Peppermint Bark Cheesecake Pie

Erin Ellefsen


Adapted from another Peabody recipe. I like that it doesn't include mint extract which made my first attempt taste like toothpaste.

★★★★★ 1 vote


1 1/2 c
oreo cookie crumbs
3 Tbsp
2 1/4 c
heavy whipping cream
full sized candy canes
1 pkg
cream cheese (8 oz), room temperature.
1 can(s)
sweetened condensed milk (14 oz)
1 c
peppermint bark, chopped

How to Make Peppermint Bark Cheesecake Pie


  • 1Remove candy canes from wrappers and place into cream overnight or until they are fully dissolved.
  • 2Melt butter and combine with cookie crumbs, press into pie pan.
  • 3Whip cream until it forms peaks.
  • 4Beat together cream cheese and sweetened condensed milk until creamy. If you want you can add extra crumbled candy canes at this point.
  • 5Gently fold whipped cream into cream cheese mixture.
  • 6Sprinkle chopped peppermint bark over bottom of crust.
  • 7Add filling to crust and freeze at least 6 hours. Store in freezer.

Printable Recipe Card

About Peppermint Bark Cheesecake Pie

Course/Dish: Pies, Candies, Chocolate