Description
This no bake mint chocolate chip pie features a homemade Oreo crust packed with crushed Mint Oreos and melted butter, filled with a creamy, minty cheesecake mixture blended with whipped heavy cream and mini chocolate chips. Perfect for make-ahead dessert lovers, it requires chilling for at least 4 hours to set, delivering a refreshing, indulgent treat ideal for mint and chocolate lovers.
Ingredients
Crust
- 18 Mint Oreos, crushed (about 2 cups)
- ¼ cup (57g) unsalted butter, melted
Filling
- 1 cup (240mL) heavy cream or heavy whipping cream
- 8 ounces (227g) full fat block cream cheese, softened to room temperature
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
- 6 to 8 drops green food coloring (optional)
- 1 ½ cups (288g) mini semi-sweet chocolate chips, divided
Instructions
- Prepare the crust: Place the crushed Mint Oreos in a medium bowl and drizzle the melted butter evenly over the crushed cookies. Stir thoroughly until the crumbs are well coated. Press the mixture evenly into the bottom of a 9-inch springform pan or a regular 8- or 9-inch pie plate. Refrigerate while preparing the filling to allow the crust to firm up.
- Make whipped cream: In a medium bowl using a hand mixer or stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, which takes approximately 3 to 4 minutes. Once whipped, place the bowl in the fridge to keep cold until ready to fold into the filling.
- Prepare filling base: Using the same mixer bowl cleaned or switched to a paddle attachment, beat the softened cream cheese on medium-high speed until smooth and creamy. Lower the speed to low and gradually add the powdered sugar, then increase back to medium-high speed beating until incorporated and smooth. Add vanilla extract, peppermint extract, and green food coloring (if using), continuing to mix until completely blended. Scrape down the sides as needed to ensure even mixing.
- Combine whipped cream and filling: Turn off the mixer and gently fold the cold whipped cream into the cream cheese mixture using a large spatula. Fold carefully until no green swirls remain and mixture has a uniform color. Next, fold in 1 cup of mini semi-sweet chocolate chips evenly throughout the filling.
- Assemble the pie: Pour the combined filling onto the prepared Oreo crust in the pan. Spread the filling evenly using a spatula or offset spatula. Sprinkle the remaining ½ cup of mini chocolate chips evenly over the top of the pie for garnish.
- Chill to set: Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to allow the filling to fully set for best texture and flavor. Store any leftovers covered tightly in the refrigerator for up to 5 days, or freeze wrapped tightly up to 2 months, thawing overnight in the refrigerator before serving.
Notes
- Mint Oreo crust substitution: For a shortcut, use a store-bought or pre-made Oreo pie crust and omit the crushed Oreos and melted butter.
- Alternative to heavy cream: You may substitute 2 cups of Cool Whip for the heavy cream and powdered sugar. In this case, omit the powdered sugar and fold in the Cool Whip in step 4 instead of homemade whipped cream.
