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 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.
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 (<– homemade version option) is all you need for that cherry flavor.
Whipped Topping: Whipped topping, like cool whip, is used to give the cheesecake 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.
How to Store & Freeze Chocolate Cherry Bars
To store these chocolate cherry bars, cover the baking dish with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days.
To freeze the bars, first cut the bars into individual squares. (This helps if you want to remove individual pieces from the freezer.) place the baking dish in the freezer until the filling is solid. Once frozen, wrap them with aluminum foil or place the bars in an airtight container. The bars can be stored in the freezer for up to 3 months. Be sure to label and date.
To thaw frozen bars, transfer the baking dish to the refrigerator and let it thaw overnight. Or, you can place the frozen bars on the counter at room temperature for a few hours to thaw. If you have sliced the bars into individual servings before freezing, they will thaw faster by placing them on a plate at room temperature.
Creamy No Bake Desserts
No-Bake Chocolate Cherry Bars
Ingredients
Crust
- 24 Oreo cookies, crushed
- ¼ cup (½ stick, 57 g) butter, melted
Filling
- 8 ounces cream cheese, softened
- 1 cup confectioners' sugar
- 1 can (21 ounces) cherry pie filling
- 1¼ cups semi-sweet mini chocolate chips, divided
- 1 cup whipped cream
Instructions
Crust
- Spray a 7×11-inch baking dish with nonstick cooking spray. Set aside.
- Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces.
- In a medium mixing bowl, combine the crushed Oreo cookies and melted butter and stir until evenly distributed.
- Pour crust into the prepared baking dish and firmly press to the edges.
Filling
- In a large bowl, beat the cream cheese until it is light and fluffy.
- Add in the confectioners' sugar and cherry pie filling. Beat until combined.
- Fold in the chocolate chips, reserving ¼ cup for the topping.
- Gently fold in the whipped topping. Pour the filling mixture into the prepared cookie crust, spreading it out to form an even layer.
- Top with the remaining mini chocolate chips and refrigerate for 4 hours, or until the filling is firm and cold.
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Great
One of the last pics looks like maraschino cherries in the cream cheese (which I would prefer)
They are IN the mixture. 🙂
Do everything exactly the same replace creamcheese with whipped cream cherry dream pie
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?
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.
Mine was more like pudding on top of the Oreo crust. Your picture shows cheesecake form like you said,
I don’t have a 7×11 inch pan. How would this work in a 9×13 inch pan?
You can – the crust and filling will be thinner.
I believe if you use a 9″x13″ pan and then multiply the ingredients by 1 1/2 it should work
Delicious!
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.
Thanks for your opinion on that issue.
Tasty, especially the crust, but mine was also like pudding. I followed the recipe exactly but it did not firm up at all. I had to spoon it out into a bowl to eat with a spoon. Would try again if I knew what went wrong.