Description
This Mint Chocolate Cheesecake Pie is a refreshing, no-bake dessert with a crunchy chocolate cookie crust, a luscious mint cream cheese filling, and a silky chocolate ganache topping. It’s cool, creamy, and irresistibly rich — the perfect make-ahead treat for holidays or warm-weather occasions.
Ingredients
Crust:
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1 1/2 cups chocolate cookie crumbs
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1/4 cup melted butter
Mint Cheesecake Filling:
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16 oz cream cheese, softened
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3/4 cup powdered sugar
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1 tsp peppermint extract
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Green food coloring (optional, to desired shade)
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1 1/2 cups whipped topping (or whipped cream)
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1/2 cup mini chocolate chips
Chocolate Ganache Topping:
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1/2 cup semi-sweet chocolate chips
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1/4 cup heavy cream
Optional Garnish:
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Crushed mint candies
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Extra mini chocolate chips
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Whipped cream
Instructions
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Make the Crust:
Mix cookie crumbs and melted butter until fully combined. Press firmly into a 9-inch pie pan. Chill in the fridge for at least 15 minutes. -
Prepare Filling:
In a large bowl, beat cream cheese and powdered sugar until smooth. Add peppermint extract and a few drops of green food coloring (if using).
Fold in whipped topping and mini chocolate chips. -
Assemble the Pie:
Pour the filling into the chilled crust and smooth the top. Refrigerate for at least 2–3 hours or until set. -
Add Ganache Topping:
Heat cream until just steaming and pour over chocolate chips. Stir until smooth. Let cool slightly, then pour over the cheesecake layer and spread evenly. Chill again for 30 minutes.
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Garnish & Serve:
Top with crushed mint candies, extra chips, or whipped cream before serving.
Notes
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Use natural peppermint extract for the best flavor — avoid mint extract unless you prefer a spearmint taste.
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You can substitute Oreo cookie crumbs for a richer base.
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Pie can be made 1–2 days ahead and stored in the fridge.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
