Cranberry Tart with Gingersnap Crust – Easy Holiday Dessert

Picture this: golden, crimson cranberries glistening like jewels on top of a creamy, tangy filling, all nestled in a warm, spiced gingersnap crust that smells like Christmas morning. That’s exactly what hit me last December when I pulled my first cranberry tart with gingersnap crust from the oven. The kitchen smelled incredible—like gingerbread cookies and citrus had a delicious baby—and I knew I’d created something special.

I’ve been making this cranberry tart with gingersnap crust for three years now, and it’s become my signature holiday dessert. The first time I made it, I was skeptical about the gingersnap crust (wouldn’t it be too spicy?), but trust me, it’s absolute perfection. The warm spices in the crust balance the tart cranberries beautifully, and every single person who tries it asks for the recipe.

Here’s the thing about this dessert—it looks fancy enough to serve at a holiday dinner party, but it’s actually way easier than you’d think. I’ve tested this recipe at least fifteen times (my family wasn’t complaining), and I’ve figured out all the tricks to make it foolproof. Whether you’re looking for a stunning Thanksgiving finale or a Christmas dessert that’ll make everyone forget about pie, this tart delivers every single time.

What Makes This Cranberry Tart with Gingersnap Crust So Special

Let’s talk about why this isn’t just another cranberry dessert. The combination of gingersnap cookies and fresh cranberries creates this amazing contrast—you’ve got the warm, cozy spice notes playing against the bright, tart fruit. It’s like wearing a cozy sweater while sipping something refreshingly citrusy.

The texture is another winner. That gingersnap crust gets perfectly crisp and holds together beautifully (no soggy bottom here!), while the filling sets to this silky, creamy consistency that’s somewhere between a custard and a cheesecake. And those roasted cranberries on top? They burst in your mouth with concentrated flavor.

I love that this recipe actually gets better after sitting overnight in the fridge. Most desserts lose something when they’re made ahead, but this one? The flavors meld together and become even more incredible. It’s basically the perfect make-ahead dessert for busy holiday hosting.

Why You’ll Love This Recipe

It’s Easier Than It Looks

Honestly, this cranberry tart with gingersnap crust looks like something from a fancy bakery, but the actual process is super straightforward. If you can crush cookies and stir ingredients together, you can make this. No fancy pastry skills required, no blind baking drama—just simple steps that lead to impressive results.

The Gingersnap Crust is a Game-Changer

Most recipes call for a traditional pastry crust, but I find the gingersnap version works so much better with cranberries. The spices add depth and complexity, plus it’s way more forgiving than pie dough. I once forgot to chill mine properly and it still turned out perfectly. That’s the kind of recipe I need in my life.

Perfect Balance of Sweet and Tart

Cranberries can be aggressively sour on their own, but this recipe nails the sweet-tart balance. The filling has just enough sugar to tame the cranberries without making it cloying, and that hint of orange zest brightens everything up. My 68-year-old dad, who typically only eats apple pie, requested this for his birthday instead of cake. That’s when I knew it was a winner.

Make-Ahead Friendly

Real talk: holiday cooking is stressful enough without last-minute desserts. This tart actually needs to chill for at least four hours (preferably overnight), which means you can cross it off your list the day before. One less thing to worry about when you’re juggling eighteen other dishes.

Gorgeous Presentation Every Time

Even on my first attempt, this tart looked beautiful. The ruby-red cranberries against the golden crust are naturally stunning, and you don’t need any special decorating skills. Just pile those cranberries on top and let them do their thing.

Recipe Details

Recipe Details
Prep Time	25 minutes
Cook Time	45 minutes
Chill Time	4 hours
Total Time	5 hours 10 minutes
Servings	8-10 servings
Difficulty	Easy
Calories	320 per serving
Protein	4g
Carbs	45g
Fat	15g

Ingredients for Cranberry Tart with Gingersnap Crust

Before we dive into the ingredient list, let me mention that quality matters here, especially with the cranberries. I always use fresh cranberries when they’re in season (usually October through December), but frozen works great too—just don’t thaw them first. And please, use real gingersnap cookies, not the soft gingerbread ones. You want that crisp, spicy bite.

For the Gingersnap Crust:

• 2 cups (about 30-35) gingersnap cookies, crushed into fine crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• ¼ teaspoon salt

For the Filling:

• 8 ounces cream cheese, softened to room temperature
• ½ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon orange zest (from about 1 large orange)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Cranberry Topping:

• 3 cups fresh or frozen cranberries (about 12 ounces)
• ¾ cup granulated sugar
• 2 tablespoons orange juice
• 1 tablespoon water
• 1 teaspoon vanilla extract

Quick note on the cream cheese: This is crucial—it absolutely must be at room temperature. I learned this the hard way when I tried to rush it, and ended up with lumpy filling. Just set it out on the counter for about an hour before you start.

How to Make Cranberry Tart with Gingersnap Crust

Quick Overview

Here’s the simple version before we get into the details: you’ll make a buttery gingersnap crust and press it into a tart pan, bake it until golden, pour in a creamy orange-scented filling, bake again until just set, then top with gorgeous roasted cranberries. Total active time? Maybe 25 minutes. The rest is just waiting, and your kitchen will smell amazing the entire time.

Step-by-Step Instructions

Step 1: Prep Your Pan and Preheat

Preheat your oven to 350°F. Grab a 9-inch tart pan with a removable bottom (trust me on the removable bottom—it makes serving so much easier). Lightly spray it with cooking spray or brush with butter. I like to place the tart pan on a baking sheet before I start—it makes transferring to the oven way less nerve-wracking, and catches any potential drips.

Step 2: Make the Gingersnap Crust

In a food processor, pulse those gingersnap cookies until they’re fine crumbs—think slightly coarser than sand. If you don’t have a food processor, you can put them in a sealed plastic bag and crush them with a rolling pin (great for stress relief, if you ask me). Pour the crumbs into a medium bowl, add the melted butter, sugar, and salt, and stir until the mixture looks like wet sand. You’ll know it’s ready when you can squeeze a handful and it holds together.

Step 3: Press the Crust

Dump the crumb mixture into your prepared tart pan and press it firmly into the bottom and up the sides. I use the bottom of a measuring cup to really pack it in—you want it compact so it doesn’t crumble later. Make sure the bottom is even and the sides are about the same thickness all around. This took me maybe five tries to get right, but now I can do it in two minutes flat.

Step 4: Bake the Crust

Slide that crust into your preheated oven and bake for 10 minutes until it’s fragrant and just starting to darken at the edges. You’ll smell the ginger and molasses—it’s heavenly. Let it cool for about 10 minutes while you make the filling. (Don’t skip the cooling time, or the filling might start cooking on contact!)

Step 5: Make the Creamy Filling

In a large bowl, beat that room-temperature cream cheese with an electric mixer on medium speed until it’s completely smooth and fluffy, about 2 minutes. Add the sugar and beat for another minute. The mixture should look lighter in color and texture. Add the eggs one at a time, beating well after each addition. Then add the sour cream, flour, orange zest, vanilla, and salt, mixing just until combined. Don’t overmix once the flour is in—that’s my secret to a silky texture.

Step 6: Fill and Bake

Pour the filling into your cooled crust and smooth the top with a spatula. Return the tart to the oven and bake for 30-35 minutes. Here’s the visual cue I use: the edges should be set and lightly golden, but the center should still have a slight jiggle when you gently shake the pan—about the consistency of Jell-O. It’ll firm up as it cools. I usually check mine at 30 minutes and decide if it needs the extra five.

Step 7: Cool Completely

This is where patience comes in (I know, I hate waiting too). Let the tart cool on a wire rack for about an hour, then transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. This cooling time is essential—it lets the filling set properly and the flavors develop.

Step 8: Roast the Cranberries

About an hour before you’re ready to serve, make the cranberry topping. Preheat your oven to 375°F. In a medium bowl, toss the cranberries with sugar, orange juice, water, and vanilla. Spread them on a rimmed baking sheet in a single layer. Roast for 20-25 minutes, stirring once halfway through, until the cranberries have burst and the juices are bubbling and syrupy. They should look glossy and gorgeous. Let them cool for about 15 minutes.

Step 9: Top and Serve

Carefully remove your chilled tart from the pan (this is where that removable bottom saves your life). Spoon the roasted cranberries and their syrup over the top of the tart, spreading them evenly. You can arrange them artfully or just dump them on—both look beautiful. The contrast between the creamy white filling and ruby cranberries is stunning.

My Favorite Ways to Serve This

When I serve this cranberry tart with gingersnap crust at holiday dinners, I like to keep the accompaniments simple so the tart can shine. A small dollop of lightly sweetened whipped cream on the side is perfect—it adds richness without overwhelming the tart’s bright flavors. Sometimes I’ll add a tiny splash of Grand Marnier to the whipped cream for a grown-up twist.

For a complete holiday dessert spread, I’ll serve this alongside a cheese board with some aged cheddar and goat cheese, dried fruits, and nuts. The salty, savory notes from the cheese are incredible with the sweet-tart cranberries. My mother-in-law served it this way last year and everyone went back for seconds of both.

Coffee is the perfect beverage pairing—something bold and dark that can stand up to all those flavors. I also love serving this with hot spiced cider or even a dessert wine if you’re feeling fancy. At Thanksgiving, it pairs beautifully after a traditional turkey dinner because it’s not as heavy as pumpkin or pecan pie.

For a casual gathering, cut the tart into thin wedges and serve with strong black tea. The British do dessert right, and this tart feels very afternoon-tea appropriate with its bright, not-too-sweet profile.

Pro Tips from My Kitchen

Don’t Skip the Room Temperature Cream Cheese

I mentioned this earlier, but it bears repeating: cold cream cheese will give you a lumpy filling. It took me 23 minutes to beat out the lumps the first time I rushed this step. Now I always set my cream cheese out at least an hour before I start baking. You should be able to easily press your finger into it.

The Jiggle Test is Your Friend

The tart is done when the edges are set but the center still jiggles slightly when you shake the pan. It’ll look underdone, but trust the process—it continues cooking as it cools and will set perfectly. I’ve noticed that overbaking makes the filling grainy instead of silky.

Frozen Cranberries Work Great

If you can’t find fresh cranberries (or you’re making this in July), frozen ones work beautifully. Just don’t thaw them first—toss them with the sugar mixture while they’re still frozen and proceed with roasting. They might need an extra 5 minutes in the oven.

Make the Crust Extra Crispy

For an even crispier crust that really holds up to the filling, I sometimes bake the empty crust for 12 minutes instead of 10. Watch it carefully though—gingersnaps can go from golden to burnt quickly.

The Secret to Clean Slices

Here’s my foolproof trick: use a sharp knife that you’ve run under hot water and wiped dry between each cut. The warm knife slices through the filling cleanly without dragging. This simple trick makes your slices look bakery-perfect.

Play with the Orange

I’m obsessed with the orange-cranberry combo, but you can adjust it to taste. If you want more orange flavor, add another teaspoon of zest to the filling. For a different citrus twist, try using lemon zest instead—it’s slightly more tart and works beautifully too.

How to Store Leftovers

This tart keeps beautifully in the refrigerator for up to 5 days, though in my experience it never lasts that long. Just cover it loosely with plastic wrap or place the whole tart pan in a large container. The gingersnap crust stays surprisingly crisp even after a few days—that’s one of the reasons I prefer it over traditional pastry.

Refrigerator Storage

Store the tart covered in the fridge and bring it to cool room temperature about 20 minutes before serving. Cold tart is good, but slightly cool tart is even better—the flavors really bloom as it warms up a bit. I usually pull it out when we sit down for dinner and it’s perfect by dessert time.

Can You Freeze It?

Honestly, I’ve never frozen this one because it disappears too quickly, but cream cheese-based desserts generally freeze okay. If you want to freeze it, do it before adding the cranberry topping. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge, then add fresh roasted cranberries before serving.

Reheating Notes

This tart is actually best served chilled or at cool room temperature, so there’s no reheating needed. If you want to serve the cranberries warm (which is delicious), you can gently warm just the cranberry topping in a small saucepan over low heat before spooning it over your chilled slices.

Variations to Try

Make It Boozy

For an adults-only version, add 2 tablespoons of Grand Marnier, Cointreau, or orange liqueur to the filling along with the vanilla. I made this version for New Year’s Eve last year and people are still talking about it. You can also macerate the cranberries in a tablespoon of brandy for 15 minutes before roasting them.

Try Different Cookies

While gingersnaps are my favorite, I’ve successfully made this with other cookies. Vanilla wafers create a more neutral base that lets the cranberries shine, and graham crackers work well too (though you’ll want to add ½ teaspoon of ground ginger to the crust). My friend even made it with chocolate wafer cookies for a chocolate-cranberry version that was surprisingly good.

Add Nuts

A handful of toasted chopped pecans or walnuts mixed into the crust adds great texture and a buttery flavor. Just reduce the gingersnap crumbs by ¼ cup and add ½ cup finely chopped toasted nuts.

Swap the Fruit

Don’t tell anyone, but this same recipe works beautifully with other tart fruits. I’ve made it with fresh raspberries and with roasted blueberries. The blueberry version is particularly stunning, though it doesn’t scream “holiday” quite as much.

Recipe FAQs

Can I make this without a tart pan?

Absolutely! You can use a 9-inch pie plate or springform pan instead. A springform pan works great because you can easily remove the sides. If using a regular pie plate, you might want to cut down on the crust slightly since it won’t need to go as high up the sides.

Why is my crust soggy?

This usually happens if the crust wasn’t packed firmly enough or if you added the filling before the crust cooled. Make sure you really press that crust mixture in there, and always let it cool after the initial baking before adding the filling.

Can I use canned cranberry sauce?

Please don’t. I know it’s tempting to save time, but fresh or frozen cranberries give you so much better flavor and texture. Canned sauce is too sweet and the texture is wrong—you want those whole berry bursts on top.

How do I know when the filling is done?

The edges should be set and lightly puffed, but the center should still jiggle like Jell-O when you gently shake the pan. If the whole thing is firm, it’s overbaked. It’ll continue setting as it cools, so don’t worry if it looks slightly underdone.

Can I use low-fat cream cheese?

I haven’t tried it, but I’d stick with full-fat cream cheese for the best texture and flavor. Low-fat versions have more water and stabilizers, which can affect how the filling sets.

Do I need a tart pan with a removable bottom?

It makes life so much easier, but you can use a regular tart pan or pie plate if that’s what you have. You just won’t be able to remove the outer ring for that professional presentation. The tart will still taste amazing.

What if I don’t have sour cream?

Greek yogurt works as a substitute in a pinch—use full-fat for best results. The filling will be slightly tangier, which actually works nicely with the cranberries.

Final Thoughts

This cranberry tart with gingersnap crust has earned its place as my go-to holiday dessert for good reason. It’s got that perfect combination of being easy enough for a Tuesday but impressive enough for Thanksgiving. The gingersnap crust brings warmth and spice, the creamy filling is silky and smooth, and those gorgeous cranberries are the showstopping crown on top.

Every time I make this, I remember why I love baking so much. There’s something magical about pulling a gorgeous dessert from your oven and knowing it’s going to make people happy. And honestly? The compliments don’t hurt either.

I’d love to hear how your cranberry tart with gingersnap crust turns out! Do you add the Grand Marnier? Try a different cookie crust? Let me know in the comments—I’m always excited to hear about your variations and tweaks.