I love how this Chocolate Cherry Pie brings together rich chocolate and bright cherry flavors in the easiest way possible. This no-bake dessert feels indulgent and elegant, yet I can put it together with minimal effort and simple ingredients. Every slice is creamy, slightly tangy, and perfectly sweet, making it a dessert I return to again and again.
Why You’ll Love This Recipe
I enjoy this recipe because it requires no oven time and still delivers a show-stopping dessert. The creamy filling contrasts beautifully with the chocolate crust, while the cherries add just the right amount of tartness. I also appreciate how quickly it comes together, making it ideal for last-minute gatherings or when I want something special without a lot of work.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
9-inch chocolate pie crust
8 oz cream cheese, softened to room temperature
1 cup powdered sugar
21 oz can of cherry pie filling
8 oz Cool Whip, plus more for topping
1½ cups semi-sweet mini chocolate chips, divided
Maraschino cherries, for optional decoration
Directions
I start by beating the softened cream cheese with the powdered sugar until the mixture becomes smooth and creamy. Next, I gently stir in the cherry pie filling, then fold in the Cool Whip until everything is well combined and fluffy. I fold in 1 cup of the mini chocolate chips, making sure they are evenly distributed throughout the filling. I then spread the mixture evenly into the chocolate pie crust, smoothing the top with a spatula. I refrigerate the pie for 3 to 4 hours so it can fully set. Before serving, I like to decorate the top with extra Cool Whip, the remaining chocolate chips, and maraschino cherries.
Servings And Timing
I usually slice this pie into 8 servings.
Preparation time is about 15 minutes.
Chilling time takes 3 to 4 hours.
Total time is approximately 3 hours and 15 minutes.
Variations
I sometimes swap the chocolate crust for a graham cracker crust when I want a lighter chocolate flavor. For a darker, richer taste, I like using dark chocolate chips instead of semi-sweet. When I want extra texture, I add a handful of chopped nuts or chocolate shavings on top before serving.
Storage/Reheating
I store this pie covered in the refrigerator, where it keeps well for up to 4 days. Since it is a no-bake dessert, I never reheat it. I simply slice and serve it chilled straight from the fridge.
FAQs
Can I make this pie ahead of time?
I often make it a day in advance because it sets beautifully overnight and tastes even better the next day.
Can I use homemade whipped cream instead of Cool Whip?
I like using stabilized homemade whipped cream as a substitute, and it works well as long as it holds its shape.
What if I don’t have mini chocolate chips?
I chop regular chocolate chips or a chocolate bar into small pieces, and it works just as nicely.
Can I freeze Chocolate Cherry Pie?
I freeze it for short periods, up to one month, and let it thaw in the refrigerator before serving.
How do I get clean slices?
I use a sharp knife and wipe it clean between slices for neat, bakery-style pieces.
Conclusion
I find this Chocolate Cherry Pie to be the perfect balance of ease and indulgence. It delivers bold flavors, a creamy texture, and a beautiful presentation without complicated steps. Whenever I want a dependable dessert that feels special, this recipe is one I’m always happy to make and share.
This no-bake Chocolate Cherry Pie blends creamy filling, rich chocolate, and bright cherry flavors in an easy-to-make dessert perfect for any occasion.
Total Time:3 hours 15 minutes
Yield:8 servings
Ingredients
1 (9-inch) chocolate pie crust
8 oz cream cheese, softened
1 cup powdered sugar
1 (21 oz) can cherry pie filling
8 oz Cool Whip, plus more for topping
1½ cups semi-sweet mini chocolate chips, divided
Maraschino cherries, for optional decoration
Instructions
In a mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
Stir in cherry pie filling until evenly mixed.
Fold in Cool Whip until the mixture is fluffy and fully combined.
Gently fold in 1 cup of mini chocolate chips.
Spread the filling evenly into the chocolate pie crust and smooth the top with a spatula.
Refrigerate the pie for 3 to 4 hours, or until fully set.
Before serving, decorate with additional Cool Whip, the remaining chocolate chips, and maraschino cherries.
Notes
Use a stabilized homemade whipped cream if substituting Cool Whip.
Chop regular chocolate chips if mini chips are unavailable.
Freeze for up to 1 month and thaw in the fridge before serving.
For cleaner slices, use a sharp knife and wipe it between cuts.
