No-Bake Mint Chocolate Chip Pie
This No-Bake Mint Chocolate Chip Pie is a creamy, refreshing dessert made with a crunchy Mint Oreo crust, smooth cream cheese filling, peppermint flavor, and plenty of mini chocolate chips. It requires no oven and comes together with simple ingredients, making it an easy dessert for holidays, parties, and warm-weather gatherings.
The combination of cool mint and rich chocolate makes every bite creamy, crunchy, and satisfying. After a few hours in the refrigerator, the filling sets into a firm but soft texture that slices beautifully.
Why Everyone Loves No-Bake Mint Chocolate Chip Pie
- No oven required: This easy pie sets completely in the refrigerator.
- Creamy and smooth: Cream cheese and whipped cream create a rich, fluffy filling.
- Chocolate and mint combination: Peppermint and chocolate chips provide classic mint-chocolate flavor.
- Crunchy Oreo crust: Crushed Mint Oreos add chocolate flavor and texture to every bite.
- Easy to prepare: The filling requires just a few simple mixing steps.
- Perfect for gatherings: This recipe makes 10 servings and can be prepared ahead of time.
Ingredients Overview
- Mint Oreos – Create the chocolatey, mint-flavored crust and add a crunchy texture.
- Unsalted butter – Binds the crushed cookies together to form a firm crust.
- Heavy cream – Whips into a light and fluffy component for the filling.
- Full-fat cream cheese – Provides the creamy, rich base and helps the pie set.
- Powdered sugar – Sweetens the cream cheese mixture and blends smoothly.
- Vanilla extract – Adds warmth and balances the mint flavor.
- Peppermint extract – Gives the pie its refreshing mint flavor.
- Green food coloring – Optional, but gives the pie its classic mint-green appearance.
- Mini semi-sweet chocolate chips – Add chocolate flavor and little bursts of crunch throughout the filling and on top.
Variations
- Classic Oreo Crust – Use regular Oreos instead of Mint Oreos for a less intense mint flavor.
- Pre-Made Oreo Crust – Save time by using a prepared Oreo pie crust and skip making the cookie crust.
- Cool Whip Version – Replace the homemade whipped cream with Cool Whip for an even easier filling.
- Extra Chocolatey Pie – Add additional mini chocolate chips to the filling or decorate the top with chocolate shavings.
- Stronger Mint Flavor – Add a little more peppermint extract if you prefer a bolder mint taste, but do so gradually.
- Green-Free Version – Skip the food coloring for a naturally creamy white mint chocolate chip pie.
How to Make No-Bake Mint Chocolate Chip Pie
1. Prepare the Mint Oreo Crust
Crush the Mint Oreos into fine crumbs and place them in a medium bowl.
Drizzle the melted butter over the crushed cookies and stir until the crumbs are evenly coated.
Transfer the mixture to a 9-inch springform pan or an 8- or 9-inch pie plate.
Press the crumbs firmly and evenly across the bottom of the pan to create a compact crust.
Place the crust in the refrigerator while preparing the filling.
2. Whip the Heavy Cream
Pour the heavy cream into a medium bowl.
Using a hand mixer or stand mixer fitted with a whisk attachment, beat the cream until stiff peaks form, which should take about 3–4 minutes.
Place the whipped cream in the refrigerator while you prepare the cream cheese mixture.
3. Make the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese on medium-high speed until smooth.
Reduce the mixer speed and gradually add the powdered sugar.
Increase the speed again and beat until the mixture is smooth and creamy.
Add the vanilla extract, peppermint extract, and green food coloring, if using.
Continue mixing until everything is evenly combined, scraping down the sides of the bowl as needed.
4. Fold in the Whipped Cream
Turn off the mixer.
Gently fold the chilled whipped cream into the cream cheese mixture using a large spatula.
Continue folding until the filling is smooth and the green and white swirls have disappeared.
Be gentle during this step to maintain the light, fluffy texture of the whipped cream.
5. Add the Chocolate Chips
Add 1 cup of the mini semi-sweet chocolate chips to the filling.
Fold gently with a spatula until the chocolate chips are evenly distributed throughout the mixture.
Reserve the remaining ½ cup for decorating the top.
6. Fill the Pie Crust
Remove the chilled Oreo crust from the refrigerator.
Spoon the mint chocolate chip filling over the crust and spread it into an even layer.
Use a small offset spatula or the back of a spoon to smooth the surface.
7. Add the Chocolate Chip Topping
Sprinkle the remaining ½ cup of mini chocolate chips evenly over the top of the pie.
Cover the pie tightly with foil or plastic wrap.
8. Chill Until Set
Refrigerate the pie for at least 4 hours.
For the best texture and cleanest slices, chill it overnight.
Once fully chilled and set, slice and serve.
Pro Tips and Cooking Secrets
Use full-fat block cream cheese. It provides the richest texture and creates a sturdier filling than softer spreadable cream cheese.
Make sure the whipped cream reaches stiff peaks. Properly whipped cream helps give this no-bake pie its light and fluffy texture.
Don’t rush the chilling time. The pie needs at least 4 hours in the refrigerator to properly set, while overnight chilling gives the best results.
Fold gently. When combining the whipped cream with the cream cheese mixture, fold rather than aggressively mixing to keep the filling airy.
Serving Suggestions
- Serve the pie chilled with an extra sprinkle of mini chocolate chips.
- Add a dollop of whipped cream to each slice for an extra creamy dessert.
- Garnish with chocolate shavings for a more elegant presentation.
- Serve small slices after dinner with coffee or hot chocolate.
How to Store No-Bake Mint Chocolate Chip Pie
Store leftover No-Bake Mint Chocolate Chip Pie tightly covered in the refrigerator for up to 5 days.
Keep the pie chilled until you’re ready to serve it so the filling maintains its firm, creamy texture.
Can You Freeze No-Bake Mint Chocolate Chip Pie?
Yes. The pie can be wrapped tightly and frozen for up to 2 months.
When you’re ready to serve it, transfer the frozen pie to the refrigerator and allow it to thaw overnight.
Make-Ahead Tips
This is an excellent make-ahead dessert because it needs several hours to chill before serving.
Prepare the pie the day before your gathering and refrigerate it overnight. Add the chocolate chip topping before chilling so the pie is ready to slice and serve.
No-Bake Mint Chocolate Chip Pie FAQs
Can I use regular Oreos instead of Mint Oreos?
Yes. Regular Oreos can be used if you prefer a more subtle mint flavor. The peppermint extract will still provide the mint flavor in the filling.
Can I use a store-bought Oreo pie crust?
Yes. If using a pre-made Oreo pie crust, simply omit the Mint Oreos and butter used for the homemade crust.
Can I use Cool Whip instead of heavy cream?
Yes. The provided recipe notes that you can use 2 cups of Cool Whip instead of the heavy cream and powdered sugar. When using Cool Whip, omit the powdered sugar and proceed with the filling.
Do I have to use green food coloring?
No. Green food coloring is completely optional. The pie will still have the same mint and chocolate flavor without it.
How long does No-Bake Mint Chocolate Chip Pie need to chill?
Chill the pie for at least 4 hours before serving. For the best results, refrigerate it overnight.
How long does No-Bake Mint Chocolate Chip Pie last?
Covered tightly in the refrigerator, the pie can be stored for up to 5 days.
Can I freeze this mint chocolate chip pie?
Yes. Wrap it tightly and freeze for up to 2 months. Thaw it overnight in the refrigerator before serving.
No Bake Mint Chocolate Chip Pie
Equipment
- medium size bowl
- large bowl
- hand mixer or stand mixer
- whisk attachment
- paddle attachment
- 9-inch springform pan or 8- or 9-inch pie plate
- large spatula
- small offset spatula
- Refrigerator
Ingredients
- 18 Mint Oreos, crushed (about 2 cups)
- ¼ cup (57g) unsalted butter, melted
- 1 cup (240mL) heavy cream or heavy whipping cream
- 8 ounces (227g) full fat block cream cheese, softened to room temperature
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
- 6 to 8 drops green food coloring (if desired)
- 1 and ½ cups (288g) mini semi-sweet chocolate chips, divided
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.
- 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). Place bowl in the refrigerator until ready to use.
- In a large bowl with a hand mixer or the same bowl of the stand mixer 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. Scrape down the sides as necessary.
- 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.
- Pour the filling onto the prepared crust and spread evenly with the spatula. 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.
