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No Bake Mint Chocolate Chip Pie

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.
Prep Time30 minutes
Chilling Time4 hours
Total Time4 hours 30 minutes
Servings: 8

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

  • 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.
  • 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.
  • 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.
  • 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.
  • Assemble pie. Pour the filling into the chilled crust and smooth the top. Sprinkle the remaining ½ cup of chocolate chips over the top.
  • Chill. Cover and refrigerate for at least 4 hours, best if left overnight to fully set and flavor to meld.
  • 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.

Notes

  • 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.