This no bake pie starts with a homemade Oreo crust that's filled with creamy, minty cheesecake filling and mini chocolate chips. This no bake mint chocolate chip pie needs to set in the refrigerator, so it makes the perfect make-ahead dessert.
18Mint Oreos1regular is fine; crushed (about 2 cups)
¼cup(57g) unsalted buttermelted
1cup(240mL) heavy cream2or heavy whipping cream
8ounces(227g) full fat block cream cheesesoftened to room temperature
1cup(120g) powdered sugar
1teaspoonvanilla extract
¾teaspoonpeppermint extract
6 to 8drops green food coloring3if desired
1 and ½cups(288g) mini semi-sweet chocolate chipsdivided
Instructions
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 while you make the filling.
18 Mint Oreos1, ¼ cup (57g) unsalted butter
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.
1 cup (240mL) heavy cream2
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 powdered 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. Don't worry if it's super green-- it will tame down in the next step. Scrape down the sides as necessary.
8 ounces (227g) full fat block cream cheese, 1 cup (120g) powdered sugar, 1 teaspoon vanilla extract, ¾ teaspoon peppermint extract, 6 to 8 drops green food coloring3
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.
1 and ½ cups (288g) mini semi-sweet chocolate chips
Pour the filling onto the prepared crust and spread evenly with the spatula (I prefer to use a small offset one). Sprinkle with remaining ½ 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.
Notes
Mint Oreo crust: if you would prefer to use a store-bought/pre-made Oreo pie crust, omit the Oreos and butter from the recipe.
Heavy cream: if you'd prefer to use Cool Whip, omit the powdered sugar from the recipe and skip to step #4 where you fold in the whipped topping. Use 2 cups of Cool Whip in place of the 1 cup of heavy cream + powdered sugar.
Green food coloring: I prefer to use gel food coloring. My favorite is AmeriColor.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.