Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C).
- 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.
- In a saucepan, combine cranberries and sugar, and cook over medium heat until cranberries burst and mixture thickens, about 10 minutes. Let cool.
- Beat cream cheese until smooth, add vanilla and lemon juice, and blend well.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the cooled cranberry mixture into the cream cheese mixture, then fold in the whipped cream.
- Pour the mousse into the cooled crust and refrigerate for at least 240 minutes, or until set.
- Serve chilled and enjoy!
Notes
Cool the compote completely before folding to avoid melting the whipped cream. For cleaner slices, chill overnight and run a hot knife between cuts.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg