No-Bake Easy Cherry Chocolate Chip Pie
This No-Bake Easy Cherry Chocolate Chip Pie combines the delicious flavors of sweet cherries, creamy filling, and crunchy mini chocolate chips for the perfect dessert. Easy to prepare with no baking required, this pie is perfect for summer parties, holidays, or whenever you crave a sweet treat. The graham cracker crust adds the ideal balance of sweetness and crunch, making it a crowd-pleasing dessert everyone will love.
- Prep Time: 25 minutes
- Chill Time: 3-4 hours
- Total Time: 3 hours 25 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup melted unsalted butter
1/4 cup granulated sugar - For the 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 the Topping:
Extra mini chocolate chips for garnish
Whipped cream for serving (optional)
Instructions
- Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well-coated. Press mixture into a 9-inch pie pan and chill in the refrigerator for 15-20 minutes. - Make the Filling:
Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, then mix until incorporated. Gently fold in whipped cream until fluffy, and stir in mini chocolate chips. - Assemble the Pie:
Spoon half of the cream cheese filling into the crust and smooth evenly. Add a layer of cherry pie filling, saving a few cherries for garnish. Top with the remaining filling. - Chill:
Refrigerate the pie for 3-4 hours or until set. - Serve:
Before serving, garnish with extra mini chocolate chips, whipped cream, and reserved cherries. Slice, serve, and enjoy!
Notes
- For a chocolate twist, swap the graham cracker crust for an Oreo crust.
- Substitute blueberry or strawberry pie filling for a different fruit flavor.
- This pie can be made ahead and stored in the fridge for up to 3-4 days.
