There’s something so refreshing and festive about a peppermint dessert, especially when it’s creamy and cool without ever heating up the kitchen. This No Bake Peppermint Pie Recipe has become my go-to for holidays and winter gatherings—it’s quick, delicious, and that perfect balance of minty sweetness and smooth texture.

The image shows a pie with three main layers in a red pie dish on a white marbled surface. The bottom layer is a dark, crumbly crust that looks like crushed cookies or chocolate. The middle layer is smooth light pink cream spread evenly with a soft swirl pattern on top. The outer edge of the pie is decorated with dollops of white whipped cream that have small bits of crushed red and white candy sprinkled over them. Behind the pie, there is a white mug with a red and white drink inside. The scene has a festive, cozy feel with soft blurred lights and holiday decorations in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make No Bake Peppermint Pie Recipe
Top Tip
How to Serve No Bake Peppermint Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
No Bake Peppermint Pie Recipe

Why You'll Love This Recipe

It’s honestly one of those simple yet impressive desserts that always gets compliments. I love how it feels indulgent but not complicated, making it perfect for sharing—even if you’re short on time or don’t want to fuss with an oven.

Easy No-Bake Prep: No oven means no worries—just mix, chill, and enjoy.
Perfect Peppermint Flavor: Real peppermint extract plus crushed candy makes it taste like a winter wonderland.
Rich, Creamy Texture: The cream cheese and whipped cream combo creates a dreamy, fluffy filling.
Fun and Festive Look: The vibrant red color with peppermint specks makes it a showstopper on any holiday table.

This dessert is a three-layer pie in a red dish. The bottom layer is dark and crumbly, like crushed cookies pressed into the dish to form a thick crust along the edges. The middle layer is smooth and creamy, light pink in color, spread evenly with a slight swirl pattern on top. Around the edge, there is a thick ring of white whipped cream, piped in small swirls. The entire pie is sprinkled with small red and white crushed peppermint pieces on the cream and pink layer. The pie is set on a bright red and green plaid cloth over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this No Bake Peppermint Pie Recipe plays a special role in creating the perfect balance of flavor, texture, and that classic peppermint vibe. Here’s why I pick these specifically and some tips to get the best results.

Flat lay of a whole Oreo chocolate cookie crust, two blocks of soft cream cheese with a smooth surface, a small white ceramic bowl of fine powdered sugar, a small white bowl filled with crushed red-and-white peppermint candy pieces, a small white bowl holding smooth heavy whipping cream, a small white bowl of clear vanilla extract, a tiny amount of bright red food coloring in a white bowl, and a tub of fluffy white whipped topping, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oreo pie crust: This crust is the base of the pie and adds a chocolatey crunch that complements the mint perfectly. Store-bought crusts save so much time without sacrificing flavor.
Cream cheese: Softened to room temperature, it gives the filling body and a luscious, smooth texture.
Powdered sugar: Sweetens the filling evenly and dissolves quickly for that silky consistency.
Vanilla extract: Adds a warm undertone that balances the mint’s brightness.
Peppermint extract: The star flavor—adds cool, refreshing mint without watering down the filling.
Crushed peppermint candy: Mixed inside for crunch and busted on top for garnish; it amps up the peppermint punch and adds a fun festive look.
Red food coloring: Just a few drops make the pie visually festive—feel free to dial back if subtlety is more your style.
Heavy whipping cream: Whipped stiff, it lightens this pie filling into fluffy perfection.
Whipped topping (like Cool Whip): Used as the finishing layer for added creaminess and easy decoration.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts of this No Bake Peppermint Pie Recipe is how easy it is to customize. I’ve played around with a few tweaks over the years, and I encourage you to make it your own based on what you have or your flavor preferences.

Variation: Sometimes I swap the Oreo crust for a gingersnap or graham cracker crust to give a different spiced twist—both are amazing!
Dairy-Free: You can try using vegan cream cheese and coconut whipped cream for a dairy-free version, but be sure to chill it a little longer to set well.
Less Sweet: If you find it a tad too sweet, reduce the powdered sugar by a quarter cup, which helps keep the peppermint crisp shine through.

Step-by-Step: How I Make No Bake Peppermint Pie Recipe

Step 1: Whip Your Heavy Cream to Perfection

Start by pouring your heavy whipping cream into a large chilled bowl. Use an electric mixer on medium-high speed to whip it until stiff peaks form—this means the cream will hold its shape when you lift the beaters. Don’t rush this—under-whipped cream won’t give you that light, airy texture the pie deserves. Once you see those lovely peaks, set the bowl aside for now.

Step 2: Make the Cream Cheese Peppermint Mixture

In a separate bowl, blend softened cream cheese with powdered sugar until smooth and free of lumps—you want it silky, so room temp cream cheese is key here. Add vanilla extract, peppermint extract, and red food coloring, mixing just until everything’s nicely combined with an even pinkish hue. Finally, fold in half a cup of crushed peppermint candy for that festive crunch inside the filling.

Step 3: Gently Combine Both Mixtures

Now comes the fun part: gently folding your cream cheese mixture into the whipped cream. Use your mixer on low speed or a spatula for more control. The goal is a smooth, evenly combined filling that stays fluffy and light, not dense. Overmixing here can deflate that lovely airy texture.

Step 4: Fill Your Oreo Crust and Spread Evenly

Pour the peppermint filling into your Oreo crust and spread it out evenly with an offset spatula or the back of a spoon. Be gentle so you don’t create air pockets, aiming for a smooth surface for the next step.

Step 5: Top, Garnish, and Chill

Spread a generous layer of Cool Whip over the pie’s surface—this adds extra creaminess and contrasts the peppermint filling. Then sprinkle crushed peppermint candy on top for a festive crunch and color pop. Chill your pie in the fridge for at least 1-2 hours so it firms up nicely and the flavors meld beautifully.

Top Tip

When I first made this pie, I underestimated how important whipping the cream fully is. The airiness of your heavy cream can really make or break your filling texture. Once I nailed that, everything else just fell into place.

Chill Your Bowls: Before whipping cream, pop the bowl and beaters in the fridge for 15 minutes to help the cream whip faster and fluffier.
Room Temperature Cream Cheese: If it’s too cold, your filling will be lumpy, so let it sit out about 30 minutes before mixing.
Crush Peppermint Candy Finely: Large chunks can make slicing tricky, so aim for small bits that add crunch without overpowering each bite.
Don’t Rush Chilling: Let the pie chill thoroughly so the filling sets well—this is how you get clean slices every time.

How to Serve No Bake Peppermint Pie Recipe

Garnishes

I always top the pie with crushed peppermint candy and a few extra dollops of whipped cream on individual slices. Sometimes I add a sprig of fresh mint or a sprinkle of cocoa powder to jazz it up visually. It makes such a charming presentation, especially for holiday guests.

Side Dishes

This pie pairs beautifully with a hot cup of coffee or a festive peppermint mocha. If it’s a party, I like serving it alongside shortbread cookies or a light fruit salad to balance the richness.

Creative Ways to Present

For a special occasion, I’ve used small clear glasses to make individual no bake peppermint pie parfaits, layering with crushed Oreos and whipped topping. It’s not only cute but lets guests choose their portion size. Wrapping with a festive ribbon makes these great gifts, too!

Make Ahead and Storage

Storing Leftovers

Leftover peppermint pie stores wonderfully in the fridge for up to 3 days. I cover it tightly with plastic wrap or place it in an airtight container to keep it fresh and prevent it from absorbing any fridge odors. The texture holds up surprisingly well, so you can still enjoy that creamy peppermint goodness even the next day.

Freezing

I’ve had success freezing this pie, but I recommend freezing before adding the whipped topping and garnish. Wrap it tightly in plastic wrap and then foil. Thaw in the fridge overnight when ready to serve, and add fresh whipped topping and candy on top for the best texture and flavor.

Reheating

This dessert is best served cold, so reheating isn’t necessary. Just let it sit at room temperature for 10-15 minutes before serving if it’s been in the fridge, to soften slightly for a perfect slice.

Frequently Asked Questions:

Can I use a different crust for this pie?

Absolutely! While the Oreo crust adds a lovely chocolate flavor that pairs well with peppermint, you can use graham cracker, gingersnap, or even a homemade cookie crust if you prefer. Just make sure it’s sturdy enough to hold the creamy filling.

What’s the best way to crush peppermint candy?

I usually put the peppermint candy in a zip-top bag and gently tap it with a rolling pin or the bottom of a heavy pan. You want small, uneven pieces—not powdered sugar-like powder. This keeps a nice crunch without making the pie too hard to slice.

Can I make this pie ahead of time?

Yes! This pie actually tastes better if it sits for a few hours or overnight in the fridge—the flavors have time to meld and the filling sets nicely, making it easier to slice. Just cover well with plastic wrap to keep it fresh.

Is peppermint extract the same as peppermint oil?

Peppermint extract is alcohol-based and formulated for baking, offering a clean minty flavor. Peppermint oil is more concentrated and can be too strong or bitter in desserts, so it’s best to stick with peppermint extract for this recipe.

Final Thoughts

This No Bake Peppermint Pie Recipe has become a staple in my recipe box because it’s so approachable and yet delivers big on festive flavor. Whether you're hosting a holiday party or just want a cool treat to brighten a winter day, give this pie a try—you’ll find it’s easier to whip up than you expect and always a crowd-pleaser.