Chocolate Two-Cheese Pie

4  Ratings
  • 20 min prep
  • 3 hr 20 min total
  • Makes 8 servings.

Ricotta and cream cheese are blended with cocoa powder and unflavored gelatine in this easy and luscious pie chilled in a chocolate cookie crust.

Chocolate Two-Cheese Pie Recipe


  • 1 env. unflavored gelatin
  • 1/4 cup water
  • 1-1/2 cups nonfat ricotta cheese
  • 4 oz. (1/2 of 8-oz. pkg.) Neufchatel cheese, softened
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 OREO Pie Crust (6 oz.)
  • 1 cup thawed frozen fat-free whipped topping


  • Sprinkle  gelatine over water in 1-cup microwavable measuring cup; let stand 1 minute. Microwave on HIGH 40 seconds or until gelatine is dissolved; stir. Let stand 3 minutes.
  • Place  ricotta cheese, Neufchatel, sugar and cocoa powder in food processor or blender container; cover. Process until smooth. Gradually add gelatine mixture through feed cap, processing until well blended. Pour into crust.
  • Refrigerate  several hours or until firm. Top with whipped topping just before serving. Store leftover pie in refrigerator.

Recipe Tips

Use Your StoveSprinkle gelatine over water in small saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly.


Nutrition Information

Makes 8 servings.

Nutrition per serving:

    • Calories 250 
    • Total fat 9 g
    • Saturated fat 4 g
    • Cholesterol 10 mg
    • Sodium 260 mg
    • Carbohydrate 34 g
    • Dietary fiber 2 g
    • Total sugars 22 g
    •     Includes added sugars n/a
    • Protein 11 g
    • Vitamin A 10 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 25 %DV
    • Iron 10 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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