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Triple Chocolate Cheesecake Pie
Source: Marlene Koch's Eat What You Love

Rich with the flavors of chocolate and cream cheese, this no-bake mousse-like pie tastes downright decadent.

Rating:
Prep Time: 2 hours
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 184.0
Total Carbs 22.0 g
Dietary Fiber 2.8 g
Sugars 3.3 g
Total Fat 10.8 g
Saturated Fat 5.7 g
Unsaturated Fat 1.1 g
Potassium 140.4 mg
Protein 4.0 g
Sodium 99.5 mg
Dietary Exchanges
2 Fat , 1 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray.
  2. In a medium bowl, combine the graham cracker crumbs, 1 tablespoon of the cocoa powder, ¼ cup of the sweetener, the margarine, and oil. Add the egg white and stir well. Press the crumb mixture into the sides and bottom of the pie plate. Bake for 8 to 10 minutes, and set aside to cool completely.
  3. Place the chocolate in a small microwave-safe bowl and heat for 1 to 1 1/2 minutes, or until it appears shiny and looks partially melted. Remove and stir. Set aside.
  4. Using an electric mixer, beat together the cream cheeses in a medium bowl for 2 minutes, or until creamy. Beat in the melted chocolate, and the remaining ½ cup sweetener and 1/3 cup cocoa powder. Gently beat in half of the whipped topping. Use a spatula to fold in the remaining topping.
  5. Spoon the filling into the cooled crust and smooth the top. Refrigerate at least 2 hours or until set. Just before serving, slightly warm the fudge sauce. Stir well and drizzle over the pie.

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