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बुधवार, 5 मई 2021

No-Bake Chocolate Pie

No Bake Chocolate pie is silky smooth, rich and incredibly indulgent! The perfect option when you want something exquisite, but don’t want to heat up the kitchen!

Being a in love with chocolate is a real thing, and I am here to say it is okay! I have more recipes to help you out, like this Cheesecake, Cake, and Shortbread!

Easy No-Bake Chocolate Pie

This is the perfect no-bake pie for when you need a rich chocolate fix, but you do not want to heat the house up or spend a ton of time on it. The hardest part will be waiting for it to chill. Your patience though will be heavily rewarded. This pie is incredible. It has all you could ever want in a chocolate pie. The cookie crust is a perfect blend of cookies and butter that melts in your mouth. The rich creamy filling is just the right balance of sweetness and luscious chocolate. This no-bake chocolate pie is going to hit the spot, I promise!

I love this no-bake chocolate pie for when I need to something quick and easy. Friends and family are going to go crazy about this no-bake chocolate pie, so be prepared. It is rich and it is insanely delicious! If you are more of a milk chocolate pie, use this recipe which is lighter and not as rich. This is not your Jell-o pudding pie, it is so much better and so much more.

What You Need for Chocolate Pie

All you need are these simple ingredients combined to make this no-bake chocolate pie. It is easy to make and comes together quickly!

Crust and Filling Ingredients:

Butter: Melt your butter.
Oreo cookie crumbs: It takes about 24 cookies.
Semi-sweet chocolate: Use good quality chocolate for the best flavor, chop it finely. chopped
Heavy whipping cream: You could use half and a half here if you wanted but the heavy cream makes it awesome!
Vanilla: Did you know adding vanilla actually helps chocolate taste more like chocolate, it does!
Instant espresso powder: This give the chocolate pie a richer more dark chocolate flavor. You can leave it out if you want to.
Heavy whipping cream: I would not recommend using half and a half here. You need the fat and the cream to help set up the filling.
Granulated sugar: Adds a bit of sweetness.

Topping Ingredients

Heavy whipping cream: Ideal for whipping up to a creamy topping.
Granulated sugar: Adds a bit more sweetness.
Vanilla: Adds that touch of sweet flavor.
Chocolate shavings: These are optional, but sure do make it look pretty.

How to Make the Crust for a No-Bake Chocolate Pie

Easy to throw together, this makes a great make ahead dessert! This no-bake chocolate pie has a few easy steps and

Crush: In a blender or a food processor, add 24 Oreos and pulse until it becomes a wet powder resembling set sand. This can alternatively be done by hand in a large ziplock bag with a rolling pin.
Combine: Melt ¼ cup butter and mix with the oreo crumbs.
Place in Pie Tin: Press evenly into a 9-inch pie pan and put in the fridge to chill while you prepare the filling.

Mixing the Filling Together

Prep the chocolate: Chop chocolate into small pieces and put in a heat-proof bowl.
Melt Heat 2/3 cup of cream for about 45 seconds in the microwave, until steaming. Pour over the chopped chocolate and allow to sit for several minutes.
Combine: Add vanilla and espresso powder to the chocolate and cream. Whisk together to make a thick ganache. Allow to cool completely.
Whip: While the ganache is cooling, add your 1 ½ cup cream and granulated sugar to a clean mixing bowl and whip until stiff peaks form. Be careful to not over whip your cream! Peaks should stand on their own and not flop over at all.
Mix: When the ganache is cooled completely, add to the bowl of whipped cream. Gently fold the chocolate into the cream until it just incorporated, with no streaks of dark chocolate or white cream. Pour into chilled pie shell.
Refrigerate: Chill for at least 6 hours.

Topping it All Off!

Whip: In a clean mixing bowl, whip 1 cup cream, granulated sugar, and vanilla together until soft peaks form.
Add: Remove chilled pie from fridge and top with whipped cream. Add optional chocolate curls for garnish.
Time to Eat: Serve and enjoy!

Chocolate pie with a slice missing and chocolate curls on top.

Tips For the Best Chocolate Pie

Here are a few things to keep in mind when making this indulgent no-bake chocolate pie.

Chocolate: Use good quality chocolate, think Lindt, Ghirardelli, or Godiva. The better quality the chocolate the better the flavor of the pie. Do not skimp on the chocolate. And do not use Chocolate chips. They have stabilizers in them that keep them from melting smoothly. Your pie could end up lumpy.
Crust: If you want to lighten up the chocolate flavor, use a graham cracker crust instead. You can substitute an equal amount of graham cracker for the Oreos.
Cream: You can use half and half to melt the chocolate if you desire. But use heavy whipping cream for both the rest of the filling and the topping. For the topping, if you are in a hurry you can use cool whipped topping instead.
Topping: You can place the whipped topping on each slice as you serve it, instead of spreading it on the whole pie if you would like. This will make storing leftovers easier.
Espresso Powder: Espresso powder is darkly roasted coffee beans that have been ground, brewed, dried, and then ground to a very fine powder. They help give the chocolate a richer, more intense flavor. You can leave out the espresso powder and still have an indulgent dessert. It is optional.
Garnish: There are other options besides the chocolate curls. Crushed Oreos, or Reese’s peanut butter cups, chopped nuts, or heath bar crumbles all make a great topping.

A slice of chocolate pie on a white plate.

Storing Chocolate No-Bake Pie

You may not have any leftovers, but just incase you do, here is how to keep this no-bake chocolate pie around for a little longer.

Fridge: Because of the high dairy content, this needs to be kept in the fridge. Cover loosely with plastic wrap, I like to use toothpicks to keep it from squishing my whipped topping. Keep in the fridge for up to 4 days.
Freeze: This freezes beautifully. It is best if you know you are going to freeze it, to not put the whipped topping on top. Wrap in plastic wrap and then with foil for a double layer. Freeze for up to 2 months. Let it thaw overnight in the fridge before serving.

A fork cutting into a slice of chocolate pie.

No Bake Chocolate Pie

No Bake Chocolate pie is silky smooth, rich and incredibly indulgent! The perfect option when you want something exquisite, but don't want to heat up the kitchen!

Course Dessert

Cuisine American

Keyword chocolate pie, no bake chocolate pie

Prep Time 30 minutes

Chill 6 hours

Total Time 6 hours 30 minutes

Servings slices

Calories 373kcal

Author Alyssa Rivers

Ingredients

Crust:

¼ cup butter melted
2 cups oreo cookie crumbs about 24 cookies

Filling:

8 ounces Semi sweet chocolate chopped
2/3 cups heavy whipping cream
¾ teaspoons vanilla
1 teaspoons instant espresso powder
1 ½ cups heavy whipping cream whipped to stiff peaks
2 Tablespoon granulated sugar

Topping:

1 Cup heavy whipping cream
1 Tablespoon granulated sugar
½ teaspoons vanilla
Chocolate shavings optional

Instructions

Crust

In a blender or a food processor, add 24 Oreos and pulse until it becomes a wet powder resembling set sand. This can alternatively be done by hand in a large ziplock bag with a rolling pin.
Melt ¼ cup butter and mix with the oreo crumbs.
Press evenly into a 9 inch pie pan and put in the fridge to chill while you prepare the filling.

FIlling

Chop chocolate into small pieces and put in a heat proof bowl.
Heat 2/3 cup of cream for about 45 seconds in the microwave, until steaming. Pour over the chopped chocolate and allow to sit for several minutes.
Add vanilla and espresso powder to the chocolate and cream. Whisk together to make a thick ganache. Allow cooling completely.
While the ganache is cooling, add your 1 ½ cup cream and granulated sugar to a clean mixing bowl and whip until stiff peaks form. Be careful to not over whip your cream! Peaks should stand on their own and not flop over at all.
When the ganache is cooled completely, add to a bowl of whipped cream. Gently fold the chocolate into the cream until it just incorporated, with no streaks of dark chocolate or white cream. Pour into chilled pie shell.
Chill for at least 6 hours.

Topping

In a clean mixing bowl, whip 1 cup cream, granulated sugar and vanilla together until soft peaks form.
Remove chilled pie from fridge and top with whipped cream. Add optional chocolate curls for garnish.
Serve and enjoy!

Nutrition

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Churro Cheesecake

Churro Cheesecake bars are quick and luscious. These have a flakey crispy base, creamy center and topped with cinnamon and sugar, divine!

I love the classic Cinnamon and Sugar combo that creates that churro taste. Try it in these amazing Churros, Churro Waffles and Churro Cupcakes!

Churro Cheesecakes bars stacked on top of eachother.

The Best Churro Cheesecake

These are epic! I have created a recipe with a few shortcuts so you can have these incredible squares in the oven in 20 minutes. Perfect for when you have a craving, or when you need a divine dessert fast! I use the refrigerated crescent dough for the base, which comes out flakey, buttery, and super tasty. Next, you’ll combine a quick and easy cheesecake filling. Top it all with that classic cinnamon and sugar combo and you have a winning churro cheesecake recipe in no time!

The smell of churro cheesecakes as they cook is absolutely heavenly. It will fill your house with that sweet aroma of cinnamon and sugar, it is guaranteed to bring your family running. But you will have to let them cool before you cut them. I know, it is the hardest part of making these churro cheesecakes, but totally worth it! You are going to love how easy these churro cheesecakes are and everyone else is going to love how they taste!

What You Need For Mexican Churro Cheesecake

Simple, easy, and decadent! What more could you want in a wonderful dessert. These churro cheesecakes are a great addition to any celebration!

Crescent Dinner Rolls: I used Pillsbury butter crescent dough found in the dairy case.
Cream Cheese: Full fat or low fat are ok, but I do not recommend using nonfat cream cheese.
Vanilla: Adds the smooth rich flavor.
Egg: Egg acts as a binder and helps the cream cheese be light and fluffy too.
Sugar: White granulated sugar.
Ground Cinnamon: I love using Saigon cinnamon, it has a rich, deep flavor and aroma.

How to Make Churro Cheesecake Bars with these Easy Steps

Churro cheesecakes take a few steps to layer the goodness but is still quick and easy to make. Within 30 minutes you will have a favorite Mexican dessert!

Prep: Preheat the oven to 350 degrees. Using a hand mixer or a Kitchen Aid, beat together the cream cheese, vanilla, partially bean egg, and ½ cup sugar until smooth.
Combine: Mix together the rest of the sugar (½ cup) and 2 Tablespoons of cinnamon. Set it aside.
Sprinkle: Spray 9×13 baking dish with cooking spray and sprinkle ¼ cup or half of your cinnamon sugar mixture evenly into the bottom of the 9×13.

spreading the cinnamon and sugar on the bottom of the pan.

How to Lay the Dough Crust for the Churro Cheesecake Recipe

On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9×13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9×13 baking dish on top of the cinnamon and sugar. These churro cheesecakes are easy to make when using pre-made dough.

The crescent roll sheet on the bottom of the pan.

Adding Cheesecake on top of the Dough

Spread the cheesecake evenly on top of your dough using a spatula or butter knife. This will be a thick layer in between that will taste divine with every bite! These churro cheesecakes are layered with goodness!

Spreading the cream cheese filling over the crescent dough.

Layering the Churro Cheesecake

Unroll the second can of crescent dough and place on top on the cheesecake filling. It is best to make sure that the seams are completely sealed.

Layering the second sheet of cresent rolls over the cream cheese layer.

Sprinkle Cinnamon Sugar on Top

Top the dough with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.

Covering the top with cinnamon and sugar.

Tips and Variations for Churro Cheesecake

Using the refrigerated crescent dough on the top and the bottom is what gives this its classic churro flavor and texture. You are going to love the creamy sweet filling inside of these churro cheesecakes. They taste like a churro stuffed with cream cheese filling because essentially that’s what they are.

Room Temperature: Have your cream cheese and eggs at room temperature before blending. This will make sure your filling is creamy and smooth.
Seams: When you are rolling out your crescent dough, you just want to roll the seams together, not roll the dough super flat. You still want that nice flakey crust to puff up a bit and be light and airy.
Cool: Make sure you let your cheesecake cool before cutting. This will help the cheesecake set up and be easier to cut and serve.
Maple: If you want a touch of maple flavoring in your churro cheesecake substitute out the vanilla for maple syrup.
Top it: Drizzle the top of the cooled churro cheesecake bars with chocolate syrup or caramel sauce. It will taste amazing.

Churro cheesecake bars stacked with a bite out of them.

Storing Your Churro Cheesecake

These can be served when they are at room temperature after they have cooled a bit, or cold from the fridge.

Fridge: Because of the cream cheese filling you will need to store leftovers in the fridge. They will keep for 3 days. After that, the bottom crust can get a bit soggy.
Frozen: You can freeze churro cheesecake. Wrap it tightly in plastic wrap and then in foil and place in a freezer-safe bag. Keep for up to 3 months. Thaw in the fridge overnight.

Churro Cheesecake

Churro Cheesecake bars are quick and luscious. These have a flakey crispy base, creamy center and topped with cinnamon and sugar, divine!

Course Dessert

Cuisine American, Mexican

Keyword churro cheesecake, churro cheesecake bars

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings Servings

Calories 335kcal

Author Alyssa Rivers