Indulge in a refreshing twist on a classic dessert with this No-Bake Mint Chocolate Cheesecake Pie. With a rich chocolate cookie crust, a creamy mint cheesecake filling, and a decadent chocolate swirl, this chilled treat is perfect for holidays, dinner parties, or when you need a show-stopping dessert without turning on the oven.

Why You’ll Love This Recipe:

No baking required: Perfect for summer or any time you want to keep the oven off.
Mint and chocolate combo: A refreshing and rich flavor duo that’s always a hit.
Visually stunning: A beautiful chocolate swirl makes this dessert party-ready.

Ingredients Breakdown

For the Crust:

Chocolate Cookie Crumbs (1½ cups):
Forms the rich, crunchy base with a deep chocolate flavor—Oreo crumbs work perfectly.
Melted Butter (¼ cup):
Binds the crumbs together and adds richness to the crust.

For the Cheesecake Filling:

Cream Cheese (16 oz, softened):
The creamy, tangy base of the cheesecake that gives it structure.
Powdered Sugar (1 cup):
Sweetens the filling and blends smoothly into the cream cheese.
Mint Extract (2 tsp):
Infuses the pie with a fresh, cool mint flavor—adjust to taste for intensity.
Whipped Cream (1 cup):
Adds a light, airy texture that makes the filling fluffy and smooth.

For the Chocolate Swirl Topping:

Semi-Sweet Chocolate Chips (1 cup):
Melted for a decadent chocolate swirl topping.
Vegetable Oil (1 tbsp):
Helps melt the chocolate into a pourable, glossy finish that’s easy to swirl.

Tips and Tricks:

Use green food coloring: Add a drop or two to the filling for a festive minty hue.
Whip your own cream: For a richer texture, use homemade whipped cream over store-bought.
Mint vs. peppermint: Use mint extract for a balanced flavor—peppermint can be overpowering.
Make it mini: Divide the filling and crust into cupcake liners for individual cheesecake bites.

Variations and Customizations:

Oreo crust: Swap plain chocolate cookies for crushed Oreos for a double chocolate experience.
Add crunch: Stir in mini chocolate chips or crushed Andes mints to the filling.
Different flavors: Try orange or raspberry extract for a fruity twist.
Vegan version: Use plant-based cream cheese, whipped topping, and vegan cookies.

Pairing Suggestions:

Drinks: Enjoy with iced coffee, Irish cream liqueur, or peppermint mocha.
Occasions: Great for St. Patrick’s Day, Christmas, birthdays, or anytime you’re craving mint chocolate.
Main course match: Serve after light meals like grilled chicken, salads, or pasta primavera.

Storage Instructions:

Refrigerator: Store covered for up to 5 days.
Freezer: Freeze for up to 1 month. Thaw in the fridge overnight before serving.
Make-ahead: This pie is perfect for prepping a day or two in advance of your event.

No-Bake Mint Chocolate Cheesecake Pie

Author: easysweetmeal
Total Time: 20 minutes
Yield: 8 servings 1x

Print Recipe

Description

No-Bake Mint Chocolate Cheesecake Pie – A chocolate cookie crust filled with velvety mint cheesecake, swirled with rich chocolate. Chill, slice, and enjoy the perfect creamy-cool dessert! Easy, dreamy, and irresistibly refreshing

Ingredients

Scale

1½ cups chocolate cookie crumbs
¼ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
2 teaspoons mint extract (not peppermint)
1 cup whipped cream (or whipped topping)
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil

Instructions

1. Make the Chocolate Cookie Crust

In a mixing bowl, combine cookie crumbs with melted butter.
Stir until evenly moistened and crumbly.
Press mixture firmly into the base of a 9-inch pie dish.
Refrigerate for at least 30 minutes to firm up.

2. Prepare the Mint Cheesecake Filling

In a large bowl, beat softened cream cheese with powdered sugar and mint extract until smooth and lump-free.
Fold in the whipped cream gently until the filling becomes light and airy.

3. Assemble the Cheesecake Pie

Once the crust has set, spread the mint cheesecake filling evenly over the crust.
Smooth the top using a spatula or the back of a spoon.

4. Make the Chocolate Swirl Topping

Melt chocolate chips and vegetable oil together (microwave in 30-second intervals, stirring in between).
Once melted and smooth, drizzle over the cheesecake in thin lines.
Use a toothpick or butter knife to gently swirl the chocolate for a marbled look.

5. Chill the Pie

Cover the pie with plastic wrap and refrigerate for at least 3 hours.
For best results, chill overnight to let the flavors develop and the filling firm up.

6. Slice and Serve

Cut into wedges with a warm, clean knife for neat slices.
Serve chilled for the best texture and flavor.

Notes

For cleaner cuts, dip your knife in hot water between slices.
You can also top with extra whipped cream, chocolate shavings, or chopped mint chocolates before serving.
This dessert is a crowd-pleaser and looks just as good as it tastes—perfect for photo-worthy presentations.

Prep Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: American