Chocolate Cream Cheese Pie

This Chocolate Cream Cheese Pie is completely no-bake with a graham cracker crust and layers of vanilla and chocolate cheesecake. So creamy and easy to make!

Chocolate Cream Cheese Pie

You can never have too many no-bake recipes in your back pocket. They’re easy to whip up and great for those hot weather months.

Typically, no bake desserts need time to chill and set up, so they are a great make-ahead option.

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This chocolate cheesecake pie has not one, but TWO layers of no bake cheesecake filling nestled inside of a homemade graham cracker crust.

When you can’t decide between chocolate and vanilla, why not make both? (From the same batter!) The layers are SO pretty, making this an impressive looking dessert, plus it tastes amazing. My mom immediately asked me for the recipe.

This chocolate cream cheese pie is actually very similar to a layered no bake cheesecake that I’ve made before. That recipe uses sour cream, whipped topping, and an Oreo crust, if you’re looking for something a little different. (Also delicious!) I just love a multi-layered dessert.

Quick Alternatives vs. From Scratch

The best part about this recipe is that there are options to make it quick and easy. Like buying a pre-made crust or using whipped topping (aka Cool Whip) instead of whipping fresh cream.

But I’ll show you how to make this chocolate pie with graham cracker crust completely from scratch. You choose what works best for you.

Homemade Graham Cracker Crust

To make a graham cracker crust you will need three ingredients:

• Graham Crackers
• Brown Sugar
• Melted Butter

Pulse the graham crackers into fine crumbs using a food processor or blender. Mix in the brown sugar.

Coat the crumbs with melted butter and press the mixture evenly onto the bottom and up the sides of a standard 9-inch pie dish.

Place the graham cracker crust in the freezer to set up while you prepare the filling.

Ingredients for the Layers

I’ve divided up the filling ingredients below to show you the order that you will make the layers.

• First you will make the cream cheese mixture with cream cheese, powdered sugar, salt, and vanilla.
• Then you will make whipped cream separately with heavy cream and powdered sugar.
• The cocoa powder and powdered sugar will be added to a portion of the filling for the chocolate layer.

Making the Cream Cheese Filling

Here’s step-by-step instructions for the layers.

1. Using an electric hand mixer, beat the cream cheese in a large bowl until light and fluffy. Then add the powdered sugar, salt, and vanilla. Mix until smooth and combined. Set aside.
2. In a stand mixer with the whisk attachment, whip the heavy cream and powdered sugar until stiff peaks form.
3. Add 2/3 of the whipped cream to the cream cheese mixture. Beat together until combined.
4. Spread half of the cheesecake filling into the prepared graham cracker crust.
5. Then sift the cocoa powder and powdered sugar into the remaining cream cheese mixture.
6. Beat together until combined. Then spread the chocolate cheesecake filling over the cream cheese layer.

NOTE: Save leftover whipped cream for topping the pie with. Alternately use all of the whipped cream in the filling.

Chilling and Serving

Gently cover the chocolate cream cheese pie with plastic wrap and refrigerate for 4 to 6 hours or overnight to set the filling completely.

NOTE: You can speed this process up by placing the pie in the freezer for 1 to 2 hours.

Cut slices and top with leftover whipped cream and mini chocolate chips, if desired.

Store any leftover pie in the refrigerator gently covered with plastic wrap for up to 5 days.

More Cream Cheese Pie Recipes

• Strawberry Cream Pie Recipe
• Raspberry Cream Pie
• Blueberry Cream Cheese Pie
• Lemon Cream Cheese Pie

4.60 from 5 ratings

Chocolate Cream Cheese Pie

Created by Amber Brady

Prep: 20 minutes mins

Chill Time 4 hours hrs

Total: 4 hours hrs 20 minutes mins

A delicious no bake chocolate pie with graham cracker crust and layers of vanilla and chocolate cream cheese filling.

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YieldsYields8 servings

Ingredients

Graham Cracker Crust:

• ▢ 1 ½ cups (156 g) graham cracker crumbs, (about 10 graham crackers, crushed)
• ▢ ¼ cup (50 g) light brown sugar, packed
• ▢ 6 Tbsp (85 g) butter, melted

Cream Cheese Mixture:

• ▢ 16 oz (452 g) block cream cheese, (two 8-oz blocks)
• ▢ 1 cup (120 g) powdered sugar
• ▢ ⅛ tsp salt
• ▢ 2 tsp vanilla extract

Whipped Cream:

• ▢ 1 ½ cups (355 ml) heavy whipping cream
• ▢ ½ cup (60 g) powdered sugar

For the Chocolate Layer:

• ▢ ¼ cup (20 g) cocoa powder
• ▢ 2 Tbsp powdered sugar

Equipment

• Food Processor
• Silicone Spatula Set
• Electric Hand Mixer
• 6-Quart Steel Mixing Bowl
• KitchenAid 5-Qt. Stand Mixer 
• 9-inch Standard Glass Pie Dish

Instructions

 

• GRAHAM CRACKER CRUST: Pulse the graham crackers into fine crumbs using a food processor or blender. Mix in the brown sugar. Coat the crumbs with melted butter and press the mixture evenly onto the bottom and up the sides of a standard 9-inch pie dish. Place the graham cracker crust in the freezer to set up while you prepare the filling.
• FILLING: Using an electric hand mixer, beat the cream cheese in a large bowl until light and fluffy. Then add the powdered sugar, salt, and vanilla. Mix until smooth and combined. Set aside.
• In a stand mixer with the whisk attachment, whip the heavy cream and powdered sugar until stiff peaks form.
• Add 2/3 of the whipped cream to the cream cheese mixture. Beat together until combined. (NOTE: Save leftover whipped cream for topping the pie with. Alternately use all of the whipped cream in the filling.)
• Spread half of the cheesecake filling into the prepared graham cracker crust.
• Then sift the cocoa powder and powdered sugar into the remaining cream cheese mixture.
• Beat together until combined. Then spread the chocolate cheesecake filling over the top of the pie.
• Gently cover the chocolate cream cheese pie with plastic wrap and REFRIGERATE for 4 to 6 hours or overnight to set the filling completely. Cut slices and top with leftover whipped cream and mini chocolate chips, if desired.

Notes

• Store any leftover pie in the refrigerator gently covered with plastic wrap for up to 5 days.
• To speed up the chilling process, freeze the pie for 1-2 hours.

Nutrition Info.

Nutrition

Serving: 1 slice | Calories: 431kcal | Carbohydrates: 43g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 201mg | Fiber: 1g | Sugar: 33g

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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