No-Bake Chocolate Cheesecake Pie

Hello friends! Today we are making this lush No-Bake Chocolate Cheesecake Pie! The chocolate cheesecake filling is fudgy, rich, and indulgent!

This post is sponsored by Eagle Brand® Sweetened Condensed Milk.

No-Bake Chocolate Cheesecake Pie

This No-Bake Chocolate Cheesecake Pie only takes 5 ingredients to make, and about 15 minutes of assembly time.

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I used this super easy Chocolate Tart Dough recipe for the crust, but you can make things even easier and use any store-bought crust you prefer.

No-Bake Chocolate Cheesecake slice

Here’s what you will need for the No-Bake Chocolate Cheesecake:

  • Chocolate (semi-sweet, dark, or milk chocolate, it’s really up to your preference)
  • Cream cheese
  • Eagle Brand® Sweetened Condensed Milk
  • Lemon juice
  • Vanilla extract

That’s it!

And here’s how we make the pie:

Use a mixer to beat the cream cheese for about 90 seconds until creamy and fluffy.

creaming cream cheese with an electric mixer

Once the cream cheese is fluffy, add the Eagle Brand® Sweetened Condensed Milk in, and cream again until incorporated.

adding condensed milk to cream cheese to make no bake cheesecake

Next, add the lemon juice and the vanilla extract.

The lemon juice helps the pie have a thicker consistency, as the acidity of the lemon juice reacts with the condensed milk, causing it to curdle.

adding lemon juice and vanilla extract to cheesecake

After mixing the lemon juice and vanilla in, it’s time to add the melted and cooled down chocolate.

Make sure the chocolate has cooled down before adding it to the batter.

Also, like I’ve mentioned, feel free to use any chocolate you prefer. Just have in mind that if you use milk chocolate, it will make the cheesecake sweeter.

I used semi-sweet chocolate, and it worked perfectly. The cheesecake wasn’t overly sweet. However, if you like your desserts on the less sweet side, I recommend using dark chocolate in this recipe.

adding melted chocolate to the cheesecake

Once the batter is all incorporated, and it looks smooth and silky, try not to eat it all with a spoon before transferring it to the baked pie crust.

spreading chocolate cheesecake batter on the bottom of pie crust

At this point, place the No-Bake Chocolate Cheesecake Pie in the fridge for at least 6 hours, so it has a chance to set nicely.

No-Bake Chocolate Cheesecake Pie

Isn’t it wonderful how easy this pie is to make?

And now, I feel like I want to make a white chocolate version, because I am absolutely obsessed with that fudgy and velvety texture.

Also a bit obsessed with how easy it was to make! And excited to mix it up and perhaps add more flavors to some variations, such as a peanut butter swirl, or perhaps a few scoops of jam!

No-Bake Chocolate Cheesecake Pie

I used Eagle Brand® Sweetened Condensed Milk for this pie. If you have been following my blog, you know I always vouch for this brand.

It’s absolutely my favorite brand of condensed milk in the world!

I am lucky enough to have been working alongside with Eagle Brand® to develop some amazing recipes.

No-Bake Chocolate Cheesecake Pie

Here are some more recipes using condensed milk from my blog:

And I have many other recipes with condensed milk (and lots with dulce de leche- which I make out of a can of condensed milk) all over my website too. These are just a few suggestions for you to check!

No-Bake Chocolate Cheesecake slice

A couple of weeks ago I made this No-Bake Chocolate Cheesecake Pie to test the recipe, and posted on my stories on Instagram and my followers went absolutely crazy over it.

And that’s when I knew I had to make this recipe for the blog, accompanied by a delicious crust, and some beautiful toppings too.

Since Valentine’s Day is just around the corner, I decided to make the best of it and go for a more romantic decoration.

No-Bake Chocolate Cheesecake Pie

You can also top this pie with dark chocolate ganache, with whipped cream, other chopped fruits, or anything that comes to mind!

Get creative! And show me your creations on Instagram, I love seeing everything you create in your kitchen out of my recipes!

Thank you so much for being here! Have a lovely day!

No-Bake Chocolate Cheesecake Pie
No-Bake Chocolate Cheesecake slice
No-Bake Chocolate Cheesecake Pie
No-Bake Chocolate Cheesecake Pie

No-Bake Chocolate Cheesecake Pie

Camila Hurst
This No-Bake Chocolate Cheesecake Pie is filled with creamy chocolate cheesecake, so easy to make, only 5 ingredients!
4.67 from 6 votes
Prep Time 15 minutes
Cook Time 0 minutes
Resting time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 280 kcal


No-Bake Chocolate Cheesecake Pie
  • 1 chocolate crust recipe
  • 1 cup chopped chocolate or chocolate chips (170 grams, 6 oz)
  • 1 1/4 cups 10 oz. cream cheese, softened
  • 1 14 oz. can Eagle Brand® Sweetened Condensed Milk
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract


No-Bake Chocolate Cheesecake Pie
  • First make the Chocolate Crust, or use store-bought.
  • Place the chopped chocolate (or chocolate chips) in a microwave safe dish, and microwave it for 30 second intervals, stirring in between, until the chocolate has melted entirely. Set aside to cool down for at least 15 minutes.
  • Place the cream cheese in the bowl of an electric mixer.
  • Cream it for 90 seconds at medium high speed, until creamy and fluffy.
  • Add the Eagle Brand® Sweetened Condensed Milk, lemon juice, and vanilla extract. Cream for 30 seconds.
  • Add melted and cooled chocolate to the bowl. Make sure the chocolate isn’t warm.
  • Cream with the mixer for another 30 seconds.
  • Scrape the bowl down and cream for another 30 seconds, to make sure the mixture is smooth and the ingredients are incorporated.
  • Pour the batter on the bottom of the pre-baked pie crust.
  • Use a spatula to spread it evenly.
  • Place it in the fridge for at least 6 hours, preferably overnight.
  • This pie will store nicely in the fridge for up to 4 days.
Keyword cheesecake, chocolate, no-bake

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  1. 5 stars
    I use this recipe with the same ingredients minus the chocolate, to make a no bake cheesecake. I have been doing this for years. We love it!!! I am going to try this one with the chocolate very soon (who doesn’t love chocolate?) I can’t wait!

    1. 5 stars
      Forgot to say that I use a graham cracker crust for my regular cheesecake one that I make, in case someone wants to try it.

  2. 5 stars
    I used bitter-sweet Baker’s chocolate, and my go-to pecan graham cracker crust (needs to bake and cool first). I couldn’t believe how rich and delicious the filling tasted with the crust. The bitter-sweet chocolate kept the pie from being too sweet, and darned close to a truffle. If you’re not a huge fan of dark chocolate, then go for the semi-sweet. I’m telling you now, make this pie!!!

  3. 5 stars
    I made it exactly following the recipe (both crust and the filling), used milk chocolate and it was to die for!!! AMAZINGLY delicious, smooth texture, rich flavor, simply fantastic!! And so easy to make, great recipe, congratulations!

  4. 3 stars
    I guess I’m the only one who finds this to be just too sweet.. I’m wondering if I did something wrong. I could have used a different chocolate (used semi-sweet). Probably just a matter of preference. Thanks for the recipe.

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