Cranberry Mousse Pie

By Lily | Last modified on Dec 26, 2025

Featured in: Desserts

This Cranberry Mousse Pie is a delightful combination of light and airy mousse with the bright tartness of fresh cranberries. The gingersnap crust adds a warm, spicy contrast that perfectly complements the tangy filling, making it a festive treat for holidays or special occasions.

Easy to prepare yet elegant, this pie requires no baking of the filling itself, making it a refreshing alternative to traditional heavy desserts. With just a few simple ingredients, you can create a show-stopping dessert that will impress your guests and bring a burst of seasonal flavor to your table.

Why You’ll Love This Recipe

Light and fluffy mousse offers a delightful texture contrast to the crisp gingersnap crust.
Tart cranberries provide refreshing brightness that balances the creamy filling.
The recipe is simple and quick, perfect for holiday entertaining or any gathering.
No extensive baking needed, making it accessible to cooks of all levels.
Beautifully customizable with garnishes like sugared cranberries and fresh mint.

Ingredients

Fresh or Frozen Cranberries (12 ounces): Provides the natural tart flavor and vibrant color that is essential for the mousse filling.
Sugar (1/3 cup): Sweetens the cranberry puree, balancing its sharpness and enhancing the overall flavor.
Water (2 tablespoons): Helps cook down the cranberries into a smooth, thick puree.
Brick-style Cream Cheese (8 ounces): Adds rich, creamy texture and mild tang, making the mousse smooth and luscious.
Vanilla Paste (1 tablespoon): Brings depth and aromatic sweetness to the cranberry cream cheese mixture.
Cool Whip Extra Creamy Whipped Topping (8 ounces, thawed): Lightens the mousse for a fluffy texture; alternatively, use 2 cups sweetened whipped cream.
Gingersnap Crumbs (2 cups): Forms a spicy, crunchy crust that pairs perfectly with the tart filling.
Melted Butter (5 tablespoons): Binds the gingersnap crumbs to create a firm, buttery crust base.
Whipped Topping or Sweetened Whipped Cream (for garnish): Adds a decorative and creamy finishing touch.
Sugared Cranberries (optional): Offer a sparkling, sweet-tart garnish that enhances visual appeal and flavor.
Fresh Mint Leaves (optional): Provide a fresh herbal note and beautiful garnish to complete the presentation.

Instructions

Prepare Pie Plate and Crust: Begin by buttering a 10-inch pie plate to prevent sticking. Mix the gingersnap crumbs with melted butter until thoroughly combined, then press them firmly into the pie plate using the bottom of a measuring cup for even compaction. Chilling the crust in the refrigerator while making the filling ensures it sets firmly for a crisp base.
Cook Cranberries into Puree: Combine cranberries, sugar, and water in a medium saucepan and stir to dissolve the sugar as it heats. Bring the mixture to a boil, then reduce the heat and simmer until the cranberries burst and the mixture thickens, usually about 15 minutes. Stir often to avoid burning and achieve a smooth texture. Once cooked, puree the mixture in a blender or food processor for a silky smooth filling, then chill to firm up.
Blend Cranberry Puree with Cream Cheese and Vanilla: Using a food processor or stand mixer, combine the cooled cranberry puree, cream cheese, and vanilla paste. Blend until the mixture is completely smooth and free of lumps. This step is crucial for ensuring the mousse has a creamy, even consistency without any cream cheese clumps.
Fold in Whipped Topping: Gently fold the thawed whipped topping into the cranberry-cream cheese mixture. Use a spatula to incorporate it evenly without deflating the airy texture. This step creates the light and fluffy mousse that defines the pie’s delicate mouthfeel.
Assemble and Chill the Pie: Spoon dollops of the cranberry mousse onto the prepared gingersnap crust. Spread evenly using an offset spatula for a smooth top. Refrigerate the assembled pie for several hours or overnight so it can set properly, making it easier to slice and ensuring the flavors meld beautifully.
Garnish Before Serving: Just before serving, decorate the pie with additional whipped topping or whipped cream, scattered sugared cranberries, and fresh mint leaves if desired. These garnishes add a festive pop of color and fresh flavor, elevating the presentation.

You Must Know

Using fresh or frozen cranberries works equally well, but make sure to thaw frozen ones before cooking for even results.
This pie requires chilling time so plan ahead; overnight chilling is ideal for best texture.
Sugared cranberries can be prepared a day ahead and stored at room temperature for convenient garnish preparation.

Storage Tips

Store the Cranberry Mousse Pie covered in the refrigerator for up to 3 days. Avoid freezing as the texture of the mousse and crust may be compromised. Leftover slices are best enjoyed chilled.

Serving Suggestions

Serve this pie chilled as a refreshing finish to holiday dinners or festive celebrations. Pair it with a hot cup of tea or sparkling wine to complement the tart and sweet flavors. It also works wonderfully for potlucks and brunch spreads.

Professional Tips

For a firmer crust, bake the pressed gingersnap crust for 8 minutes before adding the filling, then cool completely.
Using high-quality brick-style cream cheese ensures smooth blending and less grainy texture.
Vanilla paste offers better flavor and visual appeal compared to vanilla extract, but either works.
Folding whipped topping carefully preserves airiness, so avoid overmixing to keep the mousse light.

FAQs

Can I use canned cranberry sauce instead of fresh cranberries?: Fresh or frozen cranberries are preferred for their natural tartness and texture. Canned sauce is sweeter and may alter the pie’s consistency and flavor.
Is this pie gluten-free?: The standard gingersnap crust contains gluten. Substitute with gluten-free gingersnap cookies to make this dessert gluten-free.
How long does the pie need to chill?: Refrigerate the pie for at least 4 hours, although overnight chilling is best for optimal setting and flavor melding.
Can I prepare this pie ahead of time?: Yes, it is ideal to prepare the pie a day ahead. It holds well in the refrigerator for up to 3 days.
What can I substitute for Cool Whip?: You can use 2 cups of sweetened whipped cream if Cool Whip is not available or preferred for a fresher dairy alternative.
How do I make sugared cranberries?: Rinse cranberries and let them become damp but not soaking. Roll them in granulated sugar and let them dry on a plate at room temperature. They can be made a day ahead.
Can I make the crust in advance?: Yes, you can prepare the gingersnap crust ahead and refrigerate or freeze it before adding the filling for convenience.