This Mint Chocolate Cheesecake Pie is a luscious no-bake dessert combining creamy cheesecake with rich chocolate and refreshing peppermint flavors. The buttery graham cracker crust pairs perfectly with the smooth mint-chocolate filling, making it an irresistible treat for any occasion.
Why You’ll Love This Recipe:
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No-bake, fuss-free cheesecake pie for quick preparation
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Creamy, smooth filling bursting with mint and chocolate flavors
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Perfectly crumbly graham cracker crust for texture contrast
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Elegant dessert ideal for special occasions and casual gatherings
Ingredients Breakdown
Crust:
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1 ½ cups (190g) graham cracker crumbs – Crunchy base.
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¼ cup (50g) sugar – Adds sweetness.
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6 tablespoons (85g) unsalted butter, melted – Binds the crust and adds richness.
Filling:
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16 ounces (450g) cream cheese, softened – Creamy cheesecake base.
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1 cup (200g) sugar – Sweetens the filling.
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1 teaspoon vanilla extract – Adds depth of flavor.
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1 cup (240ml) heavy cream – Whipped for lightness and smooth texture.
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10 ounces (280g) semi-sweet chocolate chips, melted and cooled slightly – Adds rich chocolate flavor.
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¼ cup (30g) unsweetened cocoa powder – Enhances chocolate intensity.
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2 tablespoons (30ml) milk – Smooths the chocolate mixture.
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2 teaspoons peppermint extract – Provides the signature mint flavor.
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Green food coloring (optional) – For festive color.
Tips and Tricks:
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Use full-fat cream cheese and heavy cream for best texture and flavor.
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Melt chocolate gently over a double boiler or in short bursts in the microwave to avoid burning.
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For a stronger mint flavor, adjust peppermint extract carefully—too much can be overpowering.
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Decorate the pie with chocolate shavings or crushed peppermint candies for extra flair.
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To serve, let the pie sit at room temperature for 10 minutes for easier slicing.
Variations and Customizations:
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Substitute semi-sweet chocolate with dark chocolate for richer flavor.
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Use Oreo crust instead of graham crackers for a chocolatey twist.
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Add a layer of crushed Andes mints on top before chilling.
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Make a dairy-free version using vegan cream cheese and coconut cream.
Pairing Suggestions:
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Serve with fresh raspberries or strawberries to add a fruity contrast.
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Pair with a cup of hot coffee or peppermint tea.
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Complement with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage Instructions:
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Keep refrigerated in an airtight container for up to 4 days.
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Freeze leftovers for up to 1 month; thaw overnight in the fridge before serving.
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Avoid storing at room temperature to maintain the pie’s texture and freshness.
Popular Questions:
Can I make this pie ahead of time?
Yes! This pie benefits from chilling overnight, making it an excellent make-ahead dessert.
Is it necessary to add green food coloring?
No, it’s optional and mainly for visual appeal, especially during holidays.
Can I use a pre-made crust?
Absolutely. A store-bought graham cracker or chocolate cookie crust works well.