No-Bake Chocolate Cherry Bars

filed under: Bars · Dessert · Food + Drink on July 22, 2021

No-Bake Chocolate Cherry Bars start with an Oreo cookie crust that is filled with a chocolate cherry cheesecake filling and topped with more chocolate chips. If you love the combination of chocolate and cherry, be sure to check out my Chocolate Cherry Dump Cake.

No-Bake Chocolate Cherry Bars

These Chocolate Cherry Bars are nothing short of decadent. They are super easy to make and the chocolate and cherry combination just works. I was inspired by Moms Need to Know recipe for No-Bake Easy Cherry Chocolate Chip Pie. (I changed it to bars!) With each bite, you get the creaminess of the chocolate cherry cheesecake filling, including the cherries from the pie filling. And, the bars are topped with more chocolate chips to balance the flavors.

Chocolate Cherry Bars

No-Bake Chocolate Cherry Bars Ingredients

Oreo Cookies: For the crust, crush 24 Oreo cookies, including the filling. I like to use a food processor to get the finest crumb.

Butter: Make sure you have enough butter to hold the cookie crumbs together. If there are some dry cookie pieces, add a bit more melted butter.

Cream Cheese: It’s very important to make sure the cream cheese is at room temperature before using. This will give you a smooth and creamy consistency for the perfect cheesecake texture.

Pie Filling: A can of cherry pie filling is all you need for that cherry flavor.

Chocolate Chips: I used semi-sweet mini chocolate chips. You could get away with regular-sized chips as well.

Whipped Topping: Whipped topping, like cool whip, is used to give the cheesecake a light and fluffy consistency, so be sure to fold it in gently in the last step. If you don’t have any on hand, make your own homemade whipped topping. I will let you know how to do that below.

Chocolate Cherry Pie Bars in a Pan with Spatula

How to Make the Crust

No-Bake Chocolate Cherry Bars start with the crust. I used Oreo cookies for this dessert. Melted butter and crushed Oreo cookies are the only two ingredients you need! Make sure you crush the cookies (cream filling and all) as best you can before adding the butter. I used a food processor to get very fine crumbs, but you could also put them in a zipped plastic bag and use a rolling pin to crush the cookies.

When mixing together the ingredients, use a fork to make sure every single cookie crumb is coated in the melted butter. The butter acts as the binding agent. When you see cheesecake recipes that have piles of crust left on the plate, it is usually because they were not coated with butter. Press the crust into the bottom and up the sides of a greased 11×7 baking dish.

Fork Taking Bite Out of Chocolate Cherry Bar

How to Make No-Bake Chocolate Cherry Bars

After the crust is in the pan, it’s time to make the creamy filling. First, beat the room temperature cream cheese until it is light and fluffy. Second, add in the confectioners’ sugar and cherry pie filling. Beat until everything is combined.

Next, fold in the chocolate chips, reserving about 1/4 cup for the topping. Then, gently fold in the whipped topping, making sure you don’t overmix. Finally, pour the filling into the prepared crust and spread it out to form an even layer.

Sprinkle the reserved chocolate chips on top of the bars. Refrigerate the bars for at least 4 hours. The filling should be firm and cold before serving. Store in the refrigerator for 4-5 days.

Bite taken out of Chocolate Cherry Bar on a white Plate

Looking for More No-Bake Desserts?

Golden Oreo Dessert

No-Bake Oreo Cheesecake

Orange Creamsicle Pie

Blueberry Pie

5 from 1 vote
No-Bake Chocolate Cherry Bars
Prep Time
10 mins
4 hrs
Total Time
4 hrs 10 mins

No-Bake Chocolate Cherry Bars start with an Oreo cookie crust that is filled with a chocolate cherry cheesecake filling and topped with more chocolate chips.

Course: Dessert
Cuisine: American
Keyword: No Bake Chocolate Cherry Bars
Servings: 12
Calories: 472 kcal
Author: Amanda
  • 24 Oreo cookies, crushed
  • ¼ cup (½ stick, 57g) butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 can (21 ounces) cherry pie filling
  • cups semi-sweet mini chocolate chips, divided
  • 1 cup whipped cream, like cool whip or homemade
  1. Spray a 7x11-inch baking dish with nonstick cooking spray. Set aside.

  2. Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces.

  3. In a medium mixing bowl, combine the crushed Oreo cookies and melted butter and stir until evenly distributed.

  4. Pour crust into the prepared baking dish and firmly press to the edges.

  1. In a large bowl, beat the cream cheese until it is light and fluffy.

  2. Add in the confectioners' sugar and cherry pie filling. Beat until combined.

  3. Fold in the chocolate chips, reserving ¼ cup for the topping.

  4. Gently fold in the whipped topping. Pour the filling mixture into the prepared cookie crust, spreading it out to form an even layer.

  5. Top with the remaining mini chocolate chips and refrigerate for 4 hours, or until the filling is firm and cold.


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  • Mary says:


  • Kristina Bartlett says:

    One of the last pics looks like maraschino cherries in the cream cheese (which I would prefer)

    • Amanda Rettke says:

      They are IN the mixture. 🙂

  • Carol Burks says:

    Do everything exactly the same replace creamcheese with whipped cream cherry dream pie

  • Michelle Gutierrez says:

    Amanda, I just made this recipe. It tasted delicious but did not harden up like the picture even though I refrigerated it for a full day…….what do you think?

    • Amanda Rettke says:

      HI Michelle – What do you mean by “didn’t harden up”? The consistency is never going to be hard… it’s cream cheese and cherry pie filling so will be very creamy and similar to a no-bake cheesecake. I’m so sorry if the images gave the impression it was something it is not. I pulled it right out of the fridge to photograph – and that was after 4 hours of chilling.

  • Michelle Gutierrez says:

    Mine was more like pudding on top of the Oreo crust. Your picture shows cheesecake form like you said,

  • Denise Quinn says:

    I don’t have a 7×11 inch pan. How would this work in a 9×13 inch pan?

    • Amanda Rettke says:

      You can – the crust and filling will be thinner.

  • Brian Thompson says:

    I believe if you use a 9″x13″ pan and then multiply the ingredients by 1 1/2 it should work

  • Dawn Marie West says:


  • Kim says:

    It would be more helpful to give the amounts for a 9×13 dish which is a standard size that most people have . Making it thinner with the ingredients as written would not be as attractive.

    • Amanda Rettke says:

      Thanks for your opinion on that issue.


    The best.