Chocolate Caramel Cheesecake Pie {No Bake}

filed under: Cakes · Cheesecakes · Chocolate Cakes · Dessert on September 11, 2020

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 Marshmallow Cheesecake Pie with One Bite Removed Showing Caramel and Marshmallow Inside

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!

Side View of Completed Chocolate Marshmallow Caramel Cheesecake Pie - Phish Food Pie

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.

  1. 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.
  2. Next, in a large bowl, add the cream cheese and use a hand mixer to beat until smooth and creamy.
  3. Then, beat in the butter, sugar, and vanilla until combined.
  4. Finally, fold in the melted chocolate chips and whipped topping.

Adding Caramel and then Hot Fudge to Chocolate Caramel Cheesecake Pie Crust

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.

  1. Pour half the chocolate cream cheese filling on top of the crust.
  2. Making a circular pattern, add half the marshmallow fluff, 2 tablespoons of fudge, and 2 tablespoons of caramel on top of the filling.
  3. Pour the rest of the filling on top of the marshmallow, fudge, and caramel.
  4. Add the remaining halves of the marshmallow fluff, fudge, and caramel.
  5. Let the cheesecake pie chill in the refrigerator for 2-3 hours.
  6. Serve topped with whipped cream.

Chocolate Caramel Cheesecake Pie with Piece Removed Showing Gooey Interior - Phish Food Pie

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:

  1. Place the cheesecake (uncovered) in the freezer for about an hour.
  2. 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.
  3. 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.

One Piece of Phish Food Pie on White Plate

Looking for More No-Bake Desserts?

No-Bake Cheesecake

Oreo Cheesecake

No-Bake Lemon Cheesecake Cream Pie

Oreo Fluff

Love Cheesecake? Check out these Recipes!

Chocolate Cheesecake

Cheesecake Recipe

Peanut Butter Cheesecake

Brownie Bottom Cheesecake

Strawberry Cheesecake

Snickerdoodle Cheesecake

Reese’s Cheesecake Pie

Snickers Cheesecake Cake

Caramel Apple Cheesecake

Pumpkin Cheesecake

5 from 5 votes
Chocolate Caramel Cheesecake Pie {No Bake}
Prep Time
10 mins
3 hrs
Total Time
3 hrs 10 mins

Chocolate Caramel Cheesecake Pie is a no-bake dessert with a homemade graham cracker crust filled with layers of chocolate cheesecake and topped with marshmallow, fudge, and caramel.

Course: Dessert
Cuisine: American
Keyword: Chocolate Caramel Cheesecake Pie
Servings: 8
Calories: 711 kcal
Author: Amanda
  • cups graham cracker crumbs, about 10 crackers
  • 4-6 tablespoons (57g-85g) Challenge butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • ¼ cup (1/2 stick or 57g) Challenge butter, softened
  • cup (67g) granulated sugar
  • teaspoons vanilla extract
  • cups (252g) semi-sweet chocolate chips, melted and cooled slightly
  • 8 ounces whipped topping
  • 7 ounces marshmallow fluff, divided
  • ¼ cup (75g) hot fudge topping, divided
  • ¼ cup (82g) caramel topping, divided
  • 8 ounces whipped topping
  1. 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.

  2. 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.

  1. In a microwave-safe bowl, add the chocolate chips. Heat for 20-second intervals until the chips have melted. Set aside.

  2. In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.

  3. Beat in the Challenge butter, sugar, and vanilla until combined.

  4. Fold in the melted chocolate chips and whipped topping.

  1. Pour half the filling on top of the graham cracker crust.

  2. 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.

  3. Pour the second half of the chocolate cream cheese filling on top of the marshmallow, fudge, and caramel.

  4. Top with the remaining marshmallow fluff, fudge, and caramel.

  5. Refrigerate for 2-3 hours before serving.

  6. Serve with whipped topping.

Recipe Video

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  • Pamela Damm says:

    Love, Love, Love your recipes! Just found out the person I bake for the most is now gluten-free! UGH! It seems more and more people are going gluten-free. Any help would be much appreciated! Thank you!

  • Denise says:

    Fish food ice cream !!! Now a pie/cake !!! Omg !!!!I can’t wait to make this!!!

  • Kerry Kubota says:

    I can’t wait to try this !! And.. I love the fact you don’t waste all my ink with images.when printing out your recipes.

  • Robin Williams says:

    This looks amazing. Even better it’s no bake. Living through an Arizona summer if you can make something fabulous without turning on your oven it’s a win win. Thank you I can’t wait to try it.

  • Vicki Morehouse says:

    This looks amazing and normally I’m not that big on marshmallow fluff but this looks like it incorporates it well. Can’t wait to try it. Thank you.
    P.s. will have to check out Phish Food. I have to be careful due to nut allergies

  • Támara Bamford says:

    I love your recipes, and most of the time I don’t need a video. For some reason, I think a need a video on this one. And, can I use Irish butter? Thank you.

  • Támara Bamford says:

    I apologize, there is a video. LOL. I still need to know about using Irish butter. Thank you.

  • Nicola says:

    Looks easy , However what is the substitute for
    We don’t have either of these products in NZ
    I’m assuming the caramel is of condensed milk consistency not runny topping?

    • Elizabeth Keeney says:

      Hi, Nicola! I work with iambaker and am happy to help with questions. You could use a shortbread crust, which we used in this Caramel Shortbread Pie. Another crust option could be using vanilla wafers, as were used in our Banana Cream Pie recipe. And, for whipped topping, you could make your own using this homemade whipped cream recipe. I hope that helps. Have a great day!

  • Pat says:

    Can’t wait to try this,looks like a 5 star to me.

  • Beverley Swain says:

    Yum yum I will have to try this when I am well again
    Thank you x

  • Nelda says:

    Just made this and I love it. Well done. Off to buy the ingredient again so I can make another one.

  • Stephanie says:

    This was so delicious! Even my husband who isn’t a big chocolate fan really liked it.

  • Daphne says:

    Hi Amanda,I want the recipe for your Chocolate Caramel Cheesecake Cake. I can pull up the ingredients but it will let me get the instructions.

    • Elizabeth Keeney says:

      Hi, Daphne! I work with iambaker and am happy to help with questions. The full recipe with instructions is found at the bottom of the page, so keep scrolling to find it. I hope this helps, and have a great day!

  • Cindy Cornelius says:

    Absolutely LOVE This!!! Thanks Sooo Much for Sharing

  • Liz a says:

    I have made this cheesecake and it is awesome and so rich and so filling thanks

  • Jane says:

    Is Challenge butter simply the brand? I believe Challenge butter is available in salted and unsalted.

  • Darleen Pena says:

    What is Challenge butter

  • Bill Stafford says:

    As a chocoholic this is the best. Raves from dinner guests. I added 1/2 tsp vanilla and tartar to your whipped cream recipe. Also baked graham cracker crust 375 for 8 minutes to set up better. Looking forward to making many times.

  • Judy Brown says:

    Can this be made a day ahead?

    • Amanda Rettke says:


  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.