This easy sugar-free pie will make the perfect Thanksgiving Dessert or treat on a special occasion. With very little baking, you’ll have a wonderful pie for your holiday meal!

My Chocolate Cheesecake Pie is the ultimate “no-bake” dessert. If you love chocolate, this pie is for you! It has a buttery chocolate crust and a super-rich and creamy chocolate cheesecake filling.

It’s a perfect holiday pie that comes together in under half an hour (excluding chilling time) with simple pantry ingredients that most low-carbers keep on hand.

If you’ve seen some of my other recipes, you know I love to try and come up with easy recipes that we can use to avoid over-indulging in sugary treats. This pie fits right into that vibe!

Why You’ll Love This Recipe

• Quick & easy: No long baking times and a very easy mix-and-dump filling!
• So Creamy and Rich: This chocolate cheesecake is for all my chocolate lovers. It is creamy and rich… and so thick! Just like a traditional cheesecake, but in a pie form!
• Easy to make ahead. This easy chocolate cheesecake is a great make-ahead dessert recipe. It needs to chill in the fridge overnight, and it freezes like a dream for longer-term storage.
• Adaptable: This pie is easily adapted to your liking. Check out the Tips and Tricks section at the end of this post for some ideas!
• Double the chocolate. The Oreo crust pairs beautifully with the creamy chocolate filling, and I topped it all off with chocolate ganache. It takes the whole cheesecake to a whole new level!

Can this Sugar-Free Chocolate Cheesecake Pie Be Made Without a Crust?

The great thing about the Chocolate Cheesecake filling is that if you aren’t into low-carb crusts or if you just want to skip that part, you can make the filling and serve it up in a couple of different ways!

First, it makes an amazing creamy dip that I love to serve with fresh fruit like strawberries, low-carb cookies, or pretzels. It is so delicious, no matter what you dip into it.

A second way you could serve this Chocolate Cheesecake Pie filling is by layering it with alternating layers of whipped cream and nuts into a little, cute dessert.

Oh my friends, either of these ways is worth trying after you make the pie. Why not make it again and try one? Let me know which ways you tried and what your favorite was!

How to Store This Sugar-Free Chocolate Cheesecake Pie

Refrigeration. Keep this chocolate cheesecake covered in the fridge for up to a week. If you’re not serving it right away, keep it in the pie plate you have baked it in.

That will make it easy to pull out and serve when you are ready to do so. You can also slice the pie and put each slice in an airtight container. This way, you have single portions ready to enjoy.

You can leave some in the fridge and freeze the other slices if you want to extend the life of the cheesecake pie.

Freezer. To freeze the cheesecake, wrap it in plastic wrap and then place it in a large zip-top bag. This will stay fresh for up to 30 days!

All you have to do is wrap the frozen cheesecake in a nice, thick layer of plastic wrap, and then top that layer with aluminum foil to prevent any freezer burn in your freezer.

This will also prevent it from taking on any extra freezer smells if there are any.

When you are ready to serve the frozen cheesecake, you can pull it out the night before and let it thaw in the fridge, or let it slowly thaw on the countertop if you pull it out about an hour before you serve it.

Tips and Recipe Variations

Here’s a look at a few tips to help you make this pie perfectly every time and a few variations that will help you enjoy this pie over and over.

• Make sure your cream cheese is really soft before mixing up the filling. This will help your filling whip up creamier and quicker.
• Sometimes, melting sugar-free chocolate chips can be tricky in the microwave, or maybe you don’t have a working microwave like me. If that is the case, you can boil some water and remove it from the heat. Add the sugar-free chocolate chips to a bowl or jar and carefully place them into the boiling water without letting any water get into the bowl. They will slowly melt the chips, and you’ll have a smooth, amazing melted chocolate.
• Add peanut butter – for a peanut butter cup vibe, mix some peanut butter into the filling instead of the sour cream.
• Want less chocolate – make a plain vanilla pie crust if you want to lighten up the chocolate.
• Or if you need more chocolate – Fold in some more chocolate chips.
• Need it dairy-free – Use dairy-free cream cheese and butter substitutes.
• If you want to change up the flavors, you can easily switch out the kind of chocolate chips you use. For example, use the Lily’s Peanut Butter Chips or the Lily’s Salted Caramel Chips for a more intricate flavor profile.

Continue to Content

Sugar Free Chocolate Cheesecake Pie

Yield: 8 slices

Prep Time: 15 minutes

Cook Time: 12 minutes

Additional Time: 2 hours

Total Time: 2 hours 27 minutes

This decadent Chocolate Cheesecake Pie is super easy and only requires about 12 minutes of cooking in total. It is perfect for a special occasion or the holidays.

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Ingredients

For the Crust

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• 1 1/4 cups of Almond flour
• 1/4 cup of oat fiber
• 1/3 cup of Trim Healthy Mama Super Sweet*
• 1/4 cup of unsweetened cocoa powder
• 1 stick of butter, melted

For the Cheesecake Filling

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• 2 blocks of softened cream cheese
• 1/3 cup of Daisy Sour Cream
• 3 Tablespoons of unsweetened cocoa powder
• 1 1/2 cups of Lily's Milk Chocolate Chips, melted
• 1/4 cup of Trim Healthy Mama Super Sweet*
• 1 teaspoon of Espresso Powder or Instant Coffee, Optional

Optional Toppings As Seen In Photos

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• Whipped Cream
• Sugar Free Chocolate Chips

Instructions

1. To prepare the crust, grease a 10-inch pie plate and set it aside. Prepare the crust ingredients and preheat the oven to 325 degrees.
2. Add the almond flour, oat fiber, sweetener, and cocoa powder. Mix well, then pour in the melted butter and thoroughly mix these ingredients until all are damp and easily stick together.
3. Next, press the crust mixture into your greased pie plate. Try to get it spread out evenly over the bottom and up the sides.
4. Bake the crust for 12 minutes, then pull it out and let it cool completely.
5. When the crust is cooled, prepare your cheesecake filling by adding the cream cheese, sour cream, melted chocolate chips, sweetener, cocoa powder, and Espresso Powder.
6. Whip the ingredients together until smooth. Taste and adjust the sweetness by adding more sweetener if you would like it sweeter.
7. Fill the cooled pie crust with all of the filling and cover. Chill the pie for at least 2 hours before topping with the whipped cream and serving.

Notes

The nutritional data in this recipe is just an estimated calculation based on my specific ingredients put into an online nutrition calculator. The nutrition information does not include any extra toppings.

Nutrition Information

Yield 8 Serving Size 1 slice
Amount Per ServingCalories 430Total Fat 33gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 15gCholesterol 47mgSodium 131mgCarbohydrates 20gNet Carbohydrates 5gFiber 4gSugar 17gSugar Alcohols 11gProtein 8g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!