Chocolate Cheesecake Pie Recipe
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 1/3 cup sugar
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups milk chocolate chips, melted and cooled
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 graham cracker crust (9 inches)
- Chocolate curls, optional
- 1. In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired. Yield: 8 servings.
1 piece: 535 calories, 35g fat (20g saturated fat), 53mg cholesterol, 270mg sodium, 48g carbohydrate (38g sugars, 1g fiber), 6g protein.
Reviews for Chocolate Cheesecake Pie
"Loved this light and fluffy scrumptious chocolate cheesecake. Used a store bought oreo crust. So easy and everyone in the family absolutely loved it. I had to make it two days in a row!"
"Jlorr it just makes a nice, rich filling."
"Question, why Butter? I have made several no-bake chocolate cheesecakes that do not call for butter.Just wondering any thoughts on this?"
"Delicious! Love by all ..... Thanks, will make again"
"Loved this! It was so good. I used a chocolate crumb pie crust instead of the graham cracker crust. Will definitely make it again."
"pie was good. It was rich so I limited myself to small slices. It was easy to put together and I didn't have any issues with consistency of the filling."
"Way too sweet which is unusual for me, I love chocolate. Also found it difficult to spread in crust as it was so thick. Won't make again."
"I prepared this pie 9/6/14. It was very simple to prepare and I liked the ease of the preparation for this dessert! The only thing I did do was use a 12-oz. package of Make and Mold Chocolate Truffle candy wafers and melted them in a double boiler with 3 Tbsp. milk and stirred until smooth.I also prepared my own crust. I'll use either crushed chocolate cookies or vanilla wafers or crushed graham crackers OR Nutter Butter peanut butter sandwich cookies, 1/4 cup butter, melted and 1/4 cup sugar, mixed together, pressed into a 9" pie plate and placed in a turned off 400o F. oven for 15 minutes-this sets my crust! I kept the rest of the recipe as is!I plan to share it at the hospital where I volunteer! I did keep the pie as it is without any topping on it! Thank you, Sandy Schwartz, for sharing your recipe! I got it from the new Taste of Home Easy Weeknight dinnerrecipe book I'd purchased! delowenstein"
"Very easy to make. Loved it!"
"Was very easy to make! Tasted great!"
"Good pie but make sure you use good chocolate. Rich taste."
"This was easy and very tasty"
"This is a good, easy recipe. I still prefer a baked chocolate cheesecake to an unbaked recipe like this one, but it's still really tasty, especially for how easy it is. I like to top the pie with chopped nuts or coconut after spooning it into the crust. It's also nice to drizzle chocolate or caramel or strawberry syrup on top of each slice just prior to serving."
"This tasted more like a mousse than cheesecake."
"This was great. I didn't have any frozen whipped topping so instead I used some heavy whipping cream, whipped, of course, and it still tuned out excellent. Made the pie a little heavier, but still delicious!"
"I LOVE THIS pie! It tastes really good when it's nice and cold out of the fridge. It tastes like something from a high quality restaurant to me!"
"Thank you my DH loves choc and cheesecake. Going to make it for Easter."