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Cranberry Mousse Pie Recipe

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This Cranberry Mousse Pie blends the tartness of fresh cranberries with the creamy richness of cream cheese and whipped topping, all nestled in a crisp gingersnap crust. Perfect for holiday celebrations or any festive occasion, this no-bake dessert delivers a light, refreshing mousse that sets beautifully after chilling. Topped with optional sugared cranberries and mint leaves, it’s as stunning as it is delicious.

Ingredients

Cranberry Mousse

  • 12 ounce bag of fresh or frozen cranberries
  • 1/3 cup sugar
  • 2 Tbsp water
  • 8 ounces brick style cream cheese
  • 1 Tbsp vanilla paste
  • 8 ounce tub Cool Whip Extra Creamy Whipped Topping, thawed overnight (or substitute 2 cups sweetened whipped cream)

Crust

  • 2 cups gingersnap crumbs
  • 5 Tbsp melted butter

Garnish (optional)

  • Whipped topping or sweetened whipped cream
  • Sugared cranberries
  • Mint leaves

Instructions

  1. Prepare the Pie Plate: Butter a 10-inch pie plate thoroughly to prevent sticking and set it aside.
  2. Cook the Cranberries: In a medium saucepan, combine cranberries, sugar, and water. Stir to mix and bring to a boil over medium heat. Stir frequently to dissolve sugar and prevent burning. Reduce heat and let simmer, stirring often, for about 15 minutes until the mixture thickens and the cranberries pop.
  3. Puree the Cranberries: Remove from heat and transfer the hot cranberry mixture to a high-speed blender, food processor, or use an immersion blender to puree until smooth. Chill the puree in the refrigerator or freezer to speed cooling.
  4. Make the Crust: While cranberries cook, mix gingersnap crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pie plate, using the bottom of a measuring cup to tamp down for an even crust. Refrigerate to set while continuing the recipe.
  5. Combine Cream Cheese and Cranberry Puree: In a food processor or stand mixer, blend cooled cranberry puree with cream cheese and vanilla paste until very smooth and lump-free. If using a mixer, soften cream cheese beforehand for better blending.
  6. Fold in Whipped Topping: Gently fold the thawed whipped topping or substitute whipped cream into the cranberry mixture until no streaks remain, creating a light, airy mousse.
  7. Assemble the Pie: Spoon the cranberry mousse into the chilled gingersnap crust. Use an offset spatula to spread it evenly and smoothly across the crust surface.
  8. Chill to Set: Refrigerate the assembled pie for several hours or overnight. This chilling time allows the mousse to firm up and makes slicing easier.
  9. Garnish and Serve: Just before serving, decorate the pie with additional whipped topping or cream, sugared cranberries, and fresh mint leaves for a festive presentation.

Notes

  • This pie is best made the day ahead to allow proper chilling and setting time.
  • Fresh or frozen cranberries can be used interchangeably in this recipe.
  • If cream cheese is too firm, soften it by leaving at room temperature or microwaving briefly before blending.
  • Sugared cranberries can be made by tossing fresh cranberries in simple syrup and coating with sugar; let dry completely before garnishing.
  • Use a food processor or blender for the smoothest cranberry puree and cream cheese mixture.
  • For a dairy-free version, substitute cream cheese and whipped topping with suitable plant-based alternatives.

Find it online: https://crispcharm.com/cranberry-mousse-pie-recipe/