No Bake Christmas Peppermint Pie

This peppermint cream pie became my holiday showstopper the year I discovered how a few pantry staples can transform into something festive and unforgettable. I first made it on a busy December weekend when I needed a last-minute dessert that still felt special; the result was a glossy, minty filling with a delicate pink swirl set in a crisp Oreo crust. It’s bright, cool, and just sweet enough — the type of dessert that invites conversation and seconds. Because it sets in the refrigerator rather than the oven, it’s a lifesaver for crowded kitchens during the holidays.

What I love most about this pie is the contrast of textures and flavors: the crunchy chocolate cookie base, the silky cream-cheese filling scented with vanilla and peppermint, and the light whipped topping that softens each bite. The peppermint candy sprinkled on top adds a satisfying crunch and a cheerful look that always earns compliments. I usually make this for gatherings where I want something that looks impressive but is genuinely simple to prepare — it’s become my go-to contribution for parties and family dinners.

Ingredients

• Oreo pie crust: Use one pre-made 9-inch Oreo cookie pie crust (store-bought) for convenience and consistent texture; the chocolate base balances the mint perfectly.
• Vanilla extract: 2 teaspoons of pure vanilla extract (I recommend McCormick) — it rounds out the mint and adds depth to the filling.
• Cream cheese: Two 8-ounce packages (16 ounces total) softened to room temperature for a smooth, lump-free filling — full-fat yields best texture.
• Crushed peppermint candy: 1/2 cup folded into the filling and additional for garnish; using fresh winter peppermint candies or candy canes gives a bright, crunchy finish.
• Powdered sugar: 1 1/2 cups (confectioners’ sugar) for sweetness and stability in the cream-cheese base.
• Peppermint flavoring: 1 teaspoon — this gives a consistent, clean mint note without watering down the texture like too much liquid extract can.
• Red food color: About 10 drops to create a subtle pink swirl; add gradually until you reach the desired hue.
• Heavy whipping cream: 1 cup, whipped to soft peaks to lighten the filling and add silkiness.
• Whipped topping: One tub (8-ounce Cool Whip or similar), thawed, for the final cloud-like layer.
• Crushed peppermint candy for garnish: A generous sprinkle for sparkle and crunch; pulse in a food processor for fine shards or leave slightly chunkier for texture.

Instructions

Prepare ingredients and equipment: Remove the cream cheese from the refrigerator about 30–60 minutes before starting so it reaches room temperature — this prevents lumps and allows the filling to whip up silky smooth. Chill the heavy cream until very cold (it whips better). Have a 9-inch pre-made Oreo pie crust on hand and thaw any whipped topping according to package directions. Make the cream-cheese base: In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese with 1 1/2 cups powdered sugar and 2 teaspoons vanilla extract until completely smooth, about 2–3 minutes on medium speed. Scrape the bowl frequently to ensure there are no lumps. The texture should be glossy and spreadable. Flavor and color: Stir in 1 teaspoon peppermint flavoring and 10 drops red food color; mix until just combined. If you prefer a more subtle pink, start with 4–6 drops and increase. Taste at this stage — the peppermint flavor should be noticeable but not overpowering. Fold in whipped cream and candy: Whip 1 cup heavy whipping cream to soft peaks in a chilled bowl, then fold a third at a time into the cream-cheese mixture using a rubber spatula. This keeps the filling light. Gently fold in 1/2 cup crushed peppermint candy so the bits are evenly distributed without deflating the mixture. Assemble in crust: Spoon the filling into the prepared Oreo crust and smooth the top with an offset spatula. Cover tightly with plastic wrap and refrigerate at least 4 hours, ideally overnight, to allow the filling to set and flavors to meld. Chilling is essential — the texture firms and slices cleanly once fully chilled. Finish and garnish: Before serving, spread the thawed tub of whipped topping over the chilled pie or pipe rosettes around the edge. Sprinkle additional crushed peppermint candy over the top for color and crunch. For a polished look, reserve the finest shards for the center and scatter larger pieces near the edges.

Storage Tips

Refrigerate the pie covered with plastic wrap or in a pie container to prevent the filling from absorbing other fridge odors. It will keep well for up to 3 days; after that the whipped topping may start to weep and the crust softens further. For short-term transport, place the pie on a flat tray, cover with a loose tent of foil, and keep chilled with ice packs. If you must freeze, wrap the whole pie tightly in plastic and aluminum foil and freeze for up to 1 month — thaw in the refrigerator for 12–24 hours before serving and expect some texture changes.

Ingredient Substitutions

To make this without a pre-made crust, use a homemade Oreo crumb crust: pulse 24 Oreo cookies in a food processor, mix with 6 tablespoons melted butter, press into a 9-inch pan, and chill. For a lighter version, substitute light cream cheese and reduced-fat Cool Whip, though texture will be slightly less rich. If peppermint extract is unavailable, swap with an equal amount of pure peppermint oil used sparingly (start with a quarter teaspoon). For a gluten-free option, choose a certified gluten-free chocolate cookie crust.

Serving Suggestions

Serve chilled slices on a dessert plate with a sprig of fresh mint and a dusting of cocoa powder for contrast. Pair with hot beverages like coffee or a rich hot chocolate — the cool mint complements warm drinks beautifully. For an elegant buffet display, garnish each slice with a small shard of peppermint and a piped rosette of whipped topping. This dessert is perfect after heavy holiday meals because it’s light and refreshing.

Seasonal Adaptations

In winter, emphasize peppermint and add a drizzle of hot fudge for a peppermint hot-fudge twist. For a spring twist, swap peppermint for 1 teaspoon of pure vanilla and garnish with fresh berries instead of candy. During Valentine’s Day, use pink-hued food coloring and heart-shaped crushed candies. The base method remains the same — minor flavor swaps can create entirely new seasonal variations while keeping the no-bake convenience.

Meal Prep Tips

Make the filling a day ahead and keep chilled; assemble into the crust the morning of your event for the freshest appearance. Keep the whipped topping separate until just before serving to preserve its texture. If transporting, freeze the pie for 1–2 hours to firm up and reduce settling during transit, then place in a cooler with ice packs and allow it to come to serving temperature in the refrigerator at your destination.

Cultural Background

Mint-and-chocolate desserts have long been associated with winter holidays in American households — peppermint evokes candy canes and seasonal treats. Using an Oreo crust modernizes a classic chiffon or cream pie, connecting convenience-store staples with homemade hospitality. This kind of quick, festive dessert fits into traditions where hosts balance elaborate mains with simple but celebratory sweets.

Whether you serve it at a casual family gathering or a formal holiday table, this peppermint pie delivers nostalgia and freshness with minimal effort. Try making it once and you’ll likely find it becoming part of your holiday rotation.