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Cherry Delight Recipe
If you’re craving a cool, creamy, no-bake cherry dessert that tastes like it came straight from a summer church potluck table, this Cherry Delight Recipe is about to become your new favorite “make it all year” treat.
Full Cherry Delight Recipe Introduction
This Cherry Delight Recipe is a classic layered cherry dessert that starts with a buttery graham cracker crust, gets topped with a silky cream cheese and Cool Whip layer, and finishes with a glossy blanket of cherry pie filling. It’s the kind of no bake cherry dessert that looks fancy in a glass dish but takes very little effort—my kind of cooking, especially on busy weeks or hot days.
I grew up seeing some version of this cream cheese cherry dessert at every family reunion, bridal shower, and Christmas buffet. Back then, I didn’t know it had a name; I just knew it disappeared faster than anything else. Now, decades later, my grown kids still ask, “Mom, are you making that cherry delight with graham crust for the holidays?” and I know exactly what they mean.
What makes this cherry cream cheese recipe special is the balance: a lightly sweet, crunchy graham cracker crust, a tangy cream cheese layer that isn’t too sweet, and the bright, fruity finish from a can of cherry pie filling. It’s a cherry pie filling dessert without the fuss of rolling dough or watching an oven.
On top of that, this easy cherry dessert recipe is:
- No-bake
- Crowd-pleasing
- Easy to make ahead
- Flexible for flavor swaps and dietary tweaks
If you’ve been looking for a reliable, creamy cherry dessert with Cool Whip that works for birthdays, potlucks, Easter, Thanksgiving, or just a random Tuesday night treat, this one has your name on it.
Why You’ll Love This Cherry Delight Recipe
You know what? Let me spell out exactly why this one sticks around in my recipe box.
- No oven needed – Perfect when it’s hot outside or your oven is already busy with other dishes.
- Simple, familiar ingredients – Graham crackers, cream cheese, Cool Whip, cherry pie filling—things you can find in any grocery store.
- Quick assembly – About 20 minutes of hands-on time; the fridge does the rest.
- Great for beginners – If you can stir and press crumbs into a pan, you can master this cream cheese cherry dessert.
- Make-ahead friendly – Tastes even better after a few hours in the fridge, so you can make it the night before an event.
- Feeds a crowd – This cherry delight recipe fills a 9×13 pan and easily serves 12–16 people.
- Customizable – Switch up the pie filling, crust, or toppings for different flavors.
- Kid and adult approved – Not too tart, not too sweet, with a soft, creamy texture everyone loves.
- Perfect “bridge” dessert – Light enough after a heavy meal but still indulgent and satisfying.
Honestly, it’s one of those desserts people expect to see on the dessert table—and they’ll ask you for the recipe every single time.
Ingredients for the Best Cherry Delight Recipe
Let’s walk through what you’ll need for this layered cherry dessert and how to get the best flavor and texture out of each ingredient.
For the graham cracker crust (graham cracker crust dessert base)
- 2 cups graham cracker crumbs
- (About 14–16 full sheets; use plain honey grahams for that classic cherry delight with graham crust flavor. You can crush them in a zip-top bag with a rolling pin or pulse in a food processor.)
- ½ cup (1 stick) unsalted butter, melted
- (Salted butter works too—just reduce or skip any added salt elsewhere.)
- ¼ cup granulated sugar
- (Helps the crust hold together and adds a slight caramelized sweetness, even without baking.)
- ¼ teaspoon fine sea salt
- (Just enough to balance the sweetness; don’t skip it.)
For the cream cheese layer (creamy cherry cream cheese recipe center)
- 2 packages (8 oz each) cream cheese, softened to room temperature
- (Use full-fat for the best texture; reduced-fat will work but the filling will be a bit softer.)
- 1 cup powdered sugar
- (This blends smoothly and keeps the filling silky; avoid granulated sugar which can stay gritty.)
- 1 teaspoon pure vanilla extract
- (Adds depth and a bakery-style flavor; you can use almond extract for a fun twist.)
- 1 tub (8 oz) frozen whipped topping (like Cool Whip), thawed
- (This keeps the dessert light and fluffy. You can whip 1 ½ cups heavy cream with 3 tablespoons powdered sugar as a substitute if you prefer homemade.)
For the cherry topping (cherry pie filling dessert finish)
- 2 cans (21 oz each) cherry pie filling
- (This gives a generous layer of cherries. You can use just 1 can for a thinner topping, but I love the fuller cherry layer.)
That’s it—just three simple components to build a gorgeous layered cherry dessert that looks like it took much longer than it did.
Step-by-Step Directions for Cherry Delight Recipe
Follow these steps and you’ll have a beautiful cherry dessert with Cool Whip ready to chill in no time.
1. Prep your pan
- Lightly grease a 9×13-inch baking dish with a thin layer of butter or nonstick spray.
- This helps the graham cracker crust come out cleanly when you slice it. Glass dishes show off the layers nicely.
2. Make the graham cracker crust
- In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and salt.
- Pour in the melted butter and mix with a fork until all the crumbs are evenly moistened and resemble wet sand.
- Transfer the crumb mixture to your prepared baking dish.
- Press the crumbs firmly and evenly into the bottom of the pan.
- Use the bottom of a measuring cup or a flat glass to really pack it down—this helps your graham cracker crust dessert hold together when sliced.
- Place the crust in the fridge to chill while you make the filling.
- Even a quick 10–15 minutes helps it firm up.
3. Prepare the cream cheese filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, 2–3 minutes.
- Scrape down the sides of the bowl as needed; you don’t want any lumps in this cream cheese cherry dessert layer.
- Add the powdered sugar and vanilla extract. Beat again on low at first (so the sugar doesn’t puff everywhere), then increase to medium until fully combined and smooth.
- Gently fold in the thawed whipped topping (Cool Whip) using a spatula.
- Don’t beat this part—folding helps keep the filling light and fluffy, which is what makes this easy cherry dessert recipe so lovely.
4. Spread the cream cheese layer
- Take the graham cracker crust out of the fridge.
- Dollop the cream cheese mixture over the crust in several large spoonfuls.
- This keeps the crust from lifting up while you spread.
- Gently spread the filling into an even layer from edge to edge.
- For clean layers in your layered cherry dessert, take your time here and smooth it out as evenly as possible.
5. Add the cherry pie filling topping
- Open the cans of cherry pie filling and stir each one gently with a spoon to break up any clumps.
- Spoon the cherry pie filling over the cream cheese layer in small portions, starting around the edges and working toward the center.
- This helps avoid dragging the cream layer around and keeps your cherry dessert with Cool Whip looking neat.
- Gently spread the cherry layer into an even blanket over the entire surface.
6. Chill and set
- Cover the dish tightly with plastic wrap or foil.
- Refrigerate for at least 4 hours, or overnight for the cleanest slices.
- The chilling time is when the layers firm up a bit and the flavors blend. If you cut too early, it’ll still taste good but might be a little messy—and messy isn’t always a bad thing, but it’s harder to serve at a party.
7. Slice and serve
- When you’re ready to serve, use a sharp knife to cut into squares.
- Use a flat spatula to lift each piece out gently.
- Serve chilled, straight from the fridge.
If you want to dress things up, you can add a small dollop of whipped cream and a sprinkle of extra graham cracker crumbs on each slice. It’s not necessary, but it does look pretty on a dessert table.
Servings & Timing
- Yield: About 12–16 servings, depending on how large you cut the squares
- Prep Time: 20 minutes
- Chill Time: 4–8 hours (overnight is ideal)
- Total Time: About 4 hours 20 minutes to 8 hours 20 minutes (mostly hands-off refrigerator time)
This makes an ideal make-ahead no bake cherry dessert for holidays, potlucks, and big family dinners—no scrambling at the last minute.
Fun Variations on This Cherry Delight Recipe
Once you’ve made the classic, it’s fun to play a bit. Here are a few twists that still honor that nostalgic flavor.
- Chocolate Cherry Delight – Add 2 tablespoons cocoa powder to the graham cracker crumbs and use chocolate graham crackers for a black-forest-style layered cherry dessert.
- Almond Cherry Cheesecake Style – Swap half the vanilla extract for almond extract and sprinkle sliced toasted almonds on top right before serving.
- Lemon Cherry Delight – Stir 1 tablespoon fresh lemon zest into the cream cheese layer for a bright, tangy contrast to the sweet cherries.
- Mixed Berry Version – Use one can of cherry pie filling and one can of blueberry or raspberry pie filling for a fun “swirled” berry topping.
- Gluten-Free Cherry Delight – Use gluten-free graham crackers; everything else in this cherry cream cheese recipe is naturally gluten-free (always check labels to be sure).
- Lighter Cream Layer – Use reduced-fat cream cheese and a lower-sugar whipped topping; the texture will be a bit softer but still delicious.
Storage, Freezing & Make-Ahead Tips
This dessert is very forgiving, which is one reason I reach for it during busy seasons.
-
Refrigerator storage:
- Cover the pan with plastic wrap or a tight-fitting lid and store in the fridge for up to 4–5 days. The crust will soften a bit over time but the flavors meld in the best way.
-
Freezing:
- You can freeze this cherry delight recipe, though the texture of the cream layer may change slightly.
- Freeze tightly covered for up to 1 month. Thaw overnight in the fridge before serving.
-
Make-ahead:
- This is a perfect make-ahead easy cherry dessert recipe. Assemble it the night before, chill overnight, and you’re done.
- If you’re making it more than 24 hours ahead, you can prepare the crust and cream cheese layer, refrigerate, and then add the cherry pie filling the morning of serving for the freshest look.
No reheating is needed—this is meant to be served chilled. In fact, if you have a cooler at a picnic or tailgate, it holds up well there too as long as it stays cold.
Notes, Tips & What I’ve Learned Over the Years
After making this cherry delight with graham crust for, oh, at least 25 years, I’ve picked up a few little tricks:
-
Room temperature cream cheese is non-negotiable.
Cold cream cheese will leave lumps and you’ll never quite work them out. Let it sit on the counter for at least 30–45 minutes, or gently warm the package (still sealed) in a bowl of lukewarm water. -
Pack that crust.
A loosely pressed crust leads to crumbly slices. I press mine down firmly with the bottom of a measuring cup and go around the edges one extra time. -
Don’t rush the chill time.
I know it’s tempting, especially if the house smells like grilled burgers and everyone’s wandering through the kitchen asking, “Is dessert ready yet?” Give it at least 4 hours in the fridge. -
Sweetness check.
If you prefer slightly less sweet desserts, you can reduce the powdered sugar in the cream cheese layer to ¾ cup. The cherry pie filling brings plenty of sweetness on its own. -
Pie filling quality matters.
Some cheaper brands can be more gel than cherry. Look for one where cherries are listed early in the ingredients. You’ll get a better cherry-to-gel ratio on your cherry pie filling dessert. -
Health-ish perspective.
This isn’t a health food, of course, but compared with heavy cheesecakes, it’s a bit lighter per serving. Using reduced-fat cream cheese and homemade lightly sweetened whipped cream can trim the richness while keeping it satisfying.
And here’s a funny thing: when I tested different versions for a big family get-together, the “classic” version with full-fat cream cheese and Cool Whip won every time. There’s something comforting about that nostalgic flavor profile that people just gravitate to.
Frequently Asked Questions (FAQs)
1. Can I use homemade whipped cream instead of Cool Whip?
Yes. Whip 1 ½ cups cold heavy cream with about 3 tablespoons powdered sugar and 1 teaspoon vanilla until it holds medium peaks, then fold it into the cream cheese mixture.
2. Can I make this Cherry Delight Recipe the day before serving?
Absolutely. In fact, it’s better the next day because the layers have time to set and the flavors blend.
3. My cream cheese layer is runny—what went wrong?
Usually this happens if the cream cheese was too soft or the whipped topping was very warm. Chill the dessert longer and it will usually firm up; next time, keep the Cool Whip just thawed, not warm.
4. Can I use a different pie filling instead of cherry?
Yes. This basic cherry cream cheese recipe works with blueberry, strawberry, raspberry, or even apple pie filling—just swap it 1:1.
5. How do I get clean slices for serving guests?
Use a sharp knife, wipe it clean between cuts, and make sure the dessert has chilled at least 4 hours, preferably overnight.
6. Can I cut the recipe in half?
You can. Use an 8×8 or 9×9-inch pan and halve all the ingredients for a smaller batch.
7. Is there a way to make this lower in sugar?
You can reduce the powdered sugar in the cream cheese layer to ½–¾ cup and use a reduced-sugar pie filling if available. Keep in mind it will change the overall sweetness and balance a bit.
8. Will this travel well to a potluck or picnic?
Yes, as long as you keep it chilled. A 9×13 pan with a lid in a cooler with ice packs works great—I’ve hauled it to plenty of church suppers this way.
Conclusion: A Nostalgic Dessert Worth Keeping on Repeat
This Cherry Delight Recipe brings together everything I love in a dessert: a buttery graham cracker crust, a creamy, tangy filling, and that beautiful ruby-red cherry topping that makes people’s eyes light up. It’s simple, reliable, and flexible enough to fit almost any occasion—from casual cookouts to holiday dinners.
If you make this no bake cherry dessert, I’d love to hear how it turns out for you—did your family love it as much as mine does? Leave a comment with your tweaks or favorite variation, and if you’re in a dessert mood, you might also enjoy trying similar layered treats like lemon lush or chocolate eclair icebox cake next.
Cherry Delight
Ingredients
- 2 cups graham cracker crumbs about 14–16 full sheets plain honey graham crackers, finely crushed
- 1/2 cup unsalted butter melted (1 stick)
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 16 oz cream cheese 2 packages (8 oz each), softened to room temperature; full-fat preferred
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 8 oz frozen whipped topping such as Cool Whip, thawed; or substitute about 1 1/2 cups homemade whipped cream
- 42 oz cherry pie filling 2 cans (21 oz each)
Instructions
- Lightly grease a 9x13-inch baking dish with a thin layer of butter or nonstick spray. A glass dish works well to show off the layers.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and fine sea salt. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened and resemble wet sand.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/4 teaspoon fine sea salt
- Transfer the crumb mixture to the prepared baking dish. Press the crumbs firmly and evenly into the bottom of the pan, using the bottom of a measuring cup or flat glass to pack them down well. Place the crust in the refrigerator to chill while you prepare the filling (about 10–15 minutes).2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/4 teaspoon fine sea salt
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, 2–3 minutes, scraping down the sides of the bowl as needed so no lumps remain.16 oz cream cheese
- Add the powdered sugar and vanilla extract to the cream cheese. Beat on low at first to avoid a sugar cloud, then increase to medium speed and mix until fully combined and smooth.16 oz cream cheese, 1 cup powdered sugar, 1 teaspoon pure vanilla extract
- Gently fold the thawed whipped topping into the cream cheese mixture using a spatula. Do not beat; folding helps keep the filling light and fluffy.16 oz cream cheese, 1 cup powdered sugar, 1 teaspoon pure vanilla extract, 8 oz frozen whipped topping
- Remove the chilled crust from the refrigerator. Dollop the cream cheese mixture over the crust in several large spoonfuls to avoid disturbing the crumbs, then gently spread it into an even layer from edge to edge.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/4 teaspoon fine sea salt, 16 oz cream cheese, 1 cup powdered sugar, 1 teaspoon pure vanilla extract, 8 oz frozen whipped topping
- Open the cans of cherry pie filling and gently stir each one to break up any clumps. Spoon the cherry pie filling over the cream cheese layer in small portions, starting around the edges and working toward the center, then carefully spread into an even layer.42 oz cherry pie filling
- Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for the cleanest slices. This chilling time allows the layers to firm up and the flavors to meld.
- When ready to serve, use a sharp knife to cut the dessert into squares. Wipe the knife clean between cuts for the neatest slices. Lift pieces out with a flat spatula and serve chilled. Optionally garnish with a dollop of whipped cream and a sprinkle of extra graham cracker crumbs.
