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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
Resting time 6 hours
Total Time 15 minutes
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.