Ingredients

14.3 ounces chocolate sandwich cookies (approximately 36 cookies)

⅓ cup salted butter, melted (plus more for greasing the pan)

16 ounces cream cheese, softened

1 cup powdered sugar

¼ cup unsweetened cocoa powder

1 teaspoon vanilla extract

½ cup half & half (⅓ cup whole milk can be substituted)

42 ounces cherry pie filling

16 ounces frozen whipped topping Cool Whip, thawed

Chocolate sprinkles (optional)

16 maraschino cherries (optional)

Instructions

Step 1: Grease a 9×13-inch glass baking dish with butter and set aside.

Step 2: In the bowl of a food processor, pulverize the chocolate sandwich cookies until small, even crumbs form. Add the melted butter to the crumbs and pulse until combined.

Step 3: Press the crust mixture firmly into the prepared baking dish. Place the dish in the freezer to chill while preparing the cheesecake layer.

Step 4: Using a hand mixer, beat the cream cheese, powdered sugar, cocoa powder, vanilla extract, and half & half together until smooth and fluffy.

Step 5: Spread the chocolate cheesecake mixture evenly over the chilled crust.

Step 6: Carefully spread the cherry pie filling over the cheesecake layer. If the cheesecake layer feels too soft, chill the dish in the freezer for about 15 minutes before adding the next layer.

Step 7: Top the cherry layer with the Cool Whip, reserving about one cup if you want to pipe swirls on top later. Spread the Cool Whip smoothly across the surface.

Step 8: Sprinkle chocolate sprinkles on top if desired.

Step 9: Use a piping bag with a star tip to pipe soft swirls of the reserved Cool Whip on top of the dessert.

Step 10: Place the dessert in the freezer to firm up for at least 2 hours.

Step 11: Gently place a maraschino cherry on top of each piped swirl.

Step 12: Cut into pieces and serve chilled.

Tips & Variations

Substitute whole milk for half & half to lighten the cheesecake layer without sacrificing creaminess.

Freeze for longer if you prefer a firmer texture, but allow a few minutes at room temperature before serving for easier slicing.

Swap cherry pie filling for other fruit preserves like blueberry or raspberry for a different flavor twist.

If you don’t have a piping bag, you can dollop the reserved Cool Whip with a spoon for a rustic look.

Storage

Keep the dessert covered tightly with plastic wrap or foil in the refrigerator if you plan to serve within 24 hours. For longer storage, freeze it in an airtight container for up to 1 month. When ready to serve, thaw in the refrigerator for several hours or overnight. Reheat is not necessary as this dessert is best enjoyed cold.

FAQs

Can I make this dessert ahead of time?

Yes, this no-bake dessert is perfect for making a day or two in advance. Just keep it tightly covered in the refrigerator or freezer until ready to serve.

Can I use fresh cherries instead of pie filling?

While fresh cherries can be used, the pie filling provides a sweet, saucy layer that complements the texture well. If using fresh cherries, consider tossing them with a bit of sugar and cornstarch to create a similar effect.