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    Home » Recipes » Blog

    Chocolate Cheesecake Crackle Pie

    March 27, 2018 By Sara McCleary Updated March 16, 2022 - This post may contain affiliate links

    Jump to Recipe

    Chocolate Cheesecake Crackle Pie, luscious chocolate cheesecake, with a crunchy decadent chocolate crackle pie shell. Topped with fresh seasonal fruit and it makes for a stunning dessert for any occasion.

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    If this dessert looks familiar you may have seen my Caramel Chocolate Crackle Tart. That was the inspiration for my Chocolate Cheesecake Crackle Pie I am sharing with you now.

    Rich, smooth and creamy chocolate cheesecake with a chocolate rice crispie baseThis crackle pie with a luscious chocolate cheesecake filling was another recipe I developed last year for a certain competition I was involved in. Now that’s all behind me, Easter is the perfect time for me to share the recipe on Belly Rumbles.

    It’s a great dessert for any occasion, but a complete knock out for Easter. What makes this specifically great for Easter is that you have a decadent chocolate cheesecake element filling a fun crackle pie shell.  This can then be topped off with luscious seasonal fruits and berries. A dessert to make both adults and children smile.

    Rich chocolate cheesecake with a chocolate crackle base topped with beautiful fruitNot into fruit? That’s okay because you can decorate the top of this chocolate cheesecake crackle pie any way you want to.

    Decorate with flavours you love! Not into mixed berries and fruit, then why not chocolate shards and swirls, whipped cream and chocolate sprinkles, or simply dust it with cocoa.

    Chocolate cheesecake topped with lush berries, figs and passionfruitIt’s your pie, decorate and top it how your heart and taste buds desire.

    So do tell, what would you top it with?

    Sara xxx

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    The ultimate chocolate cheesecake with a delicious chocolate crackle base

    Chocolate Cheesecake Crackle Pie

    Recipe Author: Sara McCleary
    Chocolate Cheesecake Crackle Pie, luscious chocolate cheesecake, in a crunchy decadent chocolate crackle pie shell. Topped with fresh seasonal fruit and it makes for a stunning dessert for any occasion.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Fridge Setting Time 2 hrs
    Total Time 2 hrs 25 mins
    Course Dessert
    Cuisine Australian, Belly Rumbles Original
    Servings 12 people
    Calories 532 kcal

    Ingredients

    Chocolate Crackle Base

    • 150 grams dark chocolate broken into pieces
    • 30 grams copha
    • 75 grams (1 ½ cups) rice bubbles/rice crispies
    • 55 grams (¾cup) desiccated coconut

    Chocolate Cheesecake Filling

    • 250 grams dark chocolate
    • 500 grams cream cheese
    • 150 grams (? cup) caster sugar (superfine sugar)
    • 10 grams (2 teaspoons) gelatine (dissolved in ¼ cup boiling water)
    • 300 ml (1 ? cups) cream whipped
    • fresh strawberries to decorate

    Instructions
     

    • Line the base of a 23cm round loose base pie tin with baking paper.  Spray the sides and base lightly with coconut oil spray, melted coconut oil.
    • Melt chocolate and copha in a large microwave safe bowl. When melting chocolate in the microwave do so in gradual steps mixing well in between to prevent burning the chocolate
    • Add rice bubbles and coconut to the melted chocolate mixture. Mix until ingredients are well coated and combined.
    • Press chocolate crackle mixture into tart tin. Using a butter knife to press the sides in and up first and then press the base down.
      You may have more mixture than is needed. Any excess mixture should be chilled in the fridge for chocolate crackle shards to either eat or add to your decorative topping (I suggest the latter).
      Place the chocolate crackle pie shell in the fridge to set while making the chocolate cheesecake filling.
    • Melt dark chocolate as you did for the pie shell. Place melted chocolate to the side to cool while you continue on with the next step.
    • In ¼ cup of boiling water add 2 teaspoons of gelatine powder. Mix well and dissolve the gelatine completely, set aside.
    • Place cream cheese and caster sugar in a large bowl (either for your stand mixer or to use with electric beaters). Using whisk attachment, whisk on medium speed until the mixture is smooth.
    • Continue whisking and add the melted chocolate. Then whisk through the gelatine mixture.
    • Remove bowl from stand mixer (or place beaters to the side). Then fold through the whipped cream.
    • Spoon filling into chocolate crackle pie shell. Smooth the surface of the pie and place in the fridge to set.
      The pie will be set after an hour or two.
    • Once set, decorate with fresh strawberries, figs, passionfruit and chocolate crackle shards.
      Keep in the fridge until you are ready to serve.

    Notes

    The Dark Chocolate
    Use a dark chocolate for this recipe that you enjoy eating! Not cooking chocolate. Chocolate designed for baking is perfect for that job, but with a recipe like this, where you have a non cooked chocolate pie shell. Chocolate is the main feature in the filling (which again isn’t cooked), you need to go with a great dark eating chocolate.
    Decorating Note
    Decorate with flavours you love. Either mixed berries, fruit that pairs well with chocolate or chocolate shards and curls. You could even decorate this pie with some whipped cream and chocolate sprinkles or simply dusted with cocoa.

    Nutrition

    Calories: 532kcalCarbohydrates: 33gProtein: 7gFat: 42gSaturated Fat: 26gCholesterol: 81mgSodium: 164mgPotassium: 333mgFiber: 4gSugar: 22gVitamin A: 935IUVitamin C: 1mgCalcium: 112mgIron: 3mg
    Keyword chocolate crackle pie shell, chocolate pie shell, how can i make chocolate cheesecake, unusual pie shells
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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    Reader Interactions

    Comments

    1. Holiday house in mandurah

      May 11, 2018 at 6:32 am

      5 stars
      Wow! that's looking chocolaty. I will try it soon.

      Reply
    2. Lisa

      March 28, 2018 at 7:53 am

      5 stars
      Thank you, this is getting made for Easter this weekend. Might decorates with some eggs, because there's just not enough chocolate already 🙂

      Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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