There’s something about the combination of rich chocolate, sweet-tart cherries, and velvety whipped cream that feels like a celebration in every bite. That’s exactly what inspired me to create this Chocolate Cherry Cream Pie—a luscious, layered dessert that’s equal parts indulgent and nostalgic. With a buttery crust, a layer of juicy cherries, a silky chocolate mousse center, and fluffy whipped topping crowned with more cherries and chocolate chips, this pie doesn’t just taste amazing—it looks like a showstopper.

I first made this pie on a hot summer day when baking a full cake felt like too much effort. I wanted something cool, no-bake, and still decadent. The result? A chilled dessert that quickly became a family favorite and my go-to for potlucks, holidays, or anytime I need to impress guests without turning on the oven. It’s simple enough to whip up on a weeknight but fancy enough for any special occasion.

Why You’ll Love This Chocolate Cherry Cream Pie

No-bake layers: Skip the oven and still enjoy a beautifully layered pie.
Flavor combo: Chocolate and cherry are a match made in dessert heaven.
Texture heaven: Buttery crust, gooey cherry layer, airy chocolate cream, and soft whipped topping.
Make-ahead magic: This pie tastes even better after chilling overnight.
Visually stunning: The vibrant cherry topping and chocolate curls make it perfect for entertaining.

What Kind of Crust Works Best for Chocolate Cherry Cream Pie?

For this pie, I almost always go with a classic buttery shortbread or prebaked pie crust because it gives structure and a slight crunch that complements the creamy layers above. If you’re going for convenience, a store-bought graham cracker crust works just fine. However, if you’re feeling a bit more adventurous, a chocolate cookie crust (like crushed Oreos mixed with melted butter) adds an extra chocolate punch that pairs beautifully with the cherry filling.

Whatever crust you choose, make sure it’s firm and fully chilled before layering—it makes slicing much easier and holds the layers together neatly.

Options for Substitutions

This pie is incredibly forgiving when it comes to tweaks. Here are some substitutions I’ve tried or seen others use:

Whipped topping: Swap homemade whipped cream with store-bought whipped topping for convenience.
Chocolate pudding: Instead of chocolate mousse, use instant chocolate pudding mix for a quicker layer.
Cherries: You can use cherry pie filling, frozen cherries cooked down with sugar, or even black cherries for a darker, richer flavor.
Crust alternatives: Gluten-free cookies or nut-based crusts (like almond and date mixtures) work well for dietary needs.
Toppings: Not a fan of chocolate chips? Try shaved dark chocolate, white chocolate curls, or chopped toasted nuts.

You can truly customize this dessert to suit your tastes or pantry limitations without sacrificing deliciousness.

Ingredients for this Chocolate Cherry Cream Pie

Each ingredient in this pie has a role to play—both in flavor and texture. Here’s what you’ll need and why it’s essential:

Pie Crust
The foundation of the pie—whether you use a shortbread, graham cracker, or chocolate cookie crust, it provides that satisfying crunch beneath the soft layers.
Cherry Pie Filling
This adds the juicy, tangy burst of fruit that balances the richness of the chocolate. You can use homemade or canned.
Cream Cheese
Blended into the chocolate layer, it adds structure and a subtle tang that deepens the flavor.
Powdered Sugar
Used to lightly sweeten the whipped elements without adding graininess.
Heavy Whipping Cream
Whipped into soft peaks, it makes up the fluffy topping and adds richness to the chocolate layer.
Semi-Sweet or Dark Chocolate Chips
Melted into the chocolate layer or sprinkled on top—they bring intense cocoa flavor and a bit of bite.
Vanilla Extract
Just a splash enhances every component with warmth and aroma.
Whipped Topping (Optional)
If you want a shortcut for the topping layer, store-bought whipped topping works in place of homemade cream.
Fresh or Maraschino Cherries
These sit beautifully on top and bring freshness and color to the final presentation.
Additional Chocolate Chips or Shavings
For garnish—because you can never have too much chocolate!

Step 1: Prepare the Crust

If using a homemade crust, press your chosen crumbs (graham, shortbread, or crushed cookies) mixed with melted butter into a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes, or bake at 350°F (175°C) for 8–10 minutes if you want it crispier. Let it cool completely before adding layers.

Step 2: Add the Cherry Layer

Spread an even layer of cherry pie filling over the bottom of the cooled crust. Use about 1 to 1½ cups—enough to fully cover the base but not overflow.

Step 3: Make the Chocolate Cream Layer

Melt chocolate chips until smooth, then let them cool slightly. In a separate bowl, beat cream cheese with powdered sugar and a splash of vanilla until smooth. Fold in the cooled melted chocolate. In another bowl, whip heavy cream to soft peaks, then gently fold it into the chocolate mixture until fully incorporated. Spread this mousse-like layer over the cherries.

Step 4: Add the Whipped Cream

Whip the remaining heavy cream with a bit of powdered sugar and vanilla until soft peaks form. Spread generously on top of the chocolate layer, creating swoops and swirls for a beautiful finish.

Step 5: Garnish

Top with fresh or maraschino cherries and sprinkle with chocolate chips or shavings. This final touch makes the pie look irresistible and adds texture.

Step 6: Chill Before Serving

Refrigerate the pie for at least 4 hours—overnight is even better—to allow the layers to firm up and the flavors to meld beautifully.

How Long to Cook the Chocolate Cherry Cream Pie

Good news—there’s little to no cooking involved! If you’re using a premade crust or a no-bake crust, the only time investment is in chilling. However, if you prefer a baked crust, you’ll need to:

Bake the crust (if homemade and baked): 8–10 minutes at 350°F (175°C), then cool completely.
Chill time after assembling: Minimum of 4 hours, but ideally overnight for best texture and flavor.

That’s it! The rest of the pie layers require mixing and chilling—no oven drama.

Tips for Perfect Chocolate Cherry Cream Pie

Use room temperature cream cheese: It blends more smoothly and avoids lumps in the chocolate layer.
Let the chocolate cool slightly: Mixing hot chocolate into the cream cheese or whipped cream too soon can cause separation.
Whip cream to soft, not stiff, peaks: This keeps the texture light and airy rather than dense or greasy.
Chill thoroughly: Don’t skip or rush this step. The pie sets properly only after sufficient chilling.
Use a sharp knife to slice: For clean slices, run your knife under hot water and wipe between each cut.
Don’t overfill: Each layer should be even and not mound too high to avoid collapse when slicing.

Watch Out for These Mistakes While Cooking

Even though this is a relatively simple dessert, a few common missteps can affect the final result. Keep these in mind:

Not chilling the crust: Especially with no-bake crusts, a warm or soft crust won’t support the creamy layers.
Using hot melted chocolate: Adding it to the cream cheese while too warm can cause curdling or melting of other ingredients.
Overwhipping the cream: Whipped cream should be soft and fluffy—not grainy or stiff.
Skipping the chill time: Rushing the pie into slices before it’s fully set can lead to a runny mess.
Using low-fat substitutes: Full-fat cream cheese and heavy cream are crucial for a rich, stable pie.
Overloading the filling: Too much cherry filling or mousse can cause the pie to collapse when sliced.

What to Serve With Chocolate Cherry Cream Pie?

A cup of strong coffee or espresso

The bitterness of coffee balances the sweetness of the pie perfectly.

A scoop of vanilla bean ice cream

Extra indulgent and great for hot summer days when served chilled.

Sparkling water with a slice of lime

To cleanse the palate and refresh after each rich bite.

Cherry or raspberry compote on the side

For extra fruitiness and to dress up the plate.

A glass of dessert wine (like Port or Lambrusco)

Pairs beautifully with chocolate and cherries for a fancy twist.

Toasted nuts or almond brittle

Serve alongside for added crunch and nutty contrast.

Dark chocolate truffles

Keep the chocolate theme going with a rich, bite-sized extra.

Fresh berries and mint leaves

A light and colorful garnish for serving plates that adds freshness.

Storage Instructions

Chocolate Cherry Cream Pie stores wonderfully, making it a great make-ahead dessert. Here’s how to keep it fresh:

Refrigerator: Cover the pie loosely with plastic wrap or foil and store it in the fridge for up to 4–5 days. The crust may soften slightly over time, but the flavor remains rich and delicious.
Freezer: You can freeze the pie (preferably without whipped cream topping) for up to 1 month. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.
Make Ahead: Assemble everything the day before, including toppings, and chill overnight. This actually improves the flavor and sets the layers better.

Estimated Nutrition (Per Slice – Based on 8 Slices)

Please note this is an estimate and can vary depending on the ingredients used:

Calories: ~420
Fat: 28g
Saturated Fat: 17g
Carbohydrates: 38g
Sugar: 24g
Fiber: 2g
Protein: 5g
Cholesterol: 65mg
Sodium: 190mg

This pie is definitely an indulgence, but one that’s absolutely worth it!

Frequently Asked Questions

Can I make this pie ahead of time?

Yes, and I recommend it! Making it the night before gives the layers time to set and the flavors time to meld. Just keep it chilled until serving.

Can I use frozen cherries instead of cherry pie filling?

Absolutely. Just cook the cherries with a bit of sugar and cornstarch to thicken into a homemade filling. Let it cool before layering.

What if I don’t have cream cheese?

You can substitute with mascarpone or even Greek yogurt (for a tangier flavor), but the texture might be softer.

Can I make it gluten-free?

Yes. Use a gluten-free crust—either store-bought or made from gluten-free cookies—and check that your other ingredients are certified gluten-free.

Will this pie hold up at room temperature for a party?

It can stay out for about 1 to 1.5 hours, but it’s best served chilled. On hot days, keep it in the fridge until just before serving.

Can I use milk chocolate instead of dark chocolate?

You can, but keep in mind that milk chocolate makes the pie sweeter and less intense. Dark or semi-sweet chocolate is more balanced for this recipe.

What kind of whipped topping works best?

Homemade whipped cream gives the best flavor, but you can use store-bought whipped topping for convenience and stability, especially if transporting.

Can I skip the chocolate layer?

Technically yes, but it would turn into more of a cherry cream pie. That chocolate layer really makes the dessert special and balanced.

Conclusion

Chocolate Cherry Cream Pie is one of those desserts that feels both nostalgic and fancy at the same time. It delivers a perfect mix of sweet, tart, creamy, and crunchy—all in one chilled, gorgeous slice. Whether you’re making it for a summer gathering, a holiday dinner, or just a treat for yourself, this no-bake pie will impress without stress. It’s one of my personal favorites for a reason—and once you try it, I’m sure it’ll earn a permanent spot in your dessert rotation too.