No Bake Mint Chocolate Chip Pie: Creamy, minty filling dotted with mini chocolate chips all on top of a crunchy mint Oreo cookie crust.
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No Bake Mint Chocolate Chip Pie

Creamy, minty filling dotted with mini chocolate chips all on top of a crunchy mint Oreo cookie crust.
Prep Time4 hrs 45 mins
Total Time4 hrs 45 mins
Servings: 8 -10 servings


  • 18 Mint Oreos regular is fine, crushed (about 2 cups)
  • 1/4 cup unsalted butter melted
  • 1 cup heavy cream or heavy whipping cream
  • 8 ounces cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon peppermint extract
  • 8 drops green food coloring if desired
  • 1 and 1/2 cups mini semi-sweet chocolate chips divided


  • Place the crushed Oreos in a medium size bowl and drizzle the melted butter evenly over the cookies. Stir to mix completely, then press evenly into the bottom of a 9" springform pan (a regular 8" or 9" pie plate will work just fine as well). Chill in the refrigerator for 30 minutes.
  • In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until stiff peaks form (about 3-4 minutes; see this tutorial for step-by-step instructions for homemade whipped cream). Place bowl in the refrigerator (or transfer to smaller bowl if using a stand mixer) until ready to use.
  • In a large bowl with a hand mixer or the same bowl of the stand mixer (no need to clean) now fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Reduce mixer speed to low and add the sugar, increase the mixer speed to medium-high, and beat again until smooth. Add the vanilla and peppermint extracts and the green food coloring (if using) and continue beating until smooth. Scrape down the sides as necessary.
  • Turn off the mixer and fold in the cold whipped cream with a large spatula until green swirls disappear. Pour in 1 cup of the mini chocolate chips and mix again with the spatula until evenly dispersed.
  • Pour the filling onto the prepared crust and spread evenly with the spatula (I prefer to use this small offset spatula). Sprinkle with remaining 1/2 cup of mini chocolate chips. Cover with foil or plastic wrap and chill in the refrigerator at least 4 hours (for best results, overnight) before serving. Store leftovers covered tightly in the refrigerator up to 5 days. Pie can be wrapped tightly and frozen up to 2 months. Thaw in refrigerator overnight.