Chocolate Cherry Pie, no bake
If you are looking for a dessert that feels fancy but takes almost no effort, this Chocolate Cherry Pie is it. I still remember the first time I brought it to a neighborhood potluck.
I set it on the table, turned around to grab a serving spoon, and by the time I came back, half the pie was gone. That is the kind of reaction this no bake pie gets.
The whole thing comes together in about 5 minutes. You do not need an oven, and you do not need any special skills. Just a bowl, a mixer, and a chocolate pie crust.
The filling is a creamy blend of cream cheese, powdered sugar, cherry pie filling, and whipped topping. Then you fold in mini chocolate chips for little pockets of chocolate in every bite.
This pie is similar to a chocolate cherry lush, but simpler. A lush usually has layers of pudding, cream cheese, and whipped topping. Here, everything gets mixed together in one bowl, so there is no layering and no waiting between steps. The result is still rich, smooth, and full of cherry flavor.
For the crust, you can use a store bought chocolate pie crust or make your own Oreo crust. Either way works great. I often use a store bought one on busy days, and nobody ever complains.
The recipe uses a full 21 ounce can of cherry pie filling. If you buy an extra can, you can make other cherry desserts like cherry pie bars, cherry turnovers, or cherry cheesecake tacos.
And if you have leftover maraschino cherries from decorating, they are perfect for Martha Washington Candy.
The pie serves up to 12 people, so it is a good choice for holidays, birthdays, or any gathering where you need a dessert that looks impressive but did not take all day. You can even make it ahead and freeze it, which is a lifesaver during the holidays. I will share more about that in the tips section.
Whether you are a busy parent, a student, or just someone who loves chocolate and cherries together, this recipe is for you. It is one of those desserts that makes you look like a pro without any stress. YUM!
I have made this pie for birthdays, holiday dinners, and even a random Tuesday when I needed a pick me up. It never fails. The combination of chocolate and cherry is classic, and the creamy filling makes it feel indulgent.
One of the best things about this recipe is that it uses simple ingredients you can find at any grocery store. No specialty items, no fancy equipment. Just good old fashioned dessert that everyone loves.
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Why You’ll Love This Chocolate Cherry Pie Recipe
There are so many reasons to love this pie. Here are the big ones:
- No oven needed. You just mix and chill.
- Only 6 simple ingredients.
- Assembly takes just a few minutes.
- One pie serves up to 12 people.
- It freezes well, so you can make it ahead.
- It looks beautiful with almost no effort, so it is great for entertaining.
That combination makes it a go to dessert for last minute plans or when you want something sweet without turning on the stove.
It is also a great recipe to make with kids. They can help mix and decorate, and there is no oven involved, so it is safe and fun.
Ingredients:
Here is what you need to make this Chocolate Cherry Pie. I like to gather everything on the counter before I start, so I do not forget anything.
- 9 inch chocolate pie crust, store bought or homemade Oreo crust
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 21 ounce can cherry pie filling
- 8 ounce tub Cool Whip, plus more for topping the pie
- 1 1/2 cups semi sweet mini chocolate chips, divided
- Maraschino cherries for decoration, optional
Mini chocolate chips are my recommendation because they blend nicely with the cherry filling. You can also use chopped dark chocolate or regular size chocolate chips. The cream cheese must be soft, so take it out of the fridge about 30 minutes before you start.
If you want to use homemade whipped cream instead of Cool Whip, that works too. Just beat 1 cup of heavy cream with a few tablespoons of powdered sugar until stiff peaks form.
The full measurements are in the recipe card at the bottom of this post, but the list above is all you need. This recipe uses a whole can of cherry pie filling, which gives it plenty of cherry flavor. If you love cherries, you might want to buy an extra can for another recipe.
One thing I love about this ingredient list is that it is short. No eggs, no flour, no baking powder. Just a handful of everyday items that you might already have in your fridge or pantry.
The chocolate pie crust is the base, and it adds a nice chocolate contrast to the creamy cherry filling. If you cannot find a chocolate pie crust, you can make your own by crushing Oreos and mixing with melted butter, then pressing into a pie plate. But honestly, the store bought version saves time and tastes great.
If you want to decorate the top, maraschino cherries add a pop of red and a little sweetness. You can also use fresh cherries if they are in season.
If you are watching your sugar intake, you can use a sugar free cherry pie filling and a sugar free whipped topping. The pie will still taste great.
Substitutions and Variations
This recipe is flexible. If you want to change things up, here are a few easy ways:
- Swap the cherry pie filling for blueberry or blackberry pie filling. The method stays the same.
- Instead of maraschino cherries on top, use fresh berries of your choice.
- Use dark chocolate chips or chocolate chunks instead of semi sweet mini chips.
Feel free to experiment. The creamy base and chocolate crust work well with many different fruit fillings. One of my friends swaps the chocolate chips for white chocolate chips, and that is delicious too. The variations are endless, so feel free to make it your own.
You can also add a teaspoon of almond extract to the filling for a different flavor profile. It pairs beautifully with cherries.
Instructions:
Making this pie is as easy as it gets. Just follow these steps:
- In a medium mixing bowl, beat together the softened cream cheese and powdered sugar until light and creamy. Use an electric mixer for the smoothest result.
- Use a spatula to stir in the cherry pie filling, then fold in the Cool Whip. Fold gently so you keep some air in the mixture.
- Fold in 1 cup of the mini chocolate chips until they are evenly distributed.
- Spread the filling into the chocolate pie crust. Use the back of your spatula to smooth the top.
- Refrigerate for 3 to 4 hours to set the pie. This chilling time is important, so do not rush it.
- After the pie is set, top with dollops or piped swirls of Cool Whip. Sprinkle the remaining mini chocolate chips on top. Add maraschino cherries for decoration or serve them alongside.
Before you start, make sure your cream cheese is soft and your Cool Whip is completely thawed. That is the pro tip that keeps the filling smooth and lump free. If you forgot to thaw the Cool Whip, you can place the tub in a bowl of warm water for a few minutes.
Once the pie is set, slice and serve. It is delicious on its own, but a scoop of vanilla or chocolate ice cream takes it over the top. I sometimes add a little drizzle of chocolate syrup, but that is completely optional.
I like to make this pie in the morning and let it chill while I go about my day. By dinner time, it is perfectly set and ready to serve. The hardest part is waiting.
If you want a cleaner slice, run your knife under hot water and wipe it dry before cutting. This helps the pie slice neatly.
Recipe Tips for No Bake Chocolate Cherry Pie:
Here are some of my favorite tips to make this pie turn out perfectly every time.
- Soften your cream cheese. Cold cream cheese will make lumps. Leave it on the counter for about 30 minutes before mixing.
- Thaw the Cool Whip. If it is still frozen, it will not fold in smoothly. Thaw it in the fridge overnight or in a bowl of warm water.
- Make homemade whipped cream. Beat 1 cup of heavy cream with a few tablespoons of powdered sugar until stiff peaks form. Use it in place of Cool Whip.
- Plan your Cool Whip amount. If you want to top the pie with Cool Whip, you will need about 16 ounces total. Use 8 ounces in the filling and save the rest for decoration.
- Try homemade cherry pie filling. Combine 2 pounds pitted cherries, 1 tablespoon lemon juice, 1/2 cup water, 1/2 cup sugar, and 1/4 cup cornstarch in a saucepan. Bring to a boil, then simmer until thickened. Cool completely before using. Add more sugar if you like it sweeter or if your cherries are tart.
- Storage: Leftovers can be kept in the refrigerator for 2 to 3 days. Cover the pie so it does not dry out.
- Freezing: To freeze, place the undecorated pie on a baking sheet in the freezer for at least 30 minutes. Then wrap it in plastic wrap and aluminum foil. Thaw in the fridge overnight before serving. Add whipped cream and cherries after thawing.
- Improve store bought filling. If your cherry pie filling tastes a little flat, add a small amount of vanilla or almond extract. If it is too thin, stir in some fresh chopped cherries.
- Serving idea: Add a dollop of whipped cream and a cherry on each slice for a pretty presentation.
- Make it pretty: Use a piping bag or a zip top bag with the corner cut off to pipe swirls of Cool Whip around the edge.
- Chill the bowl. If your kitchen is warm, chill your mixing bowl for 10 minutes before beating the cream cheese. It helps the filling stay firm.
These tips have saved me more than once. The freezing tip is especially handy when I know I have a busy week ahead and want a dessert ready to go.
Fun Fact
Did you know there are more than 1,000 types of cherries? They have been around since the Stone Age. Archaeologists have even found fossilized cherry pits in caves. So when you enjoy this pie, you are tasting a fruit with a very long history. Pretty fun, right?
Cherries are also a good source of antioxidants, which is a nice bonus. But mostly, they are just delicious.
In fact, cherries have been cultivated for thousands of years, and they were a favorite of ancient Romans. So this pie is practically a history lesson in dessert form.
FAQs
How long does chocolate cherry pie need to chill before serving?
This no-bake chocolate cherry pie needs to chill in the refrigerator for 3 to 4 hours to set properly. For the cleanest slices and best texture, chilling overnight is recommended. Serving the pie before it is fully set will result in a soft filling that may not hold its shape.
Can you freeze chocolate cherry pie?
Yes, this chocolate cherry pie freezes well. Before adding the whipped cream topping and cherries, place the undecorated pie on a baking sheet in the freezer for at least 30 minutes. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to one month. Thaw it in the refrigerator overnight before decorating and serving.
What is the best crust for chocolate cherry pie?
A store-bought 9-inch chocolate pie crust works well for convenience and is widely available in American grocery stores. For a deeper chocolate flavor and firmer texture, a homemade Oreo crust made from crushed chocolate sandwich cookies and melted butter is an excellent choice. The crust should be prepared and chilled before adding the filling.
How long does chocolate cherry pie last in the refrigerator?
Leftover chocolate cherry pie can be stored in the refrigerator, covered, for 2 to 3 days. The moisture from the filling may soften the crust over time, so it is best enjoyed within this timeframe for optimal texture and flavor.
Chocolate Cherry Pie – no bake
Chocolate Cherry Pie, no bake If you are looking for a dessert that feels fancy but takes almost no effort, this Chocolate Cherry Pie is it. I still remember the first time I brought it to a neighborhood potluck.
- Total Time: 245 min
- Yield: 12 1x
Ingredients
Filling
9 inch chocolate pie crust
8 ounces cream cheese, softened to room temperature
1 cup powdered sugar
21 oz. cherry pie filling
8 ounce Cool Whip
1 ½ cups semi-sweet mini chocolate chips, divided
Maraschino cherries, for decoration (optional)
Instructions
1-In a medium mixing bowl, beat together: In a medium mixing bowl, beat together softened cream cheese and powdered sugar until light and creamy.
2-Use a spatula to stir in the: Use a spatula to stir in the cherry pie filling and then fold in the Cool Whip.
3-Fold in 1 cup of mini chocolate: Fold in 1 cup of mini chocolate chips until evenly distributed.
4-Spread filling into the chocolate pie crust: Spread filling into the chocolate pie crust.
5-Refrigerate for 3-4 hours to set the: Refrigerate for 3-4 hours to set the pie. Top with dollops or piped swirls of Cool Whip and the remaining mini chocolate chips. Add maraschino cherries to the decoration or serve alongside.
- Prep Time: 5 min
- Cook Time: 0 min
- Method: no_cook
Nutrition
- Calories: 325
- Sugar: 25g
- Sodium: 168mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 7mg
