Why You Will Love This Dreamy Christmas Peppermint Pie
Between the school Nativity plays and the endless trips to the post office, my December schedule is usually a bit of a disaster. Last year, I promised to bring a dessert to our neighborhood potluck and completely forgot until three hours before the party. I had a pack of candy canes, some heavy cream, and a store-bought crust. That’s how this Dreamy Christmas Peppermint Pie was born. My kids devoured it after their late-afternoon soccer practice, and the neighbors didn’t believe me when I told them I hadn’t spent all day in the kitchen.
You are going to love this because it requires zero oven space. When your turkey or ham is hogging the heat, this beauty stays chilled in the fridge. It’s light, airy, and cuts through the heaviness of a big holiday meal perfectly. Plus, it’s pink! Who doesn’t love a festive pink dessert on the table?
Table of Contents
White Chocolate Raspberry Yule Log
Ingredients
Method
- Preheat the oven to 350 °F (175 °C). Line a 10 × 15‑inch jelly‑roll pan with parchment paper, leaving an overhang for easy removal.
- Make the sponge: In a large bowl, beat the egg yolks with sugar until pale and thick. Stir in vanilla, milk, and melted butter. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form, then gently fold them into the yolk mixture. Sift in the flour, baking powder, and salt; fold gently to combine. Spread the batter evenly into the prepared pan and bake for 10–12 minutes, until the cake springs back when touched.
- Immediately turn the warm cake out onto a clean kitchen towel lightly dusted with powdered sugar. Peel off the parchment paper and, using the towel, roll the cake from the short end. Let it cool completely while rolled to set its shape.
- Make the raspberry sauce: In a small saucepan, combine the raspberries, sugar, and lemon juice. Simmer for about 5 minutes until the berries break down. If using, stir in the cornstarch mixed with a little cold water and cook until slightly thickened. Strain the sauce through a fine‑mesh sieve to remove seeds. Let cool.
- Make the filling: Melt the white chocolate with the heavy cream until smooth, then let it cool slightly. In a mixing bowl, beat the mascarpone (or cream cheese) with the powdered sugar and vanilla until creamy, then fold in the melted white chocolate mixture until smooth and fluffy.
- Assemble the log: Carefully unroll the cooled cake. Spread the white chocolate filling evenly over the surface. Drizzle or spread the raspberry sauce over the filling. Then roll the cake back up (without the towel) and place seam‑side down on a serving platter.
- Decoration: Spread whipped cream or white chocolate ganache over the roll. Decorate with fresh raspberries, white chocolate curls or shavings, and dust with powdered sugar for a “snow‑dusted” effect.
Notes
- You can use milk or dark chocolate instead of white chocolate if you prefer a richer flavour.
- For extra berry flavour, stir a layer of raspberry jam into the filling before rolling.
- Brush the sponge lightly with raspberry liqueur or simple syrup before spreading the filling for added moisture and flavour.
- Swap raspberries for strawberries or cherries for an alternate flavour profile.
- To make gluten‑free, use a 1:1 gluten‑free flour blend for the sponge.
Ingredients
You probably have most of these in your pantry right now. If not, a quick run to the store will get you everything you need for under twenty dollars.
- 1 Store-bought Oreo or chocolate cookie crust (9 inch)
- 1 Package (8 ounces) of full-fat cream cheese, softened to room temperature
- 1 Can (14 ounces) of sweetened condensed milk
- 2 Cups of heavy whipping cream, kept very cold until use
- 1 Teaspoon of pure peppermint extract (be careful, a little goes a long way!)
- 1/2 Cup of crushed candy canes or peppermint rounds
- Optional: A few drops of red food coloring for that perfect pastel pink
Substitutions: If you can’t find a chocolate crust, a Graham cracker crust works just fine, though I find the chocolate-peppermint combo is much more “Christmas.” If you are in a massive rush, you can swap the heavy whipping cream for an 8-ounce tub of thawed whipped topping, but the flavor won’t be quite as rich.
How to Make Peppermint Pie Step-by-Step
First, let’s talk about the cream cheese. Please, for the love of all things holy, make sure it is soft. I once tried to rush this with cold cream cheese and ended up with “lumpy” pie. It still tasted good, but it looked like a science experiment.
- Start by beating your softened cream cheese in a large bowl until it’s smooth and fluffy. This should take about two minutes with a hand mixer.
- Gradually pour in the sweetened condensed milk. Keep mixing on a low speed until the two are completely married together. There should be no streaks.
- Stir in your peppermint extract and your red food coloring if you’re using it. Start with one drop; you want “winter wonderland pink,” not “neon highlighter pink.”
- In a separate, chilled bowl, whip your heavy cream until stiff peaks form. This is the secret to the height of the pie. Don’t stop until the cream stands up on its own when you lift the beaters.
- Gently fold the whipped cream into the pink peppermint mixture. Use a spatula and a light hand. If you stir too hard, you’ll deflate all that beautiful air.
- Fold in about half of your crushed candy canes.
- Pour the filling into your chocolate crust and smooth the top with a spatula.
- Refrigerate for at least six hours, though overnight is much better for getting those clean, bakery-style slices.
- Just before serving, sprinkle the remaining crushed candy canes over the top.
Clara’s Expert Tips
Don’t make my first mistake and put the candy canes on too early. Candy canes are essentially sugar, and sugar attracts moisture. If you put them on the night before, they will “melt” into little red puddles on top of your beautiful pie. Always garnish right before the pie hits the table.
Keep your heavy cream in the back of the fridge where it’s coldest. Warm cream will never whip into stiff peaks, and you’ll end up with a peppermint soup instead of a pie.
If you find your cream cheese is still a bit cold, give it 15 seconds in the microwave, but don’t let it melt. You just want it to have the texture of softened butter.
For the cleanest slices, dip your knife in hot water and wipe it dry between every single cut. This prevents the filling from sticking to the blade and dragging through the crust.
If you love this flavor profile, you should check out my [Biscoff Cheesecake No Bake] for another easy entertaining option, or my [3 Ingredient No Bake Cookies] for a quick school snack.
The peppermint extract varies by brand. Some are very “toothpaste-like” and others are more subtle. Start with a half teaspoon, taste the batter, and add more if you want that extra kick.
If you’re making this for a crowd, you can actually double the filling and put it into a 9×13 glass pan with a crushed cookie base to make “Peppermint Dream Bars.”
I always buy the pre-crushed candy canes in the baking aisle during December. It saves you the mess of smashing them in a plastic bag, which always seems to result in a hole in the bag and peppermint dust all over my kitchen floor.
Storage & Freezing
This pie stays fresh in the refrigerator for up to four days, making it the perfect make-ahead dessert. Just keep it loosely covered with plastic wrap or the plastic lid that comes with the store-bought crust.
To freeze, wrap the entire pie (without the candy cane garnish) in a double layer of plastic wrap and then a layer of aluminum foil. It will stay delicious for up to one month. When you’re ready to eat, let it thaw in the fridge for about four hours before serving.
Recipe FAQs
Can I use peppermint oil instead of extract? No, peppermint oil is much more concentrated. If you use a full teaspoon of oil, it will be inedible. Stick to extract for this recipe.
Why is my pie runny? This usually happens if the whipped cream wasn’t beaten to stiff peaks or if you over-mixed the batter when folding them together. If it’s too soft, try popping it in the freezer for an hour before serving.
Is there a way to make this dairy-free? You can use a vegan cream cheese and a coconut-based heavy whipping cream, but the texture will be a bit softer.
Do I have to use food coloring? Not at all! The pie will be a beautiful snowy white without it.
Can I use a homemade crust? Absolutely. If you have the time, a homemade chocolate wafer crust is divine. But remember, this is a “busy mom” recipe, so don’t feel guilty about using the pre-made one!
What if I don’t like chocolate? A standard Graham cracker crust or even a Golden Oreo crust works beautifully with the peppermint flavor.
Culinary disclaimer
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.
Did you make this recipe? I’d love to see your holiday spreads! Tag me in facebook and Pinterest or leave a comment below. If you’re looking for more holiday favorites, try my No Bake Pumpkin Cheesecake or these easy 3 Ingredient No Bake Cookies!
