I tell you what, it is about the best thing in the world when your almost-grown-up daughter takes an interest in cooking! Because then she does the thinking about what dessert’s on the menu for the weekend (or a holiday) and she plans the shopping list and she does the work, too — smiling all the while. And all you have to do is eat.
This scrumptious chocolate cheesecake pie graced our Thanksgiving table. My daughter based it off this raw cheesecake pie but reduced the sweetener, made it chocolate, and used a different crust.
Heavenly! We just know you will love this.
Chocolate Cheesecake Pie (Gluten-Free, Grain-Free, Egg-Free)
- 2 nut crusts (we used this tart crust from The Nourishing Gourmet, doubled)
- 2 packages cream cheese, softened
- 1 cup whipping cream
- 1/2 cup honey
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- dark chocolate shavings (optional)
Makes 2 pies.
Make the crust and freeze for 15 minutes. Whip the whipping cream in a stand mixer or blender until light and fluffy. Transfer the whipped cream to its own bowl. Mix the cream cheese, honey, cocoa powder, and vanilla in the stand mixer or blender until smooth. Taste for sweetness and adjust if necessary. Fold the whipping cream into the cream cheese mixture until well mixed. Pour cream cheese mixture over the crust, splitting evenly between the two pies. Sprinkle with dark chocolate shavings (if using). Freeze for several hours, minimum. Take out and let thaw for 15 to 20 minutes before cutting and serving.
Merry Christmas! I hope you are able to fit this pie into your festivities sometime soon! What is your favorite flavor of cheesecake?
Need help with allergy-free cooking? Learn the ins and outs of nourishing allergy-free cooking in our online class.
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