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Cranberry Pie Dip
Elizabeth Swoish
This fresh Cranberry Pie Dip is quick, can be made ahead of time, and is great for holiday crowds. It is layers of no bake cheesecake, cranberry orange pie filling, and crunchy almonds.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course
Appetizer, Dessert, Snack
Cuisine
American
Servings
10
(1/4 cup each)
Calories
187
kcal
Equipment
hand mixer
with whisk attachment
Ingredients
US Customary
Metric
1x
2x
3x
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
Instructions
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 8x6 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.
Video
Notes
Storing Information:
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!)
Gingersnaps
Nilla Wafers
Fruit (sliced apples, grapes, pears, etc.)
Graham Crackers
Biscoff Cookies or Shortbreads
Pretzels
Nutrition
Calories:
187
kcal
Keyword
CRANBERRY CHEESECAKE DIP, CRANBERRY DIP, CRANBERRY PIE, CRANBERRY PIE DIP, CRUSTLESS CRANBERRY PIE, PIE DIP, SWEET CRANBERRY DIP
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