Chocolate Cream Cheese Pie
This chocolate cream cheese pie recipe is the dessert I reach for when I want something rich and impressive without turning on the oven. It layers a tangy cream cheese base with a silky chocolate pudding filling, all tucked into a crumbly crust. One bite and you will understand why this pie shows up at nearly every gathering I host.
Equipment
- 9-inch glass pie dish if making your own crust
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Box grater or vegetable peeler for chocolate shavings (optional)
- Piping bag and star tip optional, for bakery style topping
Ingredients
- 1 graham cracker pie crust 9 inch, prepared (store bought or homemade)
- 8 ounces cream cheese 226g, softened to room temperature
- 1/2 cup granulated sugar 100g
- 1 teaspoon vanilla extract 5ml
- 2 boxes instant chocolate pudding mix 3.9 ounces or 110g each
- 2 1/2 cups whole milk 600ml, cold
- 2 cups frozen whipped topping thawed and divided (about 480ml)
- 1/3 cup mini semisweet chocolate chips for garnish (about 60g)
Instructions
- If using a store bought crust, remove from packaging. If making your own, press 1 1/2 cups graham cracker crumbs mixed with melted butter into pie dish. Place crust in refrigerator while preparing filling.
- In a large bowl, beat softened cream cheese, sugar, and vanilla with a hand mixer on medium speed for about 2 minutes until completely smooth and lump-free. Scrape down sides halfway through.
- Add 1 cup of thawed whipped topping to the cream cheese mixture and gently fold it in with a spatula using a scooping motion. Spread this cream cheese layer evenly over the bottom of the prepared crust.
- In a separate bowl, whisk together instant chocolate pudding mix and cold milk continuously for about 2 minutes until thickened. Let sit for 5 minutes to fully set.
- Pour thickened chocolate pudding directly over the cream cheese layer and spread into an even layer reaching the edges. Smooth the top until level.
- Cover pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until filling is fully set and firm to the touch.
- Just before serving, spread or pipe remaining 1 cup of whipped topping over the top. Garnish with mini chocolate chips or chocolate shavings. Slice with a sharp knife, wiping blade clean between cuts.
Notes
- Make sure your cream cheese is fully softened to room temperature before mixing, or you will end up with lumps.
- Whisk the pudding mixture immediately after adding milk, since it starts thickening quickly.
- Do not skip the full 4 hour chilling time; the layers need it to set properly for clean slicing.
- For the neatest slices, use a warm, dry knife and wipe it clean between each cut.
- Fold the whipped topping in gently using a scooping motion to keep the cream cheese layer light and airy.
- Swap the graham cracker crust for an Oreo crust for a deeper cookies and cream flavor.
- Add a layer of caramel sauce between the cream cheese and pudding layers for extra decadence.
- Store covered in the refrigerator for up to 4 days. Add fresh whipped topping and garnish just before serving leftovers.
- Freezing is not recommended, as the texture of the cream cheese and pudding layers can become grainy once thawed.
- This pie can be made a full day ahead of time, making it perfect for holidays and gatherings.
Nutrition
Serving: 1SliceCalories: 320kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 280mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 8IUCalcium: 10mgIron: 4mg
Tried this recipe?Let us know how it was!