Description
This no-bake cherry chocolate chip pie is a dreamy dessert combining a creamy cherry filling, sweet chocolate chips, and a graham cracker crust. Perfect for when you want an easy, crowd-pleasing treat without turning on the oven!
Ingredients
Units
Scale
Serves 8
- For the crust:
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- For the filling:
- 1 (8 oz / 225 g) package cream cheese, softened
- 1/2 cup (65 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 (8 oz / 225 g) tub whipped topping (or 2 cups homemade whipped cream)
- 1 cup (150 g) cherry pie filling
- 1/2 cup (85 g) mini chocolate chips
- For topping (optional):
- Additional cherry pie filling
- Mini chocolate chips
- Whipped cream
Instructions
- Prepare the crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture evenly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes to set.
- Make the filling:
- In a large bowl, beat the cream cheese and powdered sugar together with an electric mixer until smooth.
- Mix in the vanilla extract and almond extract (if using).
- Fold in the whipped topping until the mixture is light and fluffy.
- Add the cherries and chocolate chips:
- Gently fold the cherry pie filling and mini chocolate chips into the cream cheese mixture until evenly distributed.
- Assemble the pie:
- Spoon the filling into the prepared crust, spreading it evenly with a spatula.
- Chill:
- Refrigerate the pie for at least 4 hours, or until the filling is firm and set.
- Decorate and serve:
- Before serving, top with additional cherry pie filling, mini chocolate chips, or whipped cream if desired. Slice and enjoy!
Notes
- Use an Oreo cookie crust for a chocolatey twist.
- For a lower-sugar option, use sugar-free cherry pie filling and whipped topping.
- Leftovers can be stored in the refrigerator for up to 3 days.