Chocolate Chip Cheeseball Pie

No bake desserts are the best in the summer.


As much as I love to bake, I hate having to heat up my oven during the summer. Cue no bake desserts for the rescue! I’ve always loved no bake desserts, from peanut butter chocolate no bake cookies, mini cheesecakes, and even just good ole strawberries and whipped cream.

The cheesecake variety of no bake desserts is by far my favorite. I am a sucker for cheesecake though. Back in the beginning of January hubby and I went to our favorite sushi restaurant in downtown Denver, and on the way home we stopped at the Cheesecake factory for dessert. I remember getting back to our apartment and we sat in bed and ate our pieces of cheesecake till we were both stuffed. I once tried to name to him all the different types of cheesecakes I have tried at the Cheesecake Factory and realized that I really do have a cheesecake problem LOL!


So when I was in high school one of my friends introduced me to the chocolate chip cheeseball. I. Was. Hooked. Perfect blend of cream cheese, butter, sugar, vanilla and chocolate chips. Recently I got to thinking about this delicious dessert and thought to myself, “I bet I could make that into a pie”.

The thought behind trying to make a chocolate cheeseball pie was that I could make it in a graham cracker crust instead of having to dip graham crackers in it and it would be similar to a cheesecake, but still have that classic flavor of the dip I loved so much. The only change I would make when I make this again is I would probably use mini chocolate chips just for an easier crunch, but the regular chocolate chips still work perfectly.



Chocolate Chip Cheeseball Pie

Chocolate Chip Cheeseball Pie


  • 2 - 8 ounce blocks of cream cheese, softened
  • 1 c. butter, softened
  • 1 1/2 c. powdered sugar
  • 1/2 c. brown sugar
  • 2 tsp. vanilla extract
  • 2 cups or 1 bag of chocolate chips
  • 1 premade graham cracker crust


  • Cream the butter and cream cheese together until mixed and smooth. Add the powdered sugar, brown sugar, and vanilla and whip until creamy and smooth. Stir in the chocolate chips. Pour mixture into the crust, and refrigerate for at least 2-4 hours or overnight.
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