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No-Bake Chocolate Cheesecake Pie



No-Bake Chocolate Cheesecake Pie - A Family Feast

We just returned from an end of summer, mini-vacation in Hershey, Pennsylvania (our first time there) and we had a blast!  It was a great balance between amusement park (if you are a fast roller-coaster fan, this is the park for you!) and water park (some of the most fun water slides we’ve ever been on!) – plus Hershey’s chocolate pretty much everywhere you looked!

Hershey_Park_Collage - A Family Feast

So after days spent surrounded by chocolate – I was inspired to make a wonderful chocolate dessert when we arrived home.  I decided on this No-Bake Chocolate Cheesecake pie from the Hershey’s Kitchen website – and it’s rich, creamy, chocolaty (of course) and delicious!

No-Bake Chocolate Cheesecake Pie - A Family Feast

This no-bake chocolate cheesecake pie is also really quick to prepare – just melt some Hershey’s chocolate chips and combine it with softened cream cheese and butter, sugar and some non-dairy whipped topping.  Pour the mixture into a graham cracker pie crust and refrigerate until firm.

It was the perfect way to use some of the wonderful Hershey’s chocolate we picked up while visiting Hershey Park this past week – and we’re already planning a return trip next summer!

No-Bake Chocolate Cheesecake Pie

Prep Time: 8 minutes

Cook Time: 2 minutes

Total Time: 10 minutes

Yield: 8 servings

No-Bake Chocolate Cheesecake Pie

Note – This homemade graham cracker crust tends to be a bit crumbly. If you prefer a firmer crust, a packaged graham cracker pie crust may be used.

Ingredients

    To make the graham cracker crust
  • ¾ cup graham cracker crumbs
  • 4 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 4 tablespoons melted butter
  • To make the pie fulling
  • 1 ½ cups HERSHEY’s Special Dark or Semi-Sweet Chocolate Chips
  • 11 ounces cream cheese, softened
  • ½ cup sugar
  • ¼ cup butter, softened
  • 2 cups frozen non-dairy whipped topping, thawed - plus additional for serving if desired

Instructions

    To prepare the pie crust
  1. Combine graham cracker crumbs, melted butter, sugar and brown sugar in a bowl. Mix until completely combined.
  2. Pour the mixture into a 9-inch pie plate and spread, pressing down firmly, so that you have an even layer in the bottom of the plate and about ½ an inch up the sides. Freeze the crust while you are preparing the pie filling.
  3. To prepare the pie filling
  4. Pour chocolate chips into a microwave-safe bowl and microwave at medium power for about 1 minute. Continue to microwave 15-30 seconds at a time, stirring after each heating until the chips are completely melted. Set aside to cool.
  5. In the bowl of a stand mixer using the paddle attachment and at medium speed, beat together the softened cream cheese, sugar and butter until light and creamy. Scrape down the sides of the bowl and with the mixer at low speed, slowly drizzle in the melted chocolate. Mix until completely blended together.
  6. Replace the paddle attachment of your stand mixer with the whisk attachment, and at low speed, fold in the softened whipped topped until well blended. Spoon the mixture into the pie crust.
  7. Refrigerate until firm – about 2 hours. When ready to serve, cut into slices and serve with additional whipped topping.
http://www.afamilyfeast.com/no-bake-chocolate-cheesecake-pie/

We linked up this recipe at Time To Sparkle Link Party #23

Comments

  1. Looks easy & oh so yummy!
    Ashlee @ The Crunchy Moose recently posted…Quick Pickled OkraMy Profile

  2. Wow does this look yummy! Just stopping by to welcome you to the Social Fabric Community!
    Jennifer E. recently posted…Allergy Free, Back To School Lunches and Snacks with Mariano’s (#Campaign #Shop)My Profile

  3. Wow! This looks delicious! And perfect for those end of summer hot days when I don’t want to turn on my oven!
    Kathy recently posted…Pumpkin Sheet CakeMy Profile

  4. This looks so good!!! Welcome to the #cbias community!!!!
    Kristen Jeffery recently posted…It’s that time…Back to School tips! #Tools4BTSMy Profile

  5. This is an AWESOME dessert .. and it’s also wonderful with a coconut crust! (coconut, melted butter, browned, chilled and freezes SO WELL!)

  6. Living in France, we don’t have whipped topping . What could I use instead in this recipe?

    • Hi Pauline! You can substitute whipped cream (heavy cream whipped into stiff peaks). The consistency of the pie might be a little softer than using the whipped topping (Cool Whip is the predominant brand here in the US) which tends to be a little thicker and more stable that real whipped cream – but it should still work. Also – I haven’t tried this yet myself but one of my readers suggested adding gelatin powder to the real whipped cream to make it more stable (and you get the benefit of using real cream rather than the whipped topping which has more artificial ingredients.) I hope that helps – thanks for writing to us!

      • Thank you for you quick reply Martha!!! Going grocery shopping I thought I could try to use Mascarpone, thicker than whipped cream, so hopefully it’ll be as tasty as your recipe ;-)

  7. Do you think this would work in cupcake liners or something similar ? I have to do a dessert for 40 people and I think this sounds divine!

    • Hi Bianca – Yes – it should work. It’s a fairly firm pie, especially when chilled so it should work as individual mini-cheesecakes. Please let us know how it turns out for you!

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