Creamy Cranberry Tart

Canned cranberry sauce swirled through a velvety cream cheese filling makes a stunning holiday dessert. The tart cranberries offer a flavorful counterpoint to the richness of the filling.

Creamy Cranberry Tart
Servings: 16 Prep 10 mins Bake 350°F 40 mins


  • 12 - 13 graham cracker boards, crushed (2 cups crumbs)
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
Filling and topping:
  • 1 8 ounce package cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 16 ounce can whole berry cranberry sauce
  • 1/2 cup confectioners' sugar

Make It


1. Heat oven to 350 degrees F. In medium-size bowl, stir graham cracker crumbs, butter, granulated sugar and salt until crumbs are evenly moistened. Press into an 11 x 7-inch rectangular (or a 10-inch round) removable-bottom tart pan. Bake at 350 degrees F for 10 minutes. Let cool slightly on a wire rack.

Filling and Topping:

2. In a medium-size bowl, with an electric mixer, beat cream cheese, granulated sugar, egg and vanilla extract. Pour into slightly cooled crust. Pour cranberry sauce into a small bowl and stir to loosen. Dollop into cream cheese mixture, then spread slightly with the back of a spoon.

3. Bake at 350 degrees F for 30 minutes, until set. Remove to a wire rack and cool completely. Transfer to refrigerator to chill.

4. Before serving, in a small bowl, combine confectioners' sugar and 2 teaspoons water. Stir until smooth. Transfer to a small resealable plastic bag and snip off a corner. Drizzle over tart and allow to dry. Slice and serve.