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.

Chocolate Cherry Bars

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 Pie Bars in a Pan with Spatula

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 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.

Fork Taking Bite Out of Chocolate Cherry Bar

How to Store Chocolate Cherry Bars

This no-bake dessert will last up to 3 days in the refrigerator if stored in an air-tight container!

Bite taken out of Chocolate Cherry Bar on a white Plate

Creamy No Bake Desserts

5 from 4 votes

No-Bake Chocolate Cherry Bars

Prep Time 10 mins
Chill 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.

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
  • 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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. The photo of the recipe looks to have maraschino cherries and not pie filling which someone mentioned and you replied that they are in the filling but the recipe only mentions cherry pie filling. Could you substitute maraschino cherries for the filling by chance?

    1. The canned pie filling is added when using the mixer so it chops them up a little. I would add 1/2 tsp almond extract!

  2. I was wondering if I could put the filling in an oreo crust? Would I have to adjust the measurements for the filling.

    1. Are you talking about a pre-made oreo crust? If so, (since the recipe calls for a 9×13 dish) I would make half or buy 2 crusts! I would also add 1/2 tsp almond extract to the filling 😉

  3. I wonder how these would turn out if made as individual (cup)cakes? I’m not a baker so forgive the ignorant question:) I would like to make something for my Mom’s birthday and I think a couple of smaller cakes would be better than a large cake. She’s older and lives alone so wouldn’t want to consume as much.

  4. Would it be possible to tell me how many ounces 24 Oreos would weigh? My plan is to use chocolate wafer cookies for the crust. TYIA

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