No-Bake Cranberry Cheesecake Pie Recipe

"Perfect to serve at a holiday get-together… I have served this many times in the past and always receive rave reviews and you will too! make two pies if your are serving more than 6 people… For more cranberry topping increase amounts to 3 cups cranberries, 3 teaspoons cornstarch, 6 tablespoons water, 1 cup plus 2 tablespoons sugar, plan ahead there is a 5 hour chilling time before serving Freeze the remaining half of the Cool Whip for another time. Cooking time is 5 hour chilling time"

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (229.3 g)
Calories 797.9
Total Fat - 41.9 g
Saturated Fat - 31.1 g
Cholesterol - 47.3 mg
Sodium - 370.2 mg
Total Carbohydrate - 100.7 g
Dietary Fiber - 2 g
Sugars - 92.1 g
Protein - 7.1 g
Calcium - 58.5 mg
Iron - 1 mg
Vitamin C - 5.5 mg
Thiamin - 0 mg

Step by Step Method

Step 1

For the cranberry topping; in a saucepan combine sugar, cornstarch and water or cranberry juice until smooth; add in cranberries then bring to a boil over medium heat stirring constantly, boil for 2 minutes.

Step 2

Reduce heat to low and continue simmering until the berries pop (about 5-6 minutes) stirring constantly; set aside until slightly cooled.

Step 3

In a bowl using an electric mixer on medium speed beat both packages cream cheese with confectioners sugar, vanilla and lemon juice until light and fluffy.