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No-Bake Oreo Mint Pie with a chocolate crust and mint filling garnish

No-Bake Oreo Mint Pie

A cool, minty pie that requires zero oven time. This No-Bake Oreo Mint Pie is creamy, mint-forward, and perfect for warm nights or last-minute guests.
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Prep Time 5 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Party Food
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 pieces Mint Oreos Crushed to form the crust
  • 1/4 cup unsalted butter, melted Moistens the Oreo crumbs for binding
For the filling
  • 1 package (8 oz) cream cheese, softened Use full-fat for the best texture
  • 1 cup powdered sugar Sweetens the filling
  • 1 cup whipped cream or Cool Whip Adds silkiness to the filling
  • 1 teaspoon peppermint extract Provides distinctive mint flavor
  • a few drops green food coloring (optional) For festive color
  • extra pieces Mint Oreos for garnish Use whole, halved, or crushed

Method
 

Make the crust
  1. Crush 24 Mint Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and pounding with a rolling pin.
  2. Mix crumbs with 1/4 cup melted unsalted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
  3. Chill briefly to set before adding filling.
Prepare the mint cream filling
  1. Beat 1 package of softened cream cheese until smooth with a mixer. Gradually add 1 cup powdered sugar and beat until fully incorporated.
  2. Gently fold in 1 cup whipped cream, 1 teaspoon peppermint extract, and green food coloring if desired until uniform.
Assemble the pie
  1. Pour the mint cream filling into the chilled Oreo crust and smooth the top with an offset spatula.
  2. Tap the pan gently on the counter to release air bubbles.
  3. Return the pie to the refrigerator to firm up.
Chill the pie
  1. Chill the pie for at least 4 hours, or preferably overnight.
Garnish and serve
  1. Before serving, garnish the pie with extra Mint Oreos.
  2. Slice with a hot, dry knife for clean portions.

Notes

Store the pie covered with plastic wrap or in an airtight container. Keeps well for 3–4 days in the refrigerator. For the best texture, consume within 48 hours.