A Mint Chocolate Cheesecake Pie with a No-Bake Twist is a cool, creamy dessert that combines the richness of chocolate with the refreshing taste of mint—all on a cookie crust, and no oven required! It’s perfect for holidays, summer parties, or anytime you want a decadent treat without heating up the kitchen.
🍃🍫 No-Bake Mint Chocolate Cheesecake Pie
📋 Ingredients:
For the Crust:
-
1½ cups chocolate cookie crumbs (like Oreos, crushed with filling)
-
5 tbsp melted butter
-
Pinch of salt (optional)
For the Filling:
-
8 oz cream cheese, softened
-
1 cup powdered sugar
-
1½ cups heavy whipping cream
-
½ tsp peppermint extract (or to taste)
-
1–2 drops green food coloring (optional)
-
¾ cup mini chocolate chips or chopped dark chocolate
Topping (optional):
-
Whipped cream
-
Chocolate shavings or ganache drizzle
-
Crushed Andes mints or more mini chips
👩🍳 Instructions:
1. Make the crust:
-
Combine cookie crumbs, melted butter, and a pinch of salt.
-
Press into a 9-inch pie dish or springform pan. Chill in the fridge while you make the filling (about 20 minutes).
2. Make the filling:
-
In a bowl, beat cream cheese and powdered sugar until smooth.
-
In a separate bowl, whip the heavy cream to stiff peaks.
-
Gently fold the whipped cream into the cream cheese mixture.
-
Stir in peppermint extract and food coloring (start light—you can always add more).
-
Fold in mini chocolate chips.
3. Assemble:
-
Spread the filling into the chilled crust. Smooth the top.
-
Refrigerate for at least 4 hours, or until fully set (overnight is even better).
4. Garnish & serve:
-
Top with whipped cream, chocolate drizzle, or crushed mints before serving.
📝 Tips:
-
For a more intense mint-chocolate flavor, layer in some chocolate ganache before adding the filling.
-
Don’t overdo the peppermint extract—start small and taste as you go.
-
This pie freezes well for up to 1 month—serve slightly thawed for a frozen treat.
Would you like a gluten-free crust version or a way to make this into mini cheesecakes for individual servings?