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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.
Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert!
I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.
Generally speaking they only take 8–12 hours to set in the fridge, so making it the night before is always preferable. I can hardly think of a situation where you'd need a no bake cheesecake in the next couple of hours. However when setting the base I would recommend using the freezer.
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.
Cover the cheesecake with foil or plastic wrap and place in the fridge for at least 8 hours or overnight. I usually use foil as I find plastic wrap tends to want to stick to the top of the cheesecake.
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.
If you are making a plain cheesecake such as my no-bake vanilla cheesecake, you can probably get away with cold ingredients, but generally the cream cheese should be room temp. Often a cheesecake mixture can split or curdle because of over mixing – I often get comments of 'how long do I mix for?
Tip: To get more crispness in the cheesecake base, brush some lightly beaten egg white over the surface of the biscuit layer before you bake it. The egg wash will form a layer between the cheesecake base and filling, and this will help to reduce the amount of moisture penetrating the biscuit base.
I piped 150ml of extra whipped cream around the edge, then sprinkled over chopped/whole Mini Eggs - decorate the cheesecake just before serving. The cheesecake will keep in the fridge for up to 3 days.
The USDA says to avoid the “danger zone” you must place a cooled cheesecake in the fridge within two hours. You can set a timer for yourself so you don't forget and risk wasting all that beautiful, rich dessert.
Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling. 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.
Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.
Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.
You can fix a runny cheesecake mixture the same as the others – with a setting agent – or freezing to make an ice cream mixture. Sometimes the cheesecake can be too thin if a chocolate has melted the mixture for example – and this is also solved this way.
Leaving cheesecake out overnight is not recommended, as it can lead to food safety concerns. It should be refrigerated within 2 hours of serving to prevent spoilage and maintain its freshness.
The USDA says to avoid the “danger zone” you must place a cooled cheesecake in the fridge within two hours. You can set a timer for yourself so you don't forget and risk wasting all that beautiful, rich dessert.
It is much better to let the cheesecake cool to room temperature and then put it in the fridge to chill out. Also it speeds the process of up of when you get to eat it. The fridge firms it up so you definitely want to do that process.
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Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.
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