Marilyns Treats

5 Minute Chocolate Cheesecake

by 61 Comments

5 Minute Chocolate Cheesecake. if you like chocolate and own a hand mixer then this recipe is for you. In the 5 minutes it takes to whip up a chocolate pudding.

You know how much I love to make (and eat) cheesecake. I have been asked many times to publish a recipe that is fast, inexpensive and easy enough for a 4 year old to make. Well, if you like chocolate and own a hand mixer then this recipe is for you. In the 5 minutes it takes to whip up a chocolate pudding mix and beat in a few box ingredients you can have this baby in your refrigerator. The hardest part is waiting the hour to let it chill. Honest! You can trust me on this. Enjoy!

My Tip Friday, 6 Tips To A Perfect Cheesecake Experience will guide you to that perfect cheesecake outcome!

5 Minute Chocolate Cheesecake

5 Minute Chocolate Cheesecake

In the 5 minutes it takes to whip up a chocolate pudding mix you can have this baby in your refrigerator.
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate
Method: NoBake
Skill Level: Basic
Prep Time: 5 minutes
Total Time: 1 hour 5 minutes
Adjust Servings: 8 Slices
Calories: 370kcal
Author: Marilyn

Ingredients

  • 1 small box of chocolate instant pudding
  • 1 cup of whole milk
  • 4 oz. Neufchatel Cheese softened (or cream cheese can be substituted)
  • 1 tub of whipped topping
  • 1 pre-made OREO pie crust can be found with other pre-made pie crusts at the grocery store in the baking aisle

Instructions

  • How to Make a 5 Minute Chocolate Cheesecake Icebox Pie
  • In a mixing bowl, with a hand mixer cream the softened Neufchatel cheese.
  • Add the milk and chocolate instant pudding. Mix together until smooth.
  • Fold in the whipped topping until uniform in color.
  • Add the chocolate cheesecake mixture to the pre-made oreo pie crust.
  • Cover and refrigerate 1 hour to allow the pudding mixture to set completely and chill.
  • Keep refrigerated.

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1slice | Calories: 370kcal | Carbohydrates: 28g (9%) | Protein: 5g (10%) | Fat: 25g (38%) | Saturated Fat: 14g (70%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 80mg (27%) | Sodium: 210mg (9%) | Potassium: 0mg | Fiber: 0g | Sugar: 23g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!
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NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  3. Jelica

    November 27, 2017 at 6:33 PM

    This looks so yummy! (And you had me at 5 minutes 😉 ) I am always appreciative of finding quick and easy and delicious recipes – a tall order, to be sure, but one that fits the bill here! Thank you 🙂

    Reply

  4. Miz Helen

    November 27, 2017 at 1:36 PM

    Marilyn, this will be a great cheesecake, quick, easy and delicious! Thanks so much for sharing with us at our Thanksgiving Edition of Full Plate Thursday! Hope you have a great week and come back soon!
    Miz Helen

    Reply

  10. Karren Haller

    November 24, 2017 at 9:31 PM

    You chocolate cheesecake looks delicious, mouth watering!!
    The texture looks amazing. I have never used cookies for crusts, I really must give that a try. Pinned!!
    Thank you for sharing on #Omhgff this week. 🙂
    Wishing you a great weekend!

    Reply

    • Marilyn

      November 24, 2017 at 10:04 PM

      thank you so much for the kind words and the pin Karren. i have made a lot of cheesecakes using many different methods, but this one is my favorite and the easiest! have a great week.

      Reply

      • Isobel Conradie

        November 26, 2017 at 2:50 PM

        Looks heavenly, definitely making this recipe. Can I beat fresh cream and use it instead of the whipped topping, Marilyn? And if yes, how much beaten cream will that be? Rhanks So much, appreciate …

        Reply

        • Marilyn

          November 26, 2017 at 7:51 PM

          I wouldn’t substitute cream and expect cheesecake. You can however, add a pint of whipping cream, coolwhip, or reddi whip type of product mixed into the pudding. If you do that you will end up with a mousse filling instead of a cheesecake. A mousse is a lighter, more whipped texture than regular pudding. Enjoy and let me know what you decide!

          Reply

        • Isobel Conradie

          November 28, 2017 at 4:18 PM

          Thank you for your reply to my question, Marilyn. I really also thought that a tub of whipped topping will give the same results as fresh whipping cream – my mistake. We are farmers and have cans full of freshly separated cream from our dairy on the farm, hence my question. I also noticed that a lot of recipes ask for cream cheese and whipping cream as ingredients – this is the way one learns, thank you again for your quick response!

          Reply

  21. Corina Blum

    November 21, 2017 at 9:41 AM

    I love cheesecakes and seeing as this one is so easy I should try and make one with my little ones, aged 3 and 5. They love cheesecake but I haven’t made one for ages. Instead, whenever I try and eat one for dessert when we go out, they join in a eat most of it before I have a chance!

    Reply

  23. Pat

    November 20, 2017 at 10:56 PM

    What a good idea. I actually have a four-year-old granddaughter that would love helping me to make this one day for her family when they come over for dinner.

    Reply

    • Marilyn

      November 21, 2017 at 10:06 AM

      The kids just love to bake with me and this is one of their favorites. And I don’t seem to have that urge to jump in and say, “do it lke this”! I hope you have fun and enjoy the cheesecake too! Happy Thanksgiving!

      Reply

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