Chocolate chips, cookies, and cheesecake, need I say more? This gluten-free chocolate chip cheesecake pie is sweet, satisfying, and full of flavor! A sweet layer of cheesecake filling with the perfect bursts of mini chocolate chips on top of a crunchy chocolate chip cookie crust and topped with the perfect chocolate topping, this pie can’t get any better. Okay, maybe it can… because it is gluten-free and can be made completely dairy-free too! Chocolate lover’s, cream cheese lover’s, and pie lover’s alike will enjoy this tasty cheesecake pie!
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Modern Pioneer Recipe
This gluten-free chocolate chip cheesecake pie is definitely a modern pioneer recipe. Even though the early pioneers wouldn’t have been whipping up a rich cheesecake in the chuckwagon, it doesn’t mean that we can’t convert this cheesecake pie into a modern pioneer recipe!
Both Anna and I have a dietary intolerance to milk-based dairy products, such as cow’s milk, ice cream, and of course, cream cheese. However, that certainly hasn’t slowed us down when it comes to enjoying dairy products. In fact, we now prefer dairy-free products like coconut milk based ice cream, oat milk with our homemade granola, or dairy-free ‘cream cheese’ in our cheesecake pie!
Turning this chocolate chip cheesecake pie into a modern pioneer recipe was simple. I used gluten-free cookies for the chocolate chip cookie crust, dairy-free cream cheese for the cheesecake layer, and allergy-friendly chocolate chips for the chocolate topping.
Made from scratch and using just a few simple ingredients, this cheesecake pie will be a favorite dessert amongst modern pioneers of all ages! It is….
- gluten-free
- nut free
- corn free
- refined sugar free
- can be made dairy-free
- can be made grain-free
Looking for another simple dairy-free pie recipe? Make sure you check out my family-favorite dairy-free chocolate pudding pie!
Cheesecake Layers 101
This gluten-free chocolate chip cheesecake pie consists of three main layers. The crust is the bottom layer and it provides a sweet and crunchy texture to the pie. The filling is made of cream cheese, coconut sugar, and eggs. It has a smooth, rich consistency. The final layer is the delicious chocolate topping! Let’s take a closer look at what is in each layer of this amazing pie!
The Crust:
There are several crust options that pair well with this pie. Cookie crusts, graham crusts, or a pastry crust would all work well. My personal favorite is the cookie crust or graham crust. Here’s how to make a cookie or graham cracker crust:
- Take a box of gluten-free cookies or a box of gluten-free graham crackers, and put them in a food processor.
- Pulse the cookies or graham crackers briefly. Then add a 1/4 cup of melted butter (or coconut oil) and pulse again until you have coarse crumbles.
- Finally, pour the crumbles into a 9″ pie plate and pat the crumbles out so that they cover the pie plate and go up the edges.
- Bake the crust for 8-10 minutes and let it cool completely.
Of course, the cookie or the graham crackers can easily be store-bought or even homemade! If doing a homemade version, I recommend you check out this grain-free cookie recipe that makes the perfect thin and crunchy cookies to use in a pie crust recipe.
For store-bought options, I choose brands that are gluten-free and corn free. Here are a few brands that I like to use for making a cookie or graham pie crust:
- Partake chocolate chip cookies
- Pamela’s honey grahams
- Enjoy Life crunchy chocolate chip cookies
- Kinnikinnick gluten-free graham crackers
And of course, for this chocolate chip cheesecake pie, I like to use a chocolate chip cookie crust!
The Filling:
The creamcheese filling for this pie is delicious, smooth, and creamy! One important thing to remember when making this creamcheese filling is to get your creamcheese out of the fridge ahead of time. Working with room temperature creamcheese is so much easier then using cold creamcheese.
Once the creamcheese is room temperature (or slightly softened) you can beat in the coconut sugar. Next beat in your eggs, coconut cream, and vanilla extract. Fold in the mini chocolate chips, then pour the mixture onto the cookie crust and spread it so that it fills the pie plate. For the ingredients, there are a couple simple substitutes that you can do without compromising the pie’s taste or texture:
- creamcheese– I use Daiya dairy-free creamcheese, but any dairy-free creamcheese will work as will traditional creamcheese
- coconut sugar- any granulated sugar will work in place of the coconut sugar
- eggs– I have not tried make an egg-free version of this cheesecake pie
- vanilla extract– you can really take it or leave it, it doesn’t play a huge role in the overall taste of the cheesecake
- mini chocolate chips– regular size chocolate chips will also work fine, however, they might sink near the bottom of the cheesecake more than mini chips (use Lily’s Sweets chocolate chips for a refined sugar free option)
Bake the cheesecake at 400°F for 10 minutes, then decrease the temperature to 250°F degrees and bake for 25-30 more minutes. Remove from the oven and let it cool completely.
Another pie recipe that I like to use dairy-free creamcheese in is this dairy-free grasshopper pie!
The Chocolate Topping:
The chocolate topping literally tops off this pie! Before you add the chocolate topping, make sure the cheesecake pie is completely cooled. Making the chocolate topping is super simple:
- Melt the chocolate chips in a small saucepan. You can use Enjoy Life brand for an allergy-friendly option or Lily’s Sweets brand for a refined sugar free option. Both work great!
- Optional: You can add 2 tablespoons of coconut cream to the melted chocolate chips to make the chocolate topping softer and smoother.
- Spread the melted chocolate topping over the cheesecake pie.
- Optional: Since it is a chocolate chip cheesecake pie, you may want to sprinkle some chocolate chip cookie crumbs on the chocolate topping just for fun!
Allow the chocolate topping to harden before slicing and serving your chocolate chip cheesecake pie! Chocolate chip cheesecake pie must be stored in the fridge. It can also be frozen for later, just let it unthaw slightly before trying to cut the pie or prior to serving the pie.
Other favorite pies that can easily be stored in the freezer until needed include this amazing peanut butter pie or this dairy-free ice cream pie!
This gluten-free chocolate chip cheesecake pie goes together quickly and is fun to make! The creamy cheesecake filling is perfectly complimented by the crunchy cookie crust and smooth chocolate topping. And since it is a chocolate chip cheesecake pie, go as crazy as you want with the chocolate chip cookie crumbs on top!
Gluten-free Chocolate Chip Cheesecake Pie
Ingredients
- 2 8 oz. packages of dairy-free cream cheese room temperature
- 1/3 cup coconut sugar
- 2 organic, pasture-raised eggs
- 1 tsp. vanilla extract
- 1 1/2 cups Enjoy Life mini chocolate chips, divided
- 2 T. organic coconut cream optional
- 1 prebaked graham cracker or cookie crust
- chocolate chip cookies topping
- dairy-free cocowhip topping
Instructions
- Preheat the oven to 400° F. Have your prebaked cookie or graham cracker crust ready and cooled.
- In a large mixing bowl, beat together the cream cheese and coconut sugar. Add the eggs and vanilla extract and beat well.
- Stir in 3/4 cup of chocolate chips. Spread the pie filling evenly into the pie crust.
- Bake for 10 minutes. Without opening the oven door, reduce the temperature to 250° F. Bake for an additional 25-30 minutes. The center will seem jiggly. The best way to tell if the pie is done is by taking a digital temperature reading. The center of the pie should read 150°F.
- Allow the pie to cool on a wire rack.
- In a small sauce pan, melt the remaining chocolate chips with the coconut cream. Spread it on top of the pie. Place the pie in the refridgerator to cool and set-up.
- Once chilled, you can slice and serve the pie with additional chocolate chip cookie crumbs and cocowhip!
- This pie can be refrigerated or frozen. If you freeze it, you may want to remove it from the freezer a few minutes before serving to allow it to soften slightly.
Where to Find the Ingredients
- Nutiva coconut sugar
- Simply Organic vanilla extract
- Enjoy Life mini chocolate chips
- Lily’s Sweets semi-sweet chocolate chips
- Enjoy Life crunchy chocolate chip cookies
- Native Forest organic coconut cream
- Supplies: 9″ glass pie plate, hand-held beaters, small saucepan, digital meat thermometer
This gluten-free chocolate chip cheesecake pie is perfect for when you need a healthy, delicious cheesecake option! The combination of crunchy crust, creamy filling, and chocolate topping all go together to make a rich, flavorful pie! It can easily be made into a dairy-free dessert or even converted into a grain-free dessert as well if you make your own grain-free cookie crust. Chocolate chip cookies and cheesecake unite in this amazing pie that will quickly become a favorite on your homestead just like it has on mine!
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by Alexa
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