Cranberry Mousse Pie Fast and Fresh

This cranberry mousse pie is built for busy bakers who want big flavor with minimal fuss. The gingersnap crust takes minutes to prep and the cranberry mousse comes together without complicated steps. Use frozen cranberries if you’re short on time and still get bright, tart results. For more quick weeknight ideas check out this mums traditional cottage pie. Keep it chilled, slice, and serve.

Why This Recipe Works

This recipe balances speed and texture by separating the simple cranberry compote from the creamy base, so each element is quick to prepare. The gingersnap crust adds instant crunch and warm spice without baking a pastry from scratch. Using whipped cream folded into cream cheese keeps the filling light and mousse like while still holding shape once chilled. Cooking the cranberries briefly concentrates their flavor so you don’t need extra sugar or time. It’s forgiving you can make the compote a day ahead and assemble later. If you want ideas for swapping crusts or making it nut free see this mums traditional cottage pie for a model of a make-ahead approach.

Flavor and Texture

Expect a bright, tart cranberry hit mellowed by sweetened cream cheese and vanilla. The gingersnap crust provides a crispy counterpoint and a hint of molasses spice that pairs well with tart berries. The whipped cream folding creates a pillow-soft mousse that’s still firm enough to slice after chilling. Little pockets of cranberry compote give bursts of tang instead of an overly sweet paste. Overall it’s refreshing, festive, and light enough to follow a heavy meal.

Ingredients

• 2 cups fresh or frozen cranberries
• 1/2 cup sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 package (8 oz) cream cheese
• 1 teaspoon lemon juice
• 1 package (9 oz) gingersnap cookies
• 1/4 cup unsalted butter, melted

Step by Step Instructions

1. Preheat the oven to 350°F (175°C).
2. Crush the gingersnap cookies and mix with melted butter; press into the bottom of a pie dish to form the crust. Bake for 10 minutes and let cool.
3. In a saucepan, combine cranberries and sugar, and cook over medium heat until cranberries burst and mixture thickens, about 10 minutes. Let cool.
4. Beat cream cheese until smooth, add vanilla and lemon juice, and blend well.
5. In a separate bowl, whip heavy cream until stiff peaks form.
6. Gently fold the cooled cranberry mixture into the cream cheese mixture, then fold in the whipped cream.
7. Pour the mousse into the cooled crust and refrigerate for at least 4 hours, or until set.
8. Serve chilled and enjoy!

Quick Tips and Shortcuts

Make the cranberry compote while the oven heats to save time. If you’re truly rushed, use a food processor to crush gingersnaps quickly and press the crumbs into the dish with the back of a measuring cup. Cooling the compote in a shallow dish speeds temperature drop so you can fold it sooner. To save hands-on time, chill the pie overnight instead of exactly four hours. For a lighter version swap half the cream for plain Greek yogurt, but fold gently so texture remains mousse like.

Storage and Meal Prep

Store covered in the refrigerator for up to three days for best texture. Avoid freezing the pie because the mousse can separate and get watery when thawed. You can make the compote and crust up to two days ahead then assemble the final mousse on the day you plan to serve. For parties, assemble individual portions in small glasses for quick grab-and-go servings.

Short Closing Note

This cranberry mousse pie is fresh, fast, and ideal when you want dessert that looks made-from-scratch without hours of work. It’s an easy winner for holiday gatherings or a quick weekend treat.

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