This no-bake mint pie is the ultimate refreshing dessert! A light and fluffy mint filling sits in a crisp Oreo cookie crust, all topped with a silky layer of rich chocolate ganache. It’s a perfectly balanced bite of cool mint and chocolate with just the right amount of sweetness.
If you love chocolate and mint together, this chocolate mint pie is your dessert. The creamy, fluffy texture melts in your mouth while the Oreo crust adds a crunchy contrast. Plus, it’s an easy, no-bake dessert. All you need to do is mix, chill, and enjoy!
It's perfect alongside a Bailey's no-bake cheesecake or green sugar cookies for St. Patrick's day. Or, if you love an Oreo cookie crust, go for this chocolate marble cheesecake, Oreo peanut butter pie, or raspberry cheesecake bars.
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Why You'll Love This Recipe
This no-bake mint pie is perfect for:
- Holidays: a great addition to a St. Patrick’s Day or Christmas dessert table.
- Summer gatherings: a cool, refreshing treat that’s light yet indulgent and doesn't need any time in the oven.
- Anytime cravings: because chocolate and mint is a classic combination loved by many!
Ingredients
- Oreos. Standard Oreo cookies (don't use double stuffed) get blitzed up into fine crumbs to make the Oreo cookie crust.
- Cream cheese. This is the stabilizing base of the pie, but it doesn't actually taste like cream cheese, thanks to the addition of the mint and peppermint extracts! Use block-style, full-fat cream cheese like Philadelphia brand.
- Powdered sugar. This sweetens the pie filling and makes it ultra-smooth.
- Heavy whipping cream. The cream gets whipped up to be folded into the cream cheese mixture to keep the pie light and airy. It's also used to make the chocolate ganache topping.
- Semi-sweet chocolate. Use a chocolate bar that is 60-70% cacao and chop it into pieces to make the ganache. Chocolate chips have additives that prevent melting and can mess up your ganache.
- Mint extract. Pure mint extract is used to help balance out the mint flavor and make it less "in your face" and a bit more natural tasting.
- Peppermint extract. This extract is used in addition to the mint to create that classic mint chocolate chip ice cream flavor.
- Green food coloring. A small amount adds a green color to the pie. I like to use gel-based food coloring so it doesn't add extra liquid!
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Swap Oreos for graham crackers, chocolate graham crackers, or chocolate wafer cookies. Or use Mint Oreos for extra minty flavor!
- Use only peppermint extract for a classic peppermint taste, or keep both mint and peppermint for a more balanced minty flavor.
- Omit the food coloring for a natural white pie filling. Or try a natural food dye like spirulina powder.
- Stir ½ cup mini chocolate chips into the mint pie filling for a flavor and texture reminiscent of mint chocolate chip ice cream!
How to Make This Recipe
One: Mix together the Oreo crumbs, salt, and butter until combined.
Two: Press the Oreo crumbs into a parchment-lined springform pan. Freeze while you make the filling.
Three: Whip the heavy cream to stiff peaks.
Four: Beat the cream cheese, powdered sugar, vanilla, mint extracts, and green food coloring until smooth.
Hot tip! Scrape down the sides about halfway through to make sure nothing is sticking to the sides or bottom.
Five: Gently fold the whipped cream into the cream cheese mixture in two batches.
Six: Spread the mint pie filling evenly into the Oreo crust. Refrigerate for 4 hours.
Seven: Mix together the hot cream and chocolate until a smooth ganache forms.
Eight: Spread the chocolate ganache on top of the chilled pie (leave about an inch around the outside) before slicing and serving.
Expert Tips
- Press the crust in firmly. Use a ⅓ cup measuring cup (this size fits best in the pan) to compact the Oreo crust so it holds together nicely.
- Use very cold heavy whipping cream. This helps it whip up best and hold its shape. You can also toss the bowl in the fridge or freezer to help it happen faster!
- Chill long enough. Let the pie refrigerate for at least 4 hours to firm up.
- Fold in the whipped cream gently. This keeps the filling light and airy and prevents it from deflating.
- Slice with a warm knife. Dip in hot water, wipe dry, and cut for super clean slices.
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Recipe FAQs
Pure mint extract is a blend of peppermint and spearmint, while peppermint extract is pure peppermint. Using both in this recipe gives a well-rounded minty flavor without being overpowering.
Yes, you can swap out the homemade whipped cream for 12 ounces of Cool Whip. Note that the flavor will be slightly different and the texture will be softer. I recommend homemade whipped cream for best results!
Yes! Use small tart pans or a muffin tin with liners and divide the crust and filling evenly between the vessels.
I find that these have a very different texture (way too fine and sandy) then when making them yourself, and it doesn't lead to the best result. If you don't have a food processor, you can add them to a gallon-sized zip top bag and crush them with the bottom of a frying pan or use a rolling pin. Just make them as fine as you can!
Storage
Store the pie covered in the fridge for up to 5 days.
Freeze the entire pie (wrapped well) or individual slices for up to 2 months. Thaw in the fridge before serving.
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What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
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📖Recipe
No-Bake Chocolate Mint Pie
Equipment
- 1 9" springform pan or 9" pie dish
- Stand mixer with paddle and whisk attachment (or hand mixer)
Ingredients
Oreo Crust
- 2 ½ cups oreo cookie crumbs ~25 cookies
- 6 tablespoons unsalted butter melted
- ½ teaspoon kosher salt
Mint Pie Filling
- 1½ cups heavy whipping cream cold
- 12 oz full-fat cream cheese brick style
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon mint extract
- 1 teaspoon peppermint extract
- Green food coloring
Chocolate Ganache
- 2 oz semi-sweet chocolate 60-70% cacao, chopped
- 2 oz heavy whipping cream
Instructions
Oreo Crust
- Prepare a 9" springform pan by lining it with parchment paper. This is optional, but is a failsafe to ensure the crust removes without sticking or breaking.
- Note: you can also use a 9" pie plate, but I find a springform to be easier to slice and remove the pieces.
- In a large bowl, combine the oreo crumbs, melted butter, and salt with a fork until all of the crumbs are evenly moistened.2 ½ cups oreo cookie crumbs, 6 tablespoons unsalted butter, ½ teaspoon kosher salt
- Press the crumbs into the bottom and ⅓ of the way up the sides of the pan. Freeze while you prepare the filling.
Mint Pie Filling
- In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a hand mixer), whip the cream on medium low speed until it thickens slightly, then increase to high speed and whip until stiff peaks form and a dollop holds on the tip of the whisk without falling off.1½ cups heavy whipping cream
- Transfer to another bowl.
- Switch to the paddle attachment and add the cream cheese, powdered sugar, vanilla, peppermint, and food coloring. Beat until smooth, scrape down the sides, and beat again.12 oz full-fat cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon mint extract, 1 teaspoon peppermint extract, Green food coloring
- Note: Add more food coloring after scraping the sides if needed (keep in mind the whipped cream will lighten the final color slightly).
- Gently old the whipped cream into the cream cheese mixture in two batches until completely smooth and no white streaks remain.
- Add the mint filling into the oreo crust and use an offset spatula to spread it evenly to the edges. Refrigerate uncovered for 4 hours.
Chocolate Ganache
- Add the chopped chocolate and heavy whipping cream to a heat safe bowl and microwave in 30-second bursts until steaming (about 60-90 seconds). Gently stir until a smooth chocolate ganache forms, then let it cool slightly for a few minutes.2 oz semi-sweet chocolate, 2 oz heavy whipping cream
- Spread the ganache on top of the chilled pie, leaving about an inch of green around the edges.
- Finish with oreo crumbs, chocolate chips, chopped andes candies, chopped mint oreos, chocolate curls, or whipped cream before serving.
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