Photo of Chocolate amaretto cheesecake pie by WW

Chocolate amaretto cheesecake pie

Total Time
20 min
20 min
0 min
When you need a hassle-free dessert to serve a crowd, look no further than this no-bake cheesecake. Store-bought muffins form the chocolaty crust which is topped with a luscious creamy filling. Strawberries are delicious but raspberries, blueberries or blackberries will work as a decorative garnish, too. You could also incorporate sprigs of fresh mint to enhance its presentation with an additional pop of color. The light and airy filling in this chilled dessert resembles the texture of mousse so it needs to be chilled for at least an hour before slicing. Store any leftovers in the refrigerator for up to 2 to 3 days.


Low calorie double chocolate muffin

3 item(s)


3 Tbsp, cold

Unflavored gelatin

package(s), about 1 1/2 teaspoons

Light, artificially-sweetened flavored yogurt

6 oz, cheesecake flavored

Light aerosol whipped cream

1½ cup(s)


1 cup(s), hulled and sliced


  1. To make the “pie crust,” slice each chocolate muffin into thirds. Line a 9-inch pie plate with muffin slices by pressing down gently and evenly until entire bottom of pie plate is completely covered with muffin slices.
  2. Put water in a small microwavable bowl. Sprinkle gelatin on top and let it sit until a sponge is formed, about 2 minutes. Heat in microwave on medium-high power until gelatin melts, about 20 seconds. Stir to ensure gelatin is completely dissolved. If not, continue to microwave 5 seconds at a time until dissolved.
  3. Add yogurt to a medium bowl. Stir in gelatin, then gently fold in whipped topping. Spoon mixture onto chocolate-muffin crust and spread evenly across crust to form pie topping. Arrange strawberries in a single layer across pie topping. Refrigerate uncovered for 1 hour before slicing and serving. Yields 1 slice per serving.