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Butterscotch-Cappuccino Cream Cheese Pie

 Butterscotch-Cappuccino Cream Cheese Pie
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
8 ServingsPrep: 15 min. + chilling Bake: 5 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 3/4 cup butterscotch chips, choppped
  • 2 tablespoons butterscotch ice cream topping
  • Additional whipped topping and butterscotch ice cream topping, optional


  • Bake crust according to package directions. Cool completely.
  • 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.
  • 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.

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Butterscotch-Cappuccino Cream Cheese Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.