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cranberry cheesecake pie

Boozy Cranberry Cheesecake Pie

Christmas is just around the corner and this gorgeous Boozy Cranberry Cheesecake Pie will be the star of your Xmas brunch. Besides I am sure no one will crib if you make it later too :)
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 5 hours
Course Dessert
Cuisine American, global vegetarian
Servings 8


For the shortcrust pastry

  • 375 g plain flour
  • 50 g icing sugar
  • 200 g butter
  • 1 egg

For the cranberry compote

  • 100 gm frozen cranberries
  • 50 gm dried cranberries
  • 100 gm sugar
  • 60 ml bourbon
  • 1 tbsp orange zest

For the cheesecake filling

  • 200 gm cream cheese at room temprature
  • 100 gm Mascarpone cheese at room temprature
  • 100 ml heavy cream
  • 100 gm icing sugar


  • To make the pastry base, add the flour, icing sugar and butter to the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs, you can do this with hand also by rubbing the butter and flour in between your finger tips. Add the egg and pulse again until the dough comes together. Wrap in cling wrap, then rest in the fridge for about 1 hour.
  • On a lightly floured surface, roll out half of the pastry until 3-4 mm thick. (you can freeze the remaining pastry for up to 4 weeks). Line the buttered tart tin with pastry, then rest in the fridge for 15 minutes to chill.
  • Bake for 15 minutes till the pastry is crisp and slightly browned. Let it completely cool before using
  • For the compote : mix all the compote ingredients and bring to boil in a heavy bottom pan. Reduce the heat and let it simmer till thick and strawberries are soft. This should take about 15 minutes on low heat. Keep aside for cooling.
  • Whip the softened cream cheese, mascarpone and sugar together till soft and smooth
  • Whip the cream into soft peaks. Now fold the whipped cream into the cheese mixture gently. Use a silicon spatula or a perforated spoon for doing this. Perforated spoon helps in maintaining the lightness you have built into the whipped cream.
  • Pour this in the cooled pie shell. Pour a little of cranberry compote and swirl in the cheesecake mixture, like you would do for a marble cake.
  • Spread the remaining cranberry compote on top and chill for 3-4 hours.


I haven't added any gelatin to the cheesecake since I usually like my cheesecake a bit soft and don't enjoy the gelatin flavour. But if you want you can add 1 tsp of gelatin to the cheesecake filling.
Tried this recipe?Let us know how it was!