Chocolate Cream Cheese Pie

This Chocolate Cream Cheese Pie with graham cracker crust is so indulgent! It has the flavor of a chocolate cheesecake and the texture of a chocolate icebox pie.

Prep Time15

Chill Time4

Total Time4 15

Servings:

Calories: 266kcal

Author: Karin and Ken

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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