No-Bake Chocolate Cheesecake Pie has a smooth and creamy chilled filling inside a crunchy chocolate crust. Once you taste this rich chocolate cheesecake you’ll be dreaming of seconds.
Combine the graham cracker crumbs, sugar, and the melted butter. Stir until completely combined.
Press the mixture into the bottom and up the sides of a pie plate.
Bake for 8 to 10 minutes at 375 °F or, freeze for 1 hour.
Filling
Add the heavy whipping cream to the bowl of an electric mixer fitted with the whisk attachment. Mix on high until soft peaks form. Refrigerate in a separate bowl until the cream cheese is prepared.
Add the cream cheese to the electric stand mixer fit with the paddle attachment. Beat until the cream cheese is light and fluffy.
Sift the powdered sugar and cocoa together. With the mixer on low, gradually spoon the mixture in with the cream cheese. Mix until combined and fluffy.
With the mixer on low, spoon in the whipped cream just until combined.
Spoon the mixture into the pie crust.
Refrigerate for two hours.
Garnish with additional whipped cream and chocolate shavings if desired.
Notes
This pie serves 8 people. However, it's rich and we always slice it into 16 pieces.This recipe was adapted from The Carefree Kitchen.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.