Chocolate Cheesecake Pie Recipe Serves A Decadent Twist On A Classic Treat!

Decadent, creamy, and irresistibly rich, this Chocolate Cheesecake Pie is the perfect blend of two classic desserts. A velvety chocolate cheesecake filling meets a buttery crust, creating a dessert that feels both indulgent and effortless.

With every bite, you get the deep, luxurious taste of chocolate balanced by the smooth tang of cream cheese. The contrast of textures—silky filling against a crisp crust—makes it an instant crowd-pleaser for any occasion. This isn’t just a pie; it’s a celebration of chocolate in its most luscious form.

Whether topped with a dusting of cocoa, a drizzle of ganache, or a dollop of whipped cream, it’s the kind of treat that turns any day into something special.

Chocolate Cheesecake Pie Recipe

Chocolate Cheesecake Pie is a luscious, no-bake dessert featuring a rich, velvety chocolate cheesecake filling nestled in a crisp chocolate crust. With its smooth, creamy texture and deep chocolate flavor, this indulgent treat is perfect for any occasion, requiring minimal effort for maximum delight.

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Prep Time 15 minutes mins

Resting time 6 hours hrs

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 10 people

Calories 280 kcal

Equipment

• Electric mixer
• Mixing bowls
• Microwave-safe dish
• Spatula
• Measuring cups and spoons
• Pie pan
• Refrigerator
• Rubber scraper

Ingredients

  

• 1 cup chopped chocolate or chocolate chips
• 1 tsp vanilla extract
• 10 oz cream cheese, softened
• 2 tbsp lemon juice
• 1 can of Eagle Brand® Sweetened Condensed Milk
• 1 chocolate crust recipe

Instructions

 

• Begin by preparing a homemade chocolate crust or using a store-bought one.
• In a microwave-safe dish, melt the chopped chocolate or chocolate chips in 30-second intervals, stirring in between until smooth, then set aside to cool for at least 15 minutes.
  
• In the bowl of an electric mixer, beat the cream cheese on medium-high speed for 90 seconds until light and fluffy.
  
• Add the sweetened condensed milk, lemon juice, and vanilla extract, mixing for 30 seconds until smooth.
  
• Ensure the melted chocolate has cooled, then pour it into the bowl and mix for another 30 seconds.
  
• Scrape the sides of the bowl and mix again to fully incorporate the ingredients.
  
• Transfer the batter to the pie crust, using a spatula to spread it evenly.
  
• Refrigerate for at least 6 hours, preferably overnight, before serving.
  

Notes

• Use high-quality chocolate for a richer, more decadent flavor.
• Ensure the cream cheese is at room temperature to prevent lumps in the batter.
• Let the melted chocolate cool completely to avoid curdling the cheesecake mixture.

Variations To Help You Customize This Dish!

1. Oreo Chocolate Cheesecake Pie: Swap the chocolate crust for an Oreo crust by crushing 24 Oreo cookies and mixing them with 5 tablespoons of melted butter. Press into a pie pan and chill before adding the filling.
2. Dark Chocolate Raspberry Cheesecake Pie: Add ½ cup of fresh raspberries to the filling before pouring it into the crust. The tangy berries balance the rich chocolate flavor beautifully.
3. Peanut Butter Chocolate Cheesecake Pie: Mix ¼ cup of creamy peanut butter into the filling before adding the melted chocolate. For extra indulgence, drizzle melted peanut butter on top before serving.
4. Mocha Chocolate Cheesecake Pie: Dissolve 1 teaspoon of instant espresso powder in the vanilla extract before adding it to the batter. This enhances the chocolate flavor with a subtle coffee kick.
5. White Chocolate Cheesecake Pie: Replace the melted chocolate with white chocolate, and top with fresh strawberries or a berry compote for a creamy, fruity twist.