It’s National Cereal Day, so celebrate everyone’s favorite snack and easy breakfast with this 10 Minute Creamy Chocolate Icebox Pie — a no-bake dessert that uses Chocolate Cheerios for a crunchy crumb crust.
When you need a dessert quickly that still looks and tastes special, this icebox pie delivers. It takes minutes to assemble, requires no baking, and uses just a handful of simple ingredients: Chocolate Cheerios, butter, cream cheese, chocolate ice cream, whipped cream or topping, chocolate syrup, and grated chocolate. Count vanilla if you like — either way, this is a straightforward, delicious recipe that comes together in about ten minutes.
The Chocolate Cheerios crust is naturally gluten free, making the pie a good option for guests who avoid gluten. I like Chocolate Cheerios for this crust because they’re lightly sweetened and provide a toasty whole-grain oat flavor that balances the chocolate filling without overwhelming it. The crust becomes pleasantly crunchy once pressed with melted butter and chilled.
This pie stores beautifully in the freezer, so you can make one ahead and pull it out when you need a show-stopping dessert. I often freeze a whole pie, slice what I want when ready, and keep the remainder wrapped until the next serving. It holds well and still tastes fresh when served over several days.
Cook’s Notes
- Allow the cream cheese to soften to room temperature and the ice cream to be squishy but not melted; this helps ensure a smooth, lump-free filling.
- A food processor gives the most consistent crumb from the Chocolate Cheerios, but you can crush them in a zipper-top bag with a rolling pin if needed. Aim for uniform crumbs before combining with melted butter.
- I prefer a 9-inch springform pan for presentation, but a deep-dish pie plate works equally well.
- If using a springform pan, line the bottom with parchment to make removing the pie easier. Press the buttered crumbs evenly across the bottom (and up the sides if using a pie plate).
- Use a stand mixer or hand mixer to whip the cream cheese until light, then blend in the softened ice cream until even. Scrape the bowl as needed for a smooth filling.
- Freeze the pie thoroughly before adding whipped cream or topping, extra Cheerios, chocolate syrup, and grated chocolate. If you won’t serve it that day, press plastic wrap directly onto the surface after it sets.
- You can spread whipped cream with a knife or pipe it for a fancier finish. Either looks and tastes great.
- Use the chocolate syrup and grated chocolate you prefer; a good dark chocolate is a nice contrast to the sweet filling.
- For the creamiest slices, let the pie sit at room temperature for about 10 minutes before slicing.
Tools that help
- Hand mixer or stand mixer
- Food processor (or a rolling pin and sturdy bag)
- 9-inch springform pan or deep-dish pie plate
- Parchment paper
- Flexible spatula
Are you an icebox pie fan? Try other classic and creative flavors to satisfy different tastes — lemon, tropical, strawberry, or layered icebox cakes all make tasty variations.
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10 Minute Creamy Chocolate Icebox Pie
Ingredients
- 4 cups Chocolate Cheerios, divided
- 8 tablespoons melted butter
- 8 ounces cream cheese, softened to room temperature
- 1 teaspoon pure vanilla extract
- 2 containers (14 ounces each) chocolate ice cream, softened until squishy
To Garnish:
- Lightly sweetened whipped cream or whipped topping
- Chocolate syrup
- Chocolate bar for grating
Instructions
- Line a 9-inch springform pan with parchment paper or prepare a deep-dish pie plate.
- Crush 3 cups of the Cheerios into fine, uniform crumbs in a food processor or in a zipper-top bag with a rolling pin. Mix the crumbs with the melted butter and press evenly across the bottom of the pan (and up the sides if using a pie plate). Set aside.
- Using a stand mixer with a whisk attachment or a hand mixer, whip the cream cheese and vanilla on high until light and fluffy. Add the softened chocolate ice cream and whip until smooth, scraping down the sides as needed. Spread the filling into the prepared crust and freeze for at least 4 hours or until solid. If not serving the same day, press plastic wrap directly onto the surface after it sets.
- When ready to serve, let the pie sit at room temperature about 10 minutes if using a springform pan, then unmold. Pile the remaining Chocolate Cheerios in the center.
- Pipe or spread whipped cream around the Cheerios, drizzle lightly with chocolate syrup, and grate chocolate over the pie. Slice and serve immediately.
- Leftovers: return to the freezer uncovered until the whipped topping firms, then cover with plastic wrap.
Nutritional information is an estimate. Calculate with the exact ingredients you use for accurate values.
This is not a sponsored post. I attended an event hosted by General Mills to learn about their whole-grain cereal lineup, but all opinions, recipes, and photos are my own.