Mint chocolate chip is one of those flavor combos that just works. Whether it’s ice cream, cookies, or pie, it never disappoints.

This gluten free mint chocolate chip pie is creamy, cool, and loaded with mini chocolate chips in every bite. It’s honestly one of my favorite desserts to make.

The best part is that it’s completely gluten free, so if you or someone you know avoids gluten, you can enjoy this without worrying about a thing.

You only need a handful of ingredients to pull this together. A simple chocolate cookie crust, a minty cream cheese filling, and some whipped cream on top.

It’s a no bake pie too, which means less time in the kitchen and more time actually enjoying dessert. Let me walk you through it.

Why You’ll Love This Recipe

No Baking Required – This mint chocolate chip pie is completely no-bake, which means you don’t have to turn on your oven at all. Just mix, assemble, chill, and enjoy.

Gluten Free and Delicious – Made with gluten free chocolate cookie crumbs for the crust, this pie is safe for anyone avoiding gluten and tastes just as amazing as any traditional mint chocolate chip dessert.

Tastes Like Mint Chocolate Chip Ice Cream – If you love mint chocolate chip ice cream, you are going to be obsessed with this pie. It has that same cool minty flavor with little chocolate chips in every single bite, but in creamy pie form.

Only a Few Ingredients – The filling uses just cream cheese, powdered sugar, peppermint extract, whipping cream, and mini chocolate chips. Nothing complicated or hard to find, and the crust is only two ingredients.

Ingredients

For the Crust

2 cups Gluten Free Chocolate Cookie Crumbs
1/3 cup Melted Butter

For the Filling

8 oz Cream Cheese, softened
1 cup Powdered Sugar
1 tsp Peppermint Extract
3 drops Green Food Coloring
2 cups Heavy Whipping Cream
1 cup Mini Chocolate Chips
Whipped Cream for topping

How to Make

Step 1

Mix gluten free chocolate cookie crumbs with melted butter, press into a 9-inch pie pan, and refrigerate.

Step 2

Beat cream cheese, powdered sugar, peppermint extract, and green food coloring until smooth and fluffy.

Step 3

In a separate bowl, whip heavy cream until stiff peaks form.

Step 4

Gently fold whipped cream into the cream cheese mixture until fully incorporated.

Step 5

Fold in mini chocolate chips, reserving some for garnish.

Step 6

Pour filling into the prepared crust, smooth the top, and sprinkle with reserved chocolate chips.

Step 7

Freeze for at least 4 hours, top with whipped cream before serving, and enjoy this refreshing minty treat.

Helpful Tips

Make Sure Your Cream Cheese Is Actually Soft

Don’t just take the cream cheese out of the fridge and start mixing. It needs to sit on the counter for at least 30-45 minutes before you use it so it gets truly soft all the way through.

If you try to beat it while it’s still cold, you’ll end up with lumps that won’t go away no matter how long you mix. Those lumps will show up in your final filling and give it a chunky texture instead of that smooth, creamy consistency you want.

A quick test is to press the block with your finger. If it gives easily without any resistance in the center, it’s ready to go.

Press the Crust Firmly and Evenly

When you press the cookie crumb mixture into the pie pan, really push it down hard with the flat bottom of a measuring cup or glass. You want it packed tight, especially where the bottom meets the sides. If you just pat it loosely with your fingers, it’s going to crumble apart the second you try to cut a slice.

Try to get an even thickness everywhere. Thin spots will crack when you serve, and thick spots will be too dense and hard to bite through.

Once it’s pressed in, pop it in the fridge for at least 20-30 minutes before you add the filling. This helps the butter firm up and hold everything together like a solid crust instead of a pile of crumbs.

Whip the Cream in a Cold Bowl

Before you whip your heavy cream, put your mixing bowl and whisk attachment in the freezer for about 10-15 minutes. Cold equipment makes a huge difference in how fast and how well the cream whips up.

If the bowl is warm or even room temperature, the cream takes forever to whip and sometimes it won’t reach stiff peaks at all. You’ll just be left with a soupy mess that won’t give the filling any structure.

Also, make sure the heavy cream itself is cold straight from the fridge. Don’t let it sit out on the counter while you work on the other steps.

Frequently Asked Questions

What gluten free cookies can I use for the crust?

Any gluten free chocolate sandwich cookies or chocolate wafer cookies will work perfectly. Brands like Glutino or Kinnikinnick make great gluten free chocolate cookies that crumble up nicely for a pie crust.

If you can’t find pre-made gluten free chocolate cookie crumbs, just toss whole cookies into a food processor or put them in a zip-top bag and crush them with a rolling pin until they’re fine crumbs.