This pie was a deliriously delicious merger of three different recipes….and while writing this post, I almost feel like I’m preparing an Academy Award speech due to the overwhelming success of the aforementioned merger….
First, I’d like to thank Sherry Yard for the chocolate glaze – it’s absolutely foolproof and never seems to last too long in my fridge… Next, I’d like to thank Dorie Greenspan for the chocolate biscuits that were turned into crust crumbs (remember, these were the shortcakes that I overbaked)…… And finally, Magnolia Bakery for the simply scrumptious no-bake cheesecake filling…..
No Bake Cheesecake Pie with Chocolate Glaze
- 1 lb. cream cheese, room temperature
- 1 cup confectioner’s sugar
- ½ cup sour cream
- 2 tsp vanilla extract
1 9″ chocolate crumb crust (or any fully baked crust of your choice)
In a large bowl, beat cream cheese with an electric mixer until smooth – about 2 minutes. Beat in sugar, then sour cream and vanilla, continuing to beat at medium speed until well blended and completely smooth. Spoon into prepared crust, cover with plastic wrap and refrigerate before glazing.
- 2 oz. unsweetened chocolate, chopped
- 6 oz. bittersweet chocolate, chopped
- 2 tbs. unsalted butter, cut into pieces
- ½ cup simple syrup (recipe below)
- 2 tbs. heavy cream
- ½ cup sour cream
- 2 tbs. Kahlua
Combine the unsweetened chocolate, bittersweet chocolate and butter in a medium heatproof bowl.
Bring the simple syrup to a boil. Pour it over the chocolates and butter and allow to sit for a minute to melt the mixture. Whisk gently until smooth. Add the remaining ingredients and whisk together until well blended. Spoon glaze over cheesecake layer, and refrigerate any leftover sauce in a tightly sealed container.
- 1 cup water
- 1 cup granulated sugar
Combine water and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from heat and allow to cool. Store in the refrigerator.