
A creamy no bake chocolate cherry pie layered in a chocolate crust, studded with mini chocolate chips and finished with fluffy topping and maraschino cherries.

This Chocolate Cherry Pie is one of those simple pleasures that turned a casual weeknight into a small celebration the first time I made it. I discovered this combination when I wanted a dessert that felt indulgent but did not require an oven. The bright pop of cherry filling paired with a smooth cream cheese and Cool Whip base makes every bite both sweet and refreshing. The chocolate crust holds everything together and the mini chocolate chips add little bursts of texture. It became my go to for potlucks because it travels well and most people love the familiar flavors.
I first made this pie for a family picnic on a rainy afternoon and it ended up being the star. The kids dove in for seconds and my sister asked for the recipe on the spot. Texture is the magic here, creamy filling contrasted with crunchy chips and a firm chocolate crust. It sets in the refrigerator rather than the oven, which makes it a fast assemble and long chill treat perfect for warm days or when you want to avoid turning on the oven.
Personally, I love how forgiving this is. The first time I made it I forgot to fully soften the cream cheese but once I let it come to room temperature the texture smoothed out and the final result was perfect. My family tends to prefer a generous topping of Cool Whip and a maraschino cherry on each slice which always earns a smile.
One of my favorite aspects is the contrast between sweet cherry and the subtle bitterness of the chocolate crust. A reader once wrote to tell me they brought this to a family reunion and the pie disappeared faster than any other desserts. It is one of those reliably loved items that travels well and looks festive with minimal effort.
Store the pie covered in the refrigerator for up to 4 days. Use a cake carrier or wrap the pie plate with plastic wrap to prevent odor transfer. If you need to freeze it, remove the whipped topping and wrap the pie tightly in plastic wrap followed by foil. Freeze up to 3 months. Thaw in the refrigerator overnight and add fresh Cool Whip and cherries just before serving for best texture. To re chill a cut slice, place it on a tray and cover with plastic to keep edges from drying.
If you need a dairy free version, use a dairy free cream cheese alternative and a nondairy whipped topping. For a gluten free option use a 9 inch gluten free chocolate cookie crust. Swap cherry pie filling for raspberry or blueberry for a change in flavor. Replace semi sweet chips with dark chocolate chips for deeper chocolate notes or white chocolate chips for a sweeter contrast. Adjust sugar to taste if using a very sweet filling.
Serve chilled with a dollop of Cool Whip and a maraschino cherry for a classic look. For a more grown up presentation add a drizzle of warm dark chocolate and a sprinkle of finely grated orange zest. This pie pairs well with coffee or a small scoop of vanilla ice cream. It makes an attractive addition to summer potlucks and festive holiday dessert tables.
Combining chocolate and cherry is a classic flavor pairing with roots in both American and European desserts. The idea of layering creamy fillings in a cookie crust is modern and convenient, drawing from no bake traditions where whipped dairy lends lift and lightness. Cherry pie filling in a creamy context recalls classic American diner flavors while the chocolate element adds a dessert bar sensibility.
In summer use fresher elements by folding a jar of lightly macerated cherries into the filling instead of canned filling, and lighten the topping with fresh whipped cream. For winter holidays add a splash of cherry liqueur to the filling for warmth and replace maraschino cherries with glacé cherries soaked in brandy. Seasonal spices like a pinch of cinnamon can complement fall menus.
Make the filling a day ahead and keep it chilled, then assemble into the crust and chill to finish. This divides work and makes hosting easier. Pack slices in individual containers for grab and go desserts. Use an airtight container and include a small chilled gel pack when transporting to keep the topping firm. Label containers with the date to track freshness.
Make this pie your own by adjusting the chips and topping to match your sweetness preference. It is simple to assemble, delightfully familiar, and reliably loved by family and guests.
Soften the cream cheese fully at room temperature for 30 minutes to ensure a lump free filling.
Fold gently when adding Cool Whip to preserve air and keep the filling light.
Reserve some mini chocolate chips for topping so the garnish looks fresh and crunchy.
Use an offset spatula to level the filling for the best presentation when slicing.
This nourishing chocolate cherry pie recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
If you want firmer slices chill overnight. For quicker set place the pie in the coldest part of your refrigerator and avoid the door.
Yes, use a dairy free cream cheese alternative and a nondairy whipped topping. Use a gluten free crust to make it free of gluten.
This Chocolate Cherry Pie recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a medium bowl beat 8 ounces softened cream cheese with 1 cup powdered sugar for 2 to 3 minutes until smooth and light. Scrape the bowl to ensure no lumps remain.
Gently fold in the 21 ounce can of cherry pie filling until cherries are evenly distributed and the syrup is blended with the cream cheese base.
Fold in 8 ounces of thawed Cool Whip until light and uniform then fold in 1 cup of mini chocolate chips so they are evenly dispersed.
Spread the filling into the 9 inch chocolate crust and smooth the top with an offset spatula. Tap the pie on the counter to settle the filling.
Refrigerate the pie for 3 to 4 hours or longer until the filling is firm enough to slice cleanly.
Top with additional Cool Whip, sprinkle the reserved mini chocolate chips and place maraschino cherries before serving. Keep chilled until served.
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This recipe looks amazing! Can't wait to try it.
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