Cranberry Pie Dip
Serves 10
20 mins prep
25 mins cook
45 mins total
This fresh Cranberry Pie Dip is quick, can be made ahead of time, and is great for holiday crowds. It is layers of no bake cheesecake, cranberry orange pie filling, and crunchy almonds.
Cranberry Pie Filling
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Cranberry Pie Filling
In a small saucepan add the fresh cranberries, granulated sugar, orange zest, vanilla extract, ground cinnamon, and half of the orange juice.
Heat over medium for 20 to 25 minutes, whisking frequently, until the cranberries have burst and release their liquid.
In a small bowl make a slurry by whisking together the other half of the orange juice and cornstarch.
Add the slurry to your cranberry mixture and whisk until completely incorporated and the mixture has thickened (this will happen very quickly).
Remove the cranberry pie filling from the heat and immediately pour it into a heat safe bowl.
Cover the surface of the filling with plastic wrap. Set aside until room temperature.
No Bake Cheesecake
Using a whisk or hand mixer, whip together the softened cream cheese and powdered sugar until light and fluffy, about 2 to 3 minutes.
Add the whipped cream and combined until incorporated, about 1 minute.
Construct Cranberry Pie Dip
Into a serving dish (I used a small 8x6 dish), spread out the no bake cheesecake mixture.
Top with cooled cranberry pie filling.
Sprinkle almonds over the top and refrigerate for 30 minutes to overnight.
Serve cold with dippers of your choice. I recommend my easy pie crust cookies, more recommended dippers below.
