No-Bake Chocolate Cheesecake Pie Recipe

Chocolate Cheesecake in a pie dish with a slice cut out.

No ratings yet

No-Bake Chocolate Cheesecake Pie Recipe

This no-bake chocolate cheesecake pie is made with melted chocolate blended with cream cheese and whipped topping, for a creamy filling in an Oreo crust.

Prep Time15

Cook Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings:

Calories: 388kcal

Author: Judy Wilson

Ingredients

22 whole Oreo cookies (or chocolate cookie sandwiches)
6 Tablespoons unsalted butter, melted
2 8-ounce packages cream cheese, softened
1 cup powdered sugar
¾ cup semi-sweet chocolate chips, melted and cooled
2 Tablespoons unsweetened cocoa powder
1 8-ounce container whipped topping, thawed

Instructions

Grease a 9-inch pie dish with butter. Set aside.
Crush the Oreos in a food processor at high speed until they become fine crumbs. Slowly pour the melted butter in while the processor runs at low speed. The crumbs should look wet and stick together when they are pressed.
Firmly press the crumbs into the greased pie dish, and freeze for 15 minutes or until it is hard.
While the crust is in the freezer, use an electric mixer to mix the cream cheese and powdered sugar in a large mixing bowl until smooth. Add the melted chocolate and cocoa powder and continue mixing until the chocolate is combined.
Fold in the whipped topping until it is thoroughly mixed. Spoon the filling into the pie crust and spread it out evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until it is set.
Top with extra Oreo crumbs or whipped cream, if desired, and serve chilled.

Notes

Most chocolate sandwich cookies will work for the crust. You can also use chocolate graham crackers. You’ll need about 12 graham crackers and ½ cup melted butter instead of 6 tablespoons.

Make sure your cream cheese is smooth before adding the melted chocolate and cocoa powder. Let your melted chocolate cool for a few minutes before mixing it in.

I used Ghirardelli Semi-Sweet Chocolate Chips; even though they are a little more expensive, I think they melt more smoothly than other brands of chocolate chips.

Cover the cheesecake pie with plastic wrap, and store it in the refrigerator for up to 3 days.

Nutrition