Chocolate Caramel Cheesecake Pie {No Bake}

to label and date the cheesecake. It will last up to 6 months in the freezer.
Chocolate Caramel Cheesecake Pie No Bake
PREP TIME10MINUTES MINS
CHILL3HOURS HRS
TOTAL TIME3HOURS HRS 10MINUTES MINS
Chocolate Caramel Cheesecake Pie is a nobake dessert with a homemade graham cracker crust filled with layers of chocolate cheesecake and topped with marshmallow fudge and caramel.
Ingredients
1 ½ cups graham cracker crumbs about 10 crackers46 tablespoons 57g85g Challenge butter melted
FILLING
1 package 8 ounces cream cheese softened¼ cup ½ stick 57 g Challenge butter softened⅓ cup 67 g granulated sugar1 ½ teaspoons vanilla extract1 ½ cups 252 g semisweet chocolate chips melted and cooled slightly8 ounces whipped topping
TOPPINGS
7 ounces marshmallow fluff divided¼ cup 75 g hot fudge topping divided¼ cup 82 g caramel topping divided8 ounces whipped topping
Instructions
Add 4 tablespoons of the melted Challenge butter to the graham cracker crumbs and using a fork mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If it seems to be dry at all add the remaining 2 tablespoons of melted butter and mix again.
Pour the graham cracker crumbs into a 9inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides.
FILLING
In a microwavesafe bowl add the chocolate chips. Heat for 20second intervals until the chips have melted. Set aside.
In a large mixing bowl beat the cream cheese with a handheld mixer until creamy and smooth.
Beat in the Challenge butter sugar and vanilla until combined.
Fold in the melted chocolate chips and whipped topping.
ASSEMBLING THE CHOCOLATE CARAMEL CHEESECAKE PIE
Pour half the filling on top of the graham cracker crust.
Top the filling with half the of the marshmallow fluff I used a piping bag for this 2 tablespoons of hot fudge topping and 2 tablespoons of caramel. I made a circular pattern with the toppings. You may need to warm the toppings slightly to get them to pour easily.
Pour the second half of the chocolate cream cheese filling on top of the marshmallow fudge and caramel.
Top with the remaining marshmallow fluff fudge and caramel.
Refrigerate for 23 hours before serving.
Serve with whipped topping.