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


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.

About this Recipe

Course/Dish: Pies, Candies, Chocolate