Butterscotch-Cappuccino Cream Cheese Pie Recipe

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Here’s my favorite way to satisfy sweet-tooth cravings. The rich, creamy no-bake pie blends butterscotch flavor and espresso in a chocolate crumb crust.—Aysha Schurman, Ammon, Idaho
TOTAL TIME: Prep: 15 min. + chilling Bake: 5 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 5 min. + cooling
MAKES: 8 servings


  • 1 chocolate crumb crust (9 inches)
  • 2 tablespoons instant espresso powder
  • 2 tablespoons hot water
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1/2 cup sour cream
  • 1/2 cup whipped topping
  • 1 teaspoon vanilla extract
  • 3/4 cup butterscotch chips, choppped
  • 2 tablespoons butterscotch ice cream topping
  • Additional whipped topping and butterscotch ice cream topping, optional


  1. Bake crust according to package directions. Cool completely.
  2. In a small bowl, dissolve espresso powder in hot water. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in sour cream, whipped topping, vanilla and espresso mixture. Fold in butterscotch chips.
  3. Drizzle butterscotch topping over crust; top with cream cheese mixture. Refrigerate, loosely covered, 2 hours or until filling is set. If desired, serve with toppings. Yield: 8 servings.
Originally published as Butterscotch-Cappuccino Cream Cheese Pie in Taste of Home Christmas Annual Annual 2014

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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