No Bake Sugar Free Chocolate Cream Cheese Pie Recipes

SUGAR-FREE CHOCOLATE CREAM PIE (DIABETIC)

Steps:

• In a saucepan, mix together cocoa, stevia, cornstarch and salt.
• Stir milk in gradually.
• Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Remove from heat.
• Blend in vanilla.
• Cool 10 minutes. Pour into pie shell; refrigerate.
• Top with whipped cream before serving.

PAM'S SUGAR FREE CHOCOLATE PIE

Steps:

• Prepare pudding as directed on package for pie. Spoon into pie shell, and chill 1 hour. Serve with whipped topping.

NO-BAKE CHOCOLATE CHEESECAKE PIE

Steps:

• Beat cream cheese, brown sugar, granulated sugar, milk and vanilla extract in small mixer bowl on high speed for 2 minutes. Add melted chocolate; beat on medium speed for 2 minutes.
• Spoon into crust; refrigerate for 1 1/2 hours or until firm. Top with whipped cream.

NO BAKE SUGAR FREE CHOCOLATE CREAM CHEESE PIE

Steps:

• In a mixing bowl beat all ingredients (except pie shell) together until smooth.
• Add to pie shell, refrigerate 4 hours or until set. Serve with whipped topping.
• Any additional filling can be put into individual serving containers and served that way. Refrigerate leftovers.

NO-BAKE CHOCOLATE AND CREAM CHEESE PIE

Steps:

• Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm.
• Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.

SUGAR FREE CHOCOLATE CHEESECAKE

Steps:

• Pre-heat your oven to 325oF if using a silver 9 inch spring form pan; 300oF if using a dark non-stick 9 inch spring form pan. Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Sift together splenda and unsweetened cocoa. Set aside. Beat cream cheese, vanilla and butter with electric mixer on medium speed until well blended. Add dry ingredients and beat to completely incorporate. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 45 - 55 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped topping and fruit.
• Helpful hints:.
• *Cream cheese can be softened by microwaving on high for 30 - 45 seconds.
• *For ease of serving; lightly butter ring of spring form pan and line the bottom with a circle of wax or parchment paper as well as lining the sides with strips of wax or parchment. Lightly buttering the sides and bottom help the paper to stick and when it's ready to serve when you take the ring off you just have to carefully peal the parchment/wax paper off. The sides of the cake don't get mangled this way.