Tahini Chocolate Chip Frozen Pie is the kind of dessert I keep in my back pocket for when I want something cold, creamy, and a little different. It’s a frozen cream cheese pie with that nutty sesame flavor, plus a crisp chocolate cookie crust that actually holds up when you slice it.

The filling tastes like tahini meets cheesecake, with mini chips scattered through so you get little bits of chocolate in every bite. I like this version because it stays smooth and sliceable instead of turning icy, and the tahini brings a deeper flavor than a typical icebox pie.

For me, this is best for weekends, holidays, or any dinner where you want dessert handled ahead of time. It’s also great when it’s hot out and I’d rather serve something cold than bake a whole cake.

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Why You’ll Love This Recipe

Make-ahead friendly: Once it’s in the freezer, dessert is basically done. I love having it ready to slice when people are still finishing dinner.

That tahini flavor: Tahini gives the filling a toasted, sesame nuttiness that keeps it from tasting like a plain sweet cream pie.

Chocolate on chocolate: You get a dark, crisp cookie crust plus mini chocolate chips in the filling. It’s rich in a straightforward, familiar way.

Clean slices: After a short sit at room temp, this cuts into neat wedges. It’s an easy dessert to serve without fussing.

Easy to tweak: You can bake the crust or do it no-bake, swap the cookies, and go heavier or lighter on the toppings depending on the occasion.

Key Ingredients

Chocolate Cookie Crust

Chocolate wafer cookie crumbs: I like the classic thin chocolate wafers here for a dark, crisp crust, but any similar chocolate crumb works.
Unsalted butter: Melted butter is what makes the crust pressable and sliceable later. Salted butter is fine too—just keep the added salt light.
Granulated sugar: This helps the crust set and taste a little more like a cookie instead of just crumbs.
Kosher salt: Don’t skip it. It keeps the crust from tasting flat, especially with a sweet filling.

Tahini Chocolate Chip Filling

Cream cheese: Use block-style cream cheese and let it fully soften so the filling beats up smooth.
Tahini: Stir the jar really well first (get all the oil mixed back in). The flavor can vary a lot by brand, so use one you already like.
Powdered sugar: This dissolves easily and keeps the filling silky. If you want it less sweet, start a little lower and taste.
Vanilla extract: Vanilla rounds out the tahini and makes it taste more “dessert” than “sesame paste.”
Kosher salt: A small amount makes the tahini taste more balanced and brings the chocolate forward.
Heavy cream: Cold cream whips up quickly and makes the filling lighter. For a dairy-light option, coconut cream can work too, but it will taste like coconut.
Mini chocolate chips: Minis are my preference because they scatter evenly and make the slices look nice. Regular chips work, but they’re a bit chunkier to cut through.

Optional Topping

Toasted sesame seeds: These add crunch and make the tahini flavor obvious in a good way. Toasted tastes much better than raw here.
Chopped dark chocolate: I like a rough chop so you get little shards on top. Use whatever dark chocolate you’d snack on.
Flaky salt: Totally optional, but I like a few pinches right before serving.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F.
Mix the crust: In a bowl, mix the chocolate cookie crumbs, melted butter, sugar, and salt until the crumbs are evenly moistened.
Press the crust: Press the mixture firmly into a 9-inch pie dish, across the bottom and up the sides.
Bake the crust: Bake for about 10 minutes, until set and fragrant, then cool completely.
Whip the cream: Whip the cold heavy cream to stiff peaks, then refrigerate it while you mix the filling.
Beat the filling base: Beat the softened cream cheese, tahini, powdered sugar, vanilla, and salt until smooth and fluffy.
Fold in the whipped cream: Fold the whipped cream into the tahini mixture until you don’t see streaks.
Add the chocolate chips: Fold in the mini chocolate chips.
Fill the crust: Scrape the filling into the cooled crust and smooth the top.
Freeze: Cover and freeze until firm, at least 6 hours or overnight.
Serve: Let the pie stand at room temperature for 10 to 15 minutes before slicing, then garnish with sesame seeds, chopped chocolate, and flaky salt if you want.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Cool the crust all the way. If the crust is still warm, the filling can soften and get a little greasy around the edges. I give it a full cool on the counter before filling.

Stir the tahini really well. Tahini separates a lot in the jar, and the dry paste at the bottom can make the filling taste bitter and look grainy. Take an extra minute to get it smooth.

Watch the cream peaks. Whip to stiff peaks so the filling sets up firm, but stop once it holds its shape. If you go too far, it can look a little curdled when you fold it in.

Adjust if your tahini is bitter. Some brands have a sharper bite. Add a little honey or maple syrup, then reduce the powdered sugar slightly so it doesn’t get too sweet.

Use a hot knife for neat slices. Run the knife under hot water, wipe it dry, and cut. Wipe between cuts if you want clean edges.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Flaky salt: A few pinches on each slice right before serving is really good with the tahini and chocolate. I do this more often than I admit.
Fresh berries: Raspberries or strawberries are nice on the plate. The fruit makes the slices feel a little less heavy.
Coffee or espresso: This is great with coffee, especially if you use a darker roast. The bitterness plays well with the sesame and chocolate.
Extra chocolate: Add a drizzle of chocolate sauce or a little more chopped dark chocolate on top. It’s simple and looks finished without much work.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Keep the pie covered in the freezer. I wrap the pie dish well so it doesn’t pick up freezer smells and so the top doesn’t dry out.

You can make this recipe ahead a day or two before you need it, which is the whole point for me. It’s easier to slice when it’s had plenty of time to firm up.

For serving, I like to let it sit out for 10 to 15 minutes so the crust cuts cleanly and the filling softens just a bit. If you leave it out too long, it will start to melt around the edges.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I make this pie completely no-bake?

Yes. Press the crust into the pie dish and chill it for about 30 minutes instead of baking. It won’t be quite as crisp as a baked crust, but it still slices nicely once the filling is firm.

What cookies work best for the crust?

Chocolate wafer cookies are my go-to, but graham crackers work if you want a lighter chocolate flavor. Chocolate sandwich cookies also work; I usually scrape out some of the filling so the crust isn’t overly sweet.

My tahini tastes bitter—what should I do?

Some tahini brands are more bitter than others, and it really shows in a no-bake filling. I’d add 1 to 2 tablespoons of honey or maple syrup and then back off the powdered sugar a little.

How do I get clean slices?

Let the pie sit at room temperature for 10 to 15 minutes, then use a knife warmed under hot water. Wipe the knife between cuts, especially once the chocolate chips start smearing.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Tahini Chocolate Chip Frozen Pie

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Prep Time: 25

Cook Time: 10

Total Time: 35

Serving Size: 10

Creamy tahini infused frozen pie with chocolate chips in a crisp chocolate cookie crust