Festive Peppermint Chocolate Delight

Why You’ll Love This Recipe

I like this recipe because it feels fancy while being incredibly easy to make. The no-bake method means I don’t have to fuss with the oven, and the filling comes together in minutes. I also love how the crushed peppermint candies give both texture and festive color. When I bring it to gatherings, everyone loves the combination of cool peppermint and smooth chocolate.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pre-made chocolate cookie crust
1 cup heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 package (8 oz) cream cheese, softened
1 cup crushed peppermint candies (plus extra for garnish)
1 cup whipped topping
Optional: Chocolate syrup for drizzling

Directions

1. I whip the heavy cream in a mixing bowl until stiff peaks form, then set it aside.

2. In another bowl, I beat the softened cream cheese until smooth and creamy.

3. I gradually add the powdered sugar, vanilla extract, and peppermint extract to the cream cheese, mixing until fully combined.

4. I gently fold in the whipped cream and crushed peppermint candies until everything is evenly mixed.

5. I spread the filling evenly into the chocolate cookie crust and smooth the top with a spatula.

6. I refrigerate the pie for at least 4 hours, or until it’s fully set.

7. Before serving, I top it with whipped topping, extra crushed peppermint candies, and a drizzle of chocolate syrup if I want extra flair.

Servings and Timing

This recipe makes 8 servings. It takes about 15 minutes to prepare, plus 4 hours of refrigeration, for a total time of 4 hours 15 minutes.

Variations

I sometimes make a white chocolate drizzle instead of chocolate syrup for a snowy effect. Another fun twist is adding crushed chocolate sandwich cookies to the filling for extra crunch. If I want a lighter version, I swap the cream cheese with Greek yogurt cream cheese.

Storage/Reheating

I keep this peppermint pie covered in the refrigerator for up to 3 days. Since it’s no-bake, I never reheat it—just serve it chilled straight from the fridge. For longer storage, I freeze the pie (without toppings) and thaw it in the fridge overnight before serving.

FAQs

Can I make this pie ahead of time?

Yes, I usually make it the night before since it needs time to chill and set.

What can I use instead of a pre-made crust?

I like making my own with crushed chocolate cookies and melted butter pressed into a pie dish.

Can I freeze this peppermint pie?

Yes, it freezes beautifully. I wrap it tightly and freeze it for up to a month.

How do I keep the whipped cream stable?

I whip it to stiff peaks before folding it into the filling, which helps it hold its shape.

Can I use candy canes instead of peppermint candies?

Yes, crushed candy canes work perfectly for both the filling and garnish.

Can I make this without peppermint extract?

Yes, though it won’t be as minty. I sometimes just use vanilla and let the candies provide the peppermint flavor.

How do I crush the peppermint candies easily?

I place them in a zip-top bag and crush them with a rolling pin until they’re small pieces.

Can I make this pie lighter?

Yes, I use light cream cheese and reduced-fat whipped topping for a lower-calorie version.

What toppings go well with this pie?

I like extra crushed peppermint, whipped topping, chocolate syrup, or even chocolate curls.

How long does it take to set?

At least 4 hours in the refrigerator, but I prefer letting it sit overnight for the best texture.

Conclusion

I love making this festive peppermint chocolate delight because it feels like holiday magic in dessert form. The cool peppermint flavor, creamy filling, and chocolate crust make it a refreshing yet indulgent treat. It’s simple, make-ahead friendly, and always a hit at Christmas gatherings. For me, it’s the kind of dessert that instantly brings cheer to the table.