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No-Bake Mint Chocolate Cream Pie

No-Bake Mint Chocolate Cream Pie – A thick Oreo crust filled with a deliciously minty mousse filling, and topped with a homemade whipped cream. The PERFECT no-bake dessert for your Christmas table!

No-bake mint chocolate cream pie in a glass pie dish.

No-Bake Mint Chocolate Cream Pie

Wanna know what I did with some of my leftover Mint Chocolate Bark? I topped this incredibly delicious No-Bake Mint Chocolate Cream Pie with it of course!

Double the minty-ness… Mmmm

First, we have the Oreo crust. I used a LOT of Oreo crumbs to make a thick crust that goes right up the sides of the pie dish. It’s the perfect crust for this mint chocolate pie.

Next up is the mint chocolate filling. This mousse filling is super creamy, and melt-in-your-mouth, and is so full of flavour. You’ll be eating this by the spoonful before it even reaches the Oreo crust!

And finally the whipped cream topping. This homemade whipped cream with a hint of vanilla pairs perfectly with the mousse filling. Each mouthful is just so creamy, and very moreish. I won’t judge you for going for seconds. 😉

Who wants a nice, big slice?? ↓

Overhead shot of a mint chocolate cream pie with a slice missing.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this pie. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the Crust:

  • Oreo cookies
  • Unsalted butter

For the Filling:

  • Chocolate: Milk, dark, or semi-sweet.
  • Heavy cream
  • Peppermint extract
  • Vanilla extract
  • Cream cheese: Softened.

For the Topping:

  • Heavy cream
  • Icing/powdered sugar
  • Vanilla extract

How to make No-Bake Mint Chocolate Cream Pie

To make this pie, simply mix together the Oreo crumbs and melted butter.

Press the crumbs into a greased 9-inch pie dish, or springform pan, and refrigerate whilst preparing the filling.

For the filling, add the chocolate, and 1 cup (240ml) of the heavy cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Stir in the mint and vanilla extract, and allow the melted chocolate to cool completely.

Using a handheld or stand mixer, whip the remaining 2 cups (480ml) of heavy cream to soft peaks. Add the cream cheese and whip to stiff peaks.

Gently fold in the melted chocolate.

Spoon the filling into the crust, and gently spread out evenly. Cover and refrigerate for at least 6 hours or overnight before topping.

For the topping, whip the heavy cream until it starts to thicken. Add the icing sugar, and vanilla, and whip to stiff peaks.

Top the chocolate mousse layer with the whipped cream.

You can top this mint chocolate pie off with whatever you fancy. Chocolate shavings, chocolate chips, Mint Chocolate Bark, or just leave it as it is! It’s delicious either way. 🙂

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Side-view shot of a slice of mint chocolate cream pie on a small white plate.
A slice of mint chocolate cream pie on a small white plate with a fork.

This No-Bake Mint Chocolate Cream Pie is:

  • super quick and easy to throw together
  • incredibly creamy
  • full of minty flavour
  • perfect for parties and special occasions!

How long will this no-bake pie last? This pie can be covered tightly and kept in the fridge for up to 2 days.

Can I freeze this pie? Yes, it also freeze well, covered, for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

A slice of mint chocolate cream pie on a small white plate with a fork.
No-Bake Mint Chocolate Cream Pie - A thick Oreo crust filled with a deliciously minty mousse filling, and topped with a homemade whipped cream. The PERFECT no-bake dessert for your Christmas table! #mint #chocolate #creampie #recipe

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A slice of mint chocolate cream pie on a small white plate with a fork.

No-Bake Mint Chocolate Cream Pie

Yield: 8 - 10 servings
Prep Time: 45 minutes
Total Time: 45 minutes

A thick Oreo crust filled with a deliciously minty mousse filling, and topped with a homemade whipped cream. The PERFECT no-bake dessert for your Christmas table!

Ingredients

For the Crust

  • 30 Oreo cookies, processed into fine crumbs
  • 1/2 cup (115g) unsalted butter, melted

For the Filling

  • 12oz (350g) chocolate (milk, dark, or semi-sweet), chopped
  • 3 cups (720ml) heavy cream
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (115g) cream cheese, softened

For the Topping

  • 1 and 1/4 cups (300ml) heavy cream
  • 1/2 cup (60g) icing/powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the Crust

  1. Mix together the Oreo crumbs and melted butter. Press the crumbs into a greased 9-inch pie dish, or springform pan, and refrigerate whilst preparing the filling.

For the Filling

  1. Add the chocolate, and 1 cup (240ml) of the heavy cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Stir in the mint and vanilla extract, and allow the melted chocolate to cool completely.
  2. Using a handheld or stand mixer, whip the remaining 2 cups (480ml) of heavy cream to soft peaks. Add the cream cheese and whip to stiff peaks. Gently fold in the melted chocolate.
  3. Spoon the filling into the crust, and gently spread out evenly. Cover and refrigerate for at least 6 hours or overnight before topping.

For the Topping

  1. Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar, and vanilla, and whip to stiff peaks.
  2. Top the chocolate mousse layer with the whipped cream. Garnish with chocolate shavings, or your favourite mint chocolate candy! (See recipe for my Mint Chocolate Bark.)

Notes

Make this pie ahead of time! Simply make the pie without the whipped cream topping, cover, and refrigerate for up to 2 days. Make the topping just before serving. 

This pie and any leftovers freeze well, covered, for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 769Total Fat: 58gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 131mgSodium: 221mgCarbohydrates: 58gFiber: 2gSugar: 44gProtein: 7g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Demeter | Beaming Baker

Monday 8th of January 2018

Oh, yeah ya did!!! Love that you saved up some of that delectable mint chocolate bark and made it even better (how is that possible??)! I'm seriously drooling. My mint chocolate loving sister would just love this! Happy Monday, friend. xoxo

Marsha

Monday 8th of January 2018

Thanks, Demeter! :)

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Monday 25th of December 2017

Oh my lord these pies are stunning. I love them. And John and I are big mint fans so I need to make these soon.

Shannon @loveatfirstbento

Sunday 24th of December 2017

OMG, I sooooo want a big gigantic slice please! I absolutely love how you topped this with your leftover mint chocolate bark, what a fantastic (and delicious!) decorating idea - it looks so beautiful! Totally died btw at that gorgeous side shot of the slice of cake - those layers are a work of art! Beyond perfection! Thanks for sharing such a great recipe Marsha! Have a very Merry Christmas! :-)

Marsha

Sunday 24th of December 2017

Thanks, Shannon!

Merry Christmas to you! :)

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