Key Ingredients
Cream Cheese – Gives the pie structure and that rich, slightly tangy creaminess so the filling isn’t just sweet fluff. It also helps the pie set up nicely without baking.
Oreos– Pull double duty: texture and flavor. The crushed cookies add little bites of chocolate crunch and deepen the chocolate flavor, while the cream filling melts right into the mixture, making everything extra smooth and indulgent.
Mint Extract – This is the flavor punch. A small amount goes a long way, giving that cool, refreshing mint vibe that cuts through the richness of the chocolate and cream. Too much = toothpaste territory, but just right = chef’s kiss.
Heavy Whipping Cream – The key to making the filling light and dreamy. When whipped, it adds volume and air, turning the cream cheese base into a fluffy, mousse-like filling instead of something dense or heavy.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Whip the cream to soft peaks: Stop whipping as soon as soft peaks form. Overwhipped cream can make the filling dense or grainy.
- Use fully softened cream cheese: This ensures a smooth, lump-free filling. Let it sit at room temperature for about 1 hour before mixing.
- Taste before adding more mint: Peppermint extract is potent. Always taste the filling before increasing the amount.
- Chill long enough to set: Give the pie at least 4 hours in the refrigerator so it slices cleanly.
- Fold gently: When incorporating the whipped cream and chopped Oreos, use a gentle folding motion to keep the filling light and airy.
- For clean slices: Use a warm, sharp knife and wipe it clean between cuts. I like to run my knife under hot water for 30 seconds, dry and then cute. You get perfect slices every time!
- Make this pie gluten free! I have found gluten free oreos in the grocery and they taste amazing! Feel free to sub those in for a gluten free pie!
More Recipes!
Here are some more cookie recipes you might enjoy!
No Bake Strawberry Cheesecake Bars
White Chocolate Raspberry Cheesecake Bars
Chocolate Cheesecake with Brownie Crust
NYC Style Chocolate Chip Cookies
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
No Bake Oreo Mint Pie
Servings
12 servings
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Equipment
Ingredients
Crust
- 24 chocolate sandwich cookies (Oreos), crushed
- 5 tbsp (71 g) unsalted butter, melted
Filling
- 16 oz (454 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 3/4-1 tsp (3.75-5 ml) peppermint extract (adjust to taste)
- 1 tsp (5 ml) vanilla extract
- 5-6 drops green food coloring (optional)
- 1/2 cups (120 ml) heavy whipping cream
- 1/2 cup (60 g) powdered sugar
- 12 roughly chopped sandwich cookies
Chocolate Ganache
- ½ cup (3 oz) semi-sweet or dark chocolate, finely chopped (chocolate chips also work!)
- ¼ cup (60 ml) heavy cream
- 1 tbsp (14 g) butter (salted or unsalted)
Whipped Cream Topping
- 1½ cups (360 g) heavy whipping cream, very cold
- ½ cup (60 g) powdered sugar
- 1 tsp (4 ml) vanilla extract
- more crushed oreos
Instructions
Enable Step-by-Step Mode- Crush the Oreos finely using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. In a bowl, mix the crushed Oreos with the melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch pie pan to form the crust. Place in the refrigerator to chill while you prepare the filling.
- In a large bowl, combine the heavy whipping cream and ½ cup powdered sugar. Using a hand mixer or stand mixer, whip on medium-high speed until soft peaks form. Place the whipped cream in the refrigerator to keep cold while we continue to work on the filling.
- In a separate bowl, beat the softened cream cheese until smooth. Add the remaining 1 cup powdered sugar, peppermint extract, vanilla extract, and green food coloring (if using). Mix until fully combined and smooth.
- Gently fold the chilled whipped cream into the cream cheese mixture until light and fully incorporated. Be careful not to deflate the whipped cream. Then gently fold in the roughly chopped Oreos.
- Spoon the filling over the chilled crust and spread it into an even layer. Smooth the top with an offset spatula. Refrigerate the pie for at least 3 hours, or until fully set. Set pie in the fridge while you make your ganache.
- To make the chocolate ganache, In a small saucepan, heat heavy cream over medium heat until it just begins to simmer, then pour it over the chocolate and let it sit for 1–2 minutes to soften. Gently stir in small circles until the mixture is smooth, then add the butter, stirring until fully incorporated to create a glossy, silky finish. Let the mixture cool for about 10-15 minutes, then pour the ganache over the pie and return to the refrigerator for 60 minutes to set before slicing.
- To make the whipped cream topping, pour the very cold heavy whipping cream into the chilled bowl and start beating on medium speed with your hand mixer. Gradually add the powdered sugar and vanilla extract while continuing to whip. Beat until soft peaks form—when you lift the beaters, the cream should hold its shape but still be slightly soft at the tips. Be careful not to overwhip- you want smooth soft to medium peaks.
- Slice and serve cold. Store leftovers covered in the refrigerator for up to 3–4 days.
- Storage: Pie should be sealed in an airtight container and stored in the fridge for up to 3-4 days.