Gluten-free Dairy-free Grasshopper Pie

This Gluten-free Dairy-free Grasshopper Pie is a dreamy, creamy no-bake dessert that’s as fun as it is delicious. With a crunchy chocolate cookie crust and a cool minty filling, this treat brings all the nostalgic vibes—without the gluten, dairy, nuts, or eggs.

Whether you’re making it for a holiday, birthday, or just a fun weekend project with the kids, this one is always a hit. Even better? It’s easy, plant-based, and totally kid-approved.

Instead of using traditional ingredients like heavy cream, butter, and cream cheese, this recipe leans into vegan swaps that taste just as rich and satisfying. Think smooth dairy-free cream cheese, fluffy vegan heavy whipping cream, and vegan butter to hold that Oreo crust together.

And of course, the iconic mint flavor is front and center, with a pop of natural green food coloring to bring it to life—no artificial dyes here! Such a fun dessert that will be loved at many occasions: Memorial Day, July 4th, bridal or baby showers, potlucks, and more!

Why You’ll Love This Recipe

• No-bake – No oven needed! Perfect for summer or when you just don’t want to heat up the kitchen.
• Gluten-free + dairy-free – Safe for those with food allergies or sensitivities.
• Nut-free + egg-free – Friendly for most common allergens.
• Vegan and plant-based – 100% free from animal products.
• Kid-approved – Sweet, minty, and creamy—kids love it and won’t even notice it’s allergen-friendly. I took it to a potluck and ALL wanted a piece, gluten-free or not!
• Easy to make – Just a few simple steps and ingredients.
• Make-ahead friendly – Perfect to prep the night before a gathering. Can stay good in the fridge for up to 4 days! Also can be frozen. 

Ingredients

To keep this Gluten-free Dairy-free Grasshopper Pie allergy-friendly and easy, here’s what you’ll need:

• Gluten-free Oreos – For that rich, chocolatey cookie crust. The base of the crust; they provide that classic Oreo dessert flavor. Use single-stuffed Oreos. Gluten-free Oreos are pretty easy to find now at Walmart, Target, or Winco. Or you can use your favorite chocolate sandwich cookie of choice. For a Keto pie, use a Keto chocolate sandwich cookie like this one (Note: Many Keto products are NOT gluten-free + dairy-free. The one linked is, but please check your packaging). For Paleo, use Simple Mills chocolate sandwich cookies. 
• Vegan butter – Helps bind the crust without any dairy. My favorite vegan butter is this one from Walmart. You can use ghee instead of vegan butter, but please keep in mind ghee works for many with a dairy-sensitivity, it is NOT vegan or appropriate for those with dairy allergies.
• Dairy-free cream cheese – Makes the filling tangy and smooth. I love using Violife, as it’s also nut-free. It does have lentil protein. I also like the flavor of Daiya cream cheese, which I can find at Walmart. If you need a cream cheese with Paleo ingredients, use Kitehill Cream Cheese (but is nut-based). I do NOT like the flavor of Miokos dairy-free cream cheese.
• Vegan heavy whipping cream – Whips up fluffy and adds richness. This is an essential ingredient and no, coconut cream will not work for this. But, the good news is vegan heavy cream has become wonderfully easy to find! Use vegan heavy cream like this one from Target or Walmart, or Trader Joe’s sells one as well!
• Powdered sugar – Sweetens the filling to just the right level. For sweetening the whipped cream. For Keto or Paleo, use powdered monk fruit sugar.
• Mint extract – The classic flavor of Grasshopper Pie. I grabbed this one from Walmart. 
• Natural green food coloring – Optional, but adds a fun minty color and iconic grasshopper pie coloring. We look for ones that have no artificial dyes or coloring.  Usually I get this natural Watkin’s brand from Amazon or Target that works great too!

How to Make It

This recipe for Gluten-free Dairy-free Grasshopper Pie comes together in just a few simple steps:

1. Crush the Oreos – Use a food processor or bag and rolling pin to crush until fine.
2. Mix with melted vegan butter – Combine and press into a pie pan to form the crust.
3. Whip the vegan cream – Beat until fluffy and holds peaks.
4. Make the filling – Blend together the dairy-free cream cheese, powdered sugar, mint extract, and green food coloring until smooth.
5. Fold it all together – Gently fold the whipped cream into the minty cream cheese mixture.
6. Pour into crust and chill – Spread into the crust and refrigerate until set, about 4 hours or overnight.

That’s it! A Gluten-free Dairy-free Grasshopper Pie that looks like it took a lot more work than it actually did.

Other No-Bake Desserts You Will Love

If you love this Gluten-free Dairy-free Grasshopper Pie, try these other Whole30-friendly and allergy-friendly no-bake treats from Wholefoodfor7.com:

• No-Bake Dairy-free Cheesecake
• No-bake Peanut Butter Pie
• No-Bake Mini Oreo Cheesecakes
• No-bake Oreo Truffles

Whether you’re new to food allergies or a seasoned pro, this Gluten-free Dairy-free Grasshopper Pie is one of those easy, feel-good desserts you’ll keep coming back to. It’s creamy, minty, and perfect for sharing… or not.

No-bake Gluten-free Dairy-free Grasshopper Pie

Autumn, @wholefoodfor7

An EASY dessert that requires no baking and minimal ingredients. An allergen-friendly take on a classic everyone will love that can be made ahead!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 317 kcal

1/2x1x2x3x

Equipment

• 1 8-9" pie pan or 2 12-count muffin tin + muffin wrappers if making mini pies. I recommend using foil muffin wrappers for easy removal.

Ingredients

 

• 30 cookies Gluten-free Oreos regular stuffed, divided. About 30 cookies, see notes for Paleo + Keto
• 6 tablespoons vegan butter measured then melted
• 2/3 cup heavy vegan cream plus additional 2/3 c. to top with, if desired
• 1 cup powdered sugar divided; see notes for Paleo + Keto
• 1/2 teaspoon mint extract
• 16 ounces dairy-free cream cheese at room temperature
• 6-8 drops green food coloring optional

Instructions

 

• Make the crust – Crush 25 Oreos and mix with melted vegan butter. I do this in a food processor. Don’t have a food processor? Put the Oreos in a zip-top bag and smash them into fine crumbs with a rolling pin or the bottom of a mug. Press into your pan and chill.

  For mini pies: Spoon 1.5 tablespoons of the crumb mixture into the bottom of muffin tin cups (silicone) or muffin liners (use if you don't have a silicone pan). I do this with a 1.5 tablespoon cookie scoop. Pack down until flat, I use the back of a measuring cup to help with this. Put the muffin tin in the fridge to chill.
• Whip the cream – Use a hand or stand mixer to whip the vegan heavy cream with 1/2 cup powdered sugar until fluffy.
• Make the filling – Beat together until smooth the dairy-free cream cheese, powdered sugar, mint extract, and food coloring. Even at room temperature, it takes me beating 1-1 1/2 minutes on high to get this smooth with no chunks. 
• Fold it in – Gently fold the whipped cream into the cream cheese mixture until fully combined.
• Assemble and chill – Spread the filling over the crust. Chill for 4 hours or overnight until set. Whip and top with 2/3 cup additional whipping cream, whipped with another 1/2 c powdered sugar and 1 teaspoon vanilla, if desired. Crush remaining 5 Oreos and sprinkle on top (pictured). Store in fridge until ready to serve. Stays good in the fridge for up to 5 days.

  For mini pies: Take muffin tins out of the fridge and add about a 1/3 c of the cream cheese mixture to each muffin cup. Press it down evenly in each cup. I do this by covering the surface with plastic wrap and pressing down until it's spread evenly. Chill for 4 hours or overnight until set. Repeat with above instructions for topping with additional whipping cream and crushed Oreos, if desired. Store in fridge until ready to serve.

Video

Notes

See the Ingredient section of the blog post above for more information and links to ingredients. 

NOTE: For Paleo or Keto, be sure to adjust your ingredients accordingly:

• Cookies: For a Keto pie, use a Keto chocolate sandwich cookie like this one (Note: Many Keto products are NOT gluten-free + dairy-free. The one linked is, but please check your packaging). For Paleo, use Simple Mills chocolate sandwich cookies. 
• Powdered sugar: For Keto or Paleo, use powdered monk fruit sugar.

NUT-FREE: If you need nut-free, please be sure your dairy-free cream cheese is nut-free! Many are made from nuts (like Kitehill is made from almonds). My favorite is Violife.

Nutrition

Calories: 317kcalCarbohydrates: 19gProtein: 4gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 469mgPotassium: 148mgFiber: 2gSugar: 17gVitamin A: 401IUCalcium: 56mgIron: 0.02mg

Keyword dairy-free, dessert, easy, egg-free, gluten-free, keto, kid-friendly, nut-free, paleo, vegan

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