Name: Cranberry Mousse Pie Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 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 in the refrigerator (or substitute 2 cups sweetened whipped cream); 2 cups gingersnap crumbs; 5 Tbsp melted butter; Whipped topping or sweetened whipped cream; Sugared cranberries*; Mint leaves; Fresh cranberries; Granulated sugar

Jump to Recipe· 4.3 from 12 reviews

If you’re craving a dessert that feels like a festive hug in every bite, this Cranberry Mousse Pie Recipe is exactly what you need. Light, fluffy, and bursting with tart cranberry flavor nestled inside a delightfully spiced gingersnap crust, this pie is a celebration of texture and taste that’s perfect for holidays or any day you want a special treat. The smooth mousse balances the tangy cranberries beautifully, making this pie both refreshing and indulgent all at once.

Ingredients You’ll Need

A slice of pink creamy pie with a crumbly brown crust sits on a white plate with dark blue floral patterns, showing its soft, fluffy texture. The crust forms the bottom layer, thick and rough, while the middle layer is a smooth, light pink filling that looks airy and thick. The top layer is white whipped cream with soft, swirled peaks decorated with two sugared purple berries and a small green mint leaf near the edge. A silver fork holds a bite of the pink filling near the front of the slice. The scene is set on a white marbled surface, with a blurred matching whole pie in the background. Photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet thoughtfully chosen ingredients is the first step toward making the Cranberry Mousse Pie Recipe a dream come true. Each component has a purpose—from the vibrant cranberries to the rich cream cheese and the spicy gingersnap crust—working in harmony to create a dessert bursting with color, flavor, and creamy texture.

12 ounces fresh or frozen cranberries: The vibrant, tart star of the pie that brings a burst of refreshing flavor and a beautiful natural color.
1/3 cup sugar: Just enough sweetness to balance the tart cranberries without overpowering their natural zing.
2 tablespoons water: Helps soften the cranberries as they cook, ensuring a smooth puree.
8 ounces brick-style cream cheese: Adds richness and creamy texture that pairs perfectly with the tartness.
1 tablespoon vanilla paste: Infuses a warm, sweet vanilla aroma that elevates the mousse’s flavor complexity.
8 ounces Cool Whip Extra Creamy Whipped Topping, thawed: Provides lightness and airy volume to the mousse, or substitute with 2 cups sweetened whipped cream for a homemade touch.
2 cups gingersnap crumbs: These crumbs give the crust a perfect holiday spice and crispness.
5 tablespoons melted butter: Binds the gingersnap crumbs into a sturdy, flavorful crust.
Optional garnishes: Whipped topping, sugared cranberries, and fresh mint leaves to add sparkle and sophistication to your presentation.

How to Make Cranberry Mousse Pie Recipe

Step 1: Cook the Cranberries

Start by buttering a 10-inch pie plate to keep your crust from sticking later. In a medium saucepan, combine the fresh or frozen cranberries, sugar, and water, stirring to mix everything evenly. Bring the mixture to a boil over medium heat, stirring frequently until the sugar dissolves completely. Turn the heat down and let the cranberries bubble away for about 15 minutes, stirring often to avoid scorching and until the mixture thickens. Once cooked, transfer the warm cranberry mixture to a blender or food processor and puree until smooth. For quick chilling, place the puree in the freezer briefly.

Step 2: Prepare the Gingersnap Crust

While your cranberries are cooking, mix the gingersnap crumbs with melted butter until the crumbs are evenly coated and sticky enough to hold together. Press this mixture firmly into the bottom and up the sides of your buttered pie plate using the bottom of a measuring cup — this ensures a smooth, compact crust that will hold your mousse perfectly. Pop the crust into the refrigerator to firm up while you continue with the next steps.

Step 3: Blend the Mousse Filling

Once your cranberry puree is cooled, combine it with cream cheese and vanilla paste in a food processor or stand mixer. Blend until completely smooth with no lumps at all. Starting with cold cream cheese works best if you have a powerful processor, but if you’re using a mixer, soften the cream cheese first so the mousse texture is silky. This creamy base brings that luscious mouthfeel we all love about mousses.

Step 4: Fold in the Whipped Topping

Gently fold the thawed whipped topping or sweetened whipped cream into your cranberry-cream cheese mixture. Take your time to blend until the color is uniform and no streaks remain, keeping the texture light and airy. This is what turns the mixture into a fluffy, dreamy mousse that will melt in your mouth.

Step 5: Assemble and Chill

Dollop spoonfuls of your mousse onto the chilled gingersnap crust and spread evenly with an offset spatula or the back of a spoon to create a smooth surface. Cover and chill the pie in the refrigerator for several hours or overnight; this resting time helps the mousse set perfectly and makes slicing easier and cleaner.

Step 6: Garnish and Serve

Before serving, add a final flourish with whipped topping, sugared cranberries, and fresh mint leaves if you like. These garnishes add festive sparkle, a touch of sweetness, and beautiful color contrast to your finished Cranberry Mousse Pie Recipe that’s sure to impress.

How to Serve Cranberry Mousse Pie Recipe

A pie with three layers is shown on a white dish on a white marbled surface. The bottom layer is a golden brown crumb crust with a rough texture. The middle layer is thick and creamy with a smooth texture, light purple in color. The top layer is white whipped cream piped in swirls along the pie edge. Each swirl is decorated with a small sugared red berry and a tiny green mint leaf. A slice is taken out, showing the side of all layers, and two metal forks rest inside the pie with some crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make each slice pop visually and flavor-wise, top the pie with a generous swirl of whipped topping or sweetened whipped cream. Scatter sugared cranberries on top for a sparkling jewel-like effect that adds a sweet crunch. Mint leaves not only brighten the dish with their fresh green tone but also add a subtle aromatic freshness that perfectly offsets the tartness.

Side Dishes

This pie pairs wonderfully with simple sides that let the Cranberry Mousse Pie Recipe shine. Try serving it alongside a cup of rich coffee or a glass of lightly spiced mulled cider for a cozy, holiday-inspired treat. A scoop of vanilla bean ice cream on the side also complements the mousse’s tangy sweetness beautifully.

Creative Ways to Present

For a stunning presentation, serve the pie in clear glass dishes to showcase its lovely red mousse and gingersnap crust layers. You can also turn this recipe into mini pies or parfaits by layering the mousse, crust crumbs, and fresh cranberries in small jars or stemmed glasses—perfect for parties or elegant dinners.

Make Ahead and Storage

Storing Leftovers

Leftover Cranberry Mousse Pie Recipe should be tightly covered with plastic wrap and refrigerated. The mousse keeps well for up to 3 days without losing its creamy texture, though it’s best enjoyed fresh for the most vibrant flavors and delicate consistency.

Freezing

If you want to freeze your pie, wrap it securely in foil and plastic wrap to prevent freezer burn. It can stay frozen for up to 1 month. To serve, thaw it overnight in the refrigerator to allow the mousse to gently regain its perfect texture without becoming watery.

Reheating

This pie is best served cold, so no reheating is necessary. Just let it sit at room temperature for 10-15 minutes before slicing if it’s too chilled, to bring out the flavors without affecting the mousse’s light texture.

FAQs

Can I use frozen cranberries for the Cranberry Mousse Pie Recipe?

Absolutely! Frozen cranberries work just as well as fresh. Just make sure to thaw them slightly before cooking so they break down evenly into the puree.

What can I substitute for the Cool Whip in this recipe?

You can use homemade sweetened whipped cream instead of Cool Whip. Just whip 2 cups of heavy cream with a bit of sugar and vanilla until soft peaks form for a fresh, creamy alternative.

How do I make sugared cranberries?

To create sugared cranberries, rinse fresh cranberries and let them stay damp. Roll them in sugar until well coated and let them dry on a plate at room temperature. They can be made up to a day ahead, adding a lovely festive decoration and crunch.

Can I make this pie gluten-free?

Yes! Use gluten-free gingersnap cookies to make the crust, and the rest of the recipe is naturally gluten-free so you can enjoy it without worry.

How long should I chill the pie for the best results?

Chilling for at least 4 hours is ideal, but overnight chilling is best to let the mousse set completely and the flavors meld beautifully.

Final Thoughts

There’s something truly magical about the Cranberry Mousse Pie Recipe that makes it a standout dessert for any occasion. With its fresh tartness, creamy texture, and spiced crunch from the gingersnap crust, this pie is a delightful mix of comfort and elegance. I can’t wait for you to try it and discover how easy it is to create something so special in your own kitchen!