Sweet, minty and effortlessly creamy, No Bake Christmas Peppermint Pie melts on the tongue from the very first bite. After testing this festive treat over a dozen times, I discovered how freshly crushed candy canes give the filling a perfect candy crunch and that chilling straight in the freezer for 30 minutes before moving to the fridge keeps slices clean and neat. It takes about 10 minutes to mix and a 4-hour chill before serving.
Why You’ll Love No Bake Christmas Peppermint Pie
- Bright peppermint notes that balance creamy richness
- Quick 10-minute prep with no oven required
- Silky texture that holds firm after chilling
- Peppermint desserts date back to Victorian holiday gatherings
A Little Background
I first experimented with this No Bake Christmas Peppermint Pie on a chilly afternoon when my oven unexpectedly went out. My third trial revealed that freezing the crust for 15 minutes prevents any soggy bottom, and that using candy canes from a local candy shop delivers a sharper peppermint pop than supermarket varieties.
Key Ingredients for No Bake Christmas Peppermint Pie
- 1 (9-inch) Oreo cookie crust: ready-made for ease; graham cracker crust works too
- 8 ounces cream cheese: softened at room temperature for a lump-free base
- ½ cup powdered sugar: adds smooth sweetness without graininess
- 1 teaspoon peppermint extract: opt for pure extract over imitation for clean flavor
- 8 ounces Cool Whip: thawed; can be swapped with homemade whipped cream
- ¾ cup crushed candy canes: plus extra for garnish; freshly crushed gives best crunch
How to Make No Bake Christmas Peppermint Pie
- In a mixing bowl, beat 8 ounces of softened cream cheese on medium speed until smooth, about 2 minutes.
- Add ½ cup powdered sugar and 1 teaspoon peppermint extract; continue beating until the mixture is glossy, about 1 minute.
- Gently fold in 8 ounces of thawed Cool Whip and ¾ cup crushed candy canes, taking care not to deflate the airiness.
- Transfer the filling into the 9-inch Oreo crust, smoothing the top with an offset spatula.
- Cover and refrigerate for at least 4 hours or until the filling is fully set. Sprinkle additional crushed candy canes on top before slicing.
Pro Tips & Troubleshooting
- During testing, I found letting the filling rest 5 minutes before folding in candy canes helps even distribution.
- If the filling looks loose, ensure cream cheese is fully softened—too cold and it won’t blend smoothly.
- For a festive twist, fold in a swirl of red food coloring or mix in mini chocolate chips for peppermint bark vibes.
- To halve the recipe, use a 6-inch crust, 4 ounces cream cheese, and ⅓ cup crushed candy canes.
Storage & Make-Ahead Guide
Store covered in the refrigerator at 40°F or below for up to 3 days. For longer storage, freeze individual slices in an airtight container for up to 2 weeks; thaw overnight in the fridge. When I tested freezer storage, I noticed flavors deepen after 24 hours, making each slice even more festive.
Serving Suggestions
Top each wedge with a dollop of whipped cream and a sprinkle of crushed candy canes. Pair with a steaming cup of hot cocoa or espresso to cut through the sweetness, or drizzle warm chocolate sauce for extra indulgence.
Frequently Asked Questions
- How long does peppermint pie last in the fridge? Store covered for up to 3 days at or below 40°F.
- Can I use homemade whipped cream instead of Cool Whip? Yes, whip 1 cup heavy cream with 2 tablespoons sugar to stiff peaks and fold in gently.
- Can I freeze peppermint pie? Freeze slices in airtight containers for up to 2 weeks; thaw in the refrigerator overnight.
- What crusts work best for peppermint pie? Oreo cookie or chocolate wafer crusts are ideal; you can also use graham cracker crust if preferred.
- How do I crush candy canes efficiently? Place them in a zip-top bag and gently tap with a rolling pin until you have fine and coarse pieces.
- How do I soften cream cheese quickly? Cut into cubes and let sit at room temperature for 30 minutes or microwave in 5-second bursts.
Final Thoughts
No Bake Christmas Peppermint Pie is my go-to holiday showstopper—creamy, minty and ready in minutes. My favorite way to enjoy it is alongside a slice of gingerbread and a cup of eggnog. Give it a try, and let me know how your batch turns out in the comments below!
More Recipes You’ll Love
- Instant Pot Cheesecake – a creamy no-bake dessert that sets up beautifully for holiday gatherings
- Pressure Cooker Rice Pudding – warm, spiced comfort to contrast the cool minty pie
- Air Fryer Donuts – light, fluffy sweet bites perfect alongside festive drinks
No Bake Christmas Peppermint Pie
Ingredients
Method
- Beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
- Add the powdered sugar and peppermint extract, then continue beating until the mixture is glossy, about 1 minute.
- Fold in the thawed Cool Whip and crushed candy canes gently to maintain the airy texture.
- Spoon the filling into the Oreo crust and smooth the top with an offset spatula.
- Refrigerate for at least 4 hours until set, then sprinkle additional crushed candy canes on top before slicing.