Why You’ll Love This Recipe

This Mint Chocolate Cheesecake Pie combines the best of both worlds: a creamy, smooth cheesecake filling and the refreshing taste of mint, all sitting on a chocolate cookie crust. The chocolate ganache topping adds a rich and indulgent finishing touch. It’s an easy, no-bake dessert that saves you time in the kitchen while delivering an irresistible combination of textures and flavors. Whether you’re celebrating a holiday or just in the mood for something sweet, this pie is sure to satisfy.

Mint Chocolate Cheesecake Pie

Ingredients

1 1/2 cups chocolate cookie crumbs (like Oreo or chocolate graham crackers)
1/4 cup melted butter
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1/2 tsp peppermint extract
1 1/2 cups heavy whipping cream
2 tbsp sugar
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream (for the ganache)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a pie dish to form an even crust. Refrigerate for about 15 minutes to set.
In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and peppermint extract, mixing until well combined.
In a separate bowl, whip the heavy cream with the sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Pour this mint cheesecake filling into the chilled crust and smooth the top with a spatula.
In a small saucepan, heat 1/4 cup of heavy cream over low heat until warm. Remove from heat and stir in the semi-sweet chocolate chips until completely melted and smooth. Let it cool slightly, then pour the ganache over the cheesecake layer.
Refrigerate the pie for at least 4 hours or overnight to allow the cheesecake to set completely.
Before serving, garnish with chocolate shavings, mint leaves, or additional chocolate drizzle if desired.

Servings and Timing

Servings: 8-10
Prep time: 20 minutes
Chilling time: 4 hours (or overnight)
Total time: 4 hours 20 minutes

Variations

Mint Extract: Adjust the amount of peppermint extract to your liking for a stronger or milder mint flavor.
Crust Options: For a different twist, you can use graham cracker crumbs or a pre-made pie crust instead of the chocolate cookie crust.
Chocolate Ganache: Try dark chocolate or white chocolate for the ganache for a different flavor profile.
Toppings: Add crushed candy canes, mini chocolate chips, or a drizzle of hot fudge to give the pie extra texture and flavor.

Storage/Reheating

Storage: Store leftovers in the refrigerator, covered with plastic wrap or foil. The pie will keep for up to 3-4 days.
Reheating: This pie is best served cold and does not need to be reheated. If you want to warm up the ganache, gently microwave it in short bursts (10-15 seconds), stirring in between.

FAQs

Can I make this Mint Chocolate Cheesecake Pie ahead of time?

Yes, this pie can be made up to a day ahead of time. In fact, chilling it overnight will help it set perfectly.

Can I use a store-bought crust for this pie?

Absolutely! A store-bought graham cracker or chocolate cookie crust would work perfectly for this recipe, saving you time on preparation.

How do I know when the cheesecake filling is fully mixed?

The filling should be smooth and free of lumps. The whipped cream should be fully folded into the cream cheese mixture for an airy and light texture.

Can I make this pie without peppermint extract?

Yes, you can omit the peppermint extract if you prefer a more traditional cheesecake flavor or substitute it with a bit of vanilla extract for a different flavor.

Can I freeze this pie?

Yes, you can freeze the pie before adding the ganache. After the cheesecake has set, wrap it tightly and freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

How do I prevent the ganache from separating?

Make sure to stir the chocolate ganache mixture until it’s smooth and slightly cooled before pouring it over the cheesecake. This helps it set evenly and prevents separation.

Is there a way to make this pie dairy-free?

To make this recipe dairy-free, use a dairy-free cream cheese and substitute the heavy cream with coconut cream or a non-dairy whipped topping.

Can I use whipped cream from a can for this recipe?

Freshly whipped cream is preferred for the best texture, but you can use store-bought whipped cream in a pinch. Just be sure to fold it gently into the cream cheese mixture.

How do I get a smooth layer of ganache on top of the cheesecake?

Allow the ganache to cool slightly before pouring it over the cheesecake so it doesn’t melt the filling. If necessary, use a spatula to smooth it out evenly.

Can I add more chocolate to this pie?

If you love chocolate, feel free to add a layer of chocolate chips between the cheesecake filling and ganache or top the pie with more chocolate chips, cocoa powder, or chocolate drizzle.

Conclusion

This Mint Chocolate Cheesecake Pie is a delightful dessert that perfectly balances creamy, minty sweetness with rich chocolate. It’s an easy no-bake treat that will become a favorite for mint and chocolate lovers alike. Whether you’re hosting a special event or simply craving something indulgent, this pie is sure to impress with its irresistible combination of flavors and textures. Enjoy!

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Author: Amina
Total Time: 4 hours 20 minutes
Yield: 8-10 servings
Diet: Vegetarian

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Description

This Mint Chocolate Cheesecake Pie is a dreamy, no-bake dessert combining rich chocolate and refreshing mint. With a creamy cheesecake filling on a chocolate cookie crust and topped with decadent chocolate ganache, it’s the perfect treat for any occasion. This indulgent, easy-to-make dessert is sure to impress family and friends.

Instructions

In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a pie dish to form an even crust. Refrigerate for about 15 minutes to set.
In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and peppermint extract, mixing until well combined.
In a separate bowl, whip heavy cream with sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Pour the mint cheesecake filling into the chilled crust and smooth the top with a spatula.
In a small saucepan, heat 1/4 cup of heavy cream over low heat until warm. Remove from heat and stir in semi-sweet chocolate chips until completely melted and smooth. Let it cool slightly, then pour the ganache over the cheesecake layer.
Refrigerate the pie for at least 4 hours or overnight to allow the cheesecake to set completely.
Before serving, garnish with chocolate shavings, mint leaves, or additional chocolate drizzle if desired.

Notes

Store leftovers in the refrigerator for up to 3-4 days.
This pie can be made up to a day ahead for convenience.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Dessert
Method: No-Bake
Cuisine: American