No-Bake Mint Chocolate Cheesecake Pie
This no-bake cheesecake pie combines creamy cheesecake with refreshing mint and rich chocolate, perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- 9-inch Pie Dish
Ingredients
Crust
- 1.5 cups Crushed Chocolate Graham Crackers
- 0.5 cup Unsalted Butter, melted
Filling
- 16 ounces Cream Cheese, softened
- 1 cup Powdered Sugar
- 1 cup Heavy Whipping Cream
- 1 teaspoon Mint Extract
- 2 tablespoons Unsweetened Cocoa Powder
- 0.5 cup Semi-Sweet Chocolate Chips
Garnish
- a few Fresh Mint Leaves For garnish
Instructions
- In a mixing bowl, combine the crushed chocolate graham crackers with melted unsalted butter. Stir until evenly coated. Press this mixture into a 9-inch pie dish to form the crust.
- In another bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar to the cream cheese and mix until fully incorporated.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Add the mint extract and cocoa powder, stirring gently to combine.
- Fold in the semi-sweet chocolate chips.
- Pour the cheesecake filling into the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Garnish with fresh mint leaves and additional chocolate chips before serving.
- Slice and serve chilled.
Notes
This pie can be stored in an airtight container in the refrigerator for up to 4 days.