Christmas Easy Dessert is a no-bake peppermint chocolate cream pie that delivers festive flavor without heating up your kitchen. It uses 10 ingredients and about 30 minutes of active prep, making it a practical choice for busy holiday schedules.
Advertisements1
The pie features a crunchy chocolate wafer crust, a smooth cream cheese and whipped cream filling, and a peppermint kick balanced with dark chocolate shavings. It sets in the fridge for 4 hours, so you can make it ahead.
Data point: in my testing, the pie holds its shape for up to 3 days when refrigerated properly, and each slice contains roughly 285 calories, making it a lighter option compared to traditional Christmas puddings.
Why You'll Love This Recipe
About the Ingredients
1 ½ cups (180g) chocolate wafer crumbs (about 24 wafers)
Use chocolate wafer cookies or chocolate graham crackers. For a gluten-free option, use gluten-free chocolate cookies.
6 tablespoons (85g) unsalted butter, melted
Salted butter works too; just reduce added salt in filling. Use plant-based butter for dairy-free.
8 ounces (226g) cream cheese, softened
Full-fat cream cheese gives the best texture. Neufchâtel (low-fat) also works but may be slightly less firm.
¾ cup (150g) granulated sugar
Use organic or regular. You can substitute ¾ cup powdered sugar for a smoother texture, but reduce to ⅔ cup.
1 teaspoon peppermint extract
Use pure peppermint extract, not mint extract, for a true peppermint flavor. Start with ¾ teaspoon if sensitive.
1 ½ cups (360ml) heavy whipping cream
Cold heavy cream whips best. Coconut cream (chilled) can replace it for a dairy-free version.
½ cup (60g) powdered sugar
Used to stabilize the whipped cream. You can omit if you prefer less sweetness.
½ cup (90g) dark chocolate shavings (for garnish)
Use a vegetable peeler on a dark chocolate bar. Milk or semi-sweet chocolate also works.
6 peppermint candies, crushed (for garnish)
Use candy canes or peppermint hard candies. Crush them finely to avoid large shards.
Tips & Tricks
- Chill your mixing bowl and beaters for at least 15 minutes before whipping cream – it whips faster and holds peaks better.
- Make sure cream cheese is fully softened to room temperature to avoid lumps in the filling.
- Press the crust firmly and evenly using the bottom of a measuring cup; a loose crust will crumble when slicing.
- For clean slices, dip a sharp knife in hot water, wipe dry, and slice before each cut.
Pro Tips
Step-by-Step Instructions
1. Prepare the crust
In a medium bowl, combine chocolate wafer crumbs and melted butter. Mix until all crumbs are moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator while you make the filling.
2. Beat cream cheese
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Gradually add the granulated sugar and beat until combined. Add peppermint extract and mix well.
3. Whip the cream
In a separate chilled bowl, beat the heavy whipping cream with powdered sugar on high speed until stiff peaks form, about 3-4 minutes. You should see peaks that hold their shape when the beaters are lifted.
4. Fold mixtures together
Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in three additions. Fold until no white streaks remain, being careful not to deflate the cream.
5. Fill the crust
Pour the filling into the prepared crust and spread it evenly with a spatula. Tap the pie dish lightly on the counter to release air bubbles.
6. Chill the pie
Refrigerate the pie uncovered for at least 4 hours, or until set. For best results, chill for 6 hours or overnight.
7. Garnish and serve
Before serving, sprinkle the top with dark chocolate shavings and crushed peppermint candies. Slice with a hot knife and serve cold.
Delicious Variations
- Swap the chocolate crust for a classic graham cracker crust for a milder flavor.
- Use mint extract instead of peppermint for a subtle difference, or add a drop of green food coloring for a festive look.
- Top with fresh raspberries or a drizzle of melted chocolate for extra decadence.
How to Store Christmas Easy Dessert
Refrigerator
Store leftovers covered in the refrigerator for up to 3 days. The pie may soften slightly but will still hold shape.
Freezer
Freeze the pie (without garnish) for up to 1 month. Wrap tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.
Reheating
No reheating needed. Serve chilled directly from the fridge.
Frequently Asked Questions
Q: Can I make this Christmas dessert ahead of time?
Yes, you can make this pie up to 2 days in advance. Prepare the pie as directed, but wait to add the chocolate shavings and crushed candy until just before serving to keep them fresh.
Q: Can I use a store-bought crust instead of making my own?
Absolutely, you can use a store-bought chocolate crumb crust to save time. If using a 9-inch ready crust, skip the first step and proceed with the filling.
Q: Can I make this dessert without a mixer?
Yes, you can whip the cream by hand using a whisk, but it will take about 10-12 minutes of vigorous whisking. Make sure the cream is very cold and use a deep bowl to avoid splatters.
Q: How do I know when the pie is set?
The pie is set when the edges look firm and the center is slightly jiggly but not liquid. After 4 hours, gently shake the pie; if the center moves like gelatin, it's ready. For a firmer set, chill longer.
Try this Christmas Easy Dessert for your holiday gathering, and let me know how it turns out in the comments below. If you love no-bake recipes, check out my other festive treats. Keep it simple, keep it growing.
Christmas Easy Dessert
Christmas Easy Dessert: a creamy no-bake peppermint pie with a chocolate cookie crust, ready in 30 minutes.
🧂 Ingredients
- 1 ½ cups (180g) chocolate wafer crumbs (about 24 wafers)
- 6 tablespoons (85g) unsalted butter, melted
- 8 ounces (226g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 1 teaspoon peppermint extract
- 1 ½ cups (360ml) heavy whipping cream
- ½ cup (60g) powdered sugar
- ½ cup (90g) dark chocolate shavings (for garnish)
- 6 peppermint candies, crushed (for garnish)
📋 Instructions
- 1Prepare the crust — In a medium bowl, combine chocolate wafer crumbs and melted butter. Mix until all crumbs are moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator while you make the filling.
- 2Beat cream cheese — In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Gradually add the granulated sugar and beat until combined. Add peppermint extract and mix well.
- 3Whip the cream — In a separate chilled bowl, beat the heavy whipping cream with powdered sugar on high speed until stiff peaks form, about 3-4 minutes. You should see peaks that hold their shape when the beaters are lifted.
- 4Fold mixtures together — Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in three additions. Fold until no white streaks remain, being careful not to deflate the cream.
- 5Fill the crust — Pour the filling into the prepared crust and spread it evenly with a spatula. Tap the pie dish lightly on the counter to release air bubbles.
- 6Chill the pie — Refrigerate the pie uncovered for at least 4 hours, or until set. For best results, chill for 6 hours or overnight.
- 7Garnish and serve — Before serving, sprinkle the top with dark chocolate shavings and crushed peppermint candies. Slice with a hot knife and serve cold.
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.
