Cranberry Cheesecake Pie

Cranberry Cheesecake Pie
Cranberry Cheesecake Pie

Cranberry Cheesecake Pie

Recipes   Gluten Free     Seasonal     Sweets    


Cranberry Sauce
  • 2 cups cranberries (fresh or frozen is fine)
  • ½ cup water
  • ¼ cup Swerve, Granular
  • 1 tsp lemon zest
  • 1 ¾ cup almond flour
  • ½ cup Swerve, Granulated
  • 2 tbsp coconut flour
  • ¼ tsp salt
  • 7 tbsp butter, melted
  • ½ tsp vanilla extract
  • ¼ cup chopped pecans (optional)
  • 8 ounces cream cheese, softened
  • 1/3 cup Swerve, Confectioners
  • 1 large egg, room temperature
  • 2 tbsp whipping cream, room temperature
  • 1/2 tsp vanilla extract


Cranberry Sauce
  1. In a medium saucepan over medium heat, bring the cranberries and water to a boil. Reduce heat and simmer until cranberries have popped and can be easily mashed, about 7 minutes. Stir in Swerve and lemon zest and mash up a little. Set aside to cool.
  1. Preheat oven to 325F.
  2. In a large bowl, whisk together the almond flour, Swerve, coconut flour, and salt. Stir in the butter and vanilla extract until dough begins to clump together. Reserve 1/2 cup of the mixture.
  3. Press the remaining crust mixture into the bottom and up the sides of a 9-inch pie plate or a 10-inch tart pan. Bake 10 minutes.
  1. In a large bowl, beat cream cheese and Swerve together until well combined. Beat in the egg, cream, and vanilla extract until smooth.
  2. Spread cheesecake mixture into crust. Dollop with cranberry sauce and swirl lightly with a knife. Stir pecans, if using, into reserved crust mixture and sprinkle over filling.
  3. Cover lightly with foil and bake 25 minutes, then remove foil and bake another 10 minutes, until cheesecake filling is set.
  4. Remove and let cool, then refrigerate at least 2 hours before serving. 

Makes 10 servings.

Cranberry Cheesecake Pie
Nutrition Facts

Serving Size 1 slice

Servings 10

Calories 310
Total Fat 28g
Total Saturated Fat 11g
Cholesterol 65mg
Sodium 140mg
Total Carbs 28g
Dietary Fiber 5g
Sugars 4g
Swerve 20g
Protein 6g
Net Carbs: 3g
Cranberry Cheesecake Pie


  • Madeleine Mulanix

    How do you get one net gram of carbs? Even if you subtract the fiber, sugar and swerve, which you wouldn't do anyway, you still have 14 net carbs, not one.

    • Swerve

      Hey Madeline, Sorry about that - the grams of Swerve in the panel was incorrect. We just updated the nutrition facts! So 28g total carbs - 5g fiber - 20g Swerve = 3g net carbs. Hope this helps! Thanks for bringing this to our attention!

  • LK Brown

    I hate to bake, but this recipe is so simple. It's very good. I made it last year for Thanksgiving and I'm making it again this year.

    • Swerve

      Hey LK, Thanks for that sweet comment! We're glad it come out great!

  • Erica

    I just made this and it's cooling now. Can't wait to taste it!

  • Julie

    Absolutely amazing recipe that was also devoured by the kids, who typically don't like sugar free recipes.

    • Swerve

      Hi Julie, Thank you for sharing your positive feedback! We're so happy the kiddos enjoyed it :)

  • Cindy

    The print icon does not work to print

    • Swerve

      Oh no, Cindy! It seems to be working on our end. Are you getting a pop-up window when you click print? From that window you should be able to select your printer and other preferences. Please let us know if you are still having issues and we will find a solution for you!

  • Joni

    Think it would work the same to sub blueberries?

  • Julie

    I have this in the oven right now and can not wait to try it! I love cranberries and love how simple it was to throw this together. :)

  • Pam

    Can this be frozen so I have it ready ahead of time for Thanksgiving?

    • Swerve

      Hi Pam, we have not tried freezing this pie, but it should be fine! The crust might get a little soggy, but the filling would not be any different.

  • Lauren Enright

    I just made this tonight for Thanksgiving and it was wonderful! The only exception is I would suggest either greasing the pan or using parchment paper. Even though I had a nonstick pan, the crust stuck to the bottom and it turned out to be more of a cobbler after I scraped it out of the pan.

    • Swerve

      Hi Lauren, thanks for the tip! We're so glad you enjoyed the recipe!

  • Kathlyn

    I’m wondering—do I use all of the cranberry sauce? It seems like a lot.

    • Swerve

      Hi Kathlyn! Yes, you will use all of the sauce in the recipe.

  • Marthe

    Hi. Can i use rasberries instead of cranberries?

    • Swerve

      HI Marthe! You can!

  • Debbie

    Im a diabetic and was confused about the net carbs. Also, can raspberries be substituted for cranberries?

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