Gluten-free Dairy-free Grasshopper Pie
This gluten-free, dairy-free Grasshopper Pie is a no-bake crowd-pleaser: creamy, minty, and easy to assemble. A crunchy chocolate cookie crust supports a light, mint-flavored filling made with dairy-free cream cheese and whipped vegan heavy cream. The result is nostalgic in flavor but allergen-friendly—free from gluten, dairy, nuts (when you choose nut-free cream cheese), and eggs. It’s plant-based and vegan, making it a versatile option for gatherings or a simple family dessert.
It’s perfect for holidays, potlucks, showers, or a weekend treat with kids. The recipe swaps traditional dairy ingredients for reliable vegan alternatives—dairy-free cream cheese, vegan heavy cream, and vegan butter—while still delivering a rich, satisfying texture. A few drops of natural green food coloring give it that classic grasshopper look without artificial dyes.
Table of Contents
Why You’ll Love This Recipe
- No-bake – No oven required, ideal for warm weather or quick prep.
- Allergen-friendly – Gluten-free and dairy-free; can be nut-free and egg-free when appropriate ingredients are chosen.
- Vegan – Completely plant-based and free from animal products.
- Kid-approved – Sweet, minty, and creamy; a favorite with children and adults alike.
- Simple – Only a few steps and common ingredients.
- Make-ahead – Assembles quickly and chills until set; stores well in the fridge for several days or can be frozen.
Ingredients
To keep the pie allergy-friendly and straightforward, gather these items:
- Gluten-free chocolate sandwich cookies – About 25–30 cookies for the crust. Use single-stuffed cookies or your preferred gluten-free sandwich cookie.
- Vegan butter – Melted to bind the crust.
- Dairy-free cream cheese – For a tangy, smooth filling. Choose a nut-free brand if necessary.
- Vegan heavy whipping cream – Whips to stable peaks and lightens the filling (coconut cream won’t give the same results).
- Powdered sugar – Sweetens the filling and whipped cream; substitute powdered monk fruit for keto or paleo alternatives.
- Mint extract – The signature grasshopper flavor.
- Natural green food coloring (optional) – For a minty green hue without artificial dyes.
How to Make It
This pie comes together in a few easy steps:
- Crush the cookies: Pulse cookies in a food processor or place in a zip-top bag and crush with a rolling pin until fine crumbs form.
- Make the crust: Mix crumbs with melted vegan butter, press into an 8–9″ pie pan (or into muffin liners for mini pies) and chill until firm.
- Whip the cream: Beat vegan heavy cream with 1/2 cup powdered sugar until it forms soft to medium peaks.
- Prepare the filling: Beat room-temperature dairy-free cream cheese with remaining powdered sugar, mint extract, and food coloring until smooth and lump-free.
- Combine: Gently fold the whipped cream into the mint cream cheese mixture until evenly combined and light.
- Assemble and chill: Spread the filling into the crust, smooth the top, and refrigerate for at least 4 hours or overnight until set. Optionally top with additional whipped cream and crushed cookies before serving.
The pie is ready to slice after chilling and keeps well in the refrigerator for several days.
Other No-Bake Desserts You Will Love
If you enjoy this grasshopper pie, you might also like these other allergy-friendly, no-bake options:
- No-Bake Dairy-free Cheesecake
- No-Bake Peanut Butter Pie
- No-Bake Mini Oreo Cheesecakes
- No-Bake Oreo Truffles
This gluten-free, dairy-free Grasshopper Pie is an approachable, feel-good dessert you’ll return to again. Creamy and minty with a satisfying chocolate crust, it’s perfect for sharing—or keeping all to yourself.
No-bake Gluten-free Dairy-free Grasshopper Pie
Autumn, @wholefoodfor7
Pin Recipe
20
4
4 20
Equipment
- 1 8–9″ pie pan or 2 12-count muffin tins and liners for mini pies; foil liners make removal easier.
Ingredients
- 30 cookies Gluten-free sandwich cookies about 30 cookies total; reserve a few to crumble on top
- 6 tablespoons vegan butter measured then melted
- 2/3 cup vegan heavy cream plus extra if you plan to top the pie
- 1 cup powdered sugar divided between filling and whipped cream
- 1/2 teaspoon mint extract
- 16 ounces dairy-free cream cheese softened to room temperature
- 6–8 drops natural green food coloring optional
Instructions
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Make the crust – Crush 25 cookies and mix with melted vegan butter until combined. Press firmly into a pie pan. Chill to set. For mini pies, press about 1.5 tablespoons of crumb mixture into each lined muffin cup and chill.
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Whip the cream – Using a hand or stand mixer, whip the vegan heavy cream with 1/2 cup powdered sugar until fluffy and capable of holding soft peaks.
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Make the filling – Beat the dairy-free cream cheese with remaining powdered sugar, mint extract, and food coloring until completely smooth. It may take a minute or two on high speed to remove lumps.
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Fold together – Gently fold the whipped cream into the mint cream cheese mixture until fully combined and light.
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Assemble and chill – Spread the filling into the chilled crust and refrigerate for at least 4 hours or overnight to set. If desired, whip an additional 2/3 cup vegan cream with 1/2 cup powdered sugar and 1 teaspoon vanilla to top the pie, and sprinkle with the remaining crushed cookies. Store in the refrigerator for up to 4–5 days.
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Mini pies option – Fill chilled muffin crusts with about 1/3 cup filling each, press evenly, and chill 4 hours or overnight. Top with whipped cream and cookie crumbs before serving.
Notes
Ingredient tips: Choose gluten-free cookies and a dairy-free cream cheese that match your allergy needs. For keto or paleo variations, swap cookies and powdered sugar for suitable alternatives.
Nut-free: If a nut-free pie is required, verify that your dairy-free cream cheese and other packaged ingredients are explicitly nut-free.
Nutrition
Carbohydrates: 19g
Protein: 4g
Fat: 25g
Tried this recipe?Let us know how it went!