No-bake Chocolate Mint Cheesecake Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 (9 inch) chocolate crumb crusts
• 1 (10 ounce) package nestle dark chocolate and mint morsels, divided
• 1/3 cup semi-sweet chocolate chips
• 1 (8 ounce) package cream cheese, room temperature
• 0.5 (3 1/2 ounce) package vanilla instant pudding mix
• 1/2 cup dark brown sugar
• 1/4 cup granulated sugar
• 1/4 cup heavy whipping cream, divided
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 4 ounces cool whip topping

Recipe

• 1 set aside 1/2 cup dark chocolate and mint morsels for ganache topping. from remaining morsels, sort out 1 tablespoon mint morsels and place in small, heavy-duty plastic bag for drizzle; set aside.
• 2 combine remaining dark chocolate and mint morsels and the semi-sweet chips in medium, uncovered, microwave-safe bowl. melt on medium-high (70%) power for 1 minute; stir. the morsels may retain some of their original shape. if necessary, microwave at additional 10- to 15- second intervals, stirring just until smooth. cool slightly.
• 3 beat cream cheese, pudding mix, brown sugar, and granulated sugar in medium mixing bowl until smooth. add 2 tablespoons cream, the milk, and vanilla extract and mix well. add melted chocolate; continue beating for 1 minute. gently fold in cool whip. spoon into crust and smooth top.
• 4 microwave remaining 2 tablespoons cream in 1-cup glass measure on high (100% power) for 20 seconds or until boiling. add reserved 1/2 cup morsels to cream; let sit for 1 minute. stir until smooth. cool for 5 minutes. spread ganache over cheesecake to within 1/4-inch of edge.
• 5 microwave reserved mint morsels in bag on medium-high (70%) power for 20 seconds; knead. microwave at 10- to 15-second intervals, kneading until smooth. cut tiny corner from bag. drizzle over top of ganache. refrigerate for at least 2 hours.