Introduction
There are days when you want a gourmet dessert, but you absolutely do not want to turn on the oven. Whether it’s the middle of a humid summer or a busy holiday season where oven space is at a premium, no-bake desserts are the unsung heroes of the kitchen. This Chocolate Cherry Cream Pie is my secret weapon. It’s creamy, tangy, and packed with that classic flavor combination of tart cherries and rich chocolate.
If you’ve enjoyed my other quick fixes, like this no-bake Oreo cream pie, then you are going to fall in love with this version. It’s elegant enough for a dinner party but simple enough that the kids can help you whip it up on a Tuesday night.
Why I Love This Recipe
What makes this recipe a standout for me—and why I keep it in my permanent rotation at ChefManiac—is the texture. By folding together softened cream cheese, whipped topping, and cherry pie filling, you get a mousse-like consistency that is incredibly stable but still melts in your mouth.
Unlike some fruit pies that can be runny, the cream cheese acts as a stabilizer here. Plus, using a pre-made chocolate pie crust saves a massive amount of time without sacrificing flavor. It’s a cousin to my easy ice cream sandwich cake in terms of sheer convenience and “wow” factor.
Ingredients You’ll Need
To make this decadent pie, you only need a handful of pantry and fridge staples:
- 9-inch Chocolate Pie Crust: You can find these in the baking aisle. It provides the perfect crunchy, cocoa-flavored base.
- 8 oz Cream Cheese: Ensure it is softened to room temperature for a smooth, lump-free filling.
- 1 cup Powdered Sugar: This sweetens the base and helps with the structure.
- 21 oz Cherry Pie Filling: One standard can. It provides the fruitiness and that beautiful marbled look.
- 8 oz Cool Whip: Plus a little extra if you want to pipe pretty swirls on top.
- 1½ cups Semi-Sweet Mini Chocolate Chips: Divided (1 cup for the filling, ½ cup for topping).
- Maraschino Cherries: (Optional) For that classic sundae-style finish.
Swaps and Notes
- The Crust: If you can’t find a chocolate crust, a standard graham cracker crust works beautifully.
- The Fruit: While cherry is the star here, you can swap the cherry pie filling for blueberry or strawberry for a different flavor profile.
- The Topping: If you aren’t a fan of Cool Whip, you can use stabilized whipped cream, though the pie may be slightly softer.
- Mini Chips: I highly recommend mini chocolate chips over regular ones. They distribute better so you get chocolate in every single bite! If you love bite-sized chocolate treats, check out these chocolate chip cookie bitesfor your next baking session.
Step-by-Step Instructions
- Prepare the Creamy Base: In a large mixing bowl, beat the softened cream cheese with the powdered sugar. Use a hand mixer or stand mixer to ensure it becomes completely fluffy and smooth.
- Add the Cherry Magic: Gently stir in the entire can of cherry pie filling. Once combined, use a spatula to fold in the 8 oz of Cool Whip. You want to be gentle here to keep the air in the whipped topping, resulting in a silky, light texture.
- The Chocolate Boost: Fold in 1 cup of the mini chocolate chips. Make sure they are spread evenly throughout the pink cherry filling so every slice is perfect.
- Assemble the Pie: Spoon the filling into your chocolate pie crust. Use the back of a spoon or an offset spatula to smooth the top into a slight dome or a flat surface.
- Chill and Set: This is the hardest part—waiting! Place the pie in the refrigerator for at least 3–4 hours. This allows the cream cheese to firm back up, making it “perfectly sliceable.”
- The Final Flourish: Just before serving, decorate the top with extra Cool Whip, the remaining ½ cup of chocolate chips, and maraschino cherries if you’re feeling fancy.
Tips for Success
- Room Temp is Key: If your cream cheese is cold, you will end up with tiny white lumps in your pink filling. To speed up softening, you can microwave the unwrapped block for about 15 seconds.
- Don’t Over-mix: When adding the Cool Whip, “fold” it in by cutting through the middle and lifting the bottom over the top. Over-mixing will deflate the air and make the pie runny.
- Clean Slices: To get those perfect, photo-worthy slices, dip your knife in warm water and wipe it clean between every single cut.
Serving Suggestions and Pairings
This pie is quite rich, so it pairs beautifully with a cup of strong black coffee or a cold glass of milk. If you are serving this at a holiday gathering along with other treats like these pecan pie bars, I recommend serving smaller slices.
For a “dessert bar” feel, you could even serve this alongside some 3-ingredient chocolate chip oatmeal breakfast cookiesfor guests who want a little crunch to go with their creamy pie.
Nutritional Information (Per Serving)
Estimated based on 8 slices per pie:
- Calories: 410 kcal
- Total Fat: 19g
- Carbohydrates: 56g
- Sugars: 38g
- Protein: 4g
Storage and Leftover Tips
Keep this pie refrigerated at all times. Because of the dairy and fruit content, it shouldn’t sit out at room temperature for more than 30–60 minutes.
- Fridge: Cover loosely with plastic wrap or the plastic lid that comes with the store-bought crust. It will stay fresh for up to 3 days.
- Freezer: Believe it or not, this pie freezes beautifully! Wrap it tightly in foil and freeze for up to a month. You can even eat it semi-frozen for a texture that resembles a high-end ice cream cake.
More Recipes You Will Love
If you enjoyed this no-bake masterpiece, you have to try these other fan favorites from the ChefManiac archives:
Final Thoughts
This Chocolate Cherry Cream Pie is a nostalgic, delicious dessert that never fails to impress. It’s proof that you don’t need to spend hours in a hot kitchen to create something that tastes like it came from a professional bakery.
What do you think? If you make this recipe, I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow us on social media for more daily recipe inspiration.
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