No-Bake Chocolate Cream Pie – Rich, Creamy & Effortless!

 

Looking for a luscious, crowd-pleasing dessert that doesn’t require turning on the oven? This No-Bake Chocolate Cream Pie is your answer. It features a crunchy chocolate cookie crust, a velvety chocolate cheesecake filling, and a fluffy whipped cream topping—all made from scratch and chilled to perfection. It’s a dream dessert for summer, holidays, or anytime chocolate cravings hit.

 Ingredients

For the Crust:

• 1 ½ cups chocolate cookie crumbs (like Oreo, without the filling)
• 6 tablespoons unsalted butter, melted

For the Chocolate Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 ½ cups heavy whipping cream (cold)

For the Topping:

• 1 cup heavy whipping cream (cold)
• 2 tablespoons powdered sugar
• Chocolate curls or shavings (optional, for garnish)

 Directions

Step 1: Make the Chocolate Crust

In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to create a compact crust. Place it in the refrigerator to chill while you prepare the filling.

Tip: Use the bottom of a flat measuring cup or glass to pack the crust tightly for a firm base.

Step 2: Prepare the Chocolate Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar, cocoa powder, and vanilla extract. Mix until fully combined and smooth.

Step 3: Fold in the Whipped Cream

In a separate chilled bowl, whip 1½ cups cold heavy cream using an electric mixer until stiff peaks form. Gently fold the whipped cream into the chocolate mixture in batches, being careful not to deflate the mixture. You want a light, airy texture.

Step 4: Fill and Chill

Spoon the chocolate filling into the prepared crust. Smooth out the top with a spatula. Cover and refrigerate for at least 6 hours, or preferably overnight. This helps the filling set up beautifully for clean slicing.

Step 5: Add the Topping

Whip the remaining 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Spread or pipe it over the chilled pie. Garnish with chocolate curls, shavings, or dust with cocoa powder for an extra touch of elegance.

 Tips for Perfect No-Bake Chocolate Cream Pie

• Room temperature cream cheese blends smoothly and prevents lumps.
• Cold heavy cream whips best—chill the bowl and beaters for faster results.
• Add espresso powder to the cocoa for a mocha twist.
• Make ahead: This pie can be made up to 2 days in advance!

 Storage

Cover leftovers with plastic wrap or store in an airtight container. Keep in the refrigerator for up to 4–5 days. This pie does not freeze well once assembled due to the whipped cream layers.

 Recipe Summary

• Prep Time: 20 minutes
• Chill Time: 6+ hours
• Total Time: ~6 hours 20 minutes
• Servings: 8–10
• Calories per slice: ~350 kcal

 Serving Ideas

Pair with a hot cup of coffee or serve alongside fresh berries to cut through the richness. Whether you’re hosting a dinner party or just want a decadent no-bake dessert, this Chocolate Cream Pie is bound to disappear fast.