• Cooking Time:
  • Servings:
  • Preparation Time:


this is a veggie twist on my brother's butterfinger/heath bar cheesecake whipped pies, and substituting it with the 2 things i cannot live without!!! coffee and chocolate =D


  • 8 oz - cream cheese alternative (Toffuti brand)
  • 8 oz - non-dairy whipped topping
  • 2/3 cup - water
  • 5 tbsp - rich powdered drinking chocolate (such as Trader Joe's Sipping Chocolate or Mariebelle)
  • 2 tsp - instant coffee
  • 1 ready made chocolate pie crust (or if you have a recipe, use your own)


  • - heat 1/3 cup of the water in the microwave. mix 1 tsp instant coffee until dissolved. then mix and dissolve 3 tbsp hot cocoa into the coffee mixture. set aside to cool.
  • - whip the Tofutti or cream cheese until fluffy.
  • - set aside approx 3/4 cup of the whipped topping for later use
  • - fold the remaining whipped topping into the Tofutti, followed by the cocoa/coffee mixture
  • - pour into pie crust
  • - spread the left over 3/4 cup of whipped topping on top of the pie
  • - in the measuring cup, heat the remaining 1/3 cup of water in the microwave for 30 seconds
  • - dissolve the remaining 1 tsp instant coffee and the remaining 2 tbsp cocoa in the hot water. cool.
  • - use a spoon or knife to drizzle/splatter the cocoa/coffee mixture on top of pie
  • - freeze pie in freezer at least one hour or until firm
  • alternate toppings:
  • -dark chocolate shavings
  • -crushed chocolate covered espresso beans

Categories: Dessert 
© 2006-2017 BakeSpace, Inc. All Rights Reserved