This Easy No Bake Christmas Peppermint Pie is a festive, creamy dessert perfect for the holiday season. Made with a smooth peppermint-flavored cream cheese filling, crushed peppermint candy bits, and a crunchy Oreo cookie crust, it combines refreshing flavors with a luscious texture. Topped with Cool Whip and festive candy accents, it is simple to prepare and requires no baking, making it an ideal quick holiday treat.
Total Time:2 hours 15 minutes
Yield:8 servings
Ingredients
Filling
8 ounces Full-Fat Cream Cheese, softened
1 cup Powdered Sugar
1 cup Heavy Cream, chilled
1 teaspoon Peppermint Extract
1 teaspoon Red Food Coloring, optional
1/2 cup Peppermint Candy Bits, coarsely crushed
Crust and Topping
1 pre-made Oreo Cookie Crust
1 cup Cool Whip, for topping
Remaining crushed peppermint candy bits, for garnish
Instructions
Whip the Cream: In a large mixing bowl, whip the chilled heavy cream until stiff, fluffy peaks form, creating a light and airy base for the pie filling. Set aside.
Mix Cream Cheese and Sugar: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, ensuring no lumps remain for perfect consistency.
Add Flavor and Color: Stir in the peppermint extract and, if desired, red food coloring into the cream cheese mixture, mixing until the flavors and color are evenly distributed for a festive look.
Fold in Candy Bits: Gently fold half of the coarsely crushed peppermint candy bits into the cream cheese mixture to add a delightful crunch throughout the filling.
Combine with Whipped Cream: Carefully fold the whipped heavy cream into the cream cheese mixture, maintaining the airy texture to create a light and luscious filling.
Fill the Crust: Spoon the peppermint filling into the pre-made Oreo cookie crust. Use a spatula to smooth the top for an even, picture-perfect finish.
Chill the Pie: Place the pie in the refrigerator to chill for at least 2 hours, or ideally overnight, to allow the filling to set properly.
Add Topping and Garnish: Before serving, top the pie with a generous dollop of Cool Whip and sprinkle the remaining crushed peppermint candy bits on top for a dazzling festive finish.
Notes
For best flavor and texture, use full-fat cream cheese and cold heavy cream.
If you don’t have red food coloring, you can omit it or substitute with a few drops of natural beet juice for color.
Make sure to whip the heavy cream thoroughly to stiff peaks for a light filling.
Allowing the pie to chill overnight enhances the flavors and helps the filling set perfectly.
Store leftover pie covered in the refrigerator for up to 3 days.
To make this dessert gluten free, use a gluten-free cookie crust alternative.
