The very first time I made this Chocolate Cherry Pie, I wasn’t planning on making dessert at all. It was one of those whirlwind weeks where the fridge is full but your energy level is empty. My daughter had a friend coming over for a sleepover, and I just wanted to whip up something easy and sweet that didn’t require turning on the oven. I spotted a can of cherry pie filling, a tub of Cool Whip, and some cream cheese in the fridge. On the shelf? A pre-made chocolate crust I had totally forgotten about. And that’s how this dreamy, creamy, cherry-packed, chocolatey pie was born.
Let me tell you, the girls absolutely demolished it. I barely had time to grab a photo before it disappeared! Since then, it’s become our go-to when we want something quick, cool, and comforting. It’s my no-bake cherry dessert miracle one of those recipes you throw together once and then get asked for again and again.
This chocolate cherry pie is everything I love in a dessert. It’s rich but not too heavy, pretty enough for a party but simple enough for a weeknight. It feels nostalgic and homemade, like something Grandma might’ve made if she discovered chocolate crusts and Cool Whip. Best of all, it’s a foolproof crowd-pleaser. There’s nothing fussy or fancy here just honest, delicious dessert made with love.
Why This Chocolate Cherry Pie Will Be Your Go-To Dessert Forever
Let’s get real for a second. When you’ve got a full schedule, picky eaters, and a kitchen that isn’t exactly spotless, you need a dessert that works. One that doesn’t ask for too much time, too many steps, or any complicated tools. This chocolate cherry pie checks every single box and then some.
Here’s why you’ll find yourself coming back to it again and again:
- It’s completely no-bake (no oven, no problem!)
- It uses just a few pantry-friendly ingredients
- The prep takes less than 20 minutes
- It chills into the creamiest, dreamiest texture
- It’s full of rich chocolate flavor balanced by bright cherry filling
- It looks beautiful with almost zero effort
- It’s kid-approved and grown-up loved
- It’s make-ahead friendly and perfect for holidays or casual get-togethers
Whether you’re hosting a summer BBQ, making dessert for a weeknight dinner, or just craving something sweet on a Sunday afternoon, this chocolate cherry pie is ready when you are.
And the best part? It only gets better as it chills just like a good love story.
What You’ll Need to Make This No-Bake Chocolate Cherry Pie
Here’s everything you need to make this chocolate cherry pie recipe at home. It’s simple and straightforward just how I like it.
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For the Pie Base
1 (9-inch) chocolate pie crust
Store-bought or homemade, your call. I love using the pre-made chocolate cookie crusts from the store when I’m short on time (which is most days!). If you prefer to make your own, just crush chocolate graham crackers, mix with melted butter, and press into a pie pan.
For the Filling
8 oz cream cheese, softened
Make sure it’s fully softened at room temperature. This gives the pie that silky-smooth, creamy base that holds everything together. I always use full-fat for the richest flavor.
1 cup powdered sugar
Powdered sugar melts beautifully into the cream cheese, keeping the texture light and smooth. Don’t swap it for granulated it’ll stay gritty.
1 (21 oz) can cherry pie filling
This is the star of the show! The glossy, ruby-red cherries bring sweetness and tartness that pairs perfectly with chocolate. You can use homemade cherry filling if you’d like, but I usually grab a can for ease.
8 oz Cool Whip
Light, fluffy, and the key to that dreamy no-bake texture. It blends right in with the cream cheese mixture and holds the pie together. You could use homemade whipped cream if you prefer, just be sure it’s whipped to stiff peaks.
1½ cups mini semi-sweet chocolate chips, divided
These tiny bits of chocolate are magic in every bite. I fold most into the filling and sprinkle the rest on top for extra crunch and visual flair. Semi-sweet chips are the perfect balance to the sweet cherries, but you can use dark or milk chocolate chips if you like.
For the Topping
Extra Cool Whip, more mini chocolate chips, and maraschino cherries (optional)
These are totally up to you, but I highly recommend topping your pie with extra whipped topping and a few cherries. It gives it that bakery-style finish with almost no effort.
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How to Make Chocolate Cherry Pie Step by Step
If you can stir and spread, you can make this cherry chocolate pie. Truly. It’s one of the easiest desserts I’ve ever made and one of the most impressive looking too!
Step 1: Beat the cream cheese and sugar
In a large mixing bowl, use a hand mixer to beat the softened cream cheese and powdered sugar until smooth and creamy. This step is key don’t rush it. You want it fluffy and lump-free.
Step 2: Mix in the cherry filling
Add the canned cherry pie filling and gently fold it into the cream cheese mixture. Don’t over-mix it’s okay if it looks a little marbled.
Step 3: Fold in the Cool Whip
Now add the Cool Whip and fold gently to keep the filling light and fluffy. The mixture should be smooth, pink, and dreamy.
Step 4: Stir in chocolate chips
Fold in 1 cup of the mini chocolate chips. These will give little bursts of chocolate in every bite.
Step 5: Fill the pie crust
Spoon the mixture into your chocolate crust and smooth the top with a spatula. It should fill the crust nicely with a slightly domed top.
Step 6: Chill to set
Place the pie in the refrigerator and let it chill for at least 3–4 hours. Overnight is even better. This gives the filling time to firm up and slice cleanly.
Step 7: Garnish and serve
Right before serving, top with dollops of Cool Whip, a sprinkle of the remaining mini chocolate chips, and a few maraschino cherries if you’re feeling fancy.
That’s it! You’ve just made the easiest, most delicious no-bake chocolate cherry pie ever.
Anna’s Tips for the Perfect Chocolate Cherry Pie
- Always soften your cream cheese fully – Cold cream cheese will clump and ruin that silky filling.
- Don’t skip the chill time – Trust me, the longer it chills, the better the texture.
- Use mini chips – They distribute better in the filling and give a more balanced chocolate bite.
- Want to get ahead? – You can make this pie a full day in advance and keep it in the fridge until serving time.
- Hosting a party? – Make two! It goes fast, especially with kids around.
This is one of those easy chocolate cherry pie recipes that feels like a cheat code—minimal effort, maximum flavor. And that combo of cherries and chocolate? Timeless.
Chocolate Cherry Pie FAQs
→ How long does this dessert need to chill?
The pie should be refrigerated for 3–4 hours to set properly before serving. I usually chill it overnight for the best results.
→ Can I use fresh cherries instead of canned filling?
Yes! Just cook them down with some sugar and cornstarch to mimic the texture and sweetness of canned cherry pie filling.
→ Can I make this dessert ahead of time?
Absolutely. This chocolate cherry pie is actually better when made in advance. Make it the night before and serve it chilled straight from the fridge.
→ What type of chocolate chips work best?
Semi-sweet mini chocolate chips are ideal they’re not too sweet and blend evenly throughout the filling. You can also use dark chocolate for a richer taste.
→ Can I use homemade pie crust instead of store-bought?
Yes! A homemade chocolate graham cracker crust adds an extra touch of love and depth. Just mix crushed chocolate grahams with melted butter, press into a pie pan, and chill before adding the filling.
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A Chocolate Cherry Pie That Feels Like Home
There’s something about the mix of tart cherries and creamy chocolate that just feels like comfort food. It’s nostalgic without being old-fashioned, sweet without being cloying, and so easy it’s practically foolproof. This is the kind of dessert I imagine passing down to my kids not because it’s complicated or fancy, but because it’s loved.
It’s become one of our favorite easy cherry desserts. I make it for Valentine’s Day, for summer picnics, for midweek pick-me-ups. I’ve made it after a rough day at work, and I’ve made it just because my daughter asked if we had any cherries left.
It’s a chocolate pie with cherry filling, cream cheese, and Cool Whip that somehow tastes like a memory. Like something made with care in a kitchen full of laughter. And really, that’s what I want every recipe on this blog to be simple, full of heart, and made to be shared.
If you try this recipe, tag me @dolcerecipe on Instagram or use the hashtag #AnnaMadeIt. I love seeing your spins, your swaps, your celebrations. Because food isn’t just about what’s on the plate it’s about who you share it with.
Love always,
Anna
Chocolate Cherry Pie
Equipment
- Mixing Bowl
- Hand or Stand Mixer
- Rubber Spatula
- Refrigerator
Ingredients
Base
- 1 9-inch Chocolate Pie Crust store-bought or homemade
Filling
- 8 oz Cream Cheese softened, full-fat recommended
- 1 cup Powdered Sugar
- 21 oz Cherry Pie Filling canned
- 8 oz Cool Whip thawed
- 1.5 cups Semi-Sweet Mini Chocolate Chips divided
Garnish
- Maraschino Cherries optional
- Extra Cool Whip for topping
- Remaining Mini Chocolate Chips for garnish
Instructions
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy using a hand or stand mixer.
- Gently mix in the cherry pie filling using a spatula. Do not overmix—some texture is fine.
- Fold in the Cool Whip carefully until the mixture is light and evenly combined.
- Stir in 1 cup of the mini chocolate chips, saving the remaining 1/2 cup for topping.
- Spoon the mixture into the prepared chocolate pie crust and smooth the top with a spatula.
- Refrigerate the pie for at least 3–4 hours or overnight to allow it to set properly.
- Before serving, top the pie with extra Cool Whip, sprinkle with the remaining mini chocolate chips, and optionally add maraschino cherries.
