No Bake Cranberry Orange Cream Pie Recipe
This no-bake cranberry orange cream pie combines a crunchy graham cracker crust with a luscious cream cheese and cranberry filling, complemented by an airy orange-flavored whipped cream topping. Perfectly balancing tart cranberries and sweet citrus zest, this dessert is easy to prepare and ideal for holiday gatherings or any occasion needing a refreshing, creamy treat without oven time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 14 graham cracker sheets (or 1 1/2 cups graham cracker crumbs)
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 8 Tbsp butter, melted
Cranberry Filling
- 1 cup fresh cranberries
- 2 Tbsp fresh orange juice
- 2 tsp orange zest
- 2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 8 oz cream cheese, softened to room temperature
Orange Whipped Cream
- 1 1/2 cups heavy whipping cream
- 2 Tbsp fresh orange juice
- 1 Tbsp orange zest
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Garnish (optional)
- Orange zest
- Sugared cranberries
- Candied orange peels
Instructions
- Prepare the crust: Use a food processor to pulse the graham cracker sheets until they become fine crumbs. Add granulated sugar, vanilla extract, and melted butter, then mix until the crumbs are evenly coated.
- Form crust: Press the graham cracker crumb mixture firmly into a deep dish 9-inch pie plate, ensuring an even layer. Set the crust aside to maintain its shape while preparing the filling.
- Cook cranberries: In a small or medium saucepan, bring the fresh cranberries and fresh orange juice to a boil over medium heat. Reduce the heat to medium-low to continue simmering.
- Simmer cranberry filling: Add orange zest, sugar, and vanilla extract to the cranberries. Let the mixture simmer for 6 to 7 minutes until the cranberries have softened and the filling has thickened. Remove from heat and cool completely.
- Whip the cream: Using a hand mixer or stand mixer, whip the heavy whipping cream until it begins to thicken. Add fresh orange juice, orange zest, powdered sugar, and vanilla extract, then continue whipping until stiff peaks form. Set aside.
- Combine cream cheese and cranberry filling: In a mixing bowl, blend the softened cream cheese with the cooled cranberry filling until smooth and well combined.
- Fold in whipped cream: Gently fold half of the orange whipped cream into the cranberry and cream cheese mixture, mixing carefully to maintain the airy texture.
- Assemble the pie: Spread the cranberry and cream cheese filling evenly over the graham cracker crust. Next, spread the remaining orange whipped cream on top to create a smooth layer.
- Chill: Refrigerate the assembled pie for at least 4 hours or overnight to allow it to set and the flavors to meld.
- Garnish and serve: Before serving, optionally garnish the pie with additional orange zest, sugared cranberries, and candied orange peels for a festive and decorative touch.
Notes
- You can substitute graham cracker sheets with pre-made graham cracker crumbs to save time.
- Ensure the cream cheese is softened to room temperature for smoother mixing.
- Use fresh cranberries and fresh orange juice for the best flavor and texture.
- For a firmer crust, chill the crust in the refrigerator for 15 minutes before adding the filling.
- This pie should be kept refrigerated and consumed within 2-3 days for optimal freshness.
- For a lighter version, you can use reduced-fat cream cheese and whipped cream substitutes, though the texture may vary slightly.
Keywords: No-bake, Cranberry orange pie, Cream pie, Holiday dessert, Easy pie recipe, Graham cracker crust, Whipped cream dessert
