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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
  • Total Time
    Prep: 15 min. + chilling Bake: 5 min. + cooling
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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.

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