Chocolate or Mocha Cream Cheese Pie
Submitted by babygray
No-bake chocolate cream cheese pie with instant pudding. Add coffee powder for mocha. Topped with pecans and whipped cream, ready in minutes.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
3 hrsNeed a pie on the table fast? Beat cream cheese with milk and instant chocolate pudding mix, pour it into a baked crust, and chill. That’s genuinely all there is to it.
The cream cheese gives the filling a tangy richness that straight pudding pie can’t match. It sets up thick and sliceable in the fridge without any gelatin or eggs.
Want mocha instead of straight chocolate? Stir in two teaspoons of instant coffee powder before beating and you’ve got a whole different pie. Pecans on top add crunch against the creamy filling.
Kitchen Tips
- Soften the cream cheese fully before beating or you’ll have lumps that won’t smooth out
- Use cold milk so the pudding mix sets properly
- Beat for a full minute after adding the pudding mix to get an even, smooth filling
- Freeze it for a firmer, ice cream-like texture, or just refrigerate for a softer, creamier slice
Ingredients
Directions
Beat cream cheese until light.
Add milk.
Beat.
Add instant pudding mix.
Can add instant coffee powder.
Beat for 1 minute.
Turn into baked pie crust.
Sprinkle with pecans.
Chill or freeze for several hours.
Serve with whipped cream or whipped topping.
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