mint chocolate cheesecake pie with a no-bake twist
Indulge in a creamy mint chocolate cheesecake pie with a no-bake twist! Perfect for any occasion. 🍫🍃
Equipment
- 1 9-inch pie pan For assembling the pie.
- 1 Large bowl For mixing the filling.
- 1 Spatula For spreading the filling.
- 1 Plastic Wrap To cover the pie while chilling.
Ingredients
Crust
- 1.5 cups chocolate cookies Crushed into fine crumbs.
- 0.5 cups butter Melted.
Filling
- 16 oz cream cheese Softened.
- 1 cup powdered sugar For sweetness.
- 1 tsp vanilla extract For flavor.
- 1 tsp peppermint extract For mint flavor.
- 2 cups whipped topping For light texture.
- 0.5 cups mini chocolate chips For added crunch.
- green drops food coloring For color.
Garnish
- as needed whipped topping For topping.
- as needed chocolate shavings or mint leaves For garnish.
Instructions
Prepare the Crust
- Crush 1 ½ cups of chocolate cookies into fine crumbs. Mix with ½ cup of melted butter until combined. Press the mixture into a 9-inch pie pan to form a crust. Chill in the fridge for 10 minutes.
Make the Filling
- In a large bowl, beat 16 oz of cream cheese until smooth. Gradually add 1 cup of powdered sugar and mix well. Stir in 1 tsp of vanilla extract and 1 tsp of peppermint extract.
Add Whipped Topping
- Gently fold in 2 cups of whipped topping until fully incorporated. This will give your cheesecake a light and fluffy texture.
Mix in Chocolate Chips
- Stir in ½ cup of mini chocolate chips for that extra chocolatey goodness. Make sure they’re evenly distributed throughout the filling.
Assemble the Pie
- Pour the cheesecake filling into the chilled crust. Spread it evenly with a spatula. Smooth the top for a beautiful finish.
Chill the Pie
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set. This is the hardest part—waiting!
Garnish and Serve
- Once set, top with additional whipped topping and sprinkle with chocolate shavings or mint leaves. Slice and enjoy your mint chocolate cheesecake pie!