Why You’ll Love This Recipe

I love this recipe because it comes together quickly while still feeling special enough for any gathering. I appreciate how the cranberries cook down into a glossy, flavorful sauce, and I enjoy how the cream cheese whips into an unbelievably smooth, airy base. I like finishing it with nuts, scallions, and a drizzle of oil for a beautiful presentation and added texture.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups fresh or frozen cranberries, thawed
5 Tbsp granulated sugar
2 Tbsp pomegranate juice
2 (8-oz.) pkg. cream cheese, room temperature
6 Tbsp heavy cream
2 tsp finely grated lemon zest
1/4 tsp kosher salt
1 Tbsp sliced almonds or crushed walnuts
2 tsp finely sliced scallions
1/2 tsp freshly ground black pepper (optional)
Extra-virgin olive oil, for drizzling
Assorted crackers or bagel chips, for serving

Directions

1. I place the cranberries, sugar, and 1/2 cup cold water in a small saucepan over medium-high heat. I bring it to a simmer and cook for 12 to 14 minutes, stirring occasionally, until the mixture thickens and the cranberries burst.

2. I stir in the pomegranate juice and cook for about 2 more minutes until the liquid reduces slightly, then transfer the sauce to a bowl to cool.

3. In a large bowl, I beat the cream cheese, heavy cream, lemon zest, and salt on low speed, then increase to high speed until the mixture becomes light and fluffy.

4. I spoon the whipped cream cheese into a serving bowl and top it with the cooled cranberry sauce. I sprinkle on the almonds and scallions, season with pepper if I’m using it, and finish with a drizzle of olive oil. I serve it with crackers or bagel chips.

Servings and Timing

Servings: 6–8
Prep Time: 10 minutes
Total Time: 25 minutes

Variations

I sometimes add orange zest or a splash of orange juice to brighten the cranberry topping.
I swirl a little cranberry sauce into the cream cheese base for a marbled effect.
I replace the nuts with toasted pumpkin seeds when I want a nut-free option.
I whip in an extra tablespoon of cream if I want the base lighter and fluffier.

Storage/Reheating

I store the spread in an airtight container in the refrigerator for up to 5 days.
I give the cream cheese mixture a quick stir before serving if it firms up.
I keep the nuts separate when storing to maintain their crunch.
I avoid freezing because it affects the texture.

FAQs

Can I use frozen cranberries?

Yes, I use either fresh or frozen cranberries with great results.

Can I make the topping ahead of time?

I often prepare the cranberry sauce a day early and chill it until assembly.

How do I make the cream cheese extra fluffy?

I start with softened cream cheese and whip it on high speed until completely smooth.

Can I leave out the lemon zest?

I can, but I love the brightness it adds to the creamy base.

Can I reduce the sugar in the sauce?

I can lower it slightly, but I keep enough to balance the cranberries’ tartness.

How do I serve this warm?

I gently warm the cranberry topping and spoon it over the whipped cheese right before serving.

Can I add herbs to the cream cheese layer?

I sometimes add chives or parsley for a savory twist.

Can I use nuts other than almonds or walnuts?

I occasionally use pecans or pumpkin seeds.

How long can this sit out?

I keep it out for up to 2 hours, then refrigerate it again.

What’s best to serve with it?

I like sturdy crackers, toasted bread rounds, or bagel chips that hold up well to the thick spread.

Conclusion

I love how this cranberry cream cheese spread brings together creamy, tangy, sweet, and crunchy elements for a beautifully balanced appetizer. It looks stunning on any table, comes together in minutes, and always impresses guests with its vibrant flavor and texture.