Description
This No-Bake Easy Cherry Chocolate Chip Pie is a delightful dessert featuring a buttery graham cracker crust filled with a creamy, fluffy cream cheese and whipped cream mixture studded with mini chocolate chips and topped with luscious cherry pie filling. Perfect for warm days or when you want a quick, impressive dessert without turning on the oven.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar
Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream, whipped to stiff peaks
- 1 cup mini chocolate chips
- 1 can (21 oz) cherry pie filling
For Garnish
- Extra mini chocolate chips
- Whipped cream for serving (optional)
- Reserved cherries from cherry pie filling
Instructions
- Prepare the Crust: Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl to create the crust mixture.
- Press the Mixture: Firmly press the crust mixture into the bottom and up the sides of a 9-inch pie pan, ensuring an even layer.
- Chill the Crust: Place the pie crust in the refrigerator for 15-20 minutes to allow it to set while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer for best results.
- Add Sweetness and Flavor: Mix in the powdered sugar and vanilla extract until fully incorporated.
- Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture until the filling is light and fluffy without deflating the whipped cream.
- Add Chocolate Chips: Stir in the mini chocolate chips evenly throughout the filling mixture.
- Assemble the Pie – First Layer: Spoon half of the cream cheese filling into the chilled crust, spreading it evenly with a spatula.
- Add Cherry Layer: Spoon a layer of the cherry pie filling over the cream cheese layer, reserving a few cherries for garnish.
- Top with Remaining Filling: Spread the remaining cream cheese mixture smoothly over the cherry layer.
- Chill to Set: Refrigerate the assembled pie for at least 3-4 hours until fully set and firm.
- Garnish: Before serving, sprinkle extra mini chocolate chips on top and add a dollop of whipped cream and reserved cherries for a decorative finish.
- Slice and Serve: Cut into 8 slices and enjoy the creamy, cherry-chocolate combination.
Notes
- This pie must be refrigerated for at least 3-4 hours to properly set since it is a no-bake dessert.
- Ensure the cream cheese is fully softened for a smooth filling texture.
- Whip the heavy cream to stiff peaks to achieve a light, airy filling.
- For a stronger chocolate flavor, use semi-sweet mini chocolate chips.
- Reserve some cherries from the pie filling for an attractive garnish presentation.
- Store leftovers covered in the refrigerator for up to 3 days.
