No Bake Christmas Peppermint Pie is a festive, creamy dessert that’s bursting with holiday flavor. With a chocolate cookie crust, a fluffy peppermint filling, and whipped topping sprinkled with crushed candy canes, it’s as beautiful as it is delicious. I love how this pie delivers the perfect balance of cool mint and sweet creaminess, making it a refreshing way to end a holiday meal.
Why You’ll Love This Recipe
I love that this pie requires no oven time, which is a lifesaver during the busy holiday season. It’s quick to put together, can be made ahead, and looks stunning on the table with its candy cane topping. The peppermint flavor is light and refreshing, so it pairs perfectly with all the rich foods I usually enjoy around Christmas. It’s a festive dessert that always gets compliments.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chocolate sandwich cookies (like Oreos), crushed for the crust
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Unsalted butter, melted
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Cream cheese, softened
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Powdered sugar
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Peppermint extract
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Red food coloring (optional, for a pink swirl effect)
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Whipped topping (like Cool Whip)
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Crushed candy canes or peppermint candies (for garnish)
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Optional: mini chocolate chips or chocolate curls for decoration
Directions
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I start by mixing the crushed cookies with melted butter and pressing the mixture firmly into the bottom of a 9-inch pie dish to form the crust. I chill it in the fridge while I prepare the filling.
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In a large bowl, I beat the cream cheese and powdered sugar together until smooth and creamy.
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I add the peppermint extract and fold in the whipped topping until everything is fluffy and well combined.
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If I want a festive swirl, I stir in a drop or two of red food coloring and gently fold it through the mixture to create streaks.
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I spoon the filling into the prepared crust, smoothing the top with a spatula.
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I refrigerate the pie for at least 4 hours, or overnight, until firm.
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Before serving, I top it with extra whipped topping, crushed candy canes, and sometimes chocolate curls for a pretty finish.
Servings and timing
This recipe makes about 8–10 servings.
Prep time: 20 minutes
Chill time: 4 hours (or overnight)
Total time: About 4 hours and 20 minutes
Variations
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I sometimes use a graham cracker crust instead of chocolate cookies for a lighter flavor.
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A drizzle of hot fudge or chocolate ganache on top makes it extra indulgent.
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For more texture, I fold in mini chocolate chips along with the whipped topping.
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I use green food coloring for a fun twist, or do both red and green swirls for a truly festive pie.
storage/reheating
I store the pie covered in the refrigerator for up to 5 days. It also freezes beautifully—when I want to make it ahead, I wrap it tightly and freeze for up to 2 months. I thaw it in the fridge overnight before serving. Since it’s a chilled dessert, I never reheat it—I serve it cold straight from the fridge.
FAQs
Can I make this pie ahead of time?
Yes, and I actually prefer to make it a day in advance. It gives the filling time to set and makes slicing easier.
Do I have to use food coloring?
Not at all. The pie tastes just as delicious without it, but I like the pink swirl for a festive touch.
Can I use homemade whipped cream instead of Cool Whip?
Yes. I whip heavy cream with a bit of powdered sugar until stiff peaks form and fold it into the filling—it works perfectly.
What kind of cookies work best for the crust?
I usually use chocolate sandwich cookies, but plain chocolate wafers or even graham crackers make a good base.
How do I keep the crust from crumbling?
I press it down firmly using the bottom of a measuring cup and chill it before adding the filling. The butter helps hold it together.
Conclusion
No Bake Christmas Peppermint Pie is a festive, refreshing dessert that I love making during the holidays. It’s creamy, minty, and perfectly sweet, with a beautiful presentation that takes little effort. Whether I serve it at a holiday party or as a family dessert after Christmas dinner, it always brings smiles—and plenty of requests for seconds.
Print
No Bake Christmas Peppermint Pie
- Total Time: 4 hours 20 minutes
- Yield: 8–10 servings
- Diet: Vegetarian
Description
No Bake Christmas Peppermint Pie is a creamy, festive dessert with a chocolate cookie crust, fluffy peppermint filling, and a whipped topping sprinkled with crushed candy canes. Easy to prepare and perfect for the holidays, it’s a refreshing and beautiful treat.
Ingredients
24 chocolate sandwich cookies (like Oreos), crushed
5 tbsp unsalted butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
1/2 tsp peppermint extract
1–2 drops red food coloring (optional)
8 oz whipped topping (like Cool Whip), plus extra for garnish
1/4 cup crushed candy canes or peppermint candies (plus more for garnish)
Optional: mini chocolate chips or chocolate curls for decoration
Instructions
- Mix crushed cookies with melted butter and press into the bottom of a 9-inch pie dish. Chill while preparing filling.
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Add peppermint extract. Fold in whipped topping until fluffy and combined.
- For a swirl effect, gently fold in red food coloring to create streaks.
- Spoon filling into the chilled crust and smooth the top.
- Refrigerate for at least 4 hours or overnight until firm.
- Before serving, top with extra whipped topping, crushed candy canes, and chocolate curls if using.
Notes
Use a graham cracker crust for a lighter base.
Add mini chocolate chips for texture.
Try green or both red and green food coloring for a more festive look.
Drizzle with hot fudge or ganache for extra indulgence.
Pie freezes well—thaw overnight in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 26g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
