cheesecake pie

No-Bake Chocolate Cheesecake Pie has a smooth and creamy chilled filling inside a crunchy chocolate crust. Once you taste this rich chocolate cheesecake you’ll be dreaming of seconds.

No-Bake Chocolate Cheesecake

Graham Cracker Crumbs

butter

sugar

heavy whipping cream

oz cream cheese (2-8 ounces packages, room temperature)

sugar (measured then sifted)

cocoa powder (measured then sifted)

Combine the graham cracker crumbs, sugar, and the melted butter. Stir until completely combined.

Press the mixture into the bottom and up the sides of a pie plate.

Bake for 8 to 10 minutes or, freeze for 1 hour.

Crust

Add the heavy whipping cream to the bowl of an electric mixer fitted with the whisk attachment. Mix on high until soft peaks form. Refrigerate in a separate bowl until the cream cheese is prepared.

Add the cream cheese to the electric stand mixer fit with the paddle attachment. Beat until the cream cheese is light and fluffy.

Sift the powdered sugar and cocoa together. With the mixer on low, gradually spoon the mixture in with the cream cheese. Mix until combined and fluffy.

With the mixer on low, spoon in the whipped cream just until combined.

Spoon the mixture into the pie crust.

Refrigerate for two hours.

Garnish with additional whipped cream and chocolate shavings if desired.

Filling

This is regular cheesecake... made easier! Enjoy a creamy, velvety smooth filling with a crispy, crunchy graham cracker crust. Skip the water bath and use a pie dish instead of a springform pan. Feel free to serve with optional toppings listed in recipe Note.

Easy Cheesecake Pie

(50 grams) granulated sugar

Tablespoons (85 grams) unsalted butter, melted

two 8-ounce blocks (452 grams) full-fat cream cheese, softened to room temperature

(100 grams) granulated sugar

(60 grams) full-fat sour cream,

vanilla extract

lemon juice

eggs,

dessert sauce, fresh raspberries, & whipped cream

Make the crust

If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom &#8220;corner&#8221; where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.

Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes.

Make the filling

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, vanilla extract, and lemon juice, and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed to combine⁠—you don&#8217;t want any lumps. Then on medium speed, add the eggs one at a time, beating after each addition until just blended. After the second egg is incorporated into the batter, stop mixing. If you still see some lumps at this point, switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK.

Lower the oven temperature to 325°F (163°C) and spread the cheesecake filling into the warm crust.

Bake the pie for 35 minutes or until the center is almost set. Check it at the 25-minute mark, and if it&#8217;s browning too quickly on top and around the edges, tent it with aluminum foil for the last 10 minutes of baking.

Set the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving. (Cover if chilling it for longer than a few hours.)

Feel free to garnish the pie with any of the optional toppings listed in the notes right before or a couple hours before serving. (Keep pie refrigerated if you decorate it and plan to serve later.) I use a squeeze bottle to drizzle raspberry sauce on top and a piping bag fitted with Wilton 1M piping tip to zigzag whipped cream on top. For neat slices, use a clean sharp knife, and wipe the knife clean between each slice. Tip: The first slice is never pretty! Much easier to slice after that first piece is out.

Cover and store leftover pie in the refrigerator for up to 5 days.

This cream cheese pie is the BEST!! It is easy and delicious….as good as your best cheesecake!!
I give it 5 stars. Any cheesecake lover will thoroughly enjoy this dessert. Your guests or family with ask for seconds….I promise!!!

Hi, how long do you think this could store in the freezer for? I would love to make a few and keep them in the freezer to pull out when needed.

I wanted to make a smaller cheesecake since we already had such a large spread of Thanksgiving desserts. I thought "a smaller pie-size version would be nice" and then viola - searched your site and found this! Thank you so much for such a fantastic alternative! You are always my go-to for when someone makes a dessert request!

This is by far the best recipe I have tried from your website (and I am a big fan of most of your recipes!) I LOVED the cheesecake. I would believe someone if they made this and told me it was from the Cheesecake Factory! However one thing I didn't like was the crust. It was incredibly crumbly and just fell apart when we cut into it. I even added extra butter just because it was not holding together at all when mixing it. I am considering maybe adding an egg next time. Do you think this would improve the crust? 

Thanks Sally and the Team!

I baked this today for my birthday and it was delicious! I live in Australia so I followed the directions for using digestive biscuits in the crust and the amounts were spot on. I made the raspberry sauce and whipped cream topping and my whole family loved it. This will be our new go to cheesecake! Thanks for another awesome recipe!

Delicious! The crust is perfection!  The cheesecake filling is rich and not too sweet, just right. Thank you, Sally, your recipes are always the best!

I’ve made this recipe 3x now and it is a hit every time! The second time I experimented with a ginger snap crust and (homemade) lemon curb topping! Yum! This pie is a delicious base and so versatile that it can include any seasonal fruit topping!

https://www.youtube.com/watch?v=MS-EzRJTZpI

Watch how to make a simple, yet delicious cheesecake pie using a 6 ingredient filling. No springform pan needed and you don't have to mess with a water bath either!

Get the full recipe: https://sallysbakingaddiction.com/cheesecake-pie/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #cheesecake 

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Easy Cheesecake Pie | Sally's Baking Recipes

This Monster Cookie Cheesecake Pie is sinfully delicious. A soft and delicious monster cookie is stuffed with a creamy peanut butter cheesecake!

Monster Cookie Cheesecake Pie

brown sugar

peanut butter

eggs

tsp vanilla extract

quick oats

flour

tsp baking soda

tsp baking powder

M&Ms

chocolate chips

oz cream cheese

tbsp milk

water

chocolate sauce,

1. Grease a 9 inch pie pan and preheat oven to 350 degrees.

2. To make cookie dough, cream butter and sugars together until light and fluffy, about 3-4 minutes.

3. Mix in peanut butter, eggs and vanilla extract.

4. Add oats, flour, baking soda and making powder and mix until combined.

5. Stir in M&amp;Ms and chocolate chips. Set cookie dough aside.

6. To make cheesecake, beat cream cheese, brown sugar and peanut butter until smooth.

7. Add egg and milk and beat until combined.

8. Press about 3/4 of cookie dough evenly into the pie pan and up the sides.

9. Spread cheesecake mixture evenly over cookie dough.

10. Spread remaining cookie dough on top by dropping spoonfuls of cookie dough on top of cheesecake.

12. Bake for 20-25 minutes, then refrigerate until firm.

13. To make icing, cream butter until smooth.

14. Add peanut butter and mix until smooth.

15. Add powdered sugar and mix until smooth.

16. Add water or milk as needed to get the right consistency for the icing.

17. Pipe icing around the edges of the pie.

18. Serve with chocolate sauce, if desired.

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No-Bake Chocolate Cheesecake

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Top 3 cheesecake pie recipes from across the web

The most viewed cheesecake pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Bake Chocolate Cheesecake

Easy Cheesecake Pie

Monster Cookie Cheesecake Pie

The most viewed cheesecake pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine