Peppermint Cream Cheese Pie
This Peppermint Cream Cheese Pie is a no-bake, velvety dessert with a cool peppermint twist, a creamy filling, and a chocolate cookie crust topped with a festive peppermint crunch.
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
- Extra crushed peppermint candies for garnish
Instructions
- Place the chocolate cookie crust on a serving plate. Beat softened cream cheese and powdered sugar until smooth.
- Mix in vanilla, peppermint extract, and optional red food coloring, then fold in ½ cup crushed peppermint candies.
- Whip heavy cream until stiff peaks form and gently fold it into the cream cheese mixture. Spoon filling into the crust and smooth the top.
- Spread Cool Whip over the filling and sprinkle with more crushed peppermint candies. Refrigerate at least 4 hours or overnight before slicing. Warm a sharp knife for clean cuts.