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This creamy and delicious No-Bake Chocolate Cheesecake Pie is quick and easy to make.

No-Bake Chocolate Cheesecake Pie - a quick and delicious dessert made with Hershey's Chocolate Chips!


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.

This No-Bake Chocolate Cheesecake Pie is also very 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.

No-Bake Chocolate Cheesecake Pie - a quick and delicious dessert made with Hershey's Chocolate Chips!


This No-Bake Chocolate Cheesecake Pie 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!

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No-Bake Chocolate Cheesecake Pie - A Family Feast

No-Bake Chocolate Cheesecake Pie

  • Prep Time: 8 mins
  • Cook Time: 2 mins
  • Total Time: 10 minutes
  • Yield: 8 servings


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.


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


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.

To prepare the pie filling

  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate until firm – about 2 hours. When ready to serve, cut into slices and serve with additional whipped topping.

Disclosure: This post contains affiliate links.

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No-Bake Chocolate Cheesecake Pie

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  • Mellie wrote:

    Oh goodness this was awesome. It was rich, creamy and chocolaty 100%. And a very easy to follow recipe too. I had family in from out of town and made them dinner and we had this for dessert. There wasn’t a slice left. Everybody loved it, huge hit!!! Thank you so much.

    • Martha wrote:

      You’re very welcome – so glad you all enjoyed the pie Mellie!

  • Julia Young wrote:

    Love your chocolate recipes. I am searching for one specific recipe that was published in the 70s or 80s as Chocolate Dessert Squares or bars. The main thing that made the unique taste was that it was sweetened with honey and no sugar. The chocolate combined with honey was awesome. It was te consistency of a mousse or cheesecake pie. I think it was no bake in a graham crust but I can’t remember. We loved it so much and now can’t find the recipe. I clipped it from newspaper or magazine and placed it in a cookbook that has been lost. Please, any help?

    • Martha wrote:

      Thanks so much Julia – That recipe doesn’t sound familiar – but it does sound like something my mother would have clipped and saved (and around the same time frame too!). As we go through her old recipe box I’ll keep an eye out for a recipe like that! Sorry I couldn’t help you out today… Martha

  • Easternfan wrote:

    Actually, if you make this crust, put it in the pan, and bake it for 10 minutes at 350 degrees it will hold together much better and not be so crumbly. Going to have to try this recipe. It looks so good!

    • Martha wrote:

      Thanks for the suggestion!

  • Bianca wrote:

    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!

    • Martha wrote:

      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!

  • Pauline wrote:

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

    • Martha wrote:

      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!

      • Pauline wrote:

        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 😉

        • Martha wrote:

          Let us know how it comes out! I think a combination of mascarpone and whipped cream might work too!

  • Jean Aynn Tice wrote:

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

    • Martha Pesa wrote:

      Oooh Jean! A coconut crust sounds delicious! Great suggestion! We’re glad you enjoyed the recipe and thanks for writing to us!

  • Kristen Jeffery wrote:

    This looks so good!!! Welcome to the #cbias community!!!!

    • Martha wrote:

      Thank you so much!

  • Kathy wrote:

    Wow! This looks delicious! And perfect for those end of summer hot days when I don’t want to turn on my oven!

    • Martha wrote:

      Thanks Kathy!

  • Jennifer E. wrote:

    Wow does this look yummy! Just stopping by to welcome you to the Social Fabric Community!

    • Martha wrote:

      Thanks so much Jennifer!

  • Ashlee @ The Crunchy Moose wrote:

    Looks easy & oh so yummy!

    • Martha wrote:

      Thanks Ashlee!

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