Chocolate Cherry Pie: An Easy No-Bake Dessert Recipe

Chocolate Cherry Pie, no bake

If you want a dessert that looks like you spent hours in the kitchen but really takes about five minutes to assemble, this no bake Chocolate Cherry Pie is exactly that. No oven, no stove, no baking. You stir a handful of ingredients together, spoon the filling into a chocolate pie crust, and let the refrigerator do the rest.

I started making this pie for summer cookouts because my kitchen gets unbearably hot, and it has become the thing people ask me to bring. The combination of chocolate and cherries feels a little fancy, but the method is about as simple as dessert gets.

The pie starts with a chocolate pie crust. A store bought crust works perfectly and keeps the prep time down, though a homemade Oreo crust is a lovely upgrade if you have a few extra minutes. Into that crust goes a filling made from cream cheese, powdered sugar, and a full can of cherry pie filling, lightened with whipped topping.

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Once the pie is chilled and set, the top gets dollops or piped swirls of whipped topping, a scatter of mini chocolate chips, and maraschino cherries for decoration. Those little cherries on top are what make it look like a bakery pie.

If the name sounds familiar, it may be because this is close to a chocolate cherry lush. The difference is that the cherry filling here is simpler and skips the layering step, so you get the same flavors with far less work.

It is a great fit for holidays, birthday tables, potlucks, and any party where you want a make ahead dessert.

Because it is served cold and straight from the fridge, it is also one of the easiest desserts to carry to a friend’s house. I usually slide it into a cooler bag with a bag of ice and it arrives looking perfect.

One note on ingredients. A full 21 ounce can of cherry pie filling goes into the filling, and if you keep extra cans in the pantry they work beautifully in other cherry desserts. Leftover maraschino cherries are handy too, and they are the classic choice for Martha Washington Candy if you happen to make that next.

Why You’ll Love This Chocolate Cherry Pie Recipe

There is a lot to love here, especially on a hot afternoon when you would rather not turn on the oven.

• No oven is required, and assembly takes only a few minutes.
• The recipe uses 6 ingredients.
• One pie can serve up to 12 people.
• It freezes well, so you can make it ahead and thaw it when you need it.

Because there is no baking, the filling stays cool and creamy instead of turning heavy, and the cherry flavor comes through clean and bright.

It is the kind of dessert that works just as well for a weeknight treat as it does for a holiday table.

Ingredients:

Here is what you need, and the full measurements are in the printable recipe card at the bottom of this post.

Two details matter more than anything else on this list. Let the cream cheese soften to room temperature, and make sure the whipped topping is fully thawed. Cold, firm cream cheese will leave you chasing lumps around the bowl.

Mini chocolate chips are my pick because their small size spreads evenly through the filling and keeps every bite balanced with the cherry. If you only have regular chocolate chips or a bar of dark chocolate, chop it and use that instead. It will still taste wonderful.

The maraschino cherries finish the pie. They are optional, but they turn a plain looking filling into something that looks party ready.

Cool Whip keeps things quick, but you can whip cream at home instead. A cup of heavy cream with a few tablespoons of powdered sugar, beaten until stiff peaks form, gives you a fresher flavor and the same soft texture.

Nothing here needs cooking, so once your ingredients are on the counter you are about five minutes away from a finished pie. If you are working with a homemade crust, let it cool completely before you add the filling so the texture stays crisp.

Substitutions and Variations

This recipe is easy to change up, and the method stays the same no matter which fruit you choose.

• Blueberry or blackberry pie filling can replace the cherry filling.
• If you swap the fruit, use fresh berries of that same fruit in place of the maraschino cherries on top.
• Dark chocolate chips or chocolate chunks can stand in for the semi sweet mini chips.

Blueberry with dark chocolate is a surprisingly good combination, and blackberry gives the pie a deeper, slightly tart edge.

If you go the berry route, a handful of fresh blueberries or blackberries pressed gently into the top of the filling looks beautiful and adds a little freshness against the chocolate.

Instructions:

Before you start, set the cream cheese out so it is soft and let the whipped topping thaw completely. That one step is the difference between a silky filling and a lumpy one.

1. In a medium mixing bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until the mixture is light and creamy.
2. Switch to a spatula and stir in the cherry pie filling, then fold in the whipped topping. Fold gently so you keep the air in it.
3. Fold in 1 cup of the mini chocolate chips until they are evenly distributed.
4. Spread the filling evenly into the chocolate pie crust.
5. Refrigerate the pie for three to four hours to set.

Once the pie is firm, top it with dollops or piped swirls of whipped topping and the remaining mini chocolate chips. Add maraschino cherries to the decoration or serve them alongside.

It is a good idea to give the filling a final gentle stir before spreading it, just to make sure the chocolate chips are not sitting at the bottom of the bowl.

Slice and serve. A scoop of vanilla ice cream or chocolate ice cream on the plate is a nice touch, though the pie is rich enough on its own.

One 9 inch pie serves 12, and each slice has about 325 calories, 47 grams of carbohydrates, 6 grams of protein, 13 grams of fat, 7 grams of saturated fat, 25 grams of sugar, 3 grams of fiber, 168 milligrams of sodium, and 7 milligrams of cholesterol.

Recipe Tips for No Bake Chocolate Cherry Pie:

A few small habits make this pie turn out beautifully every time.

• Soften and thaw. Cream cheese at room temperature and fully thawed whipped topping mix smoothly and prevent lumps.
• Buy enough topping. If you plan to decorate the top with Cool Whip, you need 16 ounces in total. Eight ounces go into the filling and the rest is for the decoration and for serving.
• Make your own whipped cream. Beat 1 cup of heavy cream with a few tablespoons of powdered sugar until stiff peaks form, then use it in place of the tub topping.
• Boost the flavor. A little vanilla or almond extract stirred into the filling makes the cherry taste brighter.

You can also make the cherry pie filling from scratch. Combine 2 pounds of pitted cherries, 1 tablespoon of lemon juice, 1/2 cup of water, 1/2 cup of sugar, and 1/4 cup of cornstarch in a saucepan.

Bring it to a boil, then simmer until it thickens. Cool it completely before using it in the pie. Taste as you go, and add a little more sugar if you like a sweeter filling or if your cherries are on the tart side.

Storage is simple. Keep the pie in the refrigerator for two to three days, or freeze it for up to one month. To freeze it, let the pie set first, then place it on a baking sheet in the freezer for at least 30 minutes.

Wrap it in plastic wrap and aluminum foil, and thaw it in the fridge overnight before serving. Add the whipped topping and cherries after thawing.

One more thing worth knowing. The filling is generous, and a standard store bought 9 inch crust can be a tight fit, especially if you want the clear lid to close.

You can pile it high and skip the lid, freeze the pie if you need to cover it for transport, or hold back a little filling so a store bought lid fits. A homemade chocolate crust also brings more flavor if you have the time.

Fun Fact

Cherries have been around for a very long time. There are more than 1,000 types of cherries, and they date back to the Stone Age. Archaeologists have even found fossilized cherry pits in caves, which means people were enjoying this fruit long before anyone thought to tuck it into a pie.

That long history is part of the fun of working with cherries, even when the recipe is as modern and simple as this one.

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No Bake Chocolate Cherry Pie

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Chocolate Cherry Pie, no bake If you want a dessert that looks like you spent hours in the kitchen but really takes about five minutes to assemble, this no bake Chocolate Cherry Pie is exactly that. No oven, no stove, no baking.

• Total Time: 245 min
• Yield: 1 9 inch pie 1x

Ingredients

Scale 1x2x3x

For the pie
1 chocolate pie crust, 9 inch
8 ounces cream cheese, softened to room temperature
1 cup powdered sugar
21 oz cherry pie filling
8 ounce tub Cool Whip, plus more for topping the pie
1 ½ cups semi-sweet mini chocolate chips, divided
Maraschino cherries, for decoration

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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.

Last Step:

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• 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