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Chocolate Cherry Cream Pie

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This Chocolate Cherry Cream Pie is a rich, elegant dessert that combines the deep flavor of chocolate with the bright tang of cherries and the smoothness of whipped cream. It features a buttery biscuit crust, a glossy homemade cherry compote, a luscious chocolate cream layer, and a topping of soft whipped cream. Perfect for special occasions or everyday indulgence, this no-fuss recipe is easy to prepare and always impresses.

  • Total Time: 35 minutes
  • Yield: 8 1x

Ingredients

Scale

For the crust:

  • 1 ½ cups crushed graham crackers or digestive biscuits
  • 6 tablespoons melted butter

For the cherry layer:

  • 2 cups pitted cherries (fresh, frozen, or canned in juice)
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the chocolate cream layer:

  • 1 cup heavy cream
  • 200g dark or semisweet chocolate, chopped
  • 200g cream cheese, softened
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract

For the topping:

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 175°C (350°F).
  2. In a mixing bowl, combine 1 ½ cups of crushed graham crackers or digestive biscuits with 6 tablespoons of melted butter.
  3. Press the mixture evenly into the base and sides of a 23cm (9-inch) pie dish to form the crust.
  4. Bake the crust for 8 to 10 minutes, then remove it from the oven and let it cool completely.
  5. In a saucepan over medium heat, add 2 cups of pitted cherries and 2 tablespoons of sugar.
  6. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then stir it into the cherry mixture.
  7. Cook the cherry filling, stirring constantly, for 5 to 7 minutes until it thickens and becomes glossy. Remove from heat and allow it to cool.
  8. In a separate saucepan, heat 1 cup of heavy cream until it just begins to simmer, then pour it over 200g of chopped chocolate in a bowl. Let sit for 2 minutes.
  9. Stir the chocolate and cream mixture until smooth. In another bowl, beat 200g of cream cheese with 3 tablespoons of sugar and 1 teaspoon of vanilla until smooth, then fold in the chocolate mixture.
  10. Spread the cooled cherry filling over the prepared crust, then pour the chocolate cream on top and smooth the surface. Cover and refrigerate for at least 4 hours, preferably overnight.
  11. Just before serving, whip 1 cup of heavy cream with 2 tablespoons of sugar and ½ teaspoon of vanilla extract until soft peaks form. Spread or pipe the whipped cream over the pie, and garnish as desired.

Notes

Canned cherries in juice are convenient, but fresh or frozen work equally well.

The crust can be made a day ahead and stored at room temperature.

This pie is best served chilled and slices cleanly after being refrigerated overnight.

  • Author: Emily
  • Prep Time: 25
  • Cook Time: 10

Find it online: https://recipesmars.com/2025/08/chocolate-cherry-cream-pie/