This fresh Cranberry Pie Dip, made with no bake cheesecake, jammy cranberry orange filling, and an almond topping, is perfect for the holidays. It is quick, can be made ahead of time, and is great for serving a crowd!
Every year during the holidays, my friends and family BEG me to bring pie dips- especially this cranberry dip. They love the flavors, textures, and how creamy the are. And I love how easy they are, so it’s a win-win.
- The classic and nostalgic cranberry orange flavor.
- A crustless pie that is a mash-up between cranberry pie and cranberry cheesecake.
- Perfect for serving at parties during the holidays, and you can make it ahead of time!
- A great way to use up leftover cranberries or cranberry sauce.
This sweet Cranberry Pie Dip goes great with Pecan Pie Dip and Gingerbread Pie Dip for the holidays and Christmas. Or you can serve it with my Pumpkin Pie Dip and Caramel Apple Pie Dip for Thanksgiving.
Watch This Quick, 30 Second Video Tutorial:
Cranberry Pie Dip Ingredients
This cranberry dip recipe has three delicious parts: no bake cheesecake bottom, cranberry pie filling, and an almond topping.
Cranberry Pie Filling
- Cranberries: This recipe uses fresh cranberries. If you do not want to make cranberry pie filling you can use canned cranberry sauce in it’s place. The flavor will be different but you can always doctor it up with the orange juice, orange zest, vanilla, and cinnamon.
- Granulated Sugar: This is essential to sweeten the filling. Fresh cranberries are very tart on their own.
- Orange Juice and Zest: You will need one orange for this recipe. Using both the juice and zest adds delicious flavor.
- Vanilla Extract: For another flavor note in our filling.
- Ground Cinnamon: Because the fall and winter months need cinnamon.
- Cornstarch: It is mixed with orange juice to make a slurry. This is what thickens the cranberry filling.
No Bake Cheesecake
- Cream Cheese: Softened it to room temperature so you do not get large lumps as you mix the dip together. I recommend full fat cream cheese for this, reduced fat leaves an odd taste and texture.
- Whipped Cream: I use store bought whipped cream because it is easier but you can always make your own.
- Powdered Sugar: This is to slightly sweeten the cream cheese and give the dip some stability.
- Almonds: This adds some crunch and nutty flavor. I like to use slivered almonds but chopped almonds work too.
How to Make Cranberry Pie Dip
This is a short summary of the steps, the recipe card will have more details and instructions.
1. Cook the cranberry pie filling on the stove. Allow it to cool completely.
2. Whip together the no bake cheesecake using a hand mixer or stand mixer. Spread it evenly into your serving dish.
3. Top it off with the cooled cranberry pie filling, and then slivered almonds.
4. Refrigerate for at least 30 minutes and up to one day in advance before serving. This helps the flavors deepen and develop.
What Do I Serve With Cranberry Dip?
One thing I love about this sweet cranberry dip is the amount of possibilities for dippers. You can go sweet, savory, spiced, etc. But here a few ideas to get your gears turning.
- pie crust cookies (my go to recipe)
- sliced apples
- other fruits (grapes, pears, etc.)
- graham crackers
- biscoff cookies
- or Whipped Shortbread Cookies by my friend Liz!
Cranberry Pie Dip should always be stored in an airtight container or the top wrapped in plastic wrap. In the refrigerator it will last up to 4 days.
I do not recommend freezing this pie dip because once it thaws it has an odd flavor and clumpy texture.
Serving Tips and Tricks
This recipe will feed 8 to 10 people with about 2 cups of dip (if they eat a 1/4 cup serving). Doubling this recipe will feed 16 to 20 people and tripling it 24 to 28.
I recommend spreading this dip in a large, shallow dish. There is nothing worse than all the “good stuff” getting scooped away by the people before you. This makes it easier for party guests to serve themselves and everyone gets everything in the dip.
Have lots of options for dippers. I recommend having at least 3 that are different flavors and textures. Try having 1 fruit, 1 crunchy option, and 1 cookie/ sweet cracker option. I like to serve mine with apples, pretzels, and gingersnaps.
Frequently Asked Questions About Cranberry Dip
If you do not want to make cranberry pie filling you can use leftover cranberry sauce from thanksgiving, or even canned cranberry sauce in it’s place. The flavor will be different but you can always doctor it up by adding the orange juice, orange zest, vanilla, and cinnamon.
The cream cheese was probably too cold which kept it from becoming fluffy and light when whipped together with everything else. Another reason may be because you did not whip the mixture long enough or well enough. If after several minutes it still will not come together, unfortunately it cannot be fixed. But it will still taste good.
Thanks for dropping in! Be sure to SUBSCRIBE to my weekly newsletter for fun NEW CONTENT and CONVERSATION delivered to your inbox. If you love this recipe save it now so you can find it later. Thank you for your support!
Cranberry Pie Dip
- hand mixer - with whisk attachment
- 8 ounces cream cheese - softened to room temperature
- 4 ounces whipped cream - like Cool Whip
- 1 cup powdered sugar
- ½ cup almonds - chopped or slivered
Cranberry Pie Filling
- 2 cups cranberries - fresh
- ⅔ cup granulated sugar
- 2 tablespoons orange juice - divided in half
- ½ tablespoon orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon cornstarch
Cranberry Pie Filling
- In a small saucepan add the fresh cranberries, granulated sugar, orange zest, vanilla extract, ground cinnamon, and half of the orange juice.
- Heat over medium for 20 to 25 minutes, whisking frequently, until the cranberries have burst and release their liquid.
- In a small bowl make a slurry by whisking together the other half of the orange juice and cornstarch.
- Add the slurry to your cranberry mixture and whisk until completely incorporated and the mixture has thickened (this will happen very quickly).
- Remove the cranberry pie filling from the heat and immediately pour it into a heat safe bowl.
- Cover the surface of the filling with plastic wrap. Set aside until room temperature.
No Bake Cheesecake
- Using a whisk or hand mixer, whip together the softened cream cheese and powdered sugar until light and fluffy, about 2 to 3 minutes.
- Add the whipped cream and combined until incorporated, about 1 minute.
Construct Cranberry Pie Dip
- Into a serving dish (I used a small 8×6 dish), spread out the no bake cheesecake mixture.
- Top with cooled cranberry pie filling.
- Sprinkle almonds over the top and refrigerate for 30 minutes to overnight.
- Serve cold with dippers of your choice. I recommend my easy pie crust cookies, more recommended dippers below.
- Refrigerated in an airtight container for up to 4 days.
- Make ahead- up to two days before serving it.
- I do not recommend freezing this Cranberry Pie Dip
Pie Dip Dippers:
- Pie Crust Cookies (here is my recipe you have to have!)
- Nilla Wafers
- Fruit (sliced apples, grapes, pears, etc.)
- Graham Crackers
- Biscoff Cookies or Shortbreads
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.