Ingredients25 m servings
- In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. bring to a boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Set aside. In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with the cranberry mixture. Chill for at least 4 hours. Store in the refrigerator.
ReviewsRead all reviews 8
Really great recipe. I have made it several times and have done it with reduced fat cream cheese and 3/4 cup confectioner's sugar it is still a wonderful recipe, especially around the holidays....
This is super yummy and easy to make. My international student even wanted to make it and she loved it.
This is a good "no bake" cheesecake recipe. I would suggest adding some of the cranberries to the actual pie itself, and not just use as a topping. My son is a cheesecake fanatic though, and he...
i've made this two Thanksgivings in a row now. i quite like the no-bake convenience!
This recipe is scrumptious! I actually had to use raspberries since cranberries were unavailable (harder to find during the summer), so lowered the addition of sugar as they were frozen in sweet...