This rich and creamy no bake chocolate pie combines melted chocolate with cream cheese and milk for the ultra chocolate cream pie without all the baking! It’s the perfect option anytime you want a no-fail chocolate dessert option that everyone will love!
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No Bake Chocolate Pie with Cream cheese
If you’ve been here before, you know that I’m a big fan of easy no-bake desserts. I’ve shared a couple of other no bake chocolate pies already this week – a chocolate pudding pie and a Hershey’s pie – but this time we’re going back to the basics.
Instead of layering the chocolate and cream cheese in different layers like I do in this striped delight, this no bake chocolate pie combines melted chocolate with softened cream cheese for a super rich chocolate flavor that’s creamy and delicious.
If you like chocolate, you’re going to love this pie! It’s a fun alternative to traditional apple pie or peanut butter pie. Take it to Thanksgiving, a baby shower, or even just a summer party!
And insider tip – this pie is even better if you eat it frozen or just out of the freezer. It ends up tasting a little like chocolate ice cream pie!
Why you’ll love this Chocolate Pie
- Chocolate flavor – the melted chocolate gives this pie a rich flavor that all chocolate lovers will enjoy.
- Make ahead – save time and make this pie a day or two ahead.
- Served chilled – this tastes delicious, frozen and thawed, depending on your preference.
Ingredients
Ingredient Notes
- Semi-sweet Baker’s chocolate – for a sweeter pie you can use milk or dark chocolate for more depth. I recommend sticking with bakers chocolate but you can use chocolate chips if needed.
- Cream cheese – make sure the cream cheese is softened so it can mix into the chocolate without leaving big chunks. If your mixture has small chunks in it, the cream cheese was likely not softened enough.
- Milk – I always recommend using whole milk in baking (or no bake desserts) for a richer flavor.
- Cool Whip – you can make your own stabilized whipped topping if you prefer.
- Pre-made graham cracker crust – the pre-made ones are easy to use, but you can always make your own using the recipe in this striped delight. For the chocolate lovers out there you can even use an Oreo pie crust.
How to make a no bake chocolate pie
This no bake chocolate pie is easy as pie to make! (Pun intended!) It’s as easy as melting the chocolate, mixing it with the other ingredients, and filling our pie!
I’ve included step by steps instructions below with pictures for all of you visual people but if you don’t need pictures, there’s a printable recipe card at the bottom of this post as well!
1 – Melt The Chocolate
To start, heat the chocolate squares and two tablespoons of milk in a saucepan over low heat, stirring until melted. Make sure to stay on low heat even if it’s taking a while to heat so you don’t end up scorching the chocolate.
Allow the chocolate mixture to cool completely before moving on. Be careful to not chill it for too long or put it in the fridge where the chocolate will harden again. You want it cool but still smooth enough that you can mix it with the cream cheese!
2 – Finish the Pie Filling
Beat sugar into softened cream cheese until it has been thoroughly mixed and sugar is fully incorporated into the cream cheese.
Add the remaining milk and cooled chocolate mixture to the cream cheese mixture, and beat until smooth. This is the filling so the smoother you beat it the smoother it’ll be when you eat it.
Fold the Cool Whip into the chocolate mixture gently so that it mixes completely without taking out all of the volume of the Cool Whip.
3 – Fill And Chill
Spoon into graham cracker pie crust and freeze until firm, at least four hours. Yes, it goes in the freezer, not the fridge. Believe me, it’s really good frozen and thawed.
4 – Garnish and Serve
Right before you’re ready to serve, take the pie out of the freezer. Garnish with whipped cream and grated chocolate pieces.
Slice and serve chilled right out of the freezer like an ice cream cake or allow to thaw for 30-6- minutes before serving.
Expert Tips & Storage Information
Make sure the cream cheese is softened. If it’s still cool it will be tough to get smooth.
Move Cool Whip to the fridge the day before you make the pie or allow it to sit at room temperature to soften it.
Finish the pie with chocolate curls, sprinkles, or a light dusting of cocoa powder.
Store covered in the freezer for up to two weeks. You can also store it in the fridge for a week if you prefer the softer texture.
Recipe FAQs
Do I serve this chilled or frozen?
This pie can be served partially frozen like an ice cream cake or completely thawed and chilled.
Can I make this ahead of time?
Absolutely, that’s one of the best things about this pie. Make the pie a day or two ahead of time and keep it stored until you are ready to eat.
More Easy Pie Recipes
Finish off your Thanksgiving dessert table with one of these other delicious pie recipes!
- Strawberry jello pie – this fruity and fresh pie is a great complement to this rich chocolate no bake pie!
- Custard pie – an easy old-fashioned pie that’s the perfect addition to traditional pumpkin slab pie.
- Reese’s peanut butter pie – if you like peanut butter and chocolate, this one’s for you!
- No bake pumpkin pie – another great no bake option if you like pumpkin!
- Kool Aid Pie – a flavorful and colorful pie that is perfect for Thanksgiving or summer!
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No Bake Chocolate Pie
Ingredients
- 4 oz semi-sweet baker’s chocolate
- 3 oz cream cheese softened
- ⅓ cup milk – divided 2 TBS + 3 TBS & 1 tsp
- 2 TBS sugar
- 8 oz Cool Whip
- Pre-made graham cracker crust
- Whipped cream optional garnish
Instructions
- Heat chocolate and 2 TBS of milk in saucepan over low heat, stirring until melted.4 oz semi-sweet baker’s chocolate, ⅓ cup milk – divided
- Allow mixture to cool completely.
- Beat sugar into softened cream cheese until cool.3 oz cream cheese, 2 TBS sugar
- Add remaining milk and cooled chocolate mixture to the cream cheese mixture, beat until smooth.⅓ cup milk – divided
- Fold chocolate mixture into Cool Whip, blending until smooth.8 oz Cool Whip
- Spoon into graham cracker pie crust and freeze until firm, at least four hours.Pre-made graham cracker crust
- Garnish with whipped creamWhipped cream
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