Chocolate Cheesecake Pie (Gluten-Free, Grain-Free, Egg-Free)

This scrumptious chocolate cheesecake pie graced our Thanksgiving table. My daughter based it off this raw cheesecake pie but reduced the sweetener, made it chocolate, and used a different crust.

Heavenly! We just know you will love this. Makes 2 pies.

Course Dessert
Author Wardee Harmon



  1. Make the crust and freeze for 15 minutes.
  2. Whip the whipping cream in a stand mixer or blender until light and fluffy.
  3. Transfer the whipped cream to its own bowl.
  4. Mix the cream cheese, honey, cocoa powder, and vanilla in the stand mixer or blender until smooth.
  5. Taste for sweetness and adjust if necessary.
  6. Fold the whipping cream into the cream cheese mixture until well mixed.
  7. Pour cream cheese mixture over the crust, splitting evenly between the two pies.
  8. Sprinkle with dark chocolate shavings (if using). Freeze for several hours, minimum.
  9. Take out and let thaw for 15 to 20 minutes before cutting and serving.

Recipe Notes

*We used this tart crust from The Nourishing Gourmet, doubled.