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!
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 features 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
- 1 ¾ cup graham cracker crumbs, standard or gluten-free versions 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 cup 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 works 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!
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 the cream cheese filling evenly into the pie crust. Place the pie in the refrigerator while you make the Cranberry Blueberry Topping.
How To Make Cranberry Layer
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 the 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 where 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 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 would 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 powdered sugar. Beat on high until stiff peaks form.
Place whipped cream in a pipping bag with your favorite tip and decorate around the border 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!
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!
Printable Recipe Card
Cranberry Blueberry Cream Cheese Pie
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.
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Nutrition
About the Author
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!