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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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 10.8 Fat, 0.8 Other Carbs, 0.4 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

8.0
8 oz low fat whipped cream cheese 4.0
4 oz fat free cream cheese 8.0
8 oz frozen whipped topping 3.0
3 tbsp Topping, hot fudge, sugar free, fat free 2.0
2 oz Baking Chocolate, unsweetened, grated 1.0
1 each cooking spray 1.0
1 cup graham cracker crumbs 1.0
1 tbsp unsweetened cocoa powder 0.75
0 3/4 cup SPLENDA® No Calorie Sweetener, granulated 1.0
1 tbsp butter 1.0
1 tbsp canola corn oil 1.0
1 each egg whites 0.3333
0.3333 cup semi sweet chocolate chips 0.3333
0.3333 cup unsweetened cocoa powder

Directions

Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray.
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.
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.
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.
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.