Peppermint Cream Cheese Pie: Indulge in Festive Delight!
A creamy, cool, minty, and festively sweet peppermint cream cheese pie that’s perfect for holiday gatherings.
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the crust:
- 2 cups chocolate cookie crumbs (like Oreos, without filling)
- 1/2 cup melted unsalted butter
- For the filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 1/2 cups whipped topping or whipped cream
- A few drops of pink or red food coloring (optional)
- 1/3 cup crushed peppermint candies or candy canes
- For topping:
- Extra whipped cream
- Crushed peppermint candies
Instructions
- Make the crust: Mix crushed cookies with melted butter. Press firmly into the bottom of a 9-inch pie dish. Chill for 10–15 minutes.
- Prepare the filling: Beat cream cheese until smooth. Add powdered sugar, vanilla, and peppermint extract. Mix until creamy. Fold in whipped topping and a few drops of food coloring (if using). Stir in crushed peppermint candies.
- Assemble: Spread filling evenly over the chilled crust. Top with swirls of whipped cream and more crushed peppermint.
- Chill: Refrigerate for at least 4 hours or overnight until set.
- Slice & serve: Cut into cold slices and enjoy that cool, minty crunch!
Notes
- Serve chilled with hot cocoa or coffee.
- Drizzle with chocolate sauce for extra indulgence.
- Add mini chocolate chips for extra crunch.
- Use gluten-free chocolate cookies for a GF version.
- Swap cream cheese with a dairy-free alternative for a vegan twist.
- Double the crust layer for a thicker, crunchier base.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 26g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 13g
- Carbohydrates: 38g
- Protein: 4g