This Cranberry Mousse Pie is a festive and refreshing no-bake dessert that brings a perfect balance of tangy, sweet, and creamy. Featuring a spiced gingersnap cookie crust and a smooth cranberry mousse filling, it’s topped with whipped cream and sugared cranberries for a show-stopping holiday presentation. Ideal for Thanksgiving, Christmas, or any winter celebration, this pie is both easy to prepare and make-ahead friendly.
Why You’ll Love This Recipe
Cranberry Mousse Pie is a unique twist on traditional holiday desserts. The airy mousse contrasts beautifully with the crunchy gingersnap crust, while the cranberry flavor adds brightness and balance. It requires no oven time, can be prepared ahead, and is visually stunning with its ruby-pink filling and sugared cranberry garnish. This dessert offers elegance without complexity.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cranberry Mousse:
- 12 oz fresh or frozen cranberries
- 1/3 cup granulated sugar
- 2 tbsp water
- 8 oz brick-style cream cheese
- 1 tbsp vanilla paste
- 8 oz Cool Whip Extra Creamy, thawed (or 2 cups sweetened whipped cream)
For the Gingersnap Crust:
- 2 cups gingersnap cookie crumbs
- 5 tbsp unsalted butter, melted
Optional Garnish:
- Whipped cream or sweetened whipped topping
- Sugared cranberries*
- Fresh mint leaves
directions
1. Prepare the crust:
Butter a 10-inch pie dish. In a mixing bowl, combine gingersnap crumbs and melted butter until evenly coated. Press the mixture firmly into the pie dish using the bottom of a measuring cup or glass. Chill in the refrigerator while preparing the filling.
2. Make the cranberry puree:
In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat and simmer for about 15 minutes, stirring frequently, until the cranberries have burst and the mixture has thickened.
Transfer the mixture to a high-speed blender, food processor, or use an immersion blender to puree until smooth. Let the puree cool completely.
3. Prepare the mousse filling:
In a food processor or mixing bowl, blend the cooled cranberry puree with the cream cheese and vanilla paste until completely smooth and lump-free.
4. Fold in whipped topping:
Gently fold in the whipped topping (Cool Whip or homemade sweetened whipped cream) until fully combined and smooth with no streaks remaining.
5. Assemble the pie:
Spoon the mousse mixture into the chilled crust and smooth the surface using an offset spatula or spoon. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
6. Garnish and serve:
Before serving, decorate the pie with dollops or piped swirls of whipped cream around the edges. Top with sugared cranberries and a few mint leaves for a festive touch.
To Make Sugared Cranberries:
Rinse fresh cranberries and leave them damp. Roll in granulated sugar until coated. Let dry on a plate at room temperature for 30–60 minutes.
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes + chilling
- Servings: 8 slices
- Calories: 222 kcal per slice
Variations
- Graham cracker crust: Swap gingersnap crumbs with graham crackers for a more neutral base.
- Citrus twist: Add orange zest to the cranberry mixture for a bright citrus note.
- Chocolate version: Add a thin layer of melted white chocolate between the crust and mousse for a decadent contrast.
- Mini pies: Use a muffin tin or mini tart pans for individual servings.
- Vegan adaptation: Use plant-based cream cheese and coconut whipped topping for a dairy-free option.
storage/reheating
- Storage: Store the pie covered in the refrigerator for up to 3 days.
- Freezing: The pie can be frozen (ungarnished) for up to 1 month. Thaw overnight in the refrigerator before serving.
- Reheating: Not applicable as this is a chilled dessert. Always serve cold or slightly cool for best texture.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly. No need to thaw before cooking—just increase the cooking time slightly if needed.
Is Cool Whip required, or can I use real whipped cream?
You can substitute 2 cups of homemade sweetened whipped cream for Cool Whip with excellent results.
Can I make this pie ahead of time?
Absolutely. This pie is ideal for making a day ahead, allowing plenty of time for chilling and setting.
Can I use a store-bought crust?
Yes, a store-bought gingersnap or graham cracker crust can be used in place of homemade.
How do I get a smooth mousse texture?
Ensure the cranberry puree is fully cooled before blending with the cream cheese. Process until completely smooth before folding in the whipped topping.
Can I skip the sugared cranberries?
Yes, though they add a beautiful and festive touch. You can garnish with plain fresh cranberries or omit them entirely.
Is this pie overly sweet?
No, the tart cranberries balance the sweetness of the cream and sugar, resulting in a well-balanced flavor.
What kind of cream cheese should I use?
Use full-fat, brick-style cream cheese for best texture and stability.
How long does it take for the pie to fully set?
Chill for at least 4 hours, though overnight is ideal for clean slicing and best consistency.
Can I serve this pie frozen?
It’s not recommended to serve frozen, but it can be chilled until firm and then left at room temperature for about 15 minutes before slicing.
Conclusion
Cranberry Mousse Pie is a light, festive, and elegant dessert that captures the spirit of the holiday season. With a spiced gingersnap crust and a tangy-sweet mousse filling, it offers a refreshing break from heavier baked goods. Easy to prepare ahead and visually stunning, this no-bake pie is sure to become a new seasonal favorite.
PrintCranberry Mousse Pie
This Cranberry Mousse Pie is a vibrant no-bake holiday dessert with a tangy cranberry cream filling and a spiced gingersnap crust, topped with fluffy whipped cream and sugared cranberries for a festive, refreshing finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes + chilling
- Yield: 8 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 oz fresh or frozen cranberries
- 1/3 cup granulated sugar
- 2 tbsp water
- 8 oz cream cheese (brick-style)
- 1 tbsp vanilla paste
- 8 oz Cool Whip Extra Creamy, thawed (or 2 cups sweetened whipped cream)
- 2 cups gingersnap cookie crumbs
- 5 tbsp unsalted butter, melted
- Whipped cream or sweetened whipped topping (for garnish)
- Sugared cranberries (optional garnish)
- Fresh mint leaves (optional garnish)
Instructions
- Butter a 10-inch pie dish. In a bowl, mix gingersnap crumbs and melted butter until well combined. Press into the pie dish using the bottom of a measuring cup. Chill while preparing filling.
- In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil, stirring to dissolve sugar. Simmer for 15 minutes, stirring frequently, until thickened.
- Blend the cranberry mixture until smooth using a high-speed blender, food processor, or immersion blender. Let cool completely.
- In a food processor or mixer, blend cooled cranberry puree, cream cheese, and vanilla paste until smooth and lump-free.
- Gently fold in whipped topping until fully combined with no streaks.
- Spoon the mousse into the chilled crust and smooth the top with an offset spatula.
- Refrigerate the pie for at least 4 hours or overnight until fully set.
- Before serving, garnish with whipped cream, sugared cranberries, and fresh mint leaves if desired.
- To make sugared cranberries, rinse cranberries lightly, roll while damp in granulated sugar, and let dry at room temperature.
Notes
- Make sure the cranberry puree is fully cooled before mixing with cream cheese.
- This pie can be made a day ahead and stored in the fridge.
- Use brick-style cream cheese for the best texture and consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 222
- Sugar: 18g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg