Chocolate Mint Cream Pie – Heavenly Home Cooking

by

Share this post:

This chocolate mint cream pie is a fresh, naturally colored twist on a classic, made without any artificial dyes or alcohol. The creamy, minty filling and chocolate crust make it perfect for St. Patrick’s Day, spring get-togethers, or just because you’re in the mood for something cool and chocolatey. It’s easy to make, totally delicious, and guaranteed to disappear fast!

Jump to Recipe Print Recipe

A slice of chocolate mint cheesecake on a white plate, garnished with a drizzle of dark chocolate and a fresh mint sprig. The remaining cheesecake sits in the background, partially sliced, in a decorative pie dish. The setting includes a wooden board, stacked plates, and a soft green napkin.

St. Patrick’s Day is the perfect excuse to indulge in all things mint and chocolate, and this chocolate mint cream pie is no exception! With its delicious mint filling nestled in a crisp chocolate crust and topped with a drizzle of chocolate, this dessert is as festive as it is irresistible.

I’ve always loved the combination of mint and deep chocolate. It reminds me of the classic after-dinner mints my family used to keep around for special occasions. But instead of just a bite-sized treat, this pie takes those flavors to a whole new level.

If you’re looking for more party-worthy treats, you might also enjoy our red velvet mini bundt cakes or raspberry white chocolate cookies (perfect for Valentine’s Day, Mother’s Day, or bridal showers), chocolate peppermint cake, limoncello truffles (the ultimate Christmas treats!).

Reasons to Love This Recipe

  • Perfect for St. Patrick’s Day. With its dreamy minty flavor and festive green hue, this pie is a showstopper for any St. Patrick’s Day celebration.
  • Decadent Flavor Combination. Cool, refreshing mint meets rich, velvety chocolate for a pairing that never disappoints.
  • Creamy, Yet Light Texture. The whipped filling makes this pie luscious and airy without being overly heavy.
  • Made with a Homemade Chocolate Crust. Forget store-bought crusts – this one is crisp, chocolatey, and the perfect complement to the creamy filling.
  • Beautiful Presentation. The green mint filling, chocolate crust, and drizzle of ganache make this dessert as eye-catching as it is delicious.
  • Great for Make-Ahead Desserts. This pie sets up beautifully in the fridge, making it a fantastic option for preparing in advance.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Labeled ingredients for Chocolate Mint Cheesecake, including butter, peppermint extract, vanilla extract, spirulina powder, sea salt, heavy cream, cream cheese, dark chocolate, cocoa powder, whole wheat pastry flour, and coconut sugar, arranged on a light surface with a whisk and green towel in the background.

Here’s what you’ll need to make this chocolate mint cream pie, along with some easy swaps in case you need them:

For the Chocolate Crust

  • Whole Wheat Pastry Flour. Whole wheat pastry flour forms the base of the crust. You can swap it for all-purpose white flour, white pastry flour, or a 1:1 gluten-free flour blend if needed.
  • Unsweetened Cocoa Powder. Cocoa powder gives the crust its rich chocolate flavor. Use Dutch-process cocoa for a deeper, more intense flavor.
  • Coconut Sugar or Organic Cane Sugar. Coconut or organic cane sugar adds sweetness and is a more wholesome alternative than brown sugar or white granulated sugar. If needed, brown sugar or granulated white sugar can be substituted.
  • Sea Salt. Sea salt enhances the chocolate flavor. Table salt can be used but reduce to ¼ teaspoon since it’s finer.
  • Butter. Butter binds the crust together and creates the flaky shortbread texture. If you need a dairy-free alternative, use solid coconut oil or plant-based butter.
  • Vanilla Extract. Vanilla extra enhances the chocolate flavor. A sprinkle of espresso powder can also deepen the chocolate notes.

For the Filling

  • Cream Cheese. Cream cheese forms the base of the pie. Regular full-fat cream cheese works, and for a dairy-free option, use cashew-based or plant-based cream cheese.
  • Coconut Sugar or Organic Cane Sugar. Coconut sugar adds sweetness while keeping the dessert refined sugar-free. Substitute with powdered sugar for a smoother texture if preferred.
  • Peppermint Extract. Peppermint extract brings that signature minty flavor. Adjust to taste, using 1 ½ teaspoons for a milder flavor or slightly more for an extra minty boost.
  • Vanilla Extract. Vanilla extract helps round out the peppermint flavor.
  • Spirulina Powder or Matcha. A natural way to achieve the classic green color without artificial dyes. If you don’t have these, you can use a tiny amount of natural food coloring or omit it altogether. Omitting it will not affect the flavor.
  • Cold Heavy Cream. Creates the light, fluffy texture. For a dairy-free option, substitute coconut cream (chilled, then whipped).

For the Chocolate Drizzle

  • Organic Dark Chocolate. A deep, rich chocolate drizzle. You can swap it for semi-sweet chocolate if preferred.
  • Heavy Cream. Helps create a smooth ganache. Dairy-free alternatives include coconut cream or oat-based heavy cream substitutes.

Step-by-Step Instructions with Photos

This is a brief overview. Be sure to check out the full recipe and ingredient list below

For the Chocolate Shortbread Crust

Step 1: Preheat the oven to 350 F (175 C).

A white mixing bowl with flour, cocoa powder, coconut sugar, and sea salt for the chocolate shortbread crust, set on a light surface.
Step 2: In a mixing bowl, combine flour, cocoa powder, sugar, and salt.
A white mixing bowl filled with chocolate shortbread crust mixture after blending in the butter, set on a light surface.
Step 3: Cut in the cold butter until the mixture forms coarse crumbs.
A white mixing bowl with chocolate shortbread crust mixture after incorporating butter, with small bowls of vanilla extract and water nearby, along with a wooden spoon and an empty pie dish.
Step 3: Stir in the vanilla and cold water.
A white mixing bowl with chocolate shortbread crust dough after adding liquid ingredients, ready to be pressed into a pie dish. A wooden spoon, measuring spoon, and empty pie dish are nearby.
Add more water as needed until the dough comes together.
A chocolate shortbread crust pressed into a pie dish and pricked with a fork, ready for baking.
Step 4: Press the dough into a 9-inch pie pan and prick the bottom with a fork to prevent air bubbles.
A baked chocolate shortbread crust in a pie dish, evenly set and slightly firm, with fork marks visible on the surface.
Step 5: Bake for 12–15 minutes until set, then let cool completely.

For the Filling

A white mixing bowl with softened cream cheese and coconut sugar, ready to be combined for the cheesecake filling.
Step 1: In a large bowl, beat the softened cream cheese until smooth. Add the coconut sugar and beat until well combined.
A white mixing bowl with blended cream cheese and coconut sugar, with spirulina powder and vanilla extract added for natural coloring and flavor.
Step 2: Add peppermint extract, vanilla extract, and spirulina or matcha (if using).
A white mixing bowl with blended cream cheese mixture, now evenly tinted green from spirulina powder, ready for the next step in the cheesecake filling.
Mix until combined.
A white mixing bowl filled with freshly whipped cream, ready to be folded into the cheesecake mixture. A spatula rests nearby on a light-colored surface.
Step 3: Whip the cold heavy cream in a separate bowl until stiff peaks form.
A white mixing bowl with green-tinted cream cheese mixture, ready to be combined with the whipped cream in a separate bowl. A spatula rests nearby on a light-colored surface.
Step 4: Fold the whipped cream into the cream cheese mixture.
A white mixing bowl with smooth, light green cheesecake filling after folding in the whipped cream. A spatula rests nearby on a light-colored surface.
The mixture should be smooth and fluffy.
A chocolate shortbread crust filled with smooth, light green mint cheesecake filling, evenly spread and ready to chill.
Step 5: Spread the filling into the cooled crust and chill for at least 4 hours or overnight.

For the Chocolate Drizzle

A small glass bowl filled with warm heavy cream and chopped dark chocolate, ready to be melted for the chocolate topping. A mini whisk rests nearby, with the cheesecake in the background.
Step 1: Warm the heavy cream, pour over chopped dark chocolate, let sit for 2 minutes.
A small glass bowl filled with smooth, melted dark chocolate ganache, ready to be used as the topping for the cheesecake. The pie is partially visible in the background.
Stir until smooth.
A chocolate mint cheesecake with a chocolate shortbread crust, topped with a drizzle of dark chocolate ganache. A pie server, plates, and forks are set nearby for serving.
Drizzle or spread over the chilled pie.

Tips for Success

  • Use Cold Butter for the Crust. Keeping the butter cold ensures a flaky, tender chocolate shortbread crust. If it starts to soften while mixing, chill the dough for a few minutes before pressing it into the pan.
  • Don’t Overwork the Dough. Mix just until the dough comes together. Overmixing can lead to a tough crust. If it’s too dry, add cold water a teaspoon at a time until it holds together.
  • Allow the Crust to Fully Cool. A warm crust can cause the filling to soften too much before it sets. For the best results, let the crust cool completely before adding the filling.
  • Soften the Cream Cheese Properly. Room-temperature cream cheese blends smoothly, preventing a lumpy filling. Let it sit out for about 30 minutes, or microwave in short 10-second bursts until slightly softened.
  • Whip the Cream to Stiff Peaks. Properly whipped cream is key to a light and airy filling. Beat until stiff peaks form, but avoid overwhipping, as it can turn grainy.
  • Gently Fold in the Whipped Cream. To keep the mixture fluffy, gently fold the whipped cream into the cream cheese mixture using a spatula, rather than stirring vigorously.
  • Chill for at Least 4 Hours. While the pie will firm up after a few hours, chilling overnight gives it the best texture and allows the flavors to meld beautifully.
  • Melt Chocolate Gently for the Drizzle. Overheated chocolate can seize or turn grainy. Warm the cream just until hot, then pour over the chocolate and let it sit for 2 minutes before stirring until smooth.
  • Slice with a Warm Knife. For clean slices, run a sharp knife under hot water, wipe it dry, and slice. Repeat between cuts for picture-perfect servings.
  • Customize the Mint Flavor. If you prefer a milder mint flavor, reduce the peppermint extract slightly. If you would like it stronger, you can add a bit more to suit your taste.
A slice of chocolate mint cheesecake being lifted from the dish, showcasing its creamy green filling, chocolate crust, and dark chocolate drizzle. Fresh mint leaves and chocolate chunks are in the background, adding to the rich, indulgent presentation.

Storage

Fridge: Store the cream pie covered in the refrigerator for up to 5 days. Use an airtight container or cover the pie dish tightly with plastic wrap to keep it fresh and prevent it from absorbing any odors from the fridge.

Freezing: This pie freezes well! For the best results, freeze it before adding the chocolate drizzle. Wrap the entire pie (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 2 months.

Thawing: To enjoy from frozen, transfer the pie to the refrigerator and let it thaw overnight. If you’ve frozen individual slices, they should thaw within 1–2 hours at room temperature.

Serving from the Fridge: The pie is best served chilled. If it’s been in the fridge for a few days, let it sit at room temperature for 5–10 minutes before slicing for the creamiest texture.

Chocolate Drizzle After Freezing: If freezing without the chocolate topping, after thawing prepare the drizzle and apply it before serving.

more

Party Worthy Dessert Recipes

A close-up of a fork cutting into a creamy slice of chocolate mint cheesecake, revealing its airy texture. The cheesecake has a chocolate crust, a smooth mint filling, and a dark chocolate drizzle on top, garnished with fresh mint.

Prep Time:20 minutes

Chilling Time:4 hours

Total Time:4 hours 20 minutes

For the Chocolate Shortbread Crust:

  • 1 cup whole wheat pastry flour (or all-purpose) (Note 1)
  • ¼ cup unsweetened cocoa powder
  • ¼ cup coconut sugar or organic cane sugar
  • ½ teaspoon sea salt
  • ½ cup butter cubed. Must be cold.
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons cold water as needed (Note 2)

For the Filling:

  • 12 ounces cream cheese, softened (Note 3)
  • ¾ cup coconut sugar or organic cane sugar
  • 1 ½ teaspoons peppermint extract (Note 4)
  • 1 ½ teaspoon vanilla extract
  • 1 ½ teaspoon spirulina powder or matcha for natural green color, optional (Note 5)
  • 1 ½ cups heavy cream cold

For the Chocolate Topping

  • ¼ cup heavy cream
  • 4 ounces organic dark chocolate (70% cacao or higher), chopped

Garnish (optional)

  • Fresh mint leaves
  • Dark chocolate shavings
  • Cacao nibs

Prepare the Chocolate Shortbread Crust

  • In a mixing bowl, whisk together the 1 cup whole wheat pastry flour, ¼ cup unsweetened cocoa powder, ¼ cup coconut sugar, and ½ teaspoon sea salt.

  • Cut in the cold ½ cup butter with a pastry cutter or fork until the mixture resembles coarse crumbs. (Or pulse in a small food processor for even distribution.) (Note 6)

  • Stir in the 1 teaspoon vanilla extract and 1-2 tablespoons cold water, adding more if needed, until the dough just comes together. (Note 2)

  • Press the dough evenly into a 9-inch pie pan. Prick the bottom with a fork to prevent air bubbles. (Note 7)Optional: Gather the dough into a flattened round and roll it out between two sheets of parchment paper before pressing it into the pan for a neater appearance.

  • Bake for 12–15 minutes until set. Let cool completely. (Note 8)

Make the Filling

  • In a large mixing bowl, beat the 12 ounces cream cheese, softened until smooth. (Note 3)Add the ¾ cup coconut sugar and continue beating until fully incorporated.

  • Mix in the 1 ½ teaspoons peppermint extract, 1 ½ teaspoon vanilla extract, and 1 ½ teaspoon spirulina powder or matcha if using. (Note 5)

  • In a separate bowl, whip the cold 1 ½ cups heavy cream until stiff peaks form. (Note 9)

  • Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. (Note 10)

  • Spread the filling evenly into the cooled crust. Chill for at least 4 hours, or overnight, to set. (Note 11)

Prepare the Chocolate Topping

Garnish & Serve

  • Decorate with fresh Fresh mint leaves, Dark chocolate shavings, or Cacao nibs, if desired.

  • For the cleanest slices, use a sharp knife and wipe between cuts. (Note 14)

  • Serve chilled and enjoy!

  1. You can substitute all-purpose flour for the whole wheat pastry flour.
  2. The dough should hold together when pressed but not be sticky. Add water 1 teaspoon at a time until the right consistency is reached.
  3. Let the cream cheese sit at room temperature for 30 minutes, or microwave in short 10-second bursts until just soft. 
    You can use dairy-free cream cheese and swap heavy cream with coconut cream.
  4. You can adjust the peppermint flavor by reducing it to 1 teaspoon for a milder flavor or increase slightly if you want it stronger.
  5. The spirulina or matcha is optional for natural color. You can omit it. The pie will taste the same without it. If you want the green color, you can add a drop or two of green food color until the filling is the color you want.
  6. A food processor ensures even mixing, but using a pastry cutter or fork also works well.
  7. Pricking the crust with a fork prevents air bubbles from forming and keeps the crust from puffing up while baking.
  8. The crust should look set and dry but not feel hard. It will firm up as it cools. If it feels too firm right out of the oven, it may be overbaked.
  9. Use a cold bowl and beaters for best results. Whip just until soft, slightly curled peaks form. If it looks lumpy or grainy, it has been overwhipped.
  10. Folding the whipped cream into the cream cheese filling keeps the texture light and airy instead of dense. Use a spatula and fold gently.
  11. Chill the pie at least 4 hours but overnight is best for a firm texture. For the cleanest slices, use a sharp knife and wipe between cuts.
  12. Warm the heavy cream gently in a saucepan over low heat or microwave in 10-second bursts until hot but not boiling.
  13. If the chocolate doesn’t melt smoothly, stir gently and avoid whisking too fast, as this can cause the ganache to break. If it becomes too thick or grainy, stir in 1 extra teaspoon of warm cream until smooth.
  14. Use a very sharp knife and wipe it clean between slices to keep the edges smooth.
  15. If you want a clean drizzle, use a piping bag or a zip-top bag with a small hole cut in the corner.

Calories: 515kcal | Carbohydrates: 32g | Protein: 7g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 106mg | Sodium: 342mg | Potassium: 247mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1388IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 2mg

Servings: 10 servings

Calories: 515kcal

Get all our recipes in your inbox!

Share this post:

Source link

Leave a Comment