You definitely have to make this Chocolate Cream Cheese Pie for dessert! It’s the perfect no-bake pie to make for a birthday during the summer to keep the oven off. I promise you won’t miss the birthday cake. If you’re a chocolate lover, this is going to become your next favorite treat. Don’t confuse this recipe with Chocolate Dream Pie which uses Jello pudding. It's way better.
The silky texture of the chocolate cream cheese filling is to die for. It manages to hold together so well while remaining nice and smooth. I love the combination of the melted milk chocolate and cocoa. It enhances the chocolate flavor without being overwhelming. My mouth is watering just thinking about this pie!
If you like no-bake chocolate pie recipes, you will love No Bake Chocolate Peanut Butter Pie with Oreos, Chocolate Turtle Mousse Pie, Pineapple Cream Cheese Pie or lemon cream cheese pie.
Why You’ll Love This Chocolate Cream Cheese Pie Recipe
- Budget-friendly: All of the ingredients used in this recipe fit any size budget.
- Great for parties: This chocolate pie is a huge hit at parties. I never bring home any leftovers.
- Easy to make: The process of making this recipe is super simple and takes only about 15 minutes.
Ingredients
This pie recipe is very similar to a no-bake chocolate cheesecake recipe. The texture of the filling is a little bit less dense because of the addition of the cool whip.
- Graham cracker crust: I like to use a premade graham cracker crust for convenience. You can make it yourself if you prefer.
- Cream cheese: I find the cream cheese easier to work with when it’s softened. Leave it at room temperature for a few minutes before using it.
- Powdered sugar: This is a great way to sweeten the filling without using granulated sugar, which can have a gritty texture in no-bake recipes.
- Cocoa: The cocoa adds a wonderful, deep, and rich chocolate flavor.
- Chocolate chips: Any variety of chocolate chips works well in this no-bake chocolate cream pie recipe. My go-to choices are milk chocolate and semi-sweet.
- Vanilla: A touch of pure vanilla extract adds a subtle vanilla flavor that enhances the chocolate.
- Salt: The addition of salt balances the flavors of all of the other ingredients.
- Cool Whip: To keep the filling fluffy, I like to fold it into the chocolate pie.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate crust: Instead of a chocolate pie with graham cracker crust, make this a double chocolate pie with a cookie crust to take the chocolate over the top.
- Peppermint: Add peppermint extract to the pie filling for a subtle and delicious mint flavor.
- Fresh fruit: Top the finished pie with fresh berries such as strawberries and raspberries. Even sliced bananas pair perfectly with chocolate.
How to Make Chocolate Pie With Cream Cheese
Making this cream cheese chocolate pie is incredibly simple. It only takes about 15 minutes to prepare before it sets in the refrigerator.
Step 1: Beat the cream cheese. Add the cream cheese to the bowl of a stand mixer. Using the paddle attachment, beat the cream cheese for about 1 minute on medium speed or until it’s smooth.
Step 2: Add the other ingredients. Next, add all of the other ingredients except for the cool whip. Turn the speed up to medium and mix until everything is creamy and well incorporated.
Step 3: Fold in the cool whip. Remove the mixing bowl and add about ¾ of the container of Cool Whip. Use a rubber spatula to gently fold it into the chocolate mixture until it’s combined.
Step 4: Transfer the filling. Pour the chocolate Cool Whip pie filling into the graham cracker crust. Use the rubber spatula to smooth and even out the top.
Step 5: Add topping. Top the chocolate pie with the remaining cool whip and smooth it out. As an optional garnish, add a dusting of cocoa or some chocolate shavings. Place the finished Cool Whip cream cheese pie into the refrigerator for at least 4 hours.
Hint: Do not beat the cool whip into the chocolate cream cheese mixture. It will overmix it and cause it to become runny.
If you love chocolate cream pie recipes like this, you may also enjoy Easy No Bake Old Fashioned Chocolate Pie, Chocolate Mousse Pie or our Chocolate Chip Cookie Pie.
Storage Directions
- Refrigeration: Store the chocolate pie with cream cheese tightly covered in the refrigerator for up to 4 days.
- Freezing: For best results, tightly cover the pie and freeze it for 1-2 months. Thaw it in the refrigerator overnight before enjoying it.
- How to Make the Dish Ahead of Time: Since this chocolate cheese pie needs time to chill, you can make it 24 hours ahead of time and store it in the refrigerator until you are ready to eat.
Serving Suggestions
- Enjoy a scoop of Kit Kat Ice Cream or Mint Brownie Ice Cream with a slice of this chocolate pie.
- Serve this chocolate cheesecake pie recipe with a drizzle of caramel or peanut butter sauce for extra indulgence.
Recipe Tips
- Use good quality chocolate: Using good quality chocolate is going to give your creamy chocolate pie the best intense chocolate flavor. Brands such as such as Guittard or Ghirardelli are good options.
- Cover it well: Be sure to cover the pie tightly with foil or plastic wrap to prevent it from absorbing any odors in your refrigerator.
- Chill it long enough: Give the chocolate pie enough time in the refrigerator to set. A minimum of 4 hours is great but overnight is better.
- Perfectly mixed filling: Stop the mixer occasionally and scrape down the sides of the mixing bowl with a rubber spatula. This will ensure all of the ingredients are well incorporated, resulting in a smooth, lump-free pie.
Recipe FAQs
Be sure to gently heat the chocolate when you melt it. If overheated, it can seize up or have a gritty texture.
Make sure that the melted chocolate isn’t too warm when you make the pie filling. It can heat the other ingredients and give it a soupy texture.
More Delicious No-Bake Desserts
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Cream Cheese Pie
Ingredients
- 1 graham cracker crust
- 8 oz cream cheese
- 1 ½ cups powdered sugar
- ⅓ cup cocoa
- ¼ cup melted chocolate chips
- ½ teaspoon vanilla
- ½ teaspoon salt
- 8 ounces Cool Whip one tub
Instructions
- Add cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Beat for 1 minute on medium speed, until smooth. Add powdered sugar, cocoa powder, melted chocolate chips, vanilla and salt. Mix on medium speed until well combined and creamy. Remove the bowl from the stand mixer and add in about ¾ of the Cool Whip - about 2 cups. Fold in using a rubber spatula.
- Transfer the filling mixture into the store bought crust and smooth it out. Top with the additional cool whip and dust with cocoa or chocolate shavings if desired. Lightly cover and place into the fridge to chill for at least 4 hours or ideally overnight before serving.
Notes
- Use good quality chocolate: Using good quality chocolate is going to give your chocolate cream cheese pie the best intense chocolate flavor. Brands such as such as Guittard or Ghirardelli are good options.
- Cover it well: Be sure to cover the pie tightly with foil or plastic wrap to prevent it from absorbing any odors in your refrigerator.
- Chill it long enough: Give the chocolate pie enough time in the refrigerator to set. A minimum of 4 hours is great but overnight is better.
- Perfectly mixed filling: Stop the mixer occasionally and scrape down the sides of the mixing bowl with a rubber spatula. This will ensure all of the ingredients are well incorporated, resulting in a smooth, lump-free pie.
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