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Two-Tone Cheesecake Pie

"Here's a creamy dessert that is simply luscious. My husband loves it," says Jean Smalls of Cooper City, Florida. "I'm proud to serve it to company because it always draws raves, I can make it ahead of time, then top with additional berries and chocolate curls just before serving."
  • Total Time
    Prep: 35 min. + chilling Bake: 25 min.
  • Makes
    2 pies (8 servings each)


  • 1 cup fresh raspberries
  • 1/2 teaspoon sugar
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup semisweet chocolate chips, melted and cooled
  • 2 graham cracker crusts (9 inches)
  • Chocolate curls and additional raspberries, optional


  • In a small bowl, combine raspberries and sugar; set aside. In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low speed just until combined.
  • Divide cream cheese mixture in half. Add melted chocolate to one portion; beat on low just until blended. Pour half of the chocolate mixture into each crust. Stir reserved raspberry mixture into remaining cream cheese mixture; spoon over each chocolate layer.
  • Bake at 350° for 25-30 minutes or until center is almost set. Cool on wire racks for 1 hour. Chill for 4 hours or overnight. Garnish with chocolate curls and raspberries if desired.
Nutrition Facts
1 piece: 308 calories, 17g fat (8g saturated fat), 77mg cholesterol, 212mg sodium, 36g carbohydrate (31g sugars, 1g fiber), 6g protein.

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