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!
This Cranberry Pie Dip is perfect for serving at parties and during the holidays. It is the perfect mashup of a crustless cranberry pie and cranberry cheesecake. Plus cranberry orange is such a classic and nostalgic holiday flavor. I also have a similar Pecan Pie Dip, Caramel Apple Pie Dip, and a Pumpkin Pie Dip if you want to check those out too!
A Short Tutorial:
Ingredients in Cranberry Pie Dip
This 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.
- Cook the Cranberry Pie Filling on the stove. Allow it to cool completely.
- Whip together the No Bake Cheesecake using a hand mixer or stand mixer.
- Construct the Cranberry Pie Dip– no bake cheesecake topped with cranberry pie filling, and slivered almonds on top.
- Refrigerate for at least 30 minutes and up to one day in advanced. This helps the flavors deepen and develop.
- Serve with Pie Crust Cookie Chips or your favorite dippers.
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.
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.
What Do I Serve With Cranberry Pie Dip?
The possibilities are endless 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
Frequently Asked Questions (FAQ’s)
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.
Yes, I prefer to make it ahead of time because it tastes even better the second day. Just make sure to store it in the refrigerator, covered, and in an airtight container.
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.
More Pie Recipes You Might Enjoy:
- Gingerbread Pie Dip
- Caramel Apple Pie Dip
- Pumpkin Pie Dip
- Pecan Pie Dip
- Strawberry Blueberry Pie
- Peach Mango Pie
- Apple Crumble Tart
- Mini Lemon Meringue Pies
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Cranberry Pie Dip
- 8 ounces cream cheese; softened to room temperature
- 4 ounces whipped cream (Cool Whip); divided
- 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, half of the orange juice, orange zest, vanilla extract, and ground cinnamon.
- Heat over medium heat 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 in until completely incorporated (it will thicken the mixture very quickly).
- Once the cranberry pie filling mixture has thickened, remove it from the heat.
- Immediately pour into a heat safe bowl and cover the surface of the filling with plastic wrap. Set aside until room temperature.
No Bake Cheesecake
- In a medium sized bowl whip together the softened cream cheese, whipped cream (Cool Whip), and powdered sugar until light and fluffy (about 3 to 4 minutes).
Construct Cranberry Pie Dip
- Into a serving 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.
- 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
If you make my Cranberry Pie Dip, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!