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No-Bake Cranberry Cheesecake Pie

A creamy no-bake cheesecake layered with tangy cranberry sauce and topped with caramelized pecans. This festive pie blends sweetness, tartness, and crunch in every bite, making it a stunning holiday dessert without the need for baking.
Print Recipe
Prep Time 25 minutes
Chilling Time 6 hours
Total Time 6 hours 25 minutes
Servings 10

Ingredients
  

  • 1 ready-made graham cracker pie crust
  • 2 cups fresh cranberries
  • ½ cup granulated sugar
  • ½ cup water or orange juice
  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup heavy whipping cream whipped to firm peaks
  • ⅔ cup chopped pecans
  • 2 tablespoons butter
  • ¼ cup light brown sugar

Instructions
 

  • In a saucepan, simmer cranberries, sugar, and water until berries burst and sauce thickens. Cool completely.
  • In a mixing bowl, beat cream cheese and sugar until smooth. Add cooled cranberry sauce and vanilla.
  • Fold in whipped cream until light and airy.
  • Spoon mixture into graham cracker crust. Smooth the top.
  • In a skillet, melt butter with brown sugar. Stir in pecans until coated.
  • Scatter caramelized pecans over cheesecake filling.
  • Chill for 4–6 hours before slicing.

Notes

  • For a stronger citrus note, replace water with orange juice.
  • Use full-fat cream cheese for best texture.
  • Chill overnight for the cleanest slices.
  • Try swapping cranberries for raspberries for a different twist.
  • Toast pecans before caramelizing for added flavor.