No-Bake Candy Cane Pie (Peppermint Cream Tart)

🍰 Instructions

If using a store-bought crust, skip to the next step.
To make a homemade crust: crush cookies into fine crumbs using a food processor or rolling pin.
Combine crumbs with melted butter and mix until evenly moistened.
Press the mixture firmly into a tart pan or pie dish, spreading it evenly across the bottom and up the sides.
Chill the crust in the refrigerator for 15 minutes to firm up.

In a mixing bowl, beat the softened cream cheese until smooth and creamy, with no lumps.
Add the powdered sugar and beat again until fully incorporated.
Mix in the vanilla extract and peppermint extract, adjusting mint to taste.
In a separate bowl, whip the cream until soft peaks form (or prepare whipped topping with cold milk if using a mix).
Gently fold the whipped cream into the cream cheese mixture using a spatula. Do not overmix—keep it light and airy.
Stir in the crushed candy canes for a crunchy, minty texture throughout.
For a festive look, add a few drops of red food coloring and swirl gently for a pink hue.

Pour the prepared filling into the chilled crust and smooth the top evenly with a spatula or spoon.
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set.