Chocolate Caramel Cheesecake Pie is a no-bake dessert with a homemade graham cracker crust filled with layers of chocolate cheesecake, marshmallow, fudge, and caramel. This pie is based on my favorite ice cream, Phish Food by Ben & Jerry’s. If you can’t get to the store to buy some, you can make this awesome pie! For another decadent chocolate and caramel dessert, check out my Chocolate Caramel Cheesecake Cake.
Chocolate Caramel Cheesecake Pie
If you love the combination of chocolate and caramel, this pie is for you! And, if you are a fan of chocolate cheesecake, this dessert was made for you! Chocolate Caramel Cheesecake pie is a no-bake dessert that reminds me of the popular Phish Food ice cream with the marshmallow, caramel, and chocolate chunks in chocolate ice cream.
Chocolate Caramel Pie Recipe
With fudge, caramel, and marshmallow layered with chocolate cheesecake, this recipe will be your go-to dessert when craving chocolate. And, even though this is an easy recipe, I still wanted to use the best quality ingredients. I opted for Challenge Butter to make sure that this dessert would be the best it could be!
Challenge Butter is made the old-fashioned way, churned fresh daily from the freshest milk and cream from happy cows at family-owned dairies since 1911. In fact, Challenge is the only major U.S. dairy product company that controls the whole process when it comes to making its butter, from milking the cows, to transporting milk, to making the butter to packaging and distributing. Talk about quality control!
Crust Ingredients (full recipe below)
- Graham crackers
- Challenge butter
Filling
- Cream cheese
- Challenge butter
- Granulated sugar
- Vanilla extract
- Semi-sweet chocolate chips
- Whipped topping–Make your own whipped cream to use in both the filling and to top off this delicious cheesecake pie!
Toppings
- Marshmallow fluff
- Hot fudge topping
- Caramel
- Whipped topping
How to Make the Crust
If possible, make your own crust. The store-bought crusts are okay, but they just aren’t up to par with the homemade ones. To make the graham cracker crust, you could buy the graham cracker crumbs or crush about 10 graham crackers.
If you have to crush your own crackers, add them to a food processor and process until you have a fine crumb. You could also use a rolling pin to roll over the cookies that are in sealed plastic baggies to get them into fine crumbs. A hammer also works, but just gentle taps!
Combine the crushed crackers and melted butter in a medium bowl until the mixture is combined. When mixing together the ingredients (with a fork), make sure every single graham cracker crumb is coated in butter. The butter acts as the binding agent, so when you see recipes that have piles of graham crackers left on the plate, it is usually because they were not coated with butter.
Press the crust into a 9-inch pie dish using your hand or the bottom of a glass to get the crust flattened across the bottom of the pan. Make sure to get the crust up the sides of the pie pan as well. Set that aside as you make the chocolate cream cheese filling.
How to Make the Chocolate Cream Cheese Filling
Once you have your graham cracker crust in the pie pan, it’s time to make the filling.
- First, add the chocolate chips to a microwave-safe bowl. Heat up the chocolate chips in 20-second intervals until melted and creamy. Set aside to cool slightly.
- Next, in a large bowl, add the cream cheese and use a hand mixer to beat until smooth and creamy.
- Then, beat in the butter, sugar, and vanilla until combined.
- Finally, fold in the melted chocolate chips and whipped topping.
Assembling the Chocolate Caramel Cheesecake Pie
With the crust ready to be filled, and the chocolate cream cheese filling ready to go, it’s time to get all those parts put together with the toppings.
- Pour half the chocolate cream cheese filling on top of the crust.
- Making a circular pattern, add half the marshmallow fluff, 2 tablespoons of fudge, and 2 tablespoons of caramel on top of the filling.
- Pour the rest of the filling on top of the marshmallow, fudge, and caramel.
- Add the remaining halves of the marshmallow fluff, fudge, and caramel.
- Let the cheesecake pie chill in the refrigerator for 2-3 hours.
- Serve topped with whipped cream.
How to Store Chocolate Caramel Cheesecake Pie
Cheesecakes are rich and filling, so even though you may want to eat the entire cheesecake in one sitting, it’s not always (if ever) possible. So, how do you store it to eat when you are craving a bite later? One easy way is to cover the cheesecake and store it in the refrigerator for a day or two. If you tightly wrap the cheesecake in plastic wrap or store it in an airtight container, it will last up to 3 days in the fridge.
To freeze a cheesecake:
- Place the cheesecake (uncovered) in the freezer for about an hour.
- After the hour in the freezer, take the cheesecake out of the pan (you may have to pry it out with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It will last up to 6 months in the freezer.
Looking for More No-Bake Desserts?
No-Bake Lemon Cheesecake Cream Pie
Ingredients
CRUST
- 1 1/2 cups graham cracker crumbs, about 10 crackers
- 4-6 tablespoons (57g-85g) Challenge butter, melted
FILLING
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup (1/2 stick or 57g) Challenge butter, softened
- 1/3 cup (67g) granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (252g) semi-sweet chocolate chips, melted and cooled slightly
- 8 ounces whipped topping
TOPPINGS
- 7 ounces marshmallow fluff, divided
- 1/4 cup (75g) hot fudge topping, divided
- 1/4 cup (82g) caramel topping, divided
- 8 ounces whipped topping
Instructions
CRUST
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Add 4 tablespoons of the melted Challenge butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If it seems to be dry at all, add the remaining 2 tablespoons of melted butter and mix again.
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Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides.
FILLING
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In a microwave-safe bowl, add the chocolate chips. Heat for 20-second intervals until the chips have melted. Set aside.
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In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
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Beat in the Challenge butter, sugar, and vanilla until combined.
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Fold in the melted chocolate chips and whipped topping.
ASSEMBLING THE CHOCOLATE CARAMEL CHEESECAKE PIE
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Pour half the filling on top of the graham cracker crust.
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Top the filling with half the of the marshmallow fluff (I used a piping bag for this), 2 tablespoons of hot fudge topping, and 2 tablespoons of caramel. I made a circular pattern with the toppings. You may need to warm the toppings slightly to get them to pour easily.
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Pour the second half of the chocolate cream cheese filling on top of the marshmallow, fudge, and caramel.
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Top with the remaining marshmallow fluff, fudge, and caramel.
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Refrigerate for 2-3 hours before serving.
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Serve with whipped topping.