This is an easy chocolate dessert with an interesting ratio of chocolate crumb crust, cheesecake filling and whipped topping. Together, they're fantastic and deliver a creamy, intense but sweet chocolate no-bake pie. Very versatile, you can serve it for the holidays or an outdoor gathering.
A scrumptious no-bake chocolate dessert
I wanted to make a chocolate pie that had a great ratio of crust, filling and topping.
This pie is the result, with a no-bake chocolate cheesecake filling, a simple cookie crust and a whipped cream topping, can look like it lacks height. However, the three components complement each other to create a perfect bite.
- Easy to make: it needs refrigeration, but this is an easy dessert to put together and can be made the same day you plan to eat it.
- Flavor: chocolate and cream are always favorites, and this pie has a fantastic ratio of both and of the chocolate crumb crust.
- Make ahead: it can be frozen for a month or kept in the refrigerator for several days. Always make sure it's well covered in plastic wrap.
- Versatile: it's good for the holidays, a small family birthday, potlucks and bake sales.
These types of easy pies with graham crust are perfect for hot days when you don't want to turn on the oven. Not to mention if they come with a no-bake filling!
Ingredient list
- Semisweet chocolate: use your favorite dark chocolate.
- Chocolate crumbs: from chocolate wafers or plain cookies.
- Unsalted butter.
- Cream cheese: regular, full-fat.
- Cream: whipping, heavy whipping or heavy cream.
- White granulated sugar.
- Semisweet chocolate.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Chocolate crust: instead of the crumb base, use a regular chocolate pie crust. Or use an Oreo crust.
- Individual chocolate tarts: instead of a large pie, make smaller ones, like we do for the black forest tarts.
- Graham cracker crust: it works well, but the pie will not have such an intense chocolate flavor. To compensate, you can add a drizzle of ganache or chocolate chips to the chocolate cream cheese mixture.
How to make chocolate cheesecake pie
The cookie crust
Crumb crusts are very easy to put together and can even be a no-bake if you mix the ingredients and pop the pan in the refrigerator to firm up completely.
I like to bake it for 10 minutes to make it sturdier since I remove it from the pan before serving it.
I recommend this extra step, but it's not essential. It is handy during hot months when we don't want to turn on the oven.
The chocolate cheesecake filling
- Ingredients at room temperature: this is key for the smoothness of the filling.
- Don't overbeat the cream: you need medium-firm peaks; when you lift the beater, the peak's tip almost stands up straight. Make sure it doesn't start to curdle, as that is a sign of overbeating, and you have to start all over again.
- Melted chocolate: it must be warm enough to be fluid but not so much that it starts to set when added to the whipped cream cheese. Don't use hot, just melted chocolate. If it's starting to set when you have to add it, warm it briefly again.
- Offset spatula: shown in the image below, is an excellent tool for spreading the cream cheese layer. I use the Atecco 1385 offset spatula I've had for years, and love it.
Whipped cream topping
- Homemade whipped cream: you can make it in advance and keep it refrigerated. Using a piping bag with a large star tip makes a festive pie, but you can also use a spoon and simply spread the cream on top, like we do with this pumpkin pie.
- More stabilized whipped cream: add a tablespoon of cream cheese to the cream before whipping. It will give it more structure. And the cheese flavor will not be invasive.
- Store-bought whipped topping (like Cool Whip): though I don't use it much, it does the job quickly and easily!
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Serving: serve it cold, straight from the fridge. The cheesecake filling needs a few hours of chilling before serving to firm up.
- Storage: leftovers can be stored in the refrigerator for a few days, covered, or frozen for a month. Thaw at room temperature until you can cut them.
- Chocolate flavor: you can vary the type of chocolate and make a more or less sweet pie. I like semisweet (60% or so), but you can use milk chocolate or bittersweet chocolate instead of semisweet or in addition to create a different intensity.
Related recipes you might like:
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Chocolate Cheesecake Pie (no bake)
Ingredients
For the cookie crust:
- 2 cups chocolate wafer, or plain cookies crumbs
- 8 tablespoons of butter, melted
For the no-bake chocolate filling:
- ½ cup heavy whipping cream, cold
- 8 oz cream cheese, at room temperature
- ½ cup white granulated sugar
- 3.5 oz semisweet chocolate, melted
- 1 teaspoon vanilla
Whipped cream topping:
- ½ cup heavy or heavy whipping cream
- 1 and ½ tablespoons powdered sugar
- Chocolate shavings, to serve (optional)
Instructions
For the chocolate crust:
- Preheat oven to 350ºF (180°C).
- Mix crumbs with butter until it looks like wet sand.
- Place mixture in a 9-inch pie pan with removable bottom. Carefully press evenly against bottom and sides of the pan.
- Bake for 10 minutes. Let cool on a wire rack completely. Alternatively, refrigerate until ready to fill.
For the chocolate cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and lump-free. You can use an electric mixer for this part.
- Add the warm melted chocolate and vanilla and mix to incorporate well.
- Beat cold cream in another large bowl until it forms medium-firm peaks.
- Add the whipped cream to the chocolate mixture in 2 parts, mixing lightly the first time and making sure it's fully incorporated the second time. Don't beat or overmix, but make sure no streaks remain. Use a rubber spatula to integrate well.
- Fill the prepared crust, smooth the top and refrigerate the pie for several hours until firm. The pie should be served cold.
For the whipped cream topping:
- Beat the cold cream with the powdered sugar in a medium bowl until firm. Be careful not to overheat it as it will start to curdle.
- Put the cream in a piping bag with a star or round tip. Pipe mounds in the center of the pie or around the pie. Sprinkle with shaved chocolate and serve.
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