Description
This No-Bake Easy Cherry Chocolate Chip Pie is a delightful and creamy dessert that combines a buttery graham cracker crust with a luscious cream cheese and whipped cream filling studded with chocolate chips and topped with sweet cherry pie filling. Perfectly chilled and ready in about 30 minutes of prep time plus chilling, this pie is an effortless crowd-pleaser that requires no oven and minimal hands-on work.
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
Topping and Garnish
- 1 can (21 oz) cherry pie filling
- Extra mini chocolate chips for garnish
- Whipped cream for serving (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture is evenly moistened.
- Form the Crust: Press this crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan, ensuring the crust is compact and even.
- Chill the Crust: Place the crust in the refrigerator for 15-20 minutes to firm up while preparing the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, making sure there are no lumps.
- Sweeten the Filling: Add the powdered sugar and vanilla extract to the cream cheese, continuing to beat until fully combined and smooth.
- Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture to keep it light and airy.
- Add Chocolate Chips: Stir in the mini chocolate chips evenly throughout the filling for bursts of chocolate in every bite.
- Assemble the Pie – Layer 1: Spoon half of the cream cheese filling into the chilled crust and spread it out evenly.
- Layer with Cherry Pie Filling: Spread a layer of cherry pie filling over the cream cheese layer, reserving a few cherries for garnish.
- Assemble the Pie – Layer 2: Top the cherry layer with the remaining cream cheese mixture, smoothing it out evenly.
- Chill the Pie: Refrigerate the assembled pie for at least 3 to 4 hours or until fully set and firm.
- Garnish Before Serving: Just before serving, sprinkle extra mini chocolate chips over the top and add a dollop of whipped cream along with the reserved cherries for an appealing presentation.
- Serve and Enjoy: Slice the pie and serve this creamy, delightful cherry-chocolate dessert chilled for the best flavor and texture experience.
Notes
- Make sure to whip the heavy cream to stiff peaks to ensure the filling is light and holds its shape.
- Softening the cream cheese beforehand makes mixing easier and results in a smoother filling.
- If you prefer, substitute the graham cracker crust with a store-bought crust to save time.
- This pie can be stored covered in the refrigerator for up to 2 days for best freshness.
- For a lighter version, use whipped topping instead of heavy cream, though texture may differ slightly.
