8 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon peppermint extract
1 1/2 cups heavy whipping cream, chilled
1/4 cup crushed candy canes
Optional: dark chocolate shavings for garnish
Instructions
In a medium bowl, combine the chocolate sandwich cookie crumbs with the melted butter. Stir until the mixture looks like wet sand. Press the crumbs firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon to ensure the crust is even and compact, then place the pan in the freezer to set while you prepare the filling.
In a large chilled bowl, beat the heavy whipping cream until stiff peaks form. It is important that the cream is very cold to achieve the best volume. Set the whipped cream aside in the refrigerator to keep it firm while you work on the next step.
In another large bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and free of lumps. Stir in the alcohol-free vanilla extract and the peppermint extract. Ensure everything is well incorporated so the mint flavor is evenly distributed.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Use a light hand to keep the filling airy and light. Once combined, pour the filling into the chilled crust and spread it out evenly with an offset spatula.
Sprinkle the crushed candy canes and chocolate shavings over the top of the tart. Cover the tart loosely and refrigerate for at least 4 hours, or ideally overnight. This chilling time allows the filling to set properly and the flavors to meld together for the perfect slice.
