberries, orange juice, sugar, lemon juice and cinnamon in a saucepan and bring to a boil.
  • Mix corn starch with water and add to mixture once it is boiling.
  • Stir using a rubber spatula until it has thickened. Remove from heat. Add remaining ½ cup of blueberries and ½ cup of cranberries. Let cool completely before spreading onto cream cheese filling.
  • For whip cream garnish add 1 cup whip cream to bowl of your mixer. Add 1 teaspoon vanilla and 3 Tablespoon of powder sugar. With the whisk attachment mix on high until stiff peaks form. Pipe around the boarder of the pie and garnish with fresh blueberries and cranberries.

Video

Nutrition

Serving: 1gCalories: 269kcalCarbohydrates: 30gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 42mgSodium: 144mgFiber: 1gSugar: 20g
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