🥧 Mint Chocolate Cheesecake Pie (No-Bake)
⭐ What to Expect:
• A crunchy chocolate crust
• A cool, minty cream cheese filling
• Chocolate chips or shavings for texture
• Optional whipped topping and drizzle for flair
📝 Ingredients:
For the Crust:
• 1 ½ cups chocolate cookie crumbs (e.g., Oreo without filling or chocolate graham crackers)
• ¼ cup unsalted butter, melted
For the Filling:
• 8 oz (1 block) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp peppermint extract (NOT spearmint — peppermint gives the dessert-like flavor)
• A few drops green food coloring (optional, for that classic minty look)
• 1 ½ cups heavy whipping cream (or use whipped topping like Cool Whip)
• ½ cup mini chocolate chips or chopped chocolate
Optional Toppings:
• Whipped cream or Cool Whip
• Chocolate shavings or drizzle
• Mint leaves or extra mini chips
🥄 Instructions:
1. Make the Crust:
• Mix the cookie crumbs and melted butter in a bowl until it resembles wet sand.
• Press into the bottom and sides of a 9-inch pie dish.
• Chill in the fridge or freezer for at least 15 minutes to firm up.
2. Make the Filling:
• In a bowl, beat the softened cream cheese until smooth.
• Add powdered sugar, peppermint extract, and food coloring (if using); beat until fully combined.
• In a separate bowl, whip the heavy cream until stiff peaks form. (Or skip this step if using Cool Whip.)
• Fold the whipped cream into the cream cheese mixture gently.
• Stir in mini chocolate chips.
3. Assemble the Pie:
• Pour the filling into the chilled crust and smooth the top.
• Refrigerate for at least 4 hours, or until set (overnight is even better).
4. Decorate (Optional):
• Top with whipped cream, chocolate drizzle, or mint leaves just before serving.
🧊 Storage:
• Store in the refrigerator, covered, for up to 5 days.
• You can also freeze it for up to a month (thaw in the fridge for 1-2 hours before serving).