Rich, chocolatey, and unapologetically indulgent—this Chocolate Cheesecake Pie is the kind of dessert you make when you want to impress without fussing over a water bath or finicky layers.
It brings together the velvety texture of classic cheesecake and the bold depth of cocoa in a no-bake pie that’s as elegant as it is easy to pull off. Whether you’re prepping for a holiday table or just craving something comforting on a Tuesday night, this recipe delivers.
It all started when I had leftover graham crackers from a s’mores night and way too much cream cheese in the fridge. I threw them together with cocoa and cream, and well, the rest is sweet, chocolate-dusted history.
Now, it’s my go-to for birthdays, casual gatherings, and even Sunday dinners when I feel like giving everyone a little chocolate hug. What makes this pie a favorite?
That smooth, whipped cheesecake filling with a deep cocoa twist. No baking, no cracking tops, just pure dessert bliss.
For a visual contrast, serve it with Tanghulu, or you can even pair it with Hot Chocolate if you want to create a chocolate heaven. They both cut through the richness beautifully and bring fruity freshness to the plate.
This pie is trending right now because it checks all the boxes: it’s easy to make, no oven is required, and it’s ridiculously good-looking.
And did you know? Studies show that allowing yourself occasional indulgent treats can actually support better long-term weight management by curbing extreme cravings. Yup, chocolate can be part of the balance. Every creamy bite feels like a little celebration.
What Makes This Recipe a Must-Try?
- It saved dessert on a scorching summer night: The first time I made it was during a heatwave, and the thought of turning on the oven was a no-go. This no-bake beauty totally delivered.
- Perfect for busy weeks: Life gets chaotic, and I love that I can make this pie ahead of time and let it chill overnight. It’s stress-free hosting at its finest.
- Endlessly customizable: One time, I used crushed chocolate cookies for the crust instead of graham crackers—Oreo lovers, take note. It was next-level.
- Topping fun = flavor magic: I’ve added fresh strawberries, raspberries, and even a caramel drizzle. It plays well with so many textures and flavors.
- Built-in portion control: This pie is so rich and satisfying that one slice is all I need. It keeps me from wandering into the snack cabinet later.
Chocolate Cheesecake Pie Recipe
Equipment
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 9-inch pie dish
- Sifter or fine mesh strainer
- Spoon or flat-bottom glass (for pressing crust)
Ingredients
Crust:
- 2 cups Graham Cracker Crumbs
- 6 tbsp butter melted
- 1/4 cup sugar
Cheesecake Filling:
- 1¼ cup heavy whipping cream
- 16 oz cream cheese 2-8oz packages room temperature
- 1 cup powdered sugar measured then sifted
- 6 tbsp cocoa powder measured then sifted
Instructions
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Chill while preparing the filling.
- In another bowl, whip the heavy cream until stiff peaks form. Set aside.
- In a separate bowl, beat cream cheese until smooth. Add powdered sugar and sifted cocoa powder. Mix until creamy.
- Gently fold the whipped cream into the chocolate cream cheese mixture until well combined.
- Pour the filling into the chilled crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or overnight until firm.
- Garnish with chocolate shavings, whipped cream, or berries before serving (optional).
Nutrition Info:
| Nutrition | Value |
| Calories | 578kcal |
| Carbohydrates | 43g |
| Protein | 6g |
| Fat | 44g |
| Sugar | 28g |
| Sodium | 411mg |
Expert-Level Variations For Chocolate Cheesecake Pie!
- Add a Layer of Salted Caramel Underneath the Filling:
Before adding the cheesecake filling, spread a thin layer of homemade (or store-bought) salted caramel over the crust. It adds a buttery, sweet-salty contrast that pairs beautifully with chocolate. - Infuse the Cream with Espresso or Earl Grey:
Warm your heavy cream slightly and steep it with a bit of instant espresso powder or a crushed Earl Grey tea bag for 5–10 minutes. Chill it back down before whipping—this adds incredible depth without altering the texture. - Mix in Crushed Freeze-Dried Raspberries or Strawberries:
Stir a handful of crushed freeze-dried berries into the cheesecake mixture. It adds a subtle, fruity crunch and tartness that pops against the chocolate. - Use a Chocolate Wafer or Bischoff Crust Instead of Graham Crackers:
Swapping the crust base can drastically shift the flavor profile. Chocolate wafers deepen the cocoa vibe, while Biscoff adds a sweet-spiced European twist. - Swirl in Nutella or Peanut Butter:
Just before smoothing the top, swirl in a few tablespoons of Nutella or peanut butter. It creates gorgeous marbling and adds a creamy hit of flavor that’s hard to resist. - Finish with a Chocolate Ganache Glaze for Gloss and Richness:
Once chilled, pour a warm ganache (equal parts chocolate and cream) over the top for a glossy, indulgent finish. Let it sit before slicing.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
