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Candy Cane Pie – a no bake peppermint cheesecake with topped with whipped cream and bits of candy cane! Such an easy dessert for the holidays.
I love no bake recipes all year round. In the summer they are nice because it is so hot out, you don’t want to turn on the oven and deal with the heat. But for the holidays it is so nice to have something that is easy and doesn’t take up oven space.
Grasshopper Pie is a must at our house on Christmas day. It has been the tradition since my husband was a little kid, and it still continues today. But this time of year tasty desserts are a must, and some times you like to switch it up!
This Candy Cane pie is basically a no bake peppermint cheesecake with bits of candy cane mixed in. The base is an oreo cookie crust, and then it is topped with whipped cream and crushed candy canes! A peppermint lovers dream!
What’s In Candy Cane Pie?
- Oreo Crust (crushed Oreos and melted butter)
- Creamy Cheese
- Powdered Sugar
- Vanilla Extract
- Peppermint Extract
- Red Food Coloring
- Heavy Cream
- Whipped Cream for topping (fresh or Cool Whip)
- Candy Canes
If you want to make this pie even easier, you can use a store bought Oreo cookie crust. I like to use Oreo Thins to get a crust that isn’t too thick and goes well with a smooth and creamy pie.
How To Make Candy Cane Pie
- If you are making your pie crust from scratch mix together crushed Oreos or chocolate wafer cookies with the melted butter and press into the pie plate. Store in the fridge until you are ready to use.
- Whip the heavy cream to stiff peaks and set aside.
- In a separate bowl beat together cream cheese and powdered sugar until smooth and creamy.
- Add in vanilla extract, peppermint extract, and red food coloring. Mix until it is an even pink color.
- Add the whipped cream to the cream cheese mixture and mix on low until everything is evenly combined.
- Fold in the crushed candy canes and pour into the prepared pie crust.
- You can top with a container of Cool Whip or you can make your own topping. Beat heavy cream until stiff peaks, add in powdered sugar and vanilla until blended. Spread over the top of the pie and sprinkle with more candy cane pieces.
- Let the pie sit in the fridge for at least 2 hours to set up before you slice it.
This peppermint pie is such an easy dessert to make and serve for any get together. It is light, creamy, and full of festive peppermint flavor!
How To Store Peppermint Pie
This is one that definitely needs to be store in the fridge. It will last covered for 3-4 days. The candy canes on the top may melt a little bit into the whipped cream on day 3, but it is still perfectly fine to eat.
This is a great pie to make ahead. Make it the day before and then just sprinkle the candy canes on right before you serve. That way it will still look perfectly fresh when you slice into it.
Try something new this year with this delicious Oreo Peppermint Pie. It is so easy you can whip it up in no time, and it will receive rave reviews for sure!
More Christmas Dessert Recipes
- Christmas Dessert Lasagna
- Vanilla Caramel Pie
- Bailey’s Chocolate Cheesecake
- Pumpkin Dream Cake
- Peppermint White Chocolate Mousse Pie
- Grasshopper Cupcakes
- Peppermint Chocolate Cheesecake
Candy Cane Pie
Ingredients
Cookie Crust
- 40 Oreo Thins cookies or chocolate wafer cookies
- 1/4 cup butter, melted
Pie Filling
- 1 cup heavy cream
- 1 8 oz package cream cheese
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 8 drops red food coloring
- 1/2 cup crushed candy cane
Topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Crushed candy cane for decoration
Instructions
- Mix together crushed Oreos or chocolate wafer cookies with the melted butter and press into the pie plate. Store in the fridge until you are ready to use.
- In a large bowl whip the heavy cream to stiff peaks and set aside.
- In a separate bowl beat together cream cheese and powdered sugar until smooth and creamy.
- Add in vanilla extract, peppermint extract, and red food coloring. Mix until it is an even pink color.
- Add the whipped cream to the cream cheese mixture and mix on low until everything is evenly combined.
- Fold in the crushed candy canes and pour into the prepared pie crust.
- To make the topping, beat heavy cream until stiff peaks, add in powdered sugar and vanilla until blended. Spread over the top of the pie and sprinkle with more candy cane pieces.
- Let the pie sit in the fridge for at least 2 hours to set up before you slice it.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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WOW! This is such a fantastic pie!! I can’t wait to try it!
This candy cane pie looks incredibly delicious! I am very excited to try it!
I love candy canes, so this is right up my alley!
Can you substitute cool whip for the heavy cream in the pie
Yep, you definitely can!
I love a delicious no bake dessert and this is no exception! Adding this to my dessert line up for the holiday season; yum!
My kids loved it! Such an amazing holiday treat!