Marshmallow Chocolate Caramel Cheesecake Recipe :- This no-bake chocolate caramel cheesecake pie has layers of chocolate cheesecake, marshmallow, fudge, and caramel between baked graham cracker crusts. This pie is inspired by my all-time favorite Ben & Jerry’s ice cream flavor, Phish Food. You can bake this delicious pie if you can’t get to the shop to buy some! Try my Chocolate Caramel Cheesecake Cake for another luscious chocolate and caramel treat.
Marshmallow Chocolate Caramel Cheesecake Recipe
This pie is perfect for you if you enjoy chocolate and caramel together! Furthermore, this dessert was designed with chocolate cheesecake lovers in mind! This no-bake chocolate caramel cheesecake pie makes me think of the well-known Phish Food ice cream, which has chocolate chunks, marshmallow, and caramel.
Ingredients
CRUST
- 1 ½ cups graham cracker crumbs, about 10 crackers
- 4-6 tablespoons (57g-85g) Challenge butter, melted
FILLING
- 1 package (8 ounces) cream cheese, softened
- ¼ cup (½ stick / 57 g) Challenge butter, softened
- ⅓ cup (67 g) granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (252 g) semi-sweet chocolate chips, melted and cooled slightly
- 8 ounces whipped topping
TOPPINGS
- 7 ounces marshmallow fluff, divided
- ¼ cup (75 g) hot fudge topping, divided
- ¼ cup (82 g) caramel topping, divided
- 8 ounces whipped topping
ALSO SEE
Instructions
Using a fork, thoroughly combine the melted Challenge butter (4 tablespoons) with the graham cracker crumbs. Butter will act as the glue to hold the crumb together, so make sure to coat each one completely. Add the remaining 2 tablespoons of melted butter and stir again if it appears to be at all dry.
Arrange the graham cracker crumbs in a pie plate measuring 9 inches. After patting them smooth with your hand, press them further flatter with a kitchen glass. Work your way out to the sides and up from the center.
FILLING
Place the chocolate chips in a bowl that is safe to microwave. The chips should melt after 20 seconds of heating. Put aside.
Using a hand-held mixer, beat the cream cheese in a sizable mixing basin until it becomes smooth and creamy.
Add the sugar, vanilla, and Challenge butter and beat until well blended.
Stir in the whipped topping and melted chocolate chunks.
ASSEMBLING THE CHOCOLATE CARAMEL CHEESECAKE PIE
Transfer half of the filling onto the crust made of graham crackers.
Place half of the marshmallow fluff (I piped it using a piping bag), two tablespoons of hot fudge topping, and two tablespoons of caramel on top of the filling. I arranged the toppings in a circle. To make the toppings pour easily, you might need to warm them up a little.
Top the marshmallow, fudge, and caramel with the remaining half of the chocolate cream cheese filling.
Add the remaining caramel, fudge, and marshmallow fluff over top.
Before serving, refrigerate for two to three hours.
Accompany with whipped cream.
How to Store Chocolate Caramel Cheesecake Pie
Even while you might want to consume the entire cheesecake in one sitting, it’s not usually (if ever) possible due to its rich and satisfying nature. So, how do you keep it so you can eat it later when you’re hungry? Covering the cheesecake and putting it in the fridge for a day or two is a simple method. The cheesecake keeps well in the refrigerator for up to three days if you wrap it tightly in plastic wrap or put it in an airtight container.
To freeze a cheesecake:
For approximately one hour, place the cheesecake (uncovered) in the freezer.
Once the cheesecake has spent an hour in the freezer, remove it from the pan (you might need to use a knife to get it out) and securely wrap it in plastic wrap.
Wrap the cheesecake in aluminum foil or place it in a freezer bag that zips closed. Make sure the cheesecake is dated and labeled. It can be stored in the freezer for up to six months.
