Cranberry Orange Cheesecake Pie
Completely no-bake and thrown together in MINUTES this pretty cranberry orange cheesecake pie is the easiest festive dessert to whip up this holiday season!
Ingredients
Cheesecake Pie:
- 16 oz cream cheese , softened
- 3/4 cup powdered sugar
- 1/4 cup orange juice concentrate
- 1 tbsp vanilla extract
- 1 cup heavy whipping cream
- 1 MI-DEL® Gluten Free Graham Style Pie Crust
Cranberry Compote Topping:
- 1 12 oz bag fresh cranberries
- 3/4 cup water
- 1/2 cup coconut sugar or brown sugar
- 2 tbsp agave syrup
- 1 tbsp grated orange zest
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Ingredients
Cheesecake Pie:
Cranberry Compote Topping:
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Instructions
- Make the cheesecake pie: Place cream cheese in a stand mixer fitted with a paddle attachment. Beat on medium high speed until cream cheese is completely smooth. Add powdered sugar, orange juice concentrate, and vanilla to mixer and beat until smooth, about 2 minutes.
- In a separate mixing bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture. Scrape filling into pie crust and refrigerate 2-3 hours until firm.
- While pie chills, make the the cranberry compote topping: In a small saucepan, combine all compote ingredients and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and simmer compote until cranberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and chill.
- Once ready to serve pie, top pie with cranberry compote and spread to edges. Slice pie and enjoy!
Thanks to Whole and Heavenly Oven
