A festive, no-bake dessert with a fluffy peppermint cream filling and crunchy chocolate crust. Perfect for holiday gatherings or a cozy winter treat.

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon peppermint extract

1 cup crushed peppermint candies or candy canes

1 1/2 cups heavy whipping cream

1 chocolate cookie crust (9-inch)

1 cup whipped cream (for topping, optional)

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1. In a large bowl, beat the softened cream cheese until smooth.

2. Add powdered sugar and peppermint extract; mix until creamy.

3. Fold in the crushed peppermint candies gently.

4. In a separate bowl, beat the heavy whipping cream until soft peaks form.

5. Fold the whipped cream into the peppermint mixture until fully combined.

6. Pour the filling into the chocolate crust and smooth the top.

7. Garnish with extra crushed peppermint or whipped cream.

8. Refrigerate the pie for at least 4 hours or overnight.

9. Slice with a warm knife for clean servings.

10. Store leftovers in the fridge for up to 4 days.

For a more intense mint flavor, add a few extra drops of peppermint extract to taste.

Use a warm knife to slice clean portions—dip it in hot water and wipe between cuts.

If using Cool Whip, reduce the sugar slightly since it adds sweetness.