Chocolate Cheeesecake Pie (No Bake)
October 02, 2011
"For best flavor and texture I recommend to use Philadelphia brand cream cheese brand I have made this using other brands and it was not as good, plan ahead there is a 5 hour chilling time "
- Serving Size: 1 (214.3 g)
- Calories 962.6
- Total Fat - 58.4 g
- Saturated Fat - 34.3 g
- Cholesterol - 49.1 mg
- Sodium - 1061.3 mg
- Total Carbohydrate - 101.9 g
- Dietary Fiber - 5.5 g
- Sugars - 51.3 g
- Protein - 14.4 g
- Calcium - 236.9 mg
- Iron - 5.4 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.5 mg
In a large bowl beat all cream cheese with soft butter, confectioners sugar vanilla until smooth and fluffy scraping down the sides of bowl a few times during beating.
In the microwave melt chocolate chips removing and stirring 1 or 2 times until smooth and melted; cool slightly.
Mix the melted chocolate into the cream cheese mixture until thoroughly combined.
Using a spatula fold in half of the container of Cool Whip until well combined (I start with mixing with a spatula then finish beating on low speed for about 1 minute).
Transfer to prepared crumb crust.
Refrigerate for 5 or more hours.
Before serving spread the pie filling on top.
Tips & Variations
No special items needed.