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.
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.
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.
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.
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.
No Bake Chocolate Cherry Bars
Calories: 472 kcal
(½ stick, 57g) butter,
(21 ounces) cherry pie filling
semi-sweet mini chocolate chips,
like cool whip or homemade
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.
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.
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.