Chocolate Cherry Pie | No-Bake Dream with Cream Cheese & Mini Chips

Craving a dessert that looks bakery-fancy but takes less effort than brewing coffee?
What if a single bowl, a store-bought crust, and five everyday ingredients turned into a chocolate-cherry showstopper—no oven, no stress?
Keep reading, because this Chocolate Cherry Pie brings holiday wow-factor to the table any night of the week.

Overview

This pie layers a crisp chocolate crust with a fluffy cream-cheese filling, ribboned with cherry pie filling and studded with mini chocolate chips.
No baking means it’s cool-kitchen-friendly year-round.
Total time: 15 minutes prep + 3 hours chill
Active time: 15 minutes
Yield: 8 luscious slices
Difficulty: Super easy—perfect for beginner bakers, kids, and last-minute potlucks

Essential Ingredients

Ingredient	Role in Pie	Smart Substitutions
Chocolate pie crust (9-inch)	Crunchy base that adds cocoa kick	Oreo cookie crust or graham cracker crust with 2 Tbsp cocoa
Cream cheese (8 oz, softened)	Adds tangy body and stability	Neufchâtel for lighter bite
Powdered sugar (1 cup)	Sweetens and keeps filling smooth	¾ cup honey or maple syrup; reduce Cool Whip slightly
Cherry pie filling (21 oz)	Juicy swirls and ruby color	Blueberry or strawberry pie filling
Cool Whip (8 oz, thawed)	Makes mousse-light texture	2 cups whipped cream stabilized with 1 Tbsp instant pudding
Mini semi-sweet chips (1½ cups)	Pops of chocolate in every bite	Dark chocolate chunks or white chips for contrast
Maraschino cherries (garnish)	Classic soda-fountain finish	Fresh cherries or chocolate curls

Why mini chips?
Their small size keeps slices neat and ensures chocolate in every forkful without overpowering cherry flavor.

Step-by-Step Instructions

1. Whip the base
Beat softened cream cheese and powdered sugar on medium speed until light, about 1 minute.
Scrape the bowl to catch any pockets of sugar.

2. Swirl in cherries
Add the full can of cherry pie filling.
Mix on low just until streaks of red marble the cream cheese.

3. Fold in Cool Whip
Switch to a rubber spatula.
Fold gently to preserve fluff.
Stop when mixture looks pale pink with visible cherry pieces.

4. Add chocolate magic
Stir in 1 cup mini chips until evenly dotted.
Reserve the rest for topping.

5. Fill and smooth
Spoon filling into chocolate crust.
Smooth the top with an offset spatula, mounding slightly in the center.

6. Chill to set
Cover pie loosely with plastic wrap.
Refrigerate at least 3 hours—overnight is best for clean slices.

7. Garnish and serve
Pipe extra Cool Whip around the edge or add dollops in a circle.
Sprinkle remaining mini chips over whipped topping.
Nestle maraschino cherries on each dollop for diner-style charm.
Slice with a warm, dry knife for tidy wedges.

Assembly & Presentation Ideas

Parfait Cups
Layer crushed chocolate cookies, cherry filling, and whipped topping in clear glasses for single-serve treats.

Holiday Heart Shape
Press crust crumbs into a heart-shaped pan, fill as directed, and garnish with red and white chocolate chips for Valentine’s Day.

Frozen Summer Pie
Freeze the finished pie 2 hours, slice into semi-frozen bars, and serve like ice-cream cake on hot days.

Nutrition Snapshot

(Per slice, serves 8)

Calories: 480
Protein: 5 g
Fat: 28 g (Sat. 12 g)
Carbs: 55 g
Fiber: 2 g
Total Sugars: 37 g
Sodium: 270 mg

Storage & Make-Ahead Tips

Refrigerator: Keep pie covered up to 5 days; flavors deepen over time.
Freezer: Wrap whole pie well; freeze up to 1 month. Thaw in fridge 4 hours.
Make-ahead: Mix filling a day early, store in bowl, and fill crust morning of serving for freshest crunch.

Recipe Variations

Black Forest Dream
Use chocolate shavings instead of chips and add 2 Tbsp Kirsch to cream cheese for adult twist.

White-Gold Delight
Swap semi-sweet chips for white. Drizzle top with melted caramel for color contrast.

Gluten-Free Goodness
Choose a GF chocolate cookie crust or press a mix of crushed GF cookies and melted butter into pan and chill to set.

Mocha-Cherry Buzz
Add 1 tsp instant espresso powder to cream cheese. Garnish with chocolate-covered espresso beans.

Extra Flavor Upgrades

Punch up tang with 1 Tbsp fresh lemon juice in filling.
Fold ½ cup toasted almonds for nuttiness.
Drizzle slices with warm fudge sauce for restaurant flair.

Serving Pairings

Serve alongside hot espresso to balance sweetness.
Pair with sparkling rosé for date night.
Offer a scoop of vanilla bean ice cream for over-the-top decadence.

Troubleshooting Guide

Problem	Likely Cause	Quick Fix
Filling too soft	Not chilled long enough or Cool Whip partially melted	Chill 2 hours more; next time start with very cold Cool Whip
Slice sticks to crust	Knife not hot or crust too cold	Dip knife in hot water, wipe dry between cuts
Grainy texture	Cream cheese not fully softened before beating	Let cheese sit 30 min at room temp; beat until smooth before adding sugar
Weepy top	Condensation from fridge cover	Blot gently with paper towel; garnish to hide spots

Conclusion

Chocolate Cherry Pie proves that dessert greatness can come from a can, a tub, and a quick stir.
Its mousse-like filling, pops of cherry, and bursts of chocolate create smiles at any potluck or midnight fridge raid.
Try a mocha spin, swap chocolate types, or freeze it for a frosty summer slice—then tell us your favorite version in the comments.

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FAQs

Can I use homemade crust?
Yes. Combine 1 ½ cups crushed chocolate wafers and 4 Tbsp melted butter, press into pan, and chill 30 minutes.

Is fresh whipped cream better than Cool Whip?
Fresh cream tastes richer but may deflate after a day. Stabilize with a spoon of pudding mix or powdered milk.

What about dairy-free?
Use vegan cream cheese, coconut whipped topping, and dark chocolate chips marked dairy-free.

How do I keep cherries from bleeding color?
Fold pie filling gently and stop once streaked. Over-mixing turns filling grayish pink.