Whipped Brie with Cranberry and Pistachios is a silky, spreadable cheese dip that sings at holiday parties and weeknight gatherings alike. I’ve made this many times for small crowds — it’s fast to pull together and always disappears first. If you like baked brie but want something you can prep ahead and spoon onto crackers, this is that idea turned into a smooth, elegant spread (see this baked brie with cranberry sauce for a related hot version).
Why Make This Recipe
- It’s fast: 10–15 minutes active time and mostly hands-off chilling.
- Crowd-pleasing flavor: creamy brie, bright cranberries, and crunchy pistachios balance perfectly.
- Easy to prep ahead: make it a day ahead and save stress on party day.
- Versatile: serve with crackers, crostini, fruit, or use as a sandwich spread.
- Personal insight: I love this when I want a fancy-looking appetizer without juggling the oven — the whipped texture feels luxurious even with minimal effort (try pairing with a warm fall punch like this apple-cider punch).
Recipe Overview
- Prep time: 10–15 minutes
- Chill time: 30–60 minutes (optional)
- Total time: 40–75 minutes
- Servings: 8–10 as an appetizer
- Difficulty: Easy
- Method: Cold whipping in a food processor or stand mixer; finish with a spooned cranberry topping and toasted pistachios.
My Experience Making This Recipe
I tested this twice before serving it to guests and adjusted the cream ratio for a lighter, pipeable texture. The main discovery: a little cream cheese stabilizes whipped brie without overpowering the flavor. Removing most of the rind gives a smoother result, but I sometimes leave a bit for flavor depth.
How to Make Whipped Brie with Cranberry and Pistachios
You’ll soften brie, blend it with a touch of cream cheese and heavy cream until light and fluffy, then spoon it into a serving bowl and top with cranberry sauce and toasted pistachios. Key techniques are bringing dairy to the right temperature and pulsing rather than overworking the mixture for a creamy, airy texture. Expect a spoonable spread that holds soft peaks and spreads easily on crackers.
Ingredients (tested proportions)
- 8 oz (225 g) brie, rind mostly removed and cut into pieces
- 4 oz (115 g) cream cheese, room temperature
- 2–3 tbsp heavy cream (adjust for consistency)
- 1 tbsp maple syrup or honey
- 1/4 tsp fine sea salt, plus a pinch of black pepper
- 1/2 cup cranberry sauce (homemade or canned), reserve a few tablespoons for topping
- 1/4 cup toasted shelled pistachios, roughly chopped
- Optional: 1 tsp orange zest
Equipment
- Food processor or stand mixer with paddle attachment (food processor gets the smoothest result)
- Spatula, small serving bowl, measuring spoons/cups
Basic steps
- Bring cream cheese to room temp (about 20–30 minutes) and let brie sit 10–15 minutes so it’s not rock cold.
- Pulse brie and cream cheese in a food processor until broken down, about 20–30 seconds. Add 2 tbsp heavy cream, maple syrup, salt, and pulse to combine. Scrape sides and pulse to silky smoothness. Add more cream if needed for a light, pipeable texture.
- Transfer to a serving bowl, smooth the top, spoon cranberry sauce over the center, and sprinkle with toasted pistachios and orange zest if using. Chill 30 minutes to firm slightly, or serve right away at cool room temperature.
Expert Tips for Success
- Use room-temperature cream cheese but keep the brie slightly cooler; this helps the texture become fluffy without turning runny. I let cream cheese sit 30 minutes and brie 10–15 minutes.
- Trim most of the rind for a smoother spread; leave a little if you want that earthy brie flavor. The rind is edible but can leave a textural tug.
- Pulse, don’t overmix: short bursts in a food processor prevent warming the cheese and keep the airy texture. Use a cold bowl or chill the processor bowl briefly for best results.
- Toast pistachios in a dry skillet over medium heat for 3–4 minutes until fragrant; this unlocks oils and deepens flavor. Cool before chopping to retain crunch.
- For an ultra-smooth presentation, pipe the whipped brie into a bowl using a large star tip; it holds shape nicely after chilling.
(For an oven-baked contrast and serving ideas, see this easy oven-baked brie with cranberry sauce.)
How to Serve Whipped Brie with Cranberry and Pistachios
- Serve with plain water crackers, toasted baguette slices, or seeded crackers for contrast in texture. Pair with thin apple slices for a crisp bite (inspired by this apple crisp flavor profile).
- Make a grazing board: place the whipped brie in a shallow bowl at the center and surround it with cured meats, olives, grapes, and nuts.
- For a warm-cold contrast, offer oven-warm crostini alongside the chilled whipped brie — guests love the temperature play.
- Presentation tip: drizzle a little extra maple syrup or good olive oil over the cranberry topping and finish with flaky sea salt for shine and depth.
Storage and Reheating Guide
- Refrigerate: Store in an airtight container up to 4 days. Press plastic wrap onto the surface to prevent a crust forming.
- Freezing: Not ideal for texture, but you can freeze up to 1 month in a freezer-safe container. Thaw in the fridge overnight and re-whip briefly to restore creaminess.
- Reheating: This is best eaten cold or at cool room temperature. If you prefer a warm version, spoon onto a small ovenproof dish and bake at 350°F (175°C) for 8–10 minutes until warm and soft — note texture will change. Allow leftovers to sit 15–20 minutes at room temp before serving to recover spreadability.
Recipe Variations
- Gluten-free: Serve with gluten-free crackers or sliced vegetables; the recipe itself is naturally gluten-free.
- Dairy-free / vegan: Replace brie and cream cheese with a cultured cashew cream + vegan cream cheese; add 1–2 tbsp coconut cream for body and adjust seasoning. Results will be slightly tangier.
- Honey-orange version: Replace maple syrup with 1 tbsp honey and add 1 tsp orange zest to the whipped cheese for brighter flavor.
- Savory-herb twist: Fold in 1 tbsp finely chopped fresh thyme or rosemary for an aromatic, savory profile; reduce sweetener to taste.
Nutritional Highlights
- Brie and cream cheese provide calcium and protein but are high in saturated fat; serve in modest portions (1–2 tbsp per person) as part of a varied spread.
- Pistachios add healthy monounsaturated fats and a bit of fiber, plus vitamin B6.
- Allergen info: Contains dairy and tree nuts (pistachios). Use nut-free toppings and dairy alternatives for allergy accommodations.
Troubleshooting Common Issues
- Issue: Whipped brie is too runny. Solution: Chill the mixture 20–30 minutes and add 1–2 tbsp more cream cheese to stabilize; avoid over-warming ingredients.
- Issue: Texture is grainy. Solution: Make sure cheeses are fully softened and use a food processor rather than hand mixing; pulse until smooth.
- Issue: Cranberry topping makes the spread soggy. Solution: Spoon cranberry sauce into the center only, not all over; drain excess syrup or reduce it on the stove to thicken before topping.
Frequently Asked Questions
Q: Can I make the whipped brie a day ahead?
A: Yes — make it up to 24 hours ahead, cover tightly, and chill. Take it out 15–30 minutes before serving so it softens slightly for easy spreading.
Q: Do I need to remove the brie rind?
A: No, you don’t have to remove it, but trimming most of it gives a silkier texture. If you leave the rind, expect a bit more chew and deeper flavor; trim only if you want ultra-smooth spreadability.
Q: What’s the best tool to whip the cheese?
A: A food processor gives the smoothest and fastest result. A stand mixer with a paddle or a hand mixer also works but may take longer and can warm the mixture — keep short mixing bursts to avoid overheating.
Q: Can I use fresh cranberries instead of canned sauce?
A: Yes. Cook 1 cup fresh or frozen cranberries with 1/4 cup sugar and 2 tbsp water for 8–10 minutes until they burst and thicken. Cool before spooning over the brie. This yields a fresher, less sweet topping.
Conclusion
For a helpful variation and another method to enjoy brie, see this detailed recipe for Whipped Brie – WellPlated.com.
Whipped Brie with Cranberry and Pistachios
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A silky, spreadable cheese dip featuring creamy brie, bright cranberries, and crunchy pistachios, perfect for holiday parties and gatherings.
Ingredients
- 8 oz (225 g) brie, rind mostly removed and cut into pieces
- 4 oz (115 g) cream cheese, room temperature
- 2–3 tbsp heavy cream (adjust for consistency)
- 1 tbsp maple syrup or honey
- 1/4 tsp fine sea salt, plus a pinch of black pepper
- 1/2 cup cranberry sauce, reserve a few tablespoons for topping
- 1/4 cup toasted shelled pistachios, roughly chopped
- Optional: 1 tsp orange zest
Instructions
- Bring cream cheese to room temperature (about 20–30 minutes) and let brie sit 10–15 minutes.
- Pulse brie and cream cheese in a food processor until broken down, about 20–30 seconds.
- Add 2 tbsp heavy cream, maple syrup, salt, and pulse to combine.
- Scrape sides and pulse to silky smoothness. Add more cream if needed for a light, pipeable texture.
- Transfer to a serving bowl, smooth the top, spoon cranberry sauce over the center, and sprinkle with toasted pistachios and orange zest (if using).
- Chill 30 minutes to firm slightly, or serve right away at cool room temperature.
Notes
For the best texture, use room-temperature cream cheese and keep the brie slightly cooler. Trim most of the rind for a smoother spread, but leave some for flavor depth if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Cold whipping
- Cuisine: American