On a quiet snowy evening last December, the grandkids insisted we all stay in our pajamas and hold a “pie night” instead of our usual cookie swap. The house smelled of pine from the fresh wreath on the door, and soft carols played in the background while the little ones folded paper snowflakes at the kitchen table.
I had planned on making hot cocoa, but I thought the night deserved something a bit more festive. As I rummaged through my pantry, I spotted a box of candy canes leftover from decorating the tree and remembered the old recipe card my sister gave me years ago for a peppermint cream pie.
The moment I mixed the crushed candy canes into the smooth cream cheese filling, the whole kitchen smelled like holiday cheer. My husband kept sneaking tastes from the bowl—claiming he needed to “test the peppermint level”—while the kids peeked into the fridge every hour to see if the pie had set.
When we finally sliced into it, the Cool Whip topping was pillowy and the pink filling peeked through like a blush of winter sunrise. That first bite was creamy, cool, and refreshing, with just the right amount of crunch from the peppermint bits.
Short Description
This velvety Peppermint Cream Cheese Pie combines a chocolate cookie crust with a smooth, peppermint-kissed cream cheese filling, topped with fluffy whipped cream and a festive sprinkle of crushed candies. It’s a no-bake dessert that’s as refreshing as it is indulgent.
Key Ingredients
- 1 (9-inch) Oreo or chocolate cookie crust
- 16 oz (2 blocks) full-fat cream cheese, softened to room temperature
- 1½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract (adjust to taste)
- 10 drops red liquid food coloring (optional)
- 1 cup heavy whipping cream, chilled
- 1 (8 oz) tub Cool Whip or 1 cup freshly whipped cream
- ½ cup finely crushed peppermint candies or candy canes
- Additional crushed peppermint for garnish
Tools Needed
- Electric mixer or stand mixer
- Rubber spatula
- Large mixing bowls
- Measuring cups and spoons
- Hand whisk
- Offset spatula or spoon for spreading
- Sharp knife warmed under hot water for slicing
Cooking Instructions
Step 1: Prepare the Crust
Place the chocolate cookie crust on a serving plate or pie dish and set aside.
Step 2: Make the Filling Base
In a large mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and lump-free, about 2–3 minutes.
Step 3: Add Flavor and Color
Mix in the vanilla extract, peppermint extract, and red food coloring if you want a soft pink hue. Stir until the flavor and color are evenly distributed. Gently fold in ½ cup of crushed peppermint candies.
Step 4: Whip the Cream
In a separate chilled bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until fully combined and airy.
Step 5: Assemble the Pie
Spoon the peppermint filling into the prepared crust, spreading it smoothly with a spatula.
Step 6: Add the Finishing Layer
Spread the Cool Whip evenly over the filling. Sprinkle extra crushed peppermint over the top for a festive, crunchy garnish.
Step 7: Chill Thoroughly
Refrigerate the pie for at least 4 hours, preferably overnight, so the filling sets and the flavors meld beautifully.
Step 8: Slice and Serve
Warm a sharp knife under hot water, wipe dry, and slice the pie cleanly. Serve chilled.
Troubleshooting tip: If your filling seems too soft, chill it for an extra hour before slicing. If the peppermint flavor is too mild, add a few more drops of peppermint extract.
Why You’ll Love This Recipe
Refreshing Flavor: Cool peppermint perfectly balances the rich, creamy filling.
Effortless Dessert: No oven needed, making it perfect for busy days.
Holiday Charm: The crushed candy canes give it a festive look and crunch.
Crowd-Pleaser: Great for kids and adults alike at holiday parties or family dinners.
Make-Ahead Friendly: Prepares beautifully the night before for stress-free entertaining.
Mistakes to Avoid & Solutions
Using Cold Cream Cheese: Cold cream cheese will clump and won’t blend smoothly. Always let it soften at room temperature for about 30 minutes.
Overmixing the Cream: Overwhipped cream can turn grainy and heavy. Stop whipping as soon as stiff peaks form.
Skipping the Chill Time: If you rush the chilling step, the pie will be too soft to slice neatly. Plan ahead for at least 4 hours in the fridge.
Adding Too Much Extract: Peppermint extract is potent; start with 1 teaspoon and taste before adding more.
Uneven Folding: Stirring too roughly when folding the whipped cream can deflate the filling. Use gentle, slow strokes to keep it airy.
Serving and Pairing Suggestions
Serve each slice with a drizzle of chocolate sauce for a decadent touch.
Pair with hot cocoa, coffee, or peppermint tea for a cozy winter treat.
Add fresh raspberries or strawberries on top for a burst of fruity sweetness.
Present it as part of a dessert buffet during the holidays.
Storage and Reheating Tips
Store leftover pie covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
Do not freeze, as the texture of the cream cheese filling can become grainy.
Serve leftovers chilled straight from the fridge; reheating is not needed.
FAQs
1. Can I use a homemade cookie crust instead of store-bought?
Yes! Crush 24 chocolate sandwich cookies and mix with 5 tablespoons melted butter. Press into a 9-inch pie dish and chill before adding the filling.
2. Can I replace Cool Whip with fresh whipped cream?
Absolutely. Use 1 cup freshly whipped cream, but stabilize it with 1 tablespoon powdered sugar so it holds its shape.
3. How do I make it more colorful for the holidays?
Add a few more drops of red food coloring to make the filling more vibrant or swirl in a little green food coloring for a peppermint-candy look.
4. Can I prepare the pie ahead of time?
Yes, you can make it up to 24 hours in advance. Just keep it covered in the fridge until serving time.
5. My pie turned out too sweet. How can I fix it next time?
Use less powdered sugar in the filling or balance the sweetness by topping it with unsweetened whipped cream instead of Cool Whip.
Tips & Tricks
Chill your mixing bowls and beaters before whipping the cream for faster and fluffier results.
Crush the peppermint candies finely so they blend well without creating hard chunks in each bite.
Use a hot, dry knife for clean slices every time.
Taste the filling before adding all the peppermint extract to adjust the flavor to your preference.
Recipe Variations
Chocolate-Peppermint Swirl Pie: Melt 4 ounces of semi-sweet chocolate and swirl it gently into the peppermint filling before adding it to the crust.
White Chocolate Peppermint Pie: Fold in ½ cup melted white chocolate into the cream cheese mixture for a richer flavor.
Mocha Peppermint Pie: Add 1 teaspoon instant espresso powder to the filling for a subtle coffee kick.
Nutty Peppermint Pie: Sprinkle chopped toasted almonds or pecans on top of the Cool Whip layer for added texture and flavor.
Mini Peppermint Pies: Divide the filling among mini tart shells for adorable individual servings.
Final Thoughts
Every winter I find myself drawn back to recipes that bring both comfort and a hint of festivity, and this pie checks all the boxes. Its creamy peppermint center feels like a sweet breath of fresh air after a hearty meal. Watching the kids’ eyes light up at the first pink slice is enough to make any baker’s heart warm.
I love that it doesn’t require much effort yet never fails to impress anyone who tries it. Even my husband, who claims to prefer savory dishes, quietly goes back for seconds. It’s the kind of dessert that bridges generations—easy enough for beginners to tackle and charming enough to impress seasoned bakers. Sharing a slice always sparks cheerful conversations around the table, which to me is the best part of baking.
Peppermint Cream Cheese Pie
Ingredients
- 1 9-inch Oreo or chocolate cookie crust
- 16 oz 2 blocks full-fat cream cheese, softened to room temperature
- 1½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract adjust to taste
- 10 drops red liquid food coloring optional
- 1 cup heavy whipping cream chilled
- 1 8 oz tub Cool Whip or 1 cup freshly whipped cream
- ½ cup finely crushed peppermint candies or candy canes
- Additional crushed peppermint for garnish
Instructions
- Prepare the chocolate cookie crust on a serving plate or pie dish and set aside.
- Beat softened cream cheese and powdered sugar in a large bowl until smooth, about 2–3 minutes.
- Mix in vanilla, peppermint extract, and red food coloring for a soft pink hue. Stir until evenly combined, then gently fold in ½ cup crushed peppermint candies.
- Whip the heavy cream in a chilled bowl until stiff peaks form, then fold it into the cream cheese mixture until light and airy.
- Spoon the filling into the crust and spread evenly with a spatula.
- Top with Cool Whip and sprinkle extra crushed peppermint over the top for a festive garnish.
- Refrigerate for at least 4 hours or overnight to set.
- Warm a sharp knife under hot water, wipe dry, and slice cleanly. Serve chilled.
