Dessert

Cranberry Mousse Pie Recipe

ByMariam Harutyunyan November 29, 2025November 29, 2025

Introduction

This Cranberry Mousse Pie is a festive and creamy dessert perfect for holiday gatherings or any special occasion. It features a tangy cranberry mousse set atop a rich gingersnap crust, finished with whipped topping and elegant garnishes. Light, refreshing, and full of flavor, it’s sure to impress your guests.

A close-up view of a pie in a white pie dish with three main layers: a crumbly brown crust at the bottom, a thick creamy pink filling in the center with a smooth texture and slight swirls, and a generous layer of white whipped cream piped in large swirls around the edge. On top of the whipped cream, there are small sugared cranberries and fresh green mint leaves spaced evenly, with a small cluster of three sugared cranberries and two mint leaves in the middle of the pink filling. A woman's hand is holding a piping bag with white cream, resting on a white marbled surface near the pie. Photo taken with an iphone --ar 4:5 --v 7

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

2 cups gingersnap crumbs
5 Tbsp melted butter
Whipped topping or sweetened whipped cream (for garnish)

Sugared cranberries* (for garnish)
Mint leaves (for garnish)

Instructions

Step 1: Butter a 10 inch pie plate to prepare it for the crust.

Step 2: In a medium saucepan, combine the cranberries, sugar, and water. Bring to a boil, stirring often to dissolve the sugar. Reduce heat and let the cranberries bubble for about 15 minutes until thickened, stirring frequently to avoid scorching. Remove from heat and puree the mixture using a high-speed blender, food processor, or immersion blender. Chill the puree thoroughly, placing it in the freezer to speed up the process if desired.
Step 3: While the cranberry mixture cooks, toss the gingersnap crumbs with melted butter. Press this mixture firmly into the bottom of the prepared pie plate using the bottom of a measuring cup or your fingers to create an even crust. Refrigerate to set while completing the rest of the recipe.
Step 4: In a food processor, cream together the cooled cranberry puree, cream cheese, and vanilla paste until completely smooth and free of lumps. If using a stand mixer or electric beaters, soften the cream cheese first before mixing.

Step 5: Gently fold the whipped topping into the cranberry and cream cheese mixture until no streaks remain, creating a light and fluffy mousse.
Step 6: Spoon the cranberry mousse into the prepared gingersnap crust. Use an offset spatula or the back of a spoon to spread it evenly and smoothly.
Step 7: Refrigerate the pie for several hours or overnight to allow it to set and become easier to slice.

Step 8: Before serving, garnish the pie with additional whipped topping or sweetened whipped cream, sugared cranberries, and fresh mint leaves for a festive touch.

Tips & Variations

Use an immersion blender to puree the cranberry mixture directly in the saucepan for easier cleanup.
For a gluten-free crust, substitute gingersnap crumbs with gluten-free ginger cookies.

Chill the pie overnight for the best texture and flavor development.
To make sugared cranberries, toss fresh cranberries with a simple syrup, then coat with sugar and let dry until crisp.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, serve it chilled or at room temperature, as warming will affect the mousse texture. Garnishes are best added just before serving for freshness.