8 ounces cream cheese, softened to room temperature
1 cup powdered sugar, sifted
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon peppermint extract
1 cup cold heavy whipping cream
1/4 cup crushed candy canes for garnish
2 drops red food coloring, optional for a pink tint
Instructions
Place the chocolate sandwich cookies into a food processor and pulse until they become fine crumbs. Pour the crumbs into a medium bowl and stir in the melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom, then place it in the freezer to firm up while you make the filling.
In a large mixing bowl, beat the softened cream cheese until it is completely smooth and free of lumps. Gradually add the powdered sugar, alcohol-free vanilla extract, and peppermint extract. Continue to mix until the ingredients are well combined and the texture is creamy.
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-beat the cream, as it can quickly turn into butter. Gently fold about a third of the whipped cream into the cream cheese mixture to lighten it up, then fold in the remaining whipped cream until no white streaks remain.
Remove the tart crust from the freezer. Pour the peppermint filling into the crust and use an offset spatula or the back of a spoon to smooth the top into an even layer. If you are using food coloring to create a swirl, drop a few small dots onto the top and use a toothpick to gently marble the colors together.
Place the tart in the refrigerator for at least 4 hours, or ideally overnight, to allow it to set completely. Just before serving, sprinkle the crushed candy canes over the top. This ensures the candy remains crunchy and does not melt into the cream filling.
