Imagine sinking your fork into a creamy, rich chocolate cheesecake without ever turning on the oven! This No Bake Chocolate Cheesecake Pie is the ultimate dessert hack that will make you look like a professional pastry chef with minimal effort. Perfect for chocolate lovers, busy home cooks, and anyone who wants to impress their guests without spending hours in the kitchen, this recipe is about to become your new secret weapon for delectable desserts.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup chocolate chips, melted
- 1 tsp vanilla extract
Instructions
- In a medium bowl, combine chocolate cookie crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and can hold together when pressed.
- Transfer the crumb mixture into a 9-inch pie dish. Use the back of a spoon or your fingers to press the crumbs firmly and evenly across the bottom and up the sides of the dish, creating a uniform crust.
- Place the prepared crust in the refrigerator to chill and set while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, creating a light and fluffy texture.
- Melt the chocolate chips using a double boiler or microwave, stirring occasionally to ensure smooth melting. Allow to cool slightly.
- Fold the melted chocolate and vanilla extract into the cream cheese mixture, mixing gently to maintain the cream's volume.
- Carefully fold the whipped cream into the chocolate cream cheese mixture until fully combined and uniform in color.
- Remove the chilled crust from the refrigerator and pour the chocolate cheesecake filling into the crust, spreading evenly with a spatula.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Before serving, optionally garnish with additional chocolate shavings, whipped cream, or fresh berries.
- Slice and serve chilled. Store any remaining pie in the refrigerator for up to 5 days.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee a smooth, lump-free filling.
- Use high-quality chocolate chips for the most intense chocolate flavor.
- When whipping cream, chill your mixing bowl and beaters beforehand for faster and more stable peaks.
- Press the cookie crust firmly and evenly to create a solid base that won't crumble when serving.
- For the smoothest filling, beat the cream cheese thoroughly and fold in other ingredients gently to maintain volume.
- Refrigeration is key - allow at least 4 hours of chilling time for the perfect set.
- For a professional touch, use a hot knife (run under hot water and dried) when slicing to get clean, neat pieces.
- Experiment with different cookie crumb bases like Oreos or graham crackers for variation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
