Chocolate Cherry Pie

This chocolate cherry pie is a no-bake dessert that tastes like a cross between cherry cheesecake and black forest cake. A crisp chocolate cookie crust holds a fluffy cream cheese filling studded with mini chocolate chips, topped with a glossy layer of cherry pie filling, clouds of whipped topping and a final sprinkle of chocolate. It takes about 15 minutes to put together, the fridge does the rest, and every slice looks bakery-pretty. It is perfect for holidays, birthdays, potlucks and summer get-togethers when you do not want to turn on the oven.

Why You’ll Love This Chocolate Cherry Pie

• No baking: just mix, spread, top and chill.
• 15 minutes of prep: simple enough for a weeknight treat.
• Chocolate and cherry together: a classic pairing everyone loves.
• Light and creamy: a fluffy, cheesecake-style filling that slices cleanly.
• Make ahead: it is even better made the day before.
• Beautiful on the table: red cherries, white cream and chocolate on top.

Ingredients for Chocolate Cherry Pie

• 1 (9-inch) chocolate cookie pie crust
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 8 oz whipped topping, thawed, plus extra for topping
• 1 1/2 cups semi-sweet mini chocolate chips, divided
• 1 can (21 oz) cherry pie filling
• Maraschino cherries, for garnish (optional)

Ingredient Notes

Crust: A ready-made chocolate cookie crust keeps this recipe quick. To make your own, mix 1 1/2 cups chocolate cookie crumbs with 5 tbsp melted butter, press into a 9-inch pie plate and chill for 30 minutes.

Cream cheese: Use full-fat block cream cheese and let it soften completely so the filling stays smooth and lump-free.

Whipped topping: Thaw it in the refrigerator, not on the counter, so it stays thick. Homemade sweetened whipped cream also works; whip 1 1/2 cups heavy cream with 3 tbsp powdered sugar to stiff peaks.

Mini chocolate chips: Mini chips spread evenly through the filling and do not sink. Regular chips can be chopped if needed.

Cherry pie filling: Any cherry pie filling works. For a homemade touch, cook 3 cups pitted cherries with 1/2 cup white sugar and 2 tbsp cornstarch until thick, then cool completely.

How to Make Chocolate Cherry Pie

Step by Step

1. Beat the cream cheese. In a large bowl, beat the softened cream cheese and powdered sugar with a mixer for 2 minutes until smooth and fluffy.
2. Fold in the whipped topping. Gently fold in the 8 oz of whipped topping with a spatula until no streaks remain.
3. Add the chocolate. Fold in 1 cup of the mini chocolate chips.
4. Fill the crust. Spread the filling evenly into the chocolate cookie crust, smoothing the top.
5. Add the cherries. Spoon the cherry pie filling over the cream layer, leaving a small border around the edge if you like.
6. Decorate. Dollop or pipe extra whipped topping around the edge, sprinkle with the remaining 1/2 cup mini chocolate chips and add maraschino cherries, if using.
7. Chill. Cover loosely and refrigerate for at least 4 hours, or overnight, until set.
8. Slice and serve. Cut into 8 slices with a sharp knife, wiping it clean between cuts.

The pie needs the full chilling time to firm up. If you cut it too early, the filling will be soft and the cherries will slide.

Tips for the Best Chocolate Cherry Pie

Soften the Cream Cheese Fully

Leave it out for about an hour. Cold cream cheese leaves small lumps that no amount of mixing will fix once the whipped topping is added.

Fold, Do Not Beat

Fold the whipped topping in gently so the filling stays light and airy.

Drain Some Syrup if Needed

If your cherry pie filling is very runny, spoon off a little of the extra syrup so it does not soak into the cream layer.

Chill Overnight for Clean Slices

A night in the fridge gives the firmest filling and the neatest slices.

Use a Hot Knife

Dip your knife in hot water and wipe it dry between cuts for picture-perfect pieces.

A No-Bake Twist on Black Forest Flavors

Black forest cake pairs chocolate cake, whipped cream and cherries in tall layers. This chocolate cherry pie brings the same combination to a simple pie plate, with a crunchy chocolate cookie crust instead of cake and a cheesecake-like filling instead of plain cream. It is easier to make, easier to slice and travels well to parties.

Variations

• Dark chocolate: use dark chocolate mini chips for a richer, less sweet pie.
• Graham cracker crust: swap the chocolate crust for a classic graham crust.
• Chocolate filling: beat 2 tbsp cocoa powder into the cream cheese mixture.
• Other fruit: try blueberry or strawberry pie filling.
• Almond note: add 1/4 tsp almond extract to the filling; it pairs beautifully with cherry.
• Mini pies: fill mini tart shells for individual party desserts.

What to Serve With It

Serve chocolate cherry pie chilled with coffee, hot chocolate or a glass of cold milk. If you love cherry desserts, try our creamy No-Bake Cherry Cheesecake, a classic Black Forest Cake or a big pan of Cherry Delight Dessert for a crowd.

Storage

Refrigerator: Cover the pie and keep it in the refrigerator for up to 4 days. The crust softens a little over time but stays delicious.

Freezing: Freeze the pie, wrapped well, for up to 1 month. Thaw overnight in the refrigerator. For the best look, add the whipped topping decoration after thawing.

Serving: Keep the pie chilled until serving, and do not leave it at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make chocolate cherry pie the day before?

Yes. It is actually best made a day ahead so the filling sets completely.

Why is my filling runny?

The whipped topping may have been over-mixed or not fully thawed in the fridge, or the pie needed more chilling time. Chill it for at least 4 hours.

Can I use homemade whipped cream?

Yes. Whip heavy cream with powdered sugar to stiff peaks. It is a little softer, so serve the pie well chilled.

Do I have to use mini chocolate chips?

Mini chips are best because they spread evenly, but chopped chocolate or regular chips also work.

How many slices does it make?

One 9-inch pie makes 8 generous slices.