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A slice of chocolate mint cheesecake with a creamy green filling, drizzled with dark chocolate ganache, and garnished with fresh mint. Served on a white plate with a fork, set on a wooden board with a mint-green napkin.

Chocolate Mint Cream Pie Recipe

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!
Prep Time20 minutes
Chilling Time4 hours
Total Time4 hours 20 minutes
Servings: 10 servings
Calories: 515kcal
Author: Sandra

Ingredients

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

Instructions

  • Preheat the oven to 350 F (175 C).

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

  • Heat the ¼ cup heavy cream until warm but not boiling. (Note 12)
    Pour over the chopped 4 ounces organic dark chocolate and let sit for 2 minutes. Stir gently until smooth. (Note 13)
  • Drizzle or spread over the chilled pie. (Note 15)

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!

Notes

  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.

Nutrition

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