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:
No-bake, fuss-free cheesecake pie for quick preparation
Creamy, smooth filling bursting with mint and chocolate flavors
Perfectly crumbly graham cracker crust for texture contrast
Elegant dessert ideal for special occasions and casual gatherings
Ingredients Breakdown
Crust:
1 ½ cups (190g) graham cracker crumbs – Crunchy base.
¼ cup (50g) sugar – Adds sweetness.
6 tablespoons (85g) unsalted butter, melted – Binds the crust and adds richness.
Filling:
16 ounces (450g) cream cheese, softened – Creamy cheesecake base.
1 cup (200g) sugar – Sweetens the filling.
1 teaspoon vanilla extract – Adds depth of flavor.
1 cup (240ml) heavy cream – Whipped for lightness and smooth texture.
10 ounces (280g) semi-sweet chocolate chips, melted and cooled slightly – Adds rich chocolate flavor.
¼ cup (30g) unsweetened cocoa powder – Enhances chocolate intensity.
2 tablespoons (30ml) milk – Smooths the chocolate mixture.
2 teaspoons peppermint extract – Provides the signature mint flavor.
Green food coloring (optional) – For festive color.
Tips and Tricks:
Use full-fat cream cheese and heavy cream for best texture and flavor.
Melt chocolate gently over a double boiler or in short bursts in the microwave to avoid burning.
For a stronger mint flavor, adjust peppermint extract carefully—too much can be overpowering.
Decorate the pie with chocolate shavings or crushed peppermint candies for extra flair.
To serve, let the pie sit at room temperature for 10 minutes for easier slicing.
Variations and Customizations:
Substitute semi-sweet chocolate with dark chocolate for richer flavor.
Use Oreo crust instead of graham crackers for a chocolatey twist.
Add a layer of crushed Andes mints on top before chilling.
Make a dairy-free version using vegan cream cheese and coconut cream.
Pairing Suggestions:
Serve with fresh raspberries or strawberries to add a fruity contrast.
Pair with a cup of hot coffee or peppermint tea.
Complement with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage Instructions:
Keep refrigerated in an airtight container for up to 4 days.
Freeze leftovers for up to 1 month; thaw overnight in the fridge before serving.
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.
