Mint, chocolate and cheesecake come together beautifully in this easy Grasshopper Pie dessert! It's the perfect creamy no bake mint cheesecake and takes just 15 minutes to put together!
Prep Time15 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Pies and Tarts
Cuisine: American
Keyword: mint cheesecake, mint oreo cheesecake, no bake cheesecake
In a ziploc bag, crush the mint oreo cookies, keeping them slightly chunky. Set aside.
In a large mixing bowl, beat cream cheese with sweetened condensed milk for about 3 minutes until smooth and fluffy. Beat in food coloring and mint extract.
Fold in 12 ounces of the thawed Cool Whip and the crushed mint cookies. Pour evenly into the prepared Oreo pie crusts.
In a small microwave safe bowl, heat chocolate chips and heavy cream for 30 seconds. Stir and heat in 15 second increments, until smooth. Allow to cool about 5 minutes before spreading over the top of the cheesecake.
Chill cheesecakes for 3 hours (or overnight).
Notes
Today's recipe makes two pies. Perfect for sharing or freezing for later.
Pie Crust- you can use store bought Oreo pie crusts, or make our homemade chocolate oreo pie crusts for today's pie.
If desired, garnish cheesecakes with additional Cool Whip, Oreos, or Andes mints.
Pie Plates- skip the pie plates and use a 13x9 baking dish instead.
Freeze- Wrap pies tightly in plastic wrap and cover in foil. Freeze for up to 3 months. Thaw in refrigerator overnight.