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With Summer coming to an end, I like to not use the oven unless I have to, so this dessert is perfect. Plus it’s nice and cold on those warm hot nights. My house gobbled this up in no time, so I count that as a winner.

No Bake Mint Oreo Cheesecake Pie

(Adapted from Back for Seconds)


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18 mint oreos
6 tablespoons melted butter


In a food processor, pulse oreos (with filling) until finely ground.

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Stir with melted butter.

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Press into a greased 9 1/2″ pie dish.

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Freeze while making the filling.

12oz cream cheese (softened)
1 1/2 cup powdered sugar
1 1/2 teaspoon mint extract
8oz Cool Whip
1 1/4 cup Andes mint baking bits


In a large mixing bowl, beat the cream cheese until smooth and creamy.

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Mix in sugar and mint.

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Gently fold in Cool Whip and mint bits.

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Spread evenly over crust.

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5 mint oreos (chopped into bite sized pieces)
1/3 cup Andes mint baking bits
3oz Cool Whip
8-10 whole Andes mints

Sprinkle pie with chopped oreos and mint bits.

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Pipe Cool Whip around the edges in 8-10 spots (depending on how many you are serving)

Place a mint in each dollop of Cool Whip.

Refrigerate at least 2 hours.

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