A luscious mint‑chocolate pie that comes together without bake: an Oreo‑butter crust, minty cream cheese filling gently folded with whipped cream and chocolate chips, chilled until set. Rich, refreshing, and easy to slice.

Why You Will Love This Recipe

• Totally no‑bake—no oven required, making it perfect for hot days or quick desserts.

• Delightfully creamy texture from the whipped cream folded into the filling.

• Bright mint flavor with just the right balance of sweetness.

• Contrast of crunch from Oreo crust and mini chocolate chips.

• Makes ahead and holds well in the refrigerator or freezer.

No Bake Mint Chocolate Chip Pie

If there’s a dessert that feels elegant yet simple, this No‑Bake Mint Chocolate Chip Pie is it. It starts with a base built from crushed Mint Oreos (or regular Oreos, if mint ones aren’t on hand), mixed with melted butter, then pressed firmly into the bottom of your pan—whether a springform, pie plate, or regular pie pan. This crust gives you that crisp, chocolatey shell that supports the creamy filling while offering satisfying texture when you bite into it.

The heart of this pie lies in its filling: first, whip heavy cream (or whipping cream) until stiff peaks form, creating a light, airy base. Simultaneously, cream cheese is beaten with powdered sugar, vanilla, peppermint extract, and optional green food coloring until silky and smooth. The whipped cream is then folded gently into the cream cheese mixture, ensuring the filling remains airy yet stable. Mixing in 1 cup of mini chocolate chips ensures each slice carries bursts of melty chocolate within the mint cream.

Once the filling is spread evenly over the chilled crust, the remaining chocolate chips are sprinkled on top, adding a decorative and crunchy layer. The pie is then chilled for at least 4 hours (or overnight for best consistency). As it cools, the flavors meld—the mint becomes more nuanced, the cream cheese firms slightly, and the crust stays crisp. When sliced, you’ll see a clean contrast: the deep chocolatey crust and the pale green filling speckled with chocolate chips. Each bite gives you a smooth, minty cream with chocolate surprises and a solid buttery base.

Because it’s no‑bake and stores well, it’s ideal for parties, potlucks, or whenever you want a cool, minty dessert without turning on your oven. It also freezes well—wrap tightly and thaw overnight when ready to serve.

Servings

8–10 slices (depending on pan and cut size)

Time

Ingredients

• 18 Mint Oreos (or regular Oreos), crushed (≈ 2 cups)

• ¼ cup unsalted butter, melted

• 1 cup heavy cream (or heavy whipping cream)

• 8 oz cream cheese, softened to room temperature

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• ¾ teaspoon peppermint extract

• 8 drops green food coloring (optional)

• 1½ cups mini semi‑sweet chocolate chips, divided

Instructions

1. Prepare crust. In a bowl, mix crushed Oreos with melted butter until evenly moistened. Press firmly into the bottom (and slightly up the sides) of a 9‑inch springform, pie plate, or 8–9 inch pan. Place in refrigerator to chill while making the filling.

2. Whip cream. In a mixing bowl (hand mixer or stand mixer with whisk attachment), whip the heavy cream until stiff peaks form (≈ 3–4 minutes). Keep chilled until needed.

3. Make cream cheese base. In another bowl (or same bowl with paddle attachment after removing the whisk), beat cream cheese on medium‑high until smooth. Reduce speed, add powdered sugar, then increase speed again and beat until smooth. Add vanilla, peppermint extract, and green food coloring; beat until uniform.

4. Fold in whipped cream and chips. Turn off the mixer and use a spatula to gently fold in whipped cream until no green swirls remain. Fold in 1 cup of mini chocolate chips.

5. Assemble pie. Pour the filling into the chilled crust and smooth the top. Sprinkle the remaining ½ cup of chocolate chips over the top.

6. Chill. Cover and refrigerate for at least 4 hours, best if left overnight to fully set and flavor to meld.

7. Serve & store. Slice and serve chilled. Leftovers can be stored in the refrigerator (covered) up to 5 days. This pie can be wrapped tightly and frozen up to 2 months; thaw in refrigerator overnight before serving.

Tips

• Make sure cream cheese is fully softened to avoid lumps.

• Chill crust well to prevent filling from loosening it.

• Fold whipped cream gently to preserve airiness.

• If filling seems too soft, chill longer before slicing.

• Use fresh mini chocolate chips for best texture and flavor.

• Line pan bottom with parchment under crust for easier removal if desired.