Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Cranberry Topping
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- ½ cup water
- 1 tbsp cornstarch
Instructions
- Make the crust
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch pie dish. Chill for 15 minutes. - Prepare the filling
Beat cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture. - Fill the crust
Spread the filling evenly into the chilled crust. Refrigerate while you prepare the topping. - Make the cranberry topping
In a saucepan, combine cranberries, sugar, and water. Bring to a simmer.
Stir cornstarch with 1 tbsp water and add to the pan. Cook until thickened (about 3–5 minutes).
Let cool completely. - Assemble & chill
Spoon cooled cranberry topping over the pie.
Refrigerate at least 4 hours (overnight is best).
Storage
- Store covered in the refrigerator for up to 3 days
- Do not freeze (texture will change)
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