Mint Pie
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This beautiful green no bake mint pie has minty cheesecake filling, a crunchy Oreo crust, and topped with crushed Oreos! It's so creamy and easy to make, it will quickly become your go-to St. Patrick's Day pie!
Mint desserts are one of my favorite to make because my husband and son just rave about them. I can find anything to put in, like this Mint Cheesecake, a Mint Chocolate Layer Dessert, and of course Mint Chocolate Chip Brownies!
Why You'll Love This Recipe
Minty - If you're a mint lover like my family, this pie is going to make the perfect dessert in your house!
Quick and Easy - This pie takes hardly any time to put together!
No-bake - Zero baking required! That's right, this can be made even on the hottest days, and you won't have to heat up your house!
Ingredients
- Oreos - I used original Oreos, but of course any flavor Oreo cookie will work as long as it goes with the minty cheesecake filling.
- butter - I used salted butter, but unsalted butter works great as well. This will be used to bind the oreo crumbs together to make the delicious chocolate cookie crust.
- cream cheese - Use full-fat cream cheese. Make sure it's at room temperature before mixing it so it's creamy and not lumpy.
- heavy whipping cream - This will be whipped into a fresh homemade whipped cream to fold into the pie.
- powdered sugar - The powdered sugar will sweeten the pie and also help thicken it since it's a powder and store-bought powdered sugar has a small amount of cornstarch added to it.
- vanilla extract - Use your favorite store-bought or homemade vanilla extract.
- mint extract - Mint extract packs a punch of flavor so eyeballing it instead of using a measuring spoon could easily add too much or not enough.
- green gel food coloring - This is not necessary, I just like my minty foods to be green. It also is great for St. Patrick's Day!
Substitutions and Variations
- Original Oreo cookies can be switched out for any flavor Oreo cookie. It can also be substituted for chocolate graham cracker, or other cookies. Just make sure you have between 1 ½ to 1 ¾ cups of crumbs for your crust.
- The heavy whipping cream can be substituted out for whipped topping to make this pie recipe even easier and quicker!
- Add as much or as little of the mint extract to this recipe. I would give it a taste after adding a very small amount as it is very strong.
- You can fold in 1 cup of Andes mint chips or mini chocolate chips into the mint cheesecake filling.
NOTE: This recipe has not been tested with other substitutions or variations
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How to Make Mint Pie
Step 1: Add the Oreos to the food processor and pulse until fine crumbs form. Make sure there are no large chunks of cookie left.
Step 2: Stir in the butter until the Oreo crumbs are coated with the butter. Pour into the prepared 9-inch pie plate. Firmly and evenly press in the bottom and up the sides of the pie plate. Place in the fridge to firm up for about 30 minutes.
Step 3 & 4: Cream the cream cheese in a mixing bowl with a hand mixer on medium speed. Scrape down the sides and bottom of the bowl. Beat in the powdered sugar until smooth.
Step 5: Beat in the extracts and food coloring until there are no white streaks left. Set aside for a moment.
Step 6: In a separate large bowl, using a hand mixer on medium speed beat the heavy whipping cream until stiff peaks form.
Step 7: Fold a small amount of the whipped cream into the cheesecake mixture to light it up. Add the remaining whipped cream and carefully fold it in to the cheesecake mixture. The green will lighten up significantly.
Step 8: Add the mint cheesecake filling to the chilled oreo cookie crust. Spread out evenly and to the edges.
Step 9: Sprinkle some chopped Oreos on top of the mint pie. Place in the fridge to chill and firm up.
How to Store and Freeze
Store this pie covered with plastic wrap or in an airtight container in the fridge for up to 5 days.
To freeze the pie, wrap it tightly in two layers of plastic wrap, a layer of heavy-duty tin foil, and place in the freezer for up to 2 months. If you have a freezer-safe pie container, you can also pop it in there.
To thaw the mint pie, pop it in the fridge overnight. It will be ready to serve the next day! You can serve it frozen too, if you prefer.
Recipe FAQs
Yes absolutely! If it's smaller than a 9 inch crust, you may have some extra filling or you can pile it high.
You can! Cool Whip is sweetened unlike our whipped cream so you may want to reduce the powdered sugar in the cheesecake filling.
You can add in mini chocolate chips, pieces of a chocolate bar, andes mint chips, Oreo pieces, a chocolate ganache layer on top or on the bottom of the pie, sprinkles, etc.
If you're looking for some St. Patrick's Day desserts, I just shared a roundup of 11 St. Patrick's Day Desserts to try!
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
Mint Pie
Ingredients
Oreo Crust
- 25 Oreos (with filling) fine crumbs
- 6 tablespoons butter melted
Mint Filling
- 1 cup heavy whipping cream
- 8 ounces cream cheese room temperature
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- Green gel food coloring
- 1 cup chopped oreos for topping
Instructions
Crust
- Grease a 9 inch pie plate with nonstick cooking spray.
- Add the Oreos to a food processor or you can use a storage bag and a rolling pin. If you’re using the food processor, pulse the Oreos until fine crumbs form.
- In a mixing bowl, add the crushed oreos and melted butter. Stir until all the Oreo crumbs are coated with butter.
- Pour the oreo mixture into the prepared pie plate. Press the oreos firmly and evenly into the bottom and up the sides of the pie plate to create a crust. You can use a flat bottom cup or measuring cup to press it into the pie plate too.
- Place in the fridge and let chill for 30 minutes until firm. You can also choose to bake the crust for 8 minutes at 350 degrees F for a firmer crust. Let the crust cool completely.
Filling
- In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium speed until smooth.
- Add the powdered sugar and beat on low until almost all of the powdered sugar is incorporated. Turn the hand mixer up to medium speed and beat until creamy.
- Add the vanilla extract, mint extract, and green gel food coloring to the cream cheese mixture. Make sure the filling is a darker green, as it will lighten when the heavy cream is added. Beat until combined and smooth. Scrape down the sides and bottom of the bowl and beat in any remaining ingredients.
- In a separate large mixing bowl, add the heavy cream. Whip with a hand mixer on high speed until stiff peaks form.
- Add the whipped cream into the cream cheese mixture. Fold together until both are incorporated and no streaks of white remain.
- Spoon the filling into the crust and work it into all of the edges and smooth out. If you don’t want to top the pie with crushed Oreos, you can fold them into the filling now.
- Sprinkle the top with the chopped Oreos.
- Cover with plastic wrap and place in the refrigerator for at least 6 hours. Overnight is preferred.
- Cut, serve and enjoy!
Notes
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
