This no-bake peppermint pie is my go-to for holiday parties and cold-weather dessert cravings. I discovered this combination during a busy December when I needed something showy, quick, and reliably loved by family and friends. The filling settles into a luxuriously smooth, cheesecake-like texture without any baking — just a few minutes mixing, a bit of color, and a long, restful chill in the refrigerator. The result is a silky, minty dessert that slices cleanly and looks like a centerpiece.

I first made this for a family cookie swap and was surprised at how often people asked for the recipe. The flavors are simple but precise: full-fat cream cheese and heavy cream create body and richness; powdered sugar provides sweetness and structure; peppermint extracts and crushed candies deliver the unmistakable holiday bite. The Oreo pie crust adds a pleasing chocolate counterpoint and a little crunch around the edges. It’s the kind of recipe that invites improvisation, but also rewards following the small technical details: room-temperature cream cheese, properly whipped cream, and careful chilling.

Ingredients

• Oreo pie crust: Using a pre-made 9-inch Oreo pie crust saves time and gives a crisp chocolate base; choose a full-size 9-inch store-bought shell or make your own by pulsing Oreos and mixing with melted butter for a deeper chocolate flavor.
• Cream cheese: Two 8-ounce packages (16 ounces total) at room temperature produce a smooth, stable filling; I use full-fat cream cheese for richness — Philadelphia is a reliable brand that produces consistent results.
• Powdered sugar: 1.5 cups provides sweetness and helps set the filling; sift if lumpy and slowly add to control sweetness and texture.
• Heavy whipping cream: 1 cup yields a stable, airy fold that lightens the filling; use 36% fat for best volume and texture when whipped.
• Peppermint flavors: 1 teaspoon peppermint extract plus 1/2 cup crushed peppermint candy for texture and visual appeal; McCormick pure vanilla extract (2 teaspoons) rounds the flavors and tempers the mint.
• Peppermint coloring: 10 drops red food color make the swirls festive; gel color is more concentrated and minimizes added liquid, but liquid drops work fine.
• Topping: One tub of whipped topping (like Cool Whip), thawed, and extra crushed peppermint for garnish — adds a light, stable finish and a crunchy contrast.

Instructions

Prepare the crust: Place the store-bought 9-inch Oreo crust on a flat, cold surface. If making your own, pulse 36 Oreo cookies in a food processor until fine, stir with 5 tablespoons melted unsalted butter, press evenly into a 9-inch pie plate and chill 10 minutes to set. A firm crust prevents sogginess once the filling is added. Make the filling base: In a large mixing bowl, beat 16 ounces room-temperature cream cheese with 1.5 cups powdered sugar, 2 teaspoons vanilla extract, and 1 teaspoon peppermint extract until smooth and free of lumps. Start on low speed to avoid flourishing powdered sugar clouds, then increase to medium until the mixture is silky — about 2 to 3 minutes. Whip the cream: In a chilled bowl, whip 1 cup heavy whipping cream to medium-stiff peaks. Use cold cream and a cold bowl to reach volume faster. Stop when peaks hold but are not grainy — overwhipping can separate the cream and ruin the texture. Fold and color: Fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining cream gently to preserve air. Stir in 1/2 cup crushed peppermint candy for crunch. Transfer about a cup of filling to a small bowl, add 10 drops red food color, and swirl the red mixture back into the main filling to create candy-cane streaks — avoid overmixing to keep visible swirls. Assemble and chill: Spoon the filling into the prepared Oreo crust, smoothing the top with an offset spatula. Cover lightly with plastic wrap and chill at least 4 hours (240 minutes), or overnight, until firmly set; chilling improves slicing and flavor melding. Garnish and serve: Before serving spread thawed whipped topping over the pie, or pipe decorative dollops. Sprinkle additional crushed peppermint candy on top. Keep refrigerated until serving and slice with a warm, clean knife for neat pieces.

Storage Tips

Store the pie in the refrigerator, loosely covered with plastic wrap or in a pie container, for up to 3 to 4 days. For the cleanest slices, chill the pie overnight. If freezing, wrap the whole pie tightly in plastic wrap and a layer of foil or use an airtight container — freeze up to 2 months. Thaw slowly in the fridge for several hours or overnight; add fresh whipped topping and crushed peppermint after thawing to refresh texture and color.

Ingredient Substitutions

For a lighter version, substitute half of the heavy cream with a stabilized whipped topping whipped to medium peaks, though texture will be slightly less rich. Use a gluten-free chocolate cookie crust in place of the Oreo crust for gluten-free diets. For a less sweet option, reduce powdered sugar to 1 cup and taste as you go; remember that reducing sugar will alter set and sweetness intensity. Mint intensity can be adjusted by reducing peppermint extract to 1/2 teaspoon if you prefer a subtler flavor.

Serving Suggestions

Serve slices with a dollop of extra whipped topping, a sprinkle of crushed peppermint, and a drizzle of dark chocolate sauce for contrast. This dessert pairs beautifully with hot spiced cider or coffee and sits well at the end of a heavy holiday meal as a refreshing, minty finish. For a buffet, present on a cake stand with festive garnishes like whole candy canes and fresh cranberries for seasonal color.

Seasonal Adaptations

In summer, omit the red color and use crushed Andes mints for a subtler mint-chocolate vibe. For a Valentine's twist, swap peppermint for raspberry extract and use pink swirls with crushed freeze-dried raspberries. At Christmas, add a layer of ganache between crust and filling for an elegant, richer slice. Small changes to garnish — crushed peppermint, edible glitter, or chocolate shavings — make this dessert adaptable to many holidays.

Meal Prep Tips

Make the filling up to 24 hours ahead and keep it refrigerated in an airtight bowl; fold in freshly whipped cream just before assembling for maximum lift. If hosting, assemble the pie the night before and top with whipped topping and candy just before serving to maintain crunch. Use individual tartlet shells for single-serve versions to streamline portioning at large gatherings.

Success Stories

At a recent holiday brunch my sister swapped out the crust for a peppermint bark base and declared it her new favorite; a neighbor gifted a jar of homemade crushed candies after trying the pie, and my niece began requesting it for every birthday. Guests often comment on the bright appearance and creamy texture — the recipe consistently converts peppermint skeptics into fans.

Every holiday I take joy in plating this pie and watching people reach for seconds. Whether you make it for a last-minute guests or plan it as a centerpiece dessert, it’s simple, festive, and full of heart — make it your own and enjoy the smiles it brings.