I can never resist a no bake chocolate cream pie with a silky, mousse-like filling and a sweet graham cracker crust underneath. It looks bakery-worthy, but the secret is surprisingly simple.

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I’m obsessed with this No Bake Chocolate Mousse Pie because it tastes way more dramatic than the effort it asks from me. The filling is thick, creamy, and ridiculously chocolatey, with that smooth mousse texture that makes every bite feel like dessert-table theft.

I love the way cream cheese gives it a little tang so it’s not just straight-up sweet, and milk chocolate chips bring the rich, candy-bar vibe I want in a pie. And the graham cracker crust?

Necessary crunch. But honestly, I’m here for that chilled, fluffy chocolate center.

Just one slice turns into “maybe a sliver more.”

Ingredients

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Graham cracker crust brings that sweet crunch without making you bake anything.
Cream cheese makes the filling creamy, tangy, and way less boring.
Granulated sugar sweetens things up, but doesn’t totally take over.
Milk chocolate chips give it that classic, candy-bar kind of chocolate flavor.
Heavy cream helps everything melt smooth and feel extra rich.
Whipped topping keeps the mousse light, fluffy, and super easy.
Extra whipped topping makes it look cute with basically no effort.
A few chocolate chips on top add crunch and a little “ooh” moment.
Homemade graham crumbs taste fresher if you’re feeling slightly ambitious.
Plus, sugar in the crust gives it that dessert-shop sweetness.
Melted butter holds the crust together and adds cozy, buttery flavor.

Ingredient Quantities

1 (9 inch) pre made graham cracker pie crust or see homemade crust ingredients below

8 oz cream cheese, softened

1/4 cup granulated sugar

2 cups milk chocolate chips

1/2 cup heavy cream

8 oz whipped topping (for example Cool Whip)

Optional garnish: extra whipped topping

Optional garnish: a few extra chocolate chips

Homemade crust option 1 1/2 cups graham cracker crumbs

Homemade crust option 1/4 cup granulated sugar

Homemade crust option 4 tablespoons melted butter

How to Make this

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1. If making the homemade crust, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar and 4 tablespoons melted butter; press into a 9 inch pie pan and chill while you make the filling. If using a premade crust, set it out.

2. In a large bowl, beat 8 oz softened cream cheese with 1/4 cup granulated sugar until smooth and sugar is dissolved.

3. Place 2 cups milk chocolate chips and 1/2 cup heavy cream in a microwave safe bowl.

4. Microwave the chocolate and cream 30 seconds at a time, stirring between intervals, until fully melted and smooth.

5. Let the melted chocolate mixture cool to room temperature so it will not melt the whipped topping.

6. Pour the cooled chocolate into the cream cheese mixture and mix until well combined and uniform in color.

7. Gently fold in 8 oz whipped topping on low speed or by hand until combined and fluffy.

8. Pour the mousse into the prepared graham cracker crust and smooth the top.

9. Refrigerate for several hours until set, or freeze briefly for a quicker set. Garnish with extra whipped topping and a few chocolate chips before serving.

Equipment Needed

1. 9 inch pie pan (or pre made graham cracker crust)
2. Large mixing bowl
3. Microwave safe bowl
4. Hand mixer or stand mixer (or whisk and elbow grease)
5. Rubber spatula for folding and scraping
6. Measuring cups and spoons
7. Small bowl or ramekin for melting butter (if making crust)
8. Refrigerator or freezer for chilling and setting

FAQ

How long do I need to chill the pie before serving? Chill at least 4 hours for the mousse to set, overnight for best texture.

Can I substitute dark or semi sweet chocolate for the milk chocolate chips? Yes, you can swap in dark or semi sweet; flavor will be less sweet so adjust a bit of sugar if you prefer.

Can I use freshly whipped cream instead of whipped topping? Yes, fold 1 to 1 1/4 cups of softly whipped heavy cream into the mousse in place of the whipped topping for a fresher taste.

How should I store leftovers and how long will they keep? Cover and refrigerate; leftovers keep well for 3 to 4 days. Freeze is not recommended because texture can change.

How can I soften cream cheese quickly if it is too cold? Cut into small cubes and let sit at room temperature 15 to 20 minutes, or microwave at 5 second intervals until just soft but not melted.

How do I make the homemade graham cracker crust? Mix 1 1/2 cups graham cracker crumbs with 1/4 cup sugar and 4 tablespoons melted butter, press into a 9 inch pie pan, and chill 15 to 30 minutes before filling.

No Bake Chocolate Mousse Pie Recipe Substitutions and Variations

Cream cheese: use equal amount mascarpone for similar texture and flavor; or use 8 oz well-drained ricotta for a lighter texture; or use 8 oz softened silken tofu for a dairy free option, add 1 1/2 to 2 tablespoons maple syrup for richness.
Granulated sugar: substitute equal amount coconut sugar for a deeper, caramel note; or use 3/4 cup powdered sugar if you want a smoother, slightly less sweet finish; or replace with 1/4 cup honey or maple syrup, reduce other liquid slightly.
Milk chocolate chips: swap for equal weight chopped semisweet or bittersweet chocolate for a richer, less sweet mousse; or use dark chocolate chips for a more intense chocolate flavor; or use milk chocolate bars chopped for a smoother melt.
Heavy cream: use full fat coconut cream (chilled and scooped) 1:1 for a dairy free option; or use 3/4 cup evaporated milk plus 1/4 cup melted butter for similar fat content; or whip 1 cup cold whipping cream alternative per package instructions for topping.

Pro Tips

1. Soften the cream cheese to room temperature but do not let it get warm. It should give slightly when pressed. That ensures a silky, lump free base and means the chocolate blends in smoothly.

2. Cool the melted chocolate fully to just warm or room temperature before adding it to the cream cheese. If it is too hot you will melt the whipped topping and the texture will become dense instead of airy.

3. Fold the whipped topping in gently with a spatula using large, sweeping motions. Overmixing knocks out air and turns your mousse heavy; stop as soon as the mixture looks uniform and fluffy.

4. Chill the pie at least 4 hours, preferably overnight. If you need it sooner, pop it in the freezer for 30 to 60 minutes but watch it closely so the center does not freeze solid.

5. For a crisper crust, bake a homemade graham crust for 8 minutes at 350 F, then cool before filling. If you skip baking, press the crumbs very firmly and chill well so the crust holds up when you slice.

No Bake Chocolate Mousse Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist a no bake chocolate cream pie with a silky, mousse-like filling and a sweet graham cracker crust underneath. It looks bakery-worthy, but the secret is surprisingly simple.

Servings

servings

Calories

593

kcal

Equipment: 1. 9 inch pie pan (or pre made graham cracker crust)
2. Large mixing bowl
3. Microwave safe bowl
4. Hand mixer or stand mixer (or whisk and elbow grease)
5. Rubber spatula for folding and scraping
6. Measuring cups and spoons
7. Small bowl or ramekin for melting butter (if making crust)
8. Refrigerator or freezer for chilling and setting

Ingredients

1 (9 inch) pre made graham cracker pie crust or see homemade crust ingredients below
8 oz cream cheese, softened
1/4 cup granulated sugar
2 cups milk chocolate chips
1/2 cup heavy cream
8 oz whipped topping (for example Cool Whip)
Optional garnish: extra whipped topping
Optional garnish: a few extra chocolate chips
Homemade crust option 1 1/2 cups graham cracker crumbs
Homemade crust option 1/4 cup granulated sugar
Homemade crust option 4 tablespoons melted butter

Directions

If making the homemade crust, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar and 4 tablespoons melted butter; press into a 9 inch pie pan and chill while you make the filling. If using a premade crust, set it out.
In a large bowl, beat 8 oz softened cream cheese with 1/4 cup granulated sugar until smooth and sugar is dissolved.
Place 2 cups milk chocolate chips and 1/2 cup heavy cream in a microwave safe bowl.
Microwave the chocolate and cream 30 seconds at a time, stirring between intervals, until fully melted and smooth.
Let the melted chocolate mixture cool to room temperature so it will not melt the whipped topping.
Pour the cooled chocolate into the cream cheese mixture and mix until well combined and uniform in color.
Gently fold in 8 oz whipped topping on low speed or by hand until combined and fluffy.
Pour the mousse into the prepared graham cracker crust and smooth the top.
Refrigerate for several hours until set, or freeze briefly for a quicker set. Garnish with extra whipped topping and a few chocolate chips before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.