This is an easy pie with an interesting ratio of chocolate crumb crust, cheesecake filling and whipped topping. Together they're fantastic and make for a creamy, intense but sweet chocolate pie. Very versatile, you can serve it for the holidays or an outdoor gathering.
I wanted to make a chocolate pie that had a great ratio of crust, filling and topping.
It resulted in this pie with no-bake chocolate cheesecake filling, a simple cookie crust and a whipped cream topping. It can look like it's lacking height, but the three components complement each other to create a perfect bite.
Why make this recipe
- 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 is always a favorite, 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.
Ingredient list
- 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.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
Variations & substitutions
- Chocolate crust: instead of the crumb base, use a regular chocolate pie crust.
- Deluxe - add guacamole, crispy onions or
- Individual chocolate tarts: instead of a large pie, make smaller ones, like we do for the black forest tarts.
How to make chocolate cream cheese 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 know that it's not essential. And that 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 fillings and toppings. 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 we don't use it much, it does do the job quick and easy!
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.
- Storage: it needs a few hours of chilling before serving for the cheesecake filling to firm up. And it should be served cold. Store leftovers in the refrigerator, covered, or in the freezer. Thaw at room temperature until you can cut it.
- 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, to create a different intensity.
Related recipes you might like:
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PrintChocolate Cheesecake Pie (no bake)
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
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.
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.
- Storage: it needs a few hours of chilling before serving for the cheesecake filling to firm up. And it should be served cold. Store leftovers in the refrigerator, covered, or in the freezer. Thaw at room temperature until you can cut it.
- 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, to create a different intensity.
- Prep Time: 20 minutes
- Refrigeration time: 3 hours
- Category: Pies & Tarts
- Method: Mixing + Refrigerating
- Cuisine: American
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