Chocolate Cream Cheese Pie
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A chilled chocolate and cream cheese pie layered in a chocolate crust. Cream cheese beaten with powdered sugar and marshmallow fluff forms the base. Melted chocolate folded into whipped topping creates a fluffy topping layer. Chilling solidifies the pie’s texture. Garnished with whipped topping and extra chunks of chocolate. Can drizzle hot fudge over for extra richness. Easy no-bake dessert. Balances creamy tang, sweet fluff, and chocolate depth.
Prep:
20 min
Cook:
0 min
Total:
Servings:
8 servings
#no bake
#dessert
#chocolate
#cream cheese
#marshmallow fluff
#American cuisine
Cream cheese mixed with powdered sugar and marshmallow fluff. Whipped topping folded into melted chocolate makes light fluffy topping. Chocolate pie crust holds layers. No baking needed beyond crust. Get that mousse-like bite cool in fridge; smells like toasted cocoa, sweet vanilla. Tried swapping marshmallow for more Cool Whip—flavor dips, texture gets runny. Stick with fluff for that airy sweetness. Don’t rush cooling or pie collapses. Hit chill marks by gently pressing edges—firm but bouncy. Chocolate bars melt quickly but watch for graininess. Stir constantly, listen for glossy shine. Use semi-sweet or milk chocolate bars for balance. Prefer bittersweet? Adjust sugar down as it sharpens taste. Dolloping last whipped topping gives fluffy, cloud-like contrast. A drizzle of hot fudge pushes richness. Watch temperature when drizzling; too hot melts topping. Cold, sweet, chocolaty. Worth making ahead because texture improves with time. Perfect for last minute guests if you have crust ready. One pan wonder. Satisfying layers, quick prep, arms you with a dessert that shadows coffee talk. Heady, thick, sweet that bites gently, not too dense.
Ingredients
- 8 ounces cream cheese softened
- 1 cup powdered sugar sifted
- 7 ounces marshmallow fluff
- 1 chocolate pie crust prebaked or store-bought
- 4 ounces semi-sweet chocolate bars chopped
- 8 ounces whipped topping divided
- Optional hot fudge sauce for drizzling
About the ingredients
Soft cream cheese is key; cold cream cheese ruins texture—beat longer if needed. Powdered sugar sifts out lumps. Marshmallow fluff is the unsung hero here, contributes volume and sweet chew; if unavailable, use extra whipped topping but expect less structure and more sweetness. Chocolate bars melt best when chopped evenly, smaller pieces melt faster and smoother. Store-bought crust saves time but homemade graham or chocolate crust adds richness. Keep some chocolate chunks aside to enhance texture on top—adds chew contrast. Whipped topping must be moderately firm, not watery. If freshly whipped, chill slightly before mixing or it’ll melt chocolate. Hot fudge is optional but ups indulgence. You can substitute marshmallow fluff with 3/4 cup cream cheese and 1/4 cup honey for mild tangy sweetness twist. Add a pinch of salt in chocolate for shine. Cold fridge storage essential—never freeze this pie or layers separate. Use microwave carefully or double boiler for smoother chocolate melt. Cool Whip can be replaced with whipped cream but stabilize with a little sugar or gelatin to preserve shape.
Method
- Beat cream cheese, powdered sugar, marshmallow fluff until creamy and light. Texture should be soft but not runny, no lumps. Set aside.
- Spread mixture evenly over bottom of crust. Press gently to avoid tearing crust but keep thickness consistent.
- Microwave chopped chocolate in 30-second bursts stirring well each time. Watch carefully so it melts fully but doesn’t scorch or grain. Use rubber spatula for folding.
- Fold 8 ounces whipped topping into melted chocolate gently to keep air in. Spread chocolate-whip layer evenly over cream cheese layer. Marbled look okay but mostly even.
- Cover pie and chill 3 to 4 hours until set. It should feel firm but soft when you press outer edges.
- Before serving pipe or dollop remaining whipped topping on top. Add extra chopped chocolate pieces for chew and contrast.
- Drizzle warm hot fudge quickly right before serving if desired. Adds gooey shine and richness.
Cooking tips
Beat cream cheese, sugar, and marshmallow fluff until light but avoid overbeating which can thin mixture and cause separation when chilled. Spread firmly into crust so bottom is flat; uneven base will shift toppings later. Melt chocolate in increments; underheating means chunks remain, overheating burns cocoa. Stirring is do-or-die step. Fold whipped topping gently to trap air. Over mixing flattens it. Chocolate-whip spread over cream cheese should cover fully but avoid mixing layers. Chill time varies slightly based on fridge temp and pie thickness; check firmness by gently pressing side—should be springy, not mushy. When piping topping, cold pie helps hold decorative shapes—warm pie causes collapsing. Use serrated knife when slicing or clean blade between cuts to keep neat edges. Freezing not recommended; marred texture and soggy crust. Drizzle hot fudge warm but off heat; hot fudge poured molten may liquefy topping instantly. Use spatula to smooth layers if needed but quick moves prevent melting counters. Keep extra chocolate bits ready for garnish; add last minute crunch. Listen for changes: when chocolate melts, shine appears; when whipping cream with chocolate mix, folding should feel airy and light. Your senses guide timing more than clocks.
Chef's notes
- 💡 Beat cream cheese well but don’t overdo; too much air breaks structure. Use softened—not cold—cheese to avoid lumps. Powdered sugar needs sifting. Marshmallow fluff adds body; swapping with extra whipped topping thins texture and changes sweetness balance. Watch melt time for chocolate, chunks melt better than bars whole. Stir often; look for shine and smoothness. Folding whipped topping into chocolate needs gentle hand to keep fluff intact, or you lose lightness. Pie crust should have some firmness; prebaked good if no time for homemade. Press filling evenly to avoid collapse during chilling.
- 💡 Melting chocolate in microwave requires bursts; 30 seconds max, stir well in between. Overheat makes grainy stuff; underheat leaves chunks. Use flexible rubber spatula for folding, keep air in. Add salt pinch to chocolate for sheen and flavor depth. When layering chocolate-whip over cream cheese, spread evenly but don’t mix layers too much; marbling okay but avoid blending. Chill for 3-4 hours minimum—texture firms up but stays soft. Press edges gently to test firmness; firm and bouncy means ready. Warm pie collapses; cold keeps shape when piping whipped topping.
- 💡 Optional hot fudge sauce can drizzle right before serving. Temperature matters here—too hot melts whipped topping instantly, so warm fudge slightly off heat is better. Keep extra chopped chocolate for garnish—texture contrast matters, adds chew. If fresh whipped topping, chill it slightly before folding chocolate so it doesn’t melt chocolate. Homemade crust or graham crust adds flavor but more prep. You can swap marshmallow fluff with 3/4 cup cream cheese and 1/4 cup honey for slight tang and less sweetness but affects volume. You can freeze crust but pie layers don’t freeze well as texture suffers.
- 💡 Don’t rush cooling; temperature controls final texture. Chocolate bars melt faster if chopped small and even size. Listen for melting—quiet tap tap or glossy shine means ready. Folding whipped topping is do-or-die—too much mixing flattens, too little causes separation when chilled. Use serrated knife for neat slices; clean blade between cuts. If using Cool Whip instead of marshmallow fluff, pie gets runny, flavor dulls. Adding a pinch of salt to chocolate adds depth and shine. Pie texture improves after sitting in fridge several hours, wait it out if unsure. Don’t freeze pie or layers separate; store in fridge covered.
- 💡 Beat cream cheese, sugar, fluff until creamy but stop before thin or runny. Spread back and forth, firm but gentle so crust holds. Microwave chocolate in steps watching closely, stir constantly; look for glossy melted state. When folding whipped topping, light touch traps air for fluffy layer. Chill long enough but not freezing cold; soft edges mean easier slicing. Hot fudge drizzle should be last move, keep just warm. Keep reserved chocolate bits ready—sprinkle right before serving for chew contrast. Pie works well as make-ahead dessert since flavors settle with time. Adjust sugar or chocolate type based on bittersweet preference; remember less sugar sharpens bite.
Common questions
What if cream cheese is cold?
Cold cream cheese lumps, ruins mix texture. Beat longer to soften mess but better warm slightly before hand. Avoid large chunks or uneven mixing. Cold means harder folding and uneven layers.
Can marshmallow fluff be replaced?
Use extra whipped topping but expect thinner texture, less volume. Honey and cream cheese combo works for tangy sweetness but changes fluffiness. Substitutions affect texture and final mouthfeel. Experiment cautiously.
Why does chocolate get grainy?
Overheating or microwaving without stirring causes grainy texture. Melt in bursts, stir well after each to avoid scorching. Salt pinch helps shine. Use chopped bars, smaller pieces melt smoother.
How to store leftover pie?
Keep refrigerated covered tightly. Avoid freezer; layers separate and crust soggy. Can store 2-3 days max. For longer, remove topping and store separately. Let pie approach room temp before slicing for clean cuts.
