No-Bake Luscious Chocolate Cherry Cheesecake Pie – Beauty Cooks Kisses

Are you ready for a dessert that’s rich, decadent, and incredibly easy to make? Look no further than this no-bake luscious chocolate cherry cheesecake pie! With its sinfully smooth, mousse-like texture and bursts of sweet candied cherries, this pie is pure bliss. The best part? The filling requires absolutely no baking, which couldn’t be sweeter.

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This recipe delivers a sensational, luxurious chocolate cheesecake experience without added sugar in the filling, relying on the natural sweetness of the ingredients. It’s the perfect showstopper dessert for any occasion, and your guests will be begging for the recipe!

Why You’ll Love This Pie

No-Bake Filling: Skip the oven for the filling because all you do is just mix, pour, and chill!
Luscious Mousse Texture: It’s incredibly smooth and creamy, melting in your mouth.
Decadent Flavor: A perfect harmony of rich semi-sweet chocolate and sweet candied cherries.
No Added Sugar (in the filling): Utilizing all the ingredients, this scrumptious chocolate cherry cheesecake pie doesn’t require extra sugar. Instead this delicious treat lets the natural flavors shine.
Make-Ahead Friendly: Chill it overnight for an effortless dessert.

What You’ll Need to Make This Chocolate Cherry Cheesecake Pie

Here’s everything you’ll need to create this amazing pie, from your flaky crust to the luscious no-bake filling.

Equipment

Large mixing bowl
Electric mixer
Microwave-safe containers (one for chocolate, one for butter)
Spatula
Measuring spoons and cups
8-inch pie pan
Rolling pin (for the crust)
Wax paper (for the crust)

Ingredients for the Homemade Oil Pie Crust

1 ½ cups sifted all-purpose flour
½ cups canola oil or olive oil
1/4 cup milk
1/8 teaspoon salt

Ingredients for the No-Bake Chocolate Cheesecake Filling

1 ½ cups semi-sweet chocolate chips
11 oz. Neufchâtel cheese (one 8 oz. package + 3 oz. from another package), softened
1/4 cup butter, softened
1 cup candied red cherries, halved (divided into two 1/2-cup portions)
2 cups frozen non-dairy whipped topping, thawed

Instructions

Part One: Prepare Your Oil Pie Crust

1. Preheat Oven: Preheat your oven to 400-degrees.
2. Mix Crust Ingredients: In a bowl, mix all the oil pie crust ingredients (sifted all-purpose flour, canola or olive oil, milk, and salt) until they form a greasy ball. Don’t worry if it feels greasy; that’s normal for this crust.
3. Prepare Pie Pan: Lightly grease an 8-inch pie pan.
4. Form Bottom Crust: Take one half of the dough ball. You can either roll it out on a sheet of wax paper and then carefully transfer it, or simply pat the dough directly into the bottom and up the sides of your 8-inch pie pan.
5. Dock the Crust (Important!): Before baking, use a fork to lightly stab the bottom and sides of the pie crust in several spots. This “docking” prevents the crust from shrinking and bubbling up during baking, ensuring a perfect shell for your filling.
6. Bake Crust: Bake the pie crust in the preheated oven for about 15 minutes, or until it’s slightly browned.
7. Cool Completely: Once baked, remove the crust from the oven and let it cool completely on a wire rack before adding the filling.

Part Two: Make the No-Bake Chocolate Cheesecake Filling

1. Melt Chocolate & Butter: In separate microwave-safe containers, melt the 1 ½ cups semi-sweet chocolate chips until smooth. In another, melt the 1/4 cup butter until just softened or fully melted (a few seconds should do it). Allow the melted chocolate to cool slightly but remains pourable.
2. Cream Cheese & Butter: In your large mixing bowl, using an electric mixer, beat the softened Neufchâtel cheese and softened butter together until the mixture is completely smooth and creamy.
3. Add Cherries: Beat in ½ cups of the halved candied cherries into the cheese mixture until well combined and smooth.
4. Incorporate Chocolate: Pour the slightly cooled melted chocolate into the cheese mixture. Beat with the electric mixer on low speed until just blended and smooth. Be careful not to overmix.
5. Fold in Whipped Topping: Gently fold in the two cups of thawed non-dairy whipped topping with a spatula until no streaks remain and the mixture is uniformly blended.
6. Fill the Crust: Pour the luscious chocolate cheesecake filling into your prepared and cooled oil pie crust. Spread evenly with your spatula.
7. Top with Cherries: Scatter the remaining ½ cups of halved candied cherries evenly over the top of the pie.
8. Chill: Cover the pie (a pie container works great!) and refrigerate until completely set and firm, typically at least 4-6 hours, or preferably overnight for the best results.
9. SERVE AND ENJOY!

Tips & Variations

For an extra chocolatey kick, you can finely chop some additional semi-sweet chocolate and sprinkle it over the top before chilling.
Garnish: A dollop of extra whipped cream or a few fresh cherries (if in season) would be a beautiful addition when serving.
Graham Cracker Crust Option: If you’re short on time, a simple store-bought or homemade no-bake graham cracker crust can also be used. Just ensure it’s set before adding the filling.

I hope that you’ll give this decadent chocolate dessert a try in your own home because it is definitely worth the splurge. Please share my recipe for my chocolate cheesecake with your family and friends and let me know what you think once you taste it.

More of My Beloved Cheesecake Recipes

These are just a few cheesecakes that my family loves. You can more recipes for cheesecake in my search.

Low-Calorie Peach Cheesecake

Low-Calorie Chocolate Orange Cheesecake

Healthier Cheesecake

With its sinfully smooth, mousse-like texture and bursts of sweet candied cherries, this luscious chocolate cherry cheesecake pie is pure bliss. The best part? The filling requires absolutely no baking, which couldn’t be sweeter.

Course:

Dessert, Snack

Cuisine:

American

Keyword:

candied cherries, cheesecake pie recipe, chocolate cheesecake pie, make-ahead, no-bake, sweet treat

Servings: 8

Author: Mary Balandiat

• 1 ½
  cups
  semi-sweet chocolate chips
• 11
  oz.
  Neufchâtel cheese
  one 8 oz. package + 3 oz. from another package, softened
• 1/4
  cup
  butter
  softened
• 1
  cup
  candied red cherries
  halved (divided into two 1/2-cup portions)
• 2
  cups
  frozen non-dairy whipped topping
  thawed
• For the Homemade Oil Pie Crust:
• 1 ½
  cups
  sifted all-purpose flour
• ½
  cups
  canola oil or olive oil
• 1/4
  cup
  milk
• 1/8
  teaspoon
  salt

1. Part One: Prepare Your Oil Pie Crust

2. Preheat Oven: Preheat your oven to 400-degrees.

3. Mix Crust Ingredients: In a bowl, mix all the oil pie crust ingredients (sifted all-purpose flour, canola or olive oil, milk, and salt) until they form a greasy ball. Don’t worry if it feels greasy; that’s normal for this crust.

4. Prepare Pie Pan: Lightly grease an 8-inch pie pan.

5. Form Bottom Crust: Take one half of the dough ball. You can either roll it out on a sheet of wax paper and then carefully transfer it, or simply pat the dough directly into the bottom and up the sides of your 8-inch pie pan.

6. Dock the Crust (Important!): Before baking, use a fork to lightly stab the bottom and sides of the pie crust in several spots. This “docking” prevents the crust from shrinking and bubbling up during baking, ensuring a perfect shell for your filling.

7. Bake Crust: Bake the pie crust in the preheated oven for about 15 minutes, or until it’s slightly browned.

8. Cool Completely: Once baked, remove the crust from the oven and let it cool completely on a wire rack before adding the filling.

9. Part Two: Make the No-Bake Chocolate Cheesecake Filling

10. Melt Chocolate & Butter: In separate microwave-safe containers, melt the 1 ½ cups semi-sweet chocolate chips until smooth. In another, melt the 1/4 cup butter until just softened or fully melted (a few seconds should do it). Allow the melted chocolate to cool slightly but remains pourable.

11. Cream Cheese & Butter: In your large mixing bowl, using an electric mixer, beat the softened Neufchâtel cheese and softened butter together until the mixture is completely smooth and creamy.

12. Add Cherries: Beat in ½ cups of the halved candied cherries into the cheese mixture until well combined and smooth.

13. Incorporate Chocolate: Pour the slightly cooled melted chocolate into the cheese mixture. Beat with the electric mixer on low speed until just blended and smooth. Be careful not to overmix.

14. Fold in Whipped Topping: Gently fold in the two cups of thawed non-dairy whipped topping with a spatula until no streaks remain and the mixture is uniformly blended.

15. Fill the Crust: Pour the luscious chocolate cheesecake filling into your prepared and cooled oil pie crust. Spread evenly with your spatula.

16. Top with Cherries: Scatter the remaining ½ cups of halved candied cherries evenly over the top of the pie.

17. Chill: Cover the pie (a pie container works great!) and refrigerate until completely set and firm, typically at least 4-6 hours, or preferably overnight for the best results.

18. SERVE AND ENJOY!