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Easy No Bake Grasshopper Pie | Creamy Mint Chocolate Cheesecake

Grasshopper Pie served in a sliced chocolate Oreo crust with a creamy mint filling, showing a delicious Grasshopper Cheesecake No Bake dessert.
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This no-bake grasshopper pie blends creamy mint cheesecake filling, crushed mint Oreos, and a smooth chocolate topping inside a chocolate cookie crust. It is quick to assemble, easy to chill, and perfect for make-ahead dessert planning.

Ingredients

Scale
  • 2 chocolate Oreo pie crusts

For the filling

  • 24 Mint Oreo cookies or Girl Scout Thin Mints, divided
  • 3 packages cream cheese, softened, 8 ounces each
  • 1 can sweetened condensed milk, 14 ounces
  • 5 drops green food coloring
  • 1 teaspoon mint extract
  • 12 ounces Cool Whip, thawed, divided

For the topping

  • 1 cup semi-sweet chocolate chips
  • 5 tablespoons heavy whipping cream

Instructions

  1. Place the mint Oreo cookies in a zip-top bag and crush them until they are broken into small pieces. Leave some larger crumbs in the mix so the filling has a little texture instead of turning into powder. Set the crushed cookies aside for later.
  2. In a large mixing bowl, beat the softened cream cheese together with the sweetened condensed milk. Mix for about 3 minutes, or until the mixture becomes smooth, fluffy, and free of lumps. This step builds the creamy base of the pie.
  3. Add the green food coloring and mint extract to the cream cheese mixture. Stir until the color blends evenly and the mint flavor is distributed throughout the filling.
  4. Fold in the thawed Cool Whip gently. Once it is mostly incorporated, add the crushed mint Oreo cookies and continue folding until everything is evenly mixed. Be careful not to stir too aggressively, or the filling will lose some of its airy texture.
  5. Divide the filling evenly between the two prepared chocolate Oreo pie crusts. Use a spoon or spatula to smooth the top so the filling reaches the edges evenly.
  6. In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Heat for 30 seconds, then stir. Continue heating in 15-second intervals, stirring each time, until the mixture is fully melted and smooth.
  7. Let the chocolate topping cool for about 5 minutes before spreading it over the pies. This helps prevent the chocolate from melting into the filling and keeps the top layer neat.
  8. Spread the chocolate evenly over the top of each pie. Cover the surface fully or leave a few swirls if you like a more rustic finish.
  9. Refrigerate the pies for at least 3 hours, or overnight if you want the cleanest slices and firmest set. Chilling allows the filling to become sliceable and gives the flavors time to settle together.
  10. Before serving, garnish with extra Cool Whip, crushed Oreos, or Andes mints if desired. Slice and serve cold.

Notes

  • This recipe makes two pies, which is ideal for sharing or freezing one for later.
  • You can use store-bought Oreo pie crusts or make a homemade chocolate Oreo crust if you prefer.
  • For a different presentation, you can skip pie plates and make the dessert in a 13×9-inch baking dish instead.
  • To freeze, wrap the pies tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
  • For the best texture, use full-fat block cream cheese and let it soften before mixing.
  • Extra toppings like whipped cream, mint cookies, or Andes mints make the dessert look more finished and festive.

Nutrition

Find it online: https://irmacooks.com/easy-no-bake-grasshopper-pie/