Ingredients:

  • 24 graham crackers (approx. 265g)
  • 5 tbsp unsalted butter, melted (70g)
  • 1/8 tsp fine sea salt
  • 8 oz full-fat cream cheese, softened (225g)
  • 1 cup powdered sugar, sifted (120g)
  • 1 tsp vanilla extract + a few drops of mint oil (to taste)
  • 1.5 cups heavy whipping cream, cold (355ml)
  • 1 drop pink or red food gel
  • 1/2 cup peppermint bark, crushed (60g)

Instructions:

  1. Pulse the graham crackers and sea salt in a food processor until they reach the consistency of fine, damp sand.
  2. Drizzle in the melted unsalted butter and pulse until the mixture clumps together. Press firmly into the bottom and sides of a 9-inch pie plate using a flat measuring cup.
  3. Place the crust in the freezer for 15 minutes to set the structure and create a moisture barrier.
  4. In a large bowl, beat the softened cream cheese and sifted powdered sugar until completely smooth. Incorporate the vanilla extract, mint oil, and food gel.
  5. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream and 1/4 cup of the crushed peppermint bark into the cream cheese mixture.
  6. Spread the filling into the chilled crust using an offset spatula. Garnish with the remaining crushed peppermint bark and chill for at least 4 hours before serving.