Why Make This Recipe
Peppermint Cream Cheese Pie is a delightful dessert that combines the rich flavors of cream cheese with a refreshing hint of peppermint. It’s perfect for holiday gatherings, parties, or just a special treat for yourself. This dessert is easy to make and sure to impress your friends and family with its creamy texture and festive flavor.
How to Make Peppermint Cream Cheese Pie
Ingredients:
- 1 (9-inch) Oreo or chocolate cookie crust
- 16 oz (2 blocks) full-fat cream cheese, softened to room temperature
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract (adjust to taste)
- 10 drops red liquid food coloring (optional)
- 1 cup heavy whipping cream, chilled
Directions:
- Preheat the oven to 350°F (175°C) if baking the crust. If using a pre-made crust, skip this step.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, and peppermint extract; mix until fully combined.
- If using, add the red food coloring and mix until the desired color is achieved.
- In a separate bowl, whip the chilled heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the filling into the cookie crust and spread evenly.
- Refrigerate for at least 4 hours, or until set.
- Slice and serve chilled, optionally garnished with chocolate shavings or additional whipped cream.
How to Serve Peppermint Cream Cheese Pie
Serve Peppermint Cream Cheese Pie chilled. You can add some extra whipped cream on top or sprinkle chocolate shavings for a nice touch. This pie is great as a holiday dessert or at any gathering where you want to bring a smile to people’s faces.
How to Store Peppermint Cream Cheese Pie
Keep any leftover pie in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It’s best enjoyed within a few days after making it, but it can last up to a week in the fridge.
Tips to Make Peppermint Cream Cheese Pie
- Make sure your cream cheese is at room temperature for easier mixing.
- Taste the filling before pouring it into the crust. You can adjust the peppermint extract to your liking.
- If you want a firmer pie, let it chill longer in the fridge.
Variation
You can create different flavors by swapping out the peppermint extract for other extracts like vanilla or almond. You can also mix in chocolate chips or crushed candies to give it a unique twist!
FAQs
1. Can I use a different type of crust?
Yes, you can use a graham cracker crust or any other favorite cookie crust.
2. Can I freeze Peppermint Cream Cheese Pie?
Yes, you can freeze it. Just make sure to wrap it tightly. Thaw it in the fridge before serving.
3. Is there a dairy-free option for this pie?
Yes! You can use dairy-free cream cheese and coconut cream to make a dairy-free version of this pie.
Peppermint Cream Cheese Pie
Ingredients
Crust
- 1 9-inch Oreo or chocolate cookie crust You can use a pre-made crust or bake your own.
Filling
- 16 oz full-fat cream cheese, softened to room temperature Make sure cream cheese is at room temperature for easier mixing.
- 1.5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract Adjust to taste.
- 10 drops red liquid food coloring Optional, for color.
- 1 cup heavy whipping cream, chilled
Instructions
Preparation
- Preheat the oven to 350°F (175°C) if baking the crust. If using a pre-made crust, skip this step.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, and peppermint extract; mix until fully combined.
- If using, add the red food coloring and mix until the desired color is achieved.
Whipping Cream
- In a separate bowl, whip the chilled heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
Assembly
- Pour the filling into the cookie crust and spread evenly.
- Refrigerate for at least 4 hours, or until set.
- Slice and serve chilled, optionally garnished with chocolate shavings or additional whipped cream.
