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Cranberry Mousse Pie

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Blend the cranberry mixture until smooth using a high-speed blender, food processor, or immersion blender. Let cool completely.
  4. In a food processor or mixer, blend cooled cranberry puree, cream cheese, and vanilla paste until smooth and lump-free.
  5. Gently fold in whipped topping until fully combined with no streaks.
  6. Spoon the mousse into the chilled crust and smooth the top with an offset spatula.
  7. Refrigerate the pie for at least 4 hours or overnight until fully set.
  8. Before serving, garnish with whipped cream, sugared cranberries, and fresh mint leaves if desired.
  9. 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.

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