Description
If you’re anything like me, you have days where the last thing you want to do is turn on the oven. Enter the Mint Chocolate Cheesecake Pie with a No-Bake Twist! This delightful dessert is not only quick and easy to whip up, it’s also a guaranteed crowd-pleaser. Perfect for busy weeknights or as a sweet finish for your next gathering, this pie is the perfect blend of minty freshness and rich chocolatey goodness. Trust me, even picky eaters won’t be able to resist!
Ingredients
Scale
Here’s what you’ll need to gather for this minty masterpiece:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos—because yum)
- 1/2 cup unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 teaspoon peppermint extract (adjust to taste)
- 1 cup mini chocolate chips (because more chocolate is always a good idea)
For the Topping:
- Whipped cream (store-bought or homemade)
- Extra mini chocolate chips and crushed cookies for sprinkling
Instructions
- Make the Crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture firmly into a 9-inch pie dish. You want it to be nice and compact, as this will hold your filling beautifully. Chill it in the fridge while you whip up the filling.
- Prep the Filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Then, add in the vanilla and peppermint extract. This is where the magic happens—who doesn’t love the smell of mint!
- Whip It Good: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Don’t rush this step; you want your filling to stay light and airy.
- Add Chocolate Chips: Fold in those gorgeous mini chocolate chips. They add a touch of decadence and texture that will have everyone coming back for seconds.
- Assembly Time: Pour the filling into your chilled crust and smooth it out. Cover the pie with plastic wrap and pop it in the fridge for at least 4 hours (or overnight, if patience is your virtue).
- Top It Off: Once it’s set, top your pie with whipped cream and sprinkle the extra mini chocolate chips and crushed cookies for that finishing touch.
- Slice and Serve: Cut into generous slices and watch your loved ones devour every bite. You might even want to make two pies—trust me on this one!
Notes
Helpful Cooking Tips
- No Cookie Crumbs? If you can’t find chocolate cookie crumbs, feel free to use graham crackers for a classic twist.
- Mint Level: Adjust the amount of peppermint extract according to your taste. If you’re a mint fan, go wild! If not, a little goes a long way.
- Make Ahead: This pie can be made a day in advance, making it an excellent choice for parties or gatherings. Just keep it covered in the fridge until you’re ready to serve!