Peppermint Cream Cheese Pie
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.
Calories:
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.