Easy No-Bake Cherry Chocolate Cheesecake Pie Recipe

​This no-bake cherry chocolate cheesecake pie is a delicious dessert that layers classic flavors in an easy way—no oven required. A simple graham cracker crust is layered with melted chocolate, followed by a creamy filling made from a smooth cream cheese mixture, and finally topped with a juicy homemade cherry filling. Made with simple ingredients like melted butter, heavy cream, and frozen or fresh cherries, this easy recipe is a classic crowd-pleaser and the perfect dessert for a family gathering or holiday table.

This no-bake cheesecake recipe was inspired by a dreamy chocolate raspberry pie a friend once made—chocolate on a pastry crust, a smooth cream layer, and a pile of berries on top. I loved the contrast in textures and flavors. With the cherry season approaching and my love of cherries in full swing, I wanted to give my readers something they could make with fresh or frozen cherries. And so this cherry cream cheese pie was born—made easy and accessible, yet just as luscious and layered. The creamy sweet cheese filling with the contrasting dark chocolate and cherry topping is a great flavor combination. 

​If you’re looking for a cheesecake to serve on special occasions, why not try our blueberry cheesecake dessert cups? It’s another great no-bake recipe! 

Why You’ll Love This Recipe

​No-Bake and Easy to Make: This beginner-friendly recipe requires just a few tools and your fridge. It’s great for hot days when baking isn’t ideal.

Rich, Layered Flavors: The contrast of buttery graham crackers, deep dark chocolate, tangy cream cheese mixture, and juicy cherry pie filling makes for a balanced and indulgent treat.

Convenient and Easy to Customize: You can alter this dessert with a different kind of chocolate, using fresh cherries instead of frozen or a different fruit altogether.

A Brief History of No-Bake Cheesecake in Canada

​No-bake pies and cheesecakes became popular in Canadian kitchens during the mid-20th century, especially as refrigeration became more common. These chilled desserts were inspired by British trifles and American cream pies but adapted for convenience and speed—perfect for the era’s growing love of quick, easy, and crowd-pleasing recipes.

One of the biggest game changers in no-bake desserts was the introduction of the graham cracker crust. Unlike traditional pastry, it required no rolling, chilling, or baking—just crumbs and melted butter pressed into a pan. It was an ideal base for creamy, cold-set fillings like cheesecake and chocolate cream.

So why did graham crackers become such a staple?

By the 1950s and ’60s, graham crackers were standard in most North American pantries. Mass-produced and affordable, they were sold in bulk, stored well, and were already a favorite snack for kids and adults alike. Originally marketed as a health food, graham crackers were seen as a lighter, more wholesome alternative to rich cookies or pie crusts. They were easy to crush, combined beautifully with butter, and had a neutral, gently sweet flavor that worked with almost any dessert.

The trend took off as magazine recipes, TV cooking shows, and product boxes began recommending graham cracker crusts for cherry pie filling and cream cheese mixture-based desserts, and it’s stuck around ever since.

Today, the graham cracker crust remains a classic crowd-pleaser and the foundation for countless no-bake pies across Canada and beyond.

How To Make This No-Bake Cherry Chocolate Cheesecake Pie

​Before you begin, have a 9″ round pie pan or springform pan ready—either will work perfectly for this recipe.

Start with the crust. Mix graham cracker crumbs and the melted butter until the crumbs are evenly moistened and look sandy. Press the mixture firmly into your prepared pan, using the back of a spoon or a flat-bottomed glass to form an even layer along the bottom and the sides if using a pie pan. The recipe makes just the correct amount for a thin graham cracker crust. If you prefer it thicker, make it a bit thicker. 

Next, melt the chocolate. Break up a dark Lindt chocolate bar (or another equal amount) and add it to a saucepan with the heavy cream. Warm it gently over medium-low heat, stirring constantly until the mixture becomes silky smooth. Remove it from the heat and pour it over the chilled crust as soon as it’s melted. Spread it out evenly, and then start on the cheesecake layer.

To make a luscious cream cheese mixture, beat the room temperature cream cheese blocks in a stand mixer or with an electric mixer (if using an electric mixer, you will want to soften the blocks to prevent splatter when mixing. You can put them in a microwave bowl and nuke for two minutes ) keep beating until smooth. Using your rubber spatula, be sure to scrape down the sides of the mixing bowl more than once to ensure everything blends evenly and that no big bits of cream cheese stick to the bowl. Add the heavy cream and mix before adding the icing sugar; continue beating until it has a smooth, creamy, lump-free texture.

Scoop the cheesecake mixture onto the cooled chocolate and gently spread it into an even layer on the crust. Place the pie back in the fridge while you prepare the cherry topping.

For the cherry filling, place frozen cherries in a saucepan. If using fresh cherries, remove the pits and slice them in half. If they’re fresh, add a splash of water to prevent sticking. Simmer the cherries over high heat until they soften and release their juices. Then, mix in the white sugar and continue to cook long enough that the sugar dissolves fully.

In a small bowl or cup, stir the cold water and Cornstarch to create a slurry, then pour it into the saucepan with the cherries. Stir continuously until the mixture thickens. Once the fruit mixture has thickened, remove from heat and allow the cherry topping to cool completely to room temperature.

Once cooled, spoon the cherry topping on the top of the cheesecake layer, spreading it out gently but avoiding the crust edges. Cover and chill the entire pie for a few hours to fully set the layers.

Slice, serve, and enjoy this decadent, refreshing, no-bake treat with it’s creamy texture!

Ingredients:

​Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.

You will now find more Canadian content on the blog as I continue to source Canadian food brands and products. 

And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.

Below, I’ve listed exactly where I sourced each ingredient and brand suggestions that can be found in many Ontario grocery stores.

Graham cracker crumbs – Form the buttery, no-bake base for the pie. Selection brand purchased at Food Basics and Metro grocery stores.

​Melted butter – Binds the crust together and adds richness. Gay Lea butter is made with 100% Canadian dairy and is widely available in most Ontario grocers.

​Dark chocolate – Provides deep, bold flavor in the ganache layer. Lindt 90% dark chocolate, available in most national and independent grocers.

​Heavy cream – Combines with the chocolate and also lightens the cheesecake mixture. Lactantia 35% heavy whipping cream, Ontario-made and available across the province.

​Cream cheese – The cheesecake layer’s base gives it a tangy, creamy body. No Name cream cheese, purchased at No Frills and Independent Grocers.

​Icing sugar – Sweetens the cheesecake without adding graininess. Rogers icing sugar is made in Canada and stocked in most major stores.

White sugar – Adds sweetness to the cherry filling and helps balance the tartness. Rogers white sugar is also made in Canada.

​Frozen or fresh cherries – Bring fruity flavor and a gorgeous topping. President’s Choice Dark Sweet Cherries is a No Name store brand at Independent Grocers.

​Cornstarch – Thickens the cherry mixture into a tasty topping. Fleischmann’s Cornstarch is made by ACH Food Companies, a well-known food manufacturer in Canada.

​Cold water – Used to create a slurry for thickening the cherry layer. (Tap or filtered water; no brand needed; make sure it’s cold for best results.)

Substitutions and Add-Ins

​Graham cracker crumbs → Crushed digestive biscuits, vanilla wafers, or chocolate cookies.

Melted butter → Coconut oil or plant-based butter.

Dark chocolate → Milk chocolate, white chocolate, or your preferred chocolate.

Heavy cream → Half-and-half or lower-fat milk to thin the cream cheese. 

Cream cheese → Remains

Icing sugar → Remains

White sugar → Remains

Frozen cherries → Fresh cherries (pitted and halved) or canned cherry pie filling.

Cornstarch → Arrowroot or tapioca starch. (This recipe has not been tested with either. Only use these ingredients if you know how they can be used.)

Cold water → Swap with cherry juice for added depth of flavor.

Expert Tips, Serving And Storing Suggestions For This Cherry Cheesecake

​Expert Tip #1: Use a rubber spatula while mixing – This helps scrape down every bit of the cream cheese from the sides and bottom of your mixing bowl to ensure a smoother, lump-free filling.

Expert Tip #2: Cool the cherry filling to room temperature – If you add it at the same time while still hot, it will melt the cheesecake layer and affect the texture.

Expert Tip #3: Chill for at least 2 hours – This helps all the layers set up properly and makes slicing much cleaner.

Serve your cherry cream cheese pie chilled straight from the fridge. If you want a more beautiful pie, garnish with extra chocolate shavings, whipped cream, or a few fresh cherries. It’s the perfect dessert for summer cookouts, birthdays, or a simple family gathering that needs something sweet.

Leftover cheesecake can be stored in the refrigerator for up to 4 days. Individual slices wrapped tightly can also be frozen for up to 2 months—just thaw overnight in the fridge and enjoy all over again.

Ready to impress your family or guests with this rich and fruity no bake pie? Whether you’re using frozen cherries from the freezer or hand-pitting fresh ones at peak season, this cherry cream cheese pie is sure to become a favorite. Try it out, snap a photo, and tag me—I’d love to see your beautiful creations!

And if you enjoyed this recipe, don’t forget to share it with a fellow dessert lover or save it for your next family gathering or special occasion.

As always, happy baking! 🧁🍒