Mint Chocolate Cheesecake Pie

WANT TO SAVE THIS RECIPE?

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.

Mint Chocolate Cheesecake Pie

---

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

Print Recipe

Pin Recipe

Description

Mint Chocolate Cheesecake Pie – A cool, creamy no-bake dessert with a buttery graham crust and rich chocolate-mint filling. Refreshing, indulgent, and perfect for any occasion

Advertisements

---

Ingredients

Scale 1x2x3x

• 1 ½ cups (190g) graham cracker crumbs

• ¼ cup (50g) granulated sugar

• 6 tablespoons (85g) unsalted butter, melted

• 16 ounces (450g) cream cheese, softened

• 1 cup (200g) granulated sugar

• 1 teaspoon vanilla extract

• 1 cup (240ml) heavy cream

• 10 ounces (280g) semi-sweet chocolate chips, melted and cooled slightly

• ¼ cup (30g) unsweetened cocoa powder

• 2 tablespoons (30ml) milk

• 2 teaspoons peppermint extract

• Green food coloring (optional)

---

Instructions

1. Prepare the Crust

In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until the mixture is evenly moistened. Press firmly into the bottom of a 9-inch (23cm) pie plate. Refrigerate while preparing the filling to set.

2. Make the Filling Base

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract and continue mixing until well incorporated.

Advertisements

3. Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form.

4. Combine Cream and Cream Cheese

Gently fold the whipped cream into the cream cheese mixture, maintaining a light and airy texture.

5. Prepare the Chocolate-Mint Mixture

In a small bowl, whisk together the melted chocolate chips, cocoa powder, and milk until smooth. Stir in peppermint extract and green food coloring (if using) until evenly blended.

6. Fold Chocolate Mixture Into Filling

Gradually fold the chocolate mixture into the cream cheese mixture until just combined. Avoid overmixing to keep the filling fluffy.

7. Assemble the Pie

Pour the filling evenly over the chilled crust. Smooth the top with a spatula.

8. Chill and Set

Refrigerate the pie for at least 4 hours, preferably overnight, to allow the filling to firm up and flavors to meld.

Notes

• Measuring ingredients accurately ensures the best results, especially for the crust and filling consistency.

• For a smoother texture, beat cream cheese thoroughly before adding other ingredients.

• This mint chocolate cheesecake pie is a crowd-pleaser at holiday parties, potlucks, and family dinners.

• Prep Time: 20 minutes
• Category: Dessert
• Method: Refrigeration
• Cuisine: American

WANT TO SAVE THIS RECIPE?