Best 17 Chocolate Cheese Pie Recipes

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Indulge in a symphony of flavors with our exquisite Chocolate Cheese Pie, where the richness of chocolate harmoniously blends with the creamy decadence of cheese. This extraordinary dessert is a culinary masterpiece that combines the best of both worlds, offering a delightful balance of sweet and tangy sensations.

Our collection of Chocolate Cheese Pie recipes caters to every taste and skill level, ensuring that everyone can experience the magic of this delectable treat. Whether you prefer a classic version with a graham cracker crust or a more contemporary take with a cookie crust, our recipes have you covered.

For those who love the traditional approach, our Classic Chocolate Cheese Pie recipe offers a timeless flavor combination that never disappoints. The combination of a buttery graham cracker crust, velvety smooth chocolate filling, and tangy cream cheese topping creates a symphony of textures and flavors that will tantalize your taste buds.

If you're looking for a more modern twist, our Chocolate Cheese Pie with a Cookie Crust recipe is sure to impress. The combination of a chocolate cookie crust, rich chocolate filling, and creamy cheesecake topping creates a decadent dessert that is both visually stunning and incredibly delicious.

For those with dietary restrictions, our Gluten-Free Chocolate Cheese Pie recipe offers a delightful alternative without compromising on taste. The combination of a gluten-free graham cracker crust, rich chocolate filling, and creamy cheesecake topping ensures that everyone can enjoy this classic dessert.

No matter which recipe you choose, our Chocolate Cheese Pie creations are sure to become a favorite in your household. With their perfect balance of flavors and textures, these pies are the epitome of indulgence and decadence. Prepare to embark on a culinary journey that will leave your taste buds craving more.

Let's cook with our recipes!

CHOCOLATE CREAM CHEESE PIE



Chocolate Cream Cheese Pie image

This dessert makes a cool and creamy finish to any meal. Since the pudding needs time to set, I usually start this first, then make the casserole and beans.-Rhonda Hogan, Eugene, Oregon

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 7

3 ounces cream cheese, softened
2 tablespoons sugar
1-3/4 cups milk, divided
2 cups whipped topping, divided
1 graham cracker crust (9 inches)
1 package (3.9 ounces) instant chocolate pudding mix
Miniature semisweet chocolate chips, optional

Steps:

  • In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

Nutrition Facts : Calories 381 calories, Fat 19g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 511mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING



Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting image

Provided by Food Network

Categories     dessert

Time 2h

Yield 36 cupcakes

Number Of Ingredients 23

1 cup graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons butter
15 ounces all-purpose flour
5 ounces cocoa powder
1 pound 8 ounces sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 eggs
1 1/2 cups buttermilk
3 ounces vegetable oil
2 teaspoons vanilla extract
1 1/2 cups hot coffee
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract
8 ounces creamy peanut butter
2 cups granulated sugar
1/2 teaspoon cream of tartar
4 egg whites
2 teaspoons vanilla extract

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
  • For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
  • For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
  • For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
  • In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
  • To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

NO-BAKE CHOCOLATE AND CREAM CHEESE PIE



No-Bake Chocolate and Cream Cheese Pie image

Provided by Sandy Krasner

Categories     Milk/Cream     Chocolate     Dessert     Vegetarian     Kid-Friendly     Quick & Easy     Cream Cheese     Chill     Bon Appétit     Massachusetts     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 7

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup whipping cream
1 ounce unsweetened chocolate, chopped
2 8-ounce packages cream cheese, room temperature
1 1/4 cups powdered sugar
1 tablespoon vanilla extract
1 6-ounce purchased chocolate crumb crust

Steps:

  • Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm.
  • Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.

CHOCOLATE-MINT CREAM CHEESE PIE



Chocolate-mint Cream Cheese Pie image

A friend of mine fixed this for a potluck and I had to have the recipe. Cooking time is chilling time.

Provided by carolinafan

Categories     Dessert

Time 6h20m

Yield 12 serving(s)

Number Of Ingredients 7

18 mint-flavored creme-filled chocolate sandwich cookies
1/4 cup butter, melted
1 cup semi-sweet chocolate chips (6 oz.)
2 1/2 cups heavy cream (whipping)
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 1/2 teaspoons pure mint extract

Steps:

  • Coat a 9-inch pie plate with nonstick spray.
  • Crust; Pulse cookies in food processor to make fine crumbs.
  • Add butter, process to blend.
  • Press on bottom and sides of pie plate.
  • Refrigerate to firm.
  • Heat chips and 1/2 cup heavy cream just to a simmer.
  • Let stand 1 minute.
  • Stir until smooth.
  • Cool to room temperature.
  • Beat cream cheese, sugar and mint extract with mixer on medium speed until light and fluffy.
  • Beat remaining cream until soft peaks form.
  • Fold 1/2 into cream cheese mixture and 1/2 into chocolate.
  • Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate.
  • If necessary place pie in freezer 8 to 10 minutes to firm before proceeding.
  • Spread with rest of cream cheese mixture; swirl on rest of chocolate.
  • Refrigerate at least 6 hours until firm.

CHOCOLATE MINT CHEESE PIE



Chocolate Mint Cheese Pie image

Chocolate mint topped pie!

Provided by MARBALET

Categories     Desserts     Pies     Chocolate Pie Recipes

Yield 8

Number Of Ingredients 6

1 (6 ounce) package chocolate covered creamy mints
4 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • With an electric mixer beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Pour filling into the crust.
  • Chop frozen Junior Mints and sprinkle over top of filling. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until just set. Cool on wire rack, then chill for several hours or overnight. Serves about 8.

Nutrition Facts : Calories 740.6 calories, Carbohydrate 56.6 g, Cholesterol 192.9 mg, Fat 52.9 g, Fiber 1.6 g, Protein 12.6 g, SaturatedFat 29.5 g, Sodium 528.4 mg, Sugar 44.1 g

CHOCOLATE CHEESE PIE



Chocolate Cheese Pie image

Mark and I were married in a casual outdoor ceremony. Our "wedding cake" consisted of 30 delicious cheesecakes, including this easy but special one.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 pies (8 servings each).

Number Of Ingredients 9

3 cups graham cracker crumbs (about 48 squares)
1/2 cup sugar
2/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
5 eggs, lightly beaten
1 tablespoon vanilla extract
4 ounces German sweet chocolate, melted and cooled

Steps:

  • In a bowl, combine cracker crumbs and sugar; stir in butter. Divide in half and press onto the bottom and up the sides of two ungreased 9-in. pie plates. Refrigerate while preparing filling. , In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, beat on low speed just until combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a small bowl; fold in melted chocolate. Divide remaining cream cheese mixture between pie crusts. , To make the chain of hearts on each pie, drop teaspoonfuls of chocolate filling, forming 8 drops equally spaced around outside edges and 4 drops in center. Starting in the center of one outer drop, run a knife through the center of each to connect the drops and form a circle of hearts. Repeat with center drops. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or overnight. Refrigerate leftovers.

Nutrition Facts : Calories 313 calories, Fat 18g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 234mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 0 fiber), Protein 5g protein.

NO-BAKE CREAM CHEESE PEANUT BUTTER PIE WITH CHOCOLATE WHIPPED CREAM



No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 10

1 1/4 cups salted pretzels
6 tablespoons unsalted butter, melted
1/4 cup brown sugar
1/2 cup cream cheese, softened
1/3 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup 35-percent whipping cream, whipped
3/4 cup roughly chopped dark chocolate
2 cups 35-percent whipping cream
Chocolate shavings, optional

Steps:

  • For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
  • For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
  • For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
  • Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.

FOUR LAYER CHOCOLATE CREAM CHEESE PIE



Four Layer Chocolate Cream Cheese Pie image

I get requests to take this pie to family functions all the time--it's great for people who want dessert but don't want a sugar overload. Don't get me wrong, it is sweet. Just not overly sweet. I got the recipe from a 1970s Atascosa County fundraiser cookbook (the cookbook has recipes submitted by locals), but I made some slight revisions to suit my taste. It's VERY easy.

Provided by Miu8843

Categories     Pie

Time 25m

Yield 1 9x13 pie, 12-15 serving(s)

Number Of Ingredients 8

3/4 cup butter (could use margarine)
3/4 cup chopped nuts (I use pecans)
1 1/2 cups all-purpose flour
2 cups Cool Whip (but you need extra cool whip for the top layer)
2 cups powdered sugar
16 ounces cream cheese
2 (3 1/2 ounce) boxes instant chocolate pudding mix (the small boxes)
3 cups milk

Steps:

  • Mix the crust ingredients, pack into bottom of a 9x13 baking pan, bake at 325 degrees for about 25 minutes (until crust is light brown). Cool completely.
  • Beat together the powdered sugar, cool whip and cream cheese. Set aside.
  • Beat together the chocolate pudding and milk, let it set up in the refrigerator for about 5 minutes. Make sure you only put 3 c milk, instead of the amount specified on the back of the pudding box.
  • When crust is cool, spread white layer evenly over crust. I find this is easier if you spoon big dollops in many places over crust, as opposed to spooning it all out in one spot. That way the crust isn't as likely to crumble when you spread it evenly.
  • Spread the chocolate mixture evenly over the cream cheese mixture.
  • Spread cool whip evenly over the chocolate layer. I try to put about as much cool whip on top to be as thick as the other layers.
  • Top with chopped nuts, chocolate chips, or anything else that sounds scrumptious.

Nutrition Facts : Calories 558.5, Fat 35, SaturatedFat 20.4, Cholesterol 80.6, Sodium 513.7, Carbohydrate 54.8, Fiber 1.8, Sugar 31.3, Protein 8.6

HERSHEY'S CHOCOLATE CHERRY CHEESE PIE



Hershey's Chocolate Cherry Cheese Pie image

Make and share this Hershey's Chocolate Cherry Cheese Pie recipe from Food.com.

Provided by DB1971

Categories     Dessert

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (9 ounce) extra serving-size packaged graham cracker crust
1 1/4 cups sugar
3 eggs
1/2 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled
2 (1 ounce) bars unsweetened baking chocolate
4 (3 ounce) packages cream cheese, softened
1 cup sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract

Steps:

  • Heat oven to 375. Break chocolate bars into small pieces and place in small microwave safe bowl. Microwave 1 to 1 1/2 minutes or until chocolate is melted and smooth when stirred. Cool. In small mixer bowl on medium speed, beat cream cheese and sugar until smooth. Add eggs; beat well. Stir in vanilla and melted chocolate until completely blended. Pour into crust. Bake 20 minutes or until almost set in center. Remove from oven. Prepare sour cream topping, spread over pie. Continue baking 10 minutes or just until set. Cool completely, Cover; refrigerate until firm. Just before serving, spread cherry pie filling over top of pie.
  • Sour Cream Topping.
  • In small bowl, combine sour cream, sugar and vanilla; blend well.

MILE-HIGH CHOCOLATE CREAM CHEESE PIE



Mile-High Chocolate Cream Cheese Pie image

This chocoholics dream comes from a February 1979 issue of Houston Home/Garden that featured chocolate.

Provided by Leslie in Texas

Categories     Pie

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 18

1/4 cup pecans, chopped finely
1 1/4 cups graham cracker crumbs
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup butter, melted
4 ounces semisweet chocolate
2 ounces bittersweet chocolate
8 ounces cream cheese, softened
2 teaspoons vanilla
1/2 cup sugar
2 egg yolks
3 egg whites
1/8 teaspoon cream of tartar
1 cup whipping cream
1 cup whipping cream
1 teaspoon vanilla
1/3 cup sugar
chocolate curls, for garnish

Steps:

  • Crust:.
  • Combine the pecans with the graham cracker crumbs,sugar and cinnamon until well mixed.
  • Add the melted butter and stir again until all the mixture is moistened.
  • Place in a 9 inch pie plate and pat firmly with fingers or the back of a spoon to coat the bottom and sides evenly.
  • Bake in a preheated 375 degree oven until the crust is firm to the touch and lightly browned, about 8 to 10 minutes.
  • Allow to cool completely before filling.
  • Filling:.
  • Cut the chocolate in small pieces and place in the top of a double boiler over simmering water. Stir constantly until the chocolate mixture begins to melt.
  • Remove from heat and stir until the chocolate is melted and is completely smooth and shiny. Set aside to cool.
  • With an electric mixer, beat the cream cheese until very smooth.
  • Add the vanilla and 1/4 cup sugar and continue to beat again until smooth.
  • Scrape the bottom and sides of the bowl often to make sure the ingredients are well combined.
  • Beat 2 egg yolks, one at a time.
  • When smooth, pour in the cooled chocolate and beat until well blended.
  • In another bowl, beat the egg whites with the cream of tartar until they form soft peaks.
  • Gradually add the sugar and beat until a very shiny, stiff meringue has formed.
  • In a chilled bowl, whip the cream with chilled beaters until if forms a firm, but not stiff, peak.
  • Carefully fold the cream into the chocolate mixture and then fold in the meringue.
  • Mound the filling in the prepared crust so that is highest in the middle.
  • Refrigerate at least 4 hours or overnight.
  • Topping:.
  • Just before serving, in a chilled bowl with chilled beaters, whip the cream with the vanilla and sugar.
  • When soft, firm peaks are formed, ice the pie.
  • A third of the cream may be placed in a pastry bag and used to decorate the edges.
  • Top with the chocolate curls and serve.

CHOCOLATE CHIP CREAM CHEESE PIE



Chocolate Chip Cream Cheese Pie image

Make and share this Chocolate Chip Cream Cheese Pie recipe from Food.com.

Provided by Mary in LA.

Categories     Cheesecake

Time 55m

Yield 10 serving(s)

Number Of Ingredients 7

3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
2 cups semi-sweet chocolate chips (12oz divided)
1 (9 ounce) graham cracker crumb crust (packaged)
2 tablespoons whipping cream

Steps:

  • Beat cream cheese and sugar in large bowl.
  • Add eggs and vanilla and then stir in 1 2/3 cps chocolate chips.
  • Pour into crust.
  • Bake for 10 minutes in oven at 450°F.
  • Reduce temperature to 250°F; (without opening door) continue to bake another 30 minutes.
  • Cover, refrigerate when cooled off until thoroughly chilled.
  • Place remaining 1/2 chips and whipping cream in a microwave bowl and microwave at (high 100%) 20 to 30 seconds or until chips are melted.
  • When slightly cool; spread over top of the cheese pie.
  • Put in refrigerator for 15 minutes or until topping is set.
  • Cover if there is any left over cheese pie.
  • Note: always stir chocolate halfway through heating it in a microwave to prevent it for scorching.

Nutrition Facts : Calories 616.1, Fat 42.8, SaturatedFat 23.4, Cholesterol 142.4, Sodium 373, Carbohydrate 54.9, Fiber 2.4, Sugar 43.4, Protein 9.6

CHOCOLATE CREAM CHEESE PIE



Chocolate Cream Cheese Pie image

Make and share this Chocolate Cream Cheese Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 7

1 (3 ounce) package cream cheese, softened
2 tablespoons sugar
1 3/4 cups milk, divided
1 (4 ounce) container Cool Whip, thawed and divided
1 9-inch graham cracker crust
1 (4 ounce) package instant chocolate pudding mix
miniature semisweet chocolate chips

Steps:

  • In a small mixing bowl, beat cream cheese, sugar and 1 tablespoon milk until smooth.
  • Gently stir in 1 cup Cool Whip.
  • Spread evenly into crust.
  • In a large mixing bowl, beat pudding mix and remaining milk on low speed for 2 minutes.
  • Pour over cream cheese mixture.
  • Chill at least 2 hours.
  • Just before serving, garnish with remaining Cool Whip and chocolate morsels.

Nutrition Facts : Calories 328.1, Fat 16.9, SaturatedFat 8.3, Cholesterol 19.2, Sodium 429, Carbohydrate 40.8, Fiber 0.9, Sugar 25, Protein 4.3

CHOCOLATE RASPBERRY CHEESE PIE



Chocolate Raspberry Cheese Pie image

A delicious dessert. I got this from my mother's recipe box. I don't know where she got it. I've made this recipe with raspberries and with blueberries. It was good both ways. And now I've made it with strawberries...also delicious.

Provided by Mrs. Hughes

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup raspberries
1 (6 ounce) chocolate wafer pie crust
2 (1 ounce) semi-sweet chocolate baking squares
1/4 cup whipping cream

Steps:

  • Heat oven to 350 degrees.
  • With mixer, beat cream cheese until fluffy.
  • Gradually beat in sweetened condensed milk until smooth.
  • Add egg, lemon juice, and vanilla extract and mix well.
  • Arrange raspberries on bottom of crust.
  • Slowly pour cheese mixture over fruit.
  • Bake 30 to 35 minutes or until center is almost set.
  • Cool.
  • Chocolate Glaze: In small saucepan, over low heat, melt 2 (1 ounce) squares semisweet chocolate with 1/4 cup whipping cream. Cook until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired. Makes 1 pie.

Nutrition Facts : Calories 420.8, Fat 23.9, SaturatedFat 12, Cholesterol 77.1, Sodium 281.5, Carbohydrate 46.2, Fiber 1.8, Sugar 36.5, Protein 8.1

CHOCOLATE CHEESE PUDDING PIE



Chocolate Cheese Pudding Pie image

--Adopted Recipe-- Preparation time does not include time to soften butter or refrigeration time before serving.

Provided by GrandmaIsCooking

Categories     Pie

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
3/4 cup chopped pecans
3/4 cup butter
1 (6 ounce) package instant chocolate pudding mix
3 cups milk
1 cup sugar
16 ounces Cool Whip Topping
8 ounces cream cheese
1/2-1 cup pecan pieces (for topping)

Steps:

  • Soften butter at room temperature. Cut in flour and pecans until crumbly and press into a 9x13 inch pan, covering the bottom. Bake at 350 degrees for 20 minutes.
  • Using milk, prepare chocolate pudding as directed on package and let it set while you prepare next layer.
  • With a mixer, combine sugar and cream cheese. Fold in half of Cool Whip.
  • Pour into crust. Top with chocolate pudding.
  • Top with remaining Cool Whip topping.
  • Sprinkle with pecans pieces. Refrigerate several hours before serving.

CHOCOLATE RASPBERRY CHEESE PIE



Chocolate Raspberry Cheese Pie image

This is such an easy recipe to prepare, but it makes a beautiful presentation..your friends and family will think you slaved over a hot stove all day!

Provided by Hildi Valenzano

Categories     Pies

Time 45m

Number Of Ingredients 10

2 pkg 3 oz. cream cheese, softened
1 can(s) 14oz sweetened condensed milk
1 egg
3 Tbsp lemon juice
1 tsp pure vanilla extract
1 c fresh or frozen raspberries
1 keebler ready crust chocolate pie crust
CHOCOLATE GLAZE
2 1oz squares semi-sweet chocolate
1/4 c whipping cream

Steps:

  • 1. Heat the oven to 350 degrees. With an electric mixer, beat cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.
  • 2. Arrange raspberries on the bottom of the crust. Slowly pour the cheese mixture over the fruit.
  • 3. Bake 30-35 minutes or until the center is set. Cool.
  • 4. Meanwhile, make your glaze. In a small saucepan, over low heat, melt the 2 squares of chocolate with the 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from the heat. Top cheesecake with the glaze and chill. Garnished as desired.

CHOCOLATE CHEESE CRANBERRY PIE



Chocolate Cheese Cranberry Pie image

I wanted to make a new dessert to add for the holidays. I combined a chocolate ganache with a no bake cheese cake layer topped with a Cranberry topping in a graham cracker crust. The combination works very well together.i also think a cherry topping would taste delicious with this pie as well. I will be adding this to my...

Provided by Nor Mac

Categories     Chocolate

Time 35m

Number Of Ingredients 24

5 Tbsp melted butter
1 c graham cracker crumbs
1/4 c powdered sugar
1 c finely chopped walnuts
BOTTOM CHOCOLATE LAYER
1 c semi sweet chocolate chips
2/3 c heavy cream
3/4 c chopped walnuts
TOP LAYER
NOTE: I USED AN 8 INCH PYREX PIE PAN. FOR A DEEPER 9 INCH PAN. PLEASE DOUBLE THE INGREDIENTS FOR THE TOP CHOCOLATE CHEESE LAYER.
3/4 c semi sweet chocolate chips
6 oz softened cream cheese
1/4 c sugar
2 Tbsp softened butter
1 c cool whip topping
CRANBERRY TOPPING, OR SKIP AND USE CANNED CHERRY PIE FILLING
2 c fresh cranberries
1/4 c water
1/4 c orange juice
2 tsp corn starch
1/2 c sugar
1 tsp orange zest
1 Tbsp orange liquor of choice (optional)
WHIPPED CREAM OR COOL WHIP FOR GARNISH

Steps:

  • 1. Heat oven to 350 degree's. Prepare cranberry topping. In a saucepan. Place water, sugar, orange juice, orange zest,and corn starch mix well. Heat burner to high heat. Add cranberries.
  • 2. Bring to a boil. Stir and boil until cranberries burst. Reduce heat to low. Continue cooking until mixture thickens up. Remove from heat. Add liquor optional, and stir. Pour in to bowl and refrigerate.
  • 3. Make crust. In a bowl. Mix graham cracker crumbs with sugar, and melted butter. Combine really well. Stir in the walnuts and pour in to pie pan. Pat mixture in to pan and up sides bake at 350 for 10 minutes. Remove from oven.
  • 4. Make ganache. In a bowl mix chocolate chips with cream. Microwave on high 1 minute. Stop and stir. Heat again 20 seconds stop and stir. Continue doing this until chocolate is melted. Pour ganache on top of crust. Sprinkle chopped walnuts on top.Place in fridge to cool.
  • 5. When cooled. Make top layer. Melt chocolate chips in microwave. Stop and stir every 30 seconds until melted. In a bowl beat cream cheese with softened butter, and sugar until smooth. Add the melted chocolate. Beat until combined well. Fold in the cool whip, or other non dairy topping until no white shows. Pour over Ganache in pie pan. Smooth with spatula, or spoon. Refrigerate until set.
  • 6. Before serving. Top with Cranberry topping, or cold cherry pie filling. Serve with cool whip or whipped cream.

CHOCOLATE COCONUT CHEESE PIE



Chocolate Coconut Cheese Pie image

I wanted something a little different and came up with this pie. My family and guests loved it.

Provided by Jolayne Cooper

Categories     Chocolate

Time 20m

Number Of Ingredients 8

1 prebaked pie crust for 1-crust pie
8 oz cream cheese, softened
2 c heavy whipping cream, divided
2/3 c sugar, plus 2 tablespoons
1/2 tsp vanilla extract
1 pkg (6-oz.) chocolate instant pudding mix
2 1/2 c milk
1 c coconut, toasted

Steps:

  • 1. Beat the 2/3 cup sugar and the cream cheese with a mixer until smooth and light. Add one cup cream and vanilla extract, and beat on medium-high speed until smooth and almost the consistency of whipped cream.
  • 2. Make the pudding following the directions on the package. Add 1/2-3/4 of the coconut to the pudding and fold in.
  • 3. Beat 1 cup of cream with 2 tablespoons sugar until soft peaks.
  • 4. To assemble: Put the cream cheese mixture in pie crust and spread smooth. Place the pudding on top of the cream cheese mixture and top with whipped cream. Garnish with the remaining toasted coconut.

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the pie will taste. Look for chocolate with a cocoa content of at least 70%.
  • Don't overwork the dough. Overworking the dough will make it tough. Mix the ingredients just until they come together, then stop.
  • Chill the dough before baking. Chilling the dough will help it to hold its shape and prevent it from spreading too much in the oven.
  • Don't overbake the pie. The pie is done when the center is set but still slightly wobbly. Overbaking will make the pie dry and crumbly.
  • Let the pie cool completely before serving. This will allow the flavors to meld and the pie to firm up.

Conclusion:

Chocolate cheese pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and creamy cheese filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give chocolate cheese pie a try. You won't be disappointed!

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