Chocolate Cream Cheese Pie

When you need a decadent and refreshing dessert, this recipe for Chocolate Cream Cheese Pie is perfect. It's a luscious, no-bake combination of creamy, rich chocolate and smooth, tangy cream cheese brought together in a buttery chocolate cookie crust. This easy-to-make freezer pie is perfect for spring and summer evenings when you are craving a sweet finish.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 10

Freezing 4

Total Time 4 30

Servings

Calories 339kcal

Author Wendy Polisi

Ingredients

1 ½ cups finely crushed Oreos cookies only, about 1 ½ sleeves
⅓ cup butter melted
8 ounces cream cheese at room temperature
½ cup sugar divided
1 ½ teaspoons vanilla extract
2 eggs separated and at room temperature
6 ounces semisweet chocolate chips melted
1 cup frozen whipped topping thawed (plus more for topping)
For topping optional: whipped topping, chocolate curls, pecans

Instructions

Preheat the oven to 325 degrees F.
Combine the crushed cookies and butter in a bowl. Press the oreo crust into a 9" pie plate.
Bake for 10 minutes. Allow to cool completely.
In the bowl of a stand mixer (or in a bowl and with a hand mixer), mix the softened cream cheese, ¼ cup sugar, and vanilla. Beat for 2 minutes at medium speed. Separate your eggs and add the yolks. Beat until smooth.
Add the melted chocolate.
Put the egg whites in a seperate medium bowl. Beat until foamy. Slowly sprinkle the remaining ¼ cup of sugar in, beating until stiff peaks form.
Use a plastic spatula and gently fold the egg white mixture into the chocolate mixture. Add the whipped topping.
If desired, add another layer of cool whip on top of the chocolate.
Pour into the prepared crust, smoothing into an even layer. Freeze for at least 4 hours.
Top with another layer of whipped topping if desired.

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