This no-bake Chocolate Cherry Pie blends a smooth, cherry-studded cream filling with a rich chocolate crust. It’s a quick and easy dessert that delivers decadent flavor and a gorgeous presentation—perfect for holidays, parties, or just a sweet treat at home.

Why You’ll Love This Recipe

I like how incredibly easy this pie is to make—no oven, no fuss. The creamy filling mixed with sweet cherries and rich chocolate chips creates a satisfying contrast of flavors and textures. I also appreciate that it’s a make-ahead dessert, so I can prepare it in advance and have a stress-free dessert ready to serve. Whether I’m hosting a gathering or treating myself, this pie always hits the spot.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pre-made chocolate pie crust
8 oz cream cheese, softened
1 cup powdered sugar
1 can (21 oz) cherry pie filling
8 oz Cool Whip, thawed
1½ cups mini chocolate chips, divided
Maraschino cherries for garnish (optional)

Directions

I start by beating the softened cream cheese in a bowl until it’s smooth and creamy.
I gradually mix in the powdered sugar until the filling is light and fluffy.
I gently fold in the cherry pie filling, keeping some visible swirls for a pretty marbled look.
I then fold in the thawed Cool Whip until everything is combined.
I stir in 1 cup of the mini chocolate chips, setting the rest aside for topping.
I pour the mixture into the chocolate pie crust and smooth out the top.
I refrigerate the pie for at least 4 hours so it sets properly.
Just before serving, I sprinkle on the reserved chocolate chips and add maraschino cherries if I want to dress it up.

Servings and Timing

Servings: 8 slices
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

I like switching things up depending on what I have on hand. Sometimes I use fresh pitted cherries instead of pie filling for a more natural flavor. If I want something richer, I swap the mini chocolate chips for chopped dark chocolate. Homemade whipped cream works great in place of Cool Whip if I’m in the mood for something fresher. For extra crunch, I toss in some chopped nuts. And when I need a gluten-free option, I use a gluten-free chocolate crust.

Storage/Reheating

I store the pie in the fridge covered with plastic wrap or in an airtight container—it keeps well for up to 5 days. If I want to save it for later, I freeze it without the garnishes and let it thaw in the fridge when I’m ready. Since it’s a no-bake dessert, I serve it chilled and never reheat it.

FAQs

How can I make this pie ahead of time?

I usually make it the night before and keep it in the fridge. It holds up perfectly, and I just add the final toppings before serving.

Can I use a different type of crust?

Yes, I’ve tried graham cracker and Oreo cookie crusts, and both work beautifully with the creamy filling.

Is it possible to make this pie dairy-free?

Yes, I swap the cream cheese and Cool Whip for dairy-free versions and it still turns out great.

Can I add other fruits to the filling?

Definitely—I’ve mixed in strawberries and raspberries before and loved the result.

How do I prevent the pie from becoming too soft?

I make sure to chill it for at least 4 hours, and I only take it out of the fridge right before serving to help it stay firm.

Conclusion

I always turn to this Chocolate Cherry Pie when I need an effortless dessert that delivers big flavor. With its creamy cherry filling, chocolatey crunch, and striking appearance, it’s a dessert I know will impress every time. It’s simple, reliable, and delicious—a recipe I keep coming back to.

Chocolate Cherry Pie Bliss

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 slices
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This no-bake Chocolate Cherry Pie features a creamy, cherry-infused filling nestled in a rich chocolate crust, topped with mini chocolate chips and cherries—perfect for any occasion.

Ingredients

1 pre-made chocolate pie crust
8 oz cream cheese, softened
1 cup powdered sugar
1 can (21 oz) cherry pie filling
8 oz Cool Whip, thawed
1½ cups mini chocolate chips, divided
Maraschino cherries for garnish (optional)

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Instructions

In a mixing bowl, beat the softened cream cheese until smooth.
Gradually add powdered sugar, beating until light and fluffy.
Gently fold in the cherry pie filling, creating a marbled effect.
Fold in the thawed Cool Whip until well combined and smooth.
Stir in 1 cup of mini chocolate chips, reserving the rest for topping.
Spoon the mixture into the chocolate pie crust and smooth the top.
Refrigerate the pie for at least 4 hours, or until set.
Top with the reserved chocolate chips and maraschino cherries before serving.

Notes

Ensure the cream cheese is fully softened for smooth blending.
Chill thoroughly for best texture and sliceability.
Garnish just before serving for best presentation.
Store in the fridge for up to 5 days or freeze without garnishes for up to 1 month.