Ingredients
For the crust:
• 1 cup chocolate cookie crumbs (Oreo or gluten-free)
• 3 tbsp melted butter or coconut oil
For the filling:
• 8 oz cream cheese, softened (or dairy-free alternative)
• ½ cup granulated sugar
• 1 tsp peppermint extract (adjust to taste)
• 1 cup heavy cream or full-fat coconut cream (cold)
• 2 cups semi-sweet chocolate chips, melted and cooled slightly
• Pink food coloring (optional, for swirl)
For the topping:
• ½ cup crushed candy canes (plus extra for garnish)
• Whipped cream (optional)
Instructions
- Make the crust: Mix cookie crumbs and melted butter. Press firmly into the bottom of a 9-inch pie dish. Chill 10 minutes.
- In a bowl, beat cream cheese and sugar until smooth. Mix in peppermint extract.
- In another bowl, whip cold heavy cream to stiff peaks. Gently fold into cream cheese mixture.
- Fold in melted chocolate until fully blended. Add a drop of pink food coloring if desired.
- Pour into the prepared crust and smooth the top.
- Sprinkle crushed candy canes evenly over the surface.
- Chill at least 4 hours (or overnight) to set.
- Serve cold, garnished with extra candy cane pieces and whipped cream if desired.
✨ Perfect for holiday parties, dessert trays, or Santa’s midnight snack!
💡 Make ahead: Assemble up to 2 days in advance—store covered in the fridge.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 0 mins , Total Time : 4 hrs 20 mins (includes chilling) , Servings : 8 slices , Calories : 340 per slice , Net Carbs: 32g , Fats: 22g , Protein: 5g