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You won't believe how quick and easy it is to make this 5 minute no bake chocolate cheesecake recipe. This no bake chocolate pie recipe literally takes 5 minutes and only 5 ingredients to put together! Creamy chocolate cheesecake with an Oreo crust makes this the perfect go-to recipe to satisfy any chocolate craving.
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‘Tis the season for pie. Lots and lots of pie!
The other night, I had a chocolate craving that hit me like no other. I wanted something decadent and chocolatey and I wanted it quickly. Enter the 5 minute chocolate cheesecake icebox pie.
This no-bake pie recipe literally takes all of 5 minutes and only 5 ingredients to put together, making it the perfect go-to recipe to satisfy a chocolate craving. You won’t believe how easy it is to make a 5 minute chocolate cheesecake icebox pie.
This recipe is quick, simple, and delicious. It utilizes a pre-made Oreo pie crust, chocolate instant pudding mix, and cream cheese to make a decadent dessert everyone will love.
Neufchatel Cheese or Cream Cheese?
In this recipe, it does not matter if you use Neufchatel Cheese or Cream cheese in this recipe. Use whichever you prefer.
I often use Neufchatel Cheese in recipes that call for cream cheese because it has a little bit less fat. But other than that it tastes the exact same to me.
Can I use Homemade Whipped Cream?
Absolutely! You don’t have to use the whipped topping in this recipe. You can make your own whipped cream by whipping Heavy whipping cream until stiff peaks form.
Just don’t forget to sweeten your homemade whipped cream with a little bit of powdered sugar because whipped topping like Cool-whip is slightly sweet.
Can I make my own crust?
Yes absolutely. To make your own Oreo crust first crush up some Oreos into small cookie crumbs and mix with a little bit of melted butter. Press into a pie pan before adding the chocolate cheesecake filling.
Of course, making your own Oreo pie crust will add a bit more prep time to your 5 minute chocolate cheesecake but homemade is always better so I say go for it if you have the time!
People are raving about this 5 minute chocolate cheesecake pie on Pinterest:
A little slice of deliciousness! I have made this for a couple of family events and has now officially become my new “go to” dessert for events because it goes together quickly and easily and can be prepared a day ahead of time and also because I get a lot of requests for it.
Nicole Mad Tatter @Nicbrun77
Very quick and easy to make. I saved back just a bit of the whip topping to put on top and shaved a chocolate bar onto it.
Katryna @kattown
5 Minute Chocolate Cheesecake Icebox Pie
The Domestic Diva
You won't believe how quick and easy it is to make this 5 minute no bake chocolate cheesecake recipe. This no bake chocolate pie recipe literally takes 5 minutes and only 5 ingredients to put together! Creamy chocolate cheesecake with an Oreo crust makes this the perfect go-to recipe to satisfy any chocolate craving.
4ozCream Cheesesoftened (or Neufchatel Cheese can be substituted)
18 oztub of whipped topping
1pre-made OREO pie crustcan be found with other pre-made pie crusts at the grocery store in the baking aisle
Instructions
In a mixing bowl, with a hand mixer cream the softened cream cheese.
Add the milk and chocolate instant pudding. Mix together until smooth.
Fold in the whipped topping until uniform in color.
Add the chocolate cheesecake mixture to the pre-made oreo pie crust.
Cover and refrigerate 1 hour to allow the pudding mixture to set completely and chill. Keep refrigerated.
Keyword Cheesecake, chocolate, Pie
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Better than Mama’s Banana Pudding Recipe
You won't believe how quick and easy it is to make this banana pudding recipe. This easy no bake dessert features creamy, decadent layers of vanilla pudding, fresh bananas, and cookies to make the best banana pudding you've ever eaten!
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Lemon Blueberry Muffins Recipe
You won't believe how easy it is to make incredible lemon blueberry muffins at home that tastes better than a bakery! With the perfect balance of lemon and fresh blueberries, this easy muffin recipe always bakes up moist, fluffy, and irresistibly delicious.
Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.
After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.
You need to be patient and allow enough time for the cheesecake filling to set in the refrigerator. If you rush it, you risk cutting into a cheesecake that is still liquid in the center. The recipe calls for two and a half to three hours for chilling, but longer is even better.
Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.
If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.
When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.
Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture.
The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.
Confectioners' Sugar: A smidge of confectioners' sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners' sugar. Sour Cream: Add a little sour cream for that trademark tangy cheesecake flavor.
No-bake cheesecakes should be stored in the refrigerator to keep them fresh and prevent spoilage. Here are some tips for storing no-bake cheesecakes: Cover the cheesecake with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge.
Philadelphia cream cheese is a popular brand of cream cheese that is often used in cheesecake recipes, but there are many other brands of cream cheese that can be used as well.
Personal preference plays a significant role in choosing between no-bake and baked cheesecake. No-bake cheesecakes are quick, easy, and perfect for those who prefer a lighter, chilled dessert. On the other hand, baked cheesecakes require more time and effort but offer a more classic, rich, and decadent experience.
Yes, Philadelphia makes a 24-ounce tub of pre-made cheesecake filling that you can use directly from the fridge—no baking necessary. The tub has everything you want from the sugary, sweet, cream cheese filling of a cheesecake, and it's ready to serve as-is.
The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.
But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.
Do not freeze the cheesecake to set it. The filling won't slice and you'll lose the velvet texture! You can put a no bake cheesecake in the freezer but make sure you check on it after 2–3 hours to see how it is doing.
Hobby: Shopping, Table tennis, Snowboarding, Rafting, Motor sports, Homebrewing, Taxidermy
Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.
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The Domestic Diva
