Peppermint Cream Cheese Pie
A delightful dessert that combines the rich flavors of cream cheese with a refreshing hint of peppermint, perfect for holiday gatherings and parties.
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.
Notes
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.