I’ll never forget the first time I served this Chocolate Cherry Pie. It was a rainy Sunday afternoon, and my kitchen smelled like vanilla and home. My daughter had just finished reading her favorite story for the third time, and my son peeked into the oven, asking, “Mom, is it ready yet?” Of course, there was nothing baking—this pie never sees the oven. But that’s the magic of it. It feels like a labor of love, even though it’s wonderfully simple and completely no-bake.
This recipe was born out of my desire to make something rich in chocolate but light enough for a spring afternoon. The cherries, glossy and bright, bring a tartness that dances on your tongue. And the creamy filling? Oh, it’s like a chocolate-covered cloud. Trust me when I say: this Chocolate Cherry Pie might just become your family’s most requested dessert.
Ingredients You’ll Need (And Why They Matter)
→ Base Ingredients
- 1 (9-inch) chocolate pie crust
I like to use a pre-made one for convenience, but if you’re feeling ambitious, a homemade chocolate graham crust will take it to the next level.
→ Filling
- 8 oz cream cheese, softened
Don’t skip the softening—it ensures a smooth, creamy blend without lumps. - 1 cup powdered sugar
This is your sweet base, so sift it for that perfect, melt-in-your-mouth texture. - 1 (21 oz) can cherry pie filling
I always look for one with whole cherries—it gives better bites! - 8 oz Cool Whip
The airy texture is unbeatable. If you’re not in the U.S., look for sweetened whipped topping or whip your own. - 1½ cups semi-sweet mini chocolate chips, divided
These melt just enough in the filling, and the extra on top? Pure joy.
→ Garnish
- Maraschino cherries (optional, but so pretty!)
- Extra Cool Whip
- Remaining mini chocolate chips
Step-by-Step: Bringing This Chocolate Beauty to Life
1. Start with the Creaminess
In a large mixing bowl, beat the softened cream cheese and powdered sugar until fluffy and light. I use my hand mixer here—it saves time and arm strength.
2. Add That Cherry Magic
Gently stir in the cherry pie filling. Don’t overmix—you want those cherries to keep their shape and shine.
3. Fold in the Cool Whip
This is where it gets dreamy. Gently fold in the whipped topping. The goal is a soft pink cloud flecked with cherries.
4. Chocolate Time!
Add 1 cup of the mini chocolate chips. Stir just until combined. The chips bring surprise bites of chocolate in every forkful.
5. Fill That Crust
Spoon the mixture into your chocolate pie crust. Use a spatula to smooth the top and create soft peaks—it’s part of the rustic charm.
6. Chill and Wait (The Hardest Part!)
Cover and refrigerate for at least 3–4 hours. Overnight is even better. This helps the filling firm up and makes slicing easier.
7. Garnish Like a Queen
Before serving, dollop or pipe extra Cool Whip on top. Sprinkle the remaining mini chips and pop a maraschino cherry in the center if you like that retro charm (I always do).
Why I Love This Chocolate Dessert
There’s something about the combination of chocolate and cherries that feels both nostalgic and indulgent. It reminds me of those little chocolate-covered cherry cordials my grandmother used to sneak into her purse when we visited the corner store together. But this pie takes it up a notch—modern, fresh, and just enough sweetness without being too heavy.
And maybe it’s the ease of it, but this Chocolate Cherry Pie never fails to bring smiles. My husband says it tastes like Valentine’s Day in a slice. My kids? They don’t say much—they’re too busy licking their forks.
Tips Straight From My Kitchen
- Don’t skip the chilling. It’s tempting to dive in, but trust me—this pie needs time to firm up.
- Make it your own. Add a few chopped nuts or swap the Cool Whip for homemade whipped cream if you’re feeling fancy.
- Double it for a crowd. I’ve made two at once in a 9×13 dish, layered like a dessert lasagna it disappeared faster than I could say “Save me a piece!”
Got Questions? I’ve Got You Covered
→ How Long Does This Dessert Need To Chill?
At least 3–4 hours. Overnight is ideal if you want clean, beautiful slices.
→ Can I Use Fresh Cherries Instead Of Canned?
Absolutely. Just simmer them with sugar and a bit of cornstarch until thick and syrupy.
→ Can I Make This Dessert Ahead Of Time?
Yes, and I recommend it. The flavors deepen overnight, making it even better the next day.
→ What Type Of Chocolate Chips Work Best?
Semi-sweet mini chips are my favorite here. But dark chocolate adds a rich twist, and milk chocolate makes it even sweeter.
→ Can I Use Homemade Pie Crust?
Of course! A homemade chocolate crust adds a personal touch—and nothing says “made with love” like crust from scratch.
A Final Note From My Heart to Yours
If you make this Chocolate Cherry Pie, I’d be so thrilled to see it. Snap a picture, tag me, or just send a note—I’ll be cheering you on from my kitchen, spatula in hand, apron dusted with sugar, and heart full of chocolate dreams.
Because at the end of the day, food isn’t just about feeding the body it’s how we say I love you, how we remember, and how we connect.
Now go make this pie, and share it with someone you adore.
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
- 1 cup Powdered Sugar
- 21 oz Cherry Pie Filling
- 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 topping
Delicious thanks