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 Marshmallow Cheesecake Pie with One Bite Removed Showing Caramel and Marshmallow Inside
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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 marshmallow, caramel, and chocolate chunks in chocolate ice cream.


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

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!

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

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!

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

5 from 6 votes

Chocolate Caramel Cheesecake Pie {No Bake}

Prep Time 10 minutes
Chill 3 hours
Total Time 3 hours 10 minutes
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.



  • 1 ½ cups graham cracker crumbs, about 10 crackers
  • 4-6 tablespoons (57g-85g) Challenge butter, melted


  • 1 package (8 ounces) cream cheese, softened
  • ¼ cup (½ stick / 57 g) Challenge butter, softened
  • cup (67 g) granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups (252 g) semi-sweet chocolate chips, melted and cooled slightly
  • 8 ounces whipped topping


  • 7 ounces marshmallow fluff, divided
  • ¼ cup (75 g) hot fudge topping, divided
  • ¼ cup (82 g) caramel topping, divided
  • 8 ounces whipped topping



  • 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.
  • 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.


  • In a microwave-safe bowl, add the chocolate chips. Heat for 20-second intervals until the chips have melted. Set aside.
  • In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
  • Beat in the Challenge butter, sugar, and vanilla until combined.
  • Fold in the melted chocolate chips and whipped topping.


  • Pour half the filling on top of the graham cracker crust.
  • 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.
  • Pour the second half of the chocolate cream cheese filling on top of the marshmallow, fudge, and caramel.
  • Top with the remaining marshmallow fluff, fudge, and caramel.
  • Refrigerate for 2-3 hours before serving.
  • Serve with whipped topping.


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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?

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