Cherry delight is the dessert I make when I need something that looks like effort and isn't. A buttery graham cracker crust, a sweet cream cheese layer, and glossy cherry pie filling on top. No baking. Fifteen minutes of work. The fridge does everything else.
Some people call it cherry yum yum. I call it gone by the end of the potluck.
Why This Cherry Delight Works
The crust holds together without blind baking. Melted butter, brown sugar, and graham cracker crumbs pressed into the pan. The brown sugar adds a little chew and a deeper sweetness than white sugar would. Once it chills, it slices clean.
The cream cheese layer is four ingredients. Cream cheese, Cool Whip, confectioners' sugar, a splash of lemon juice, and vanilla. The lemon juice cuts the sweetness just enough so the cherries pop. You don't taste lemon, you just taste balanced.
It's no bake. No oven, no stove, no water bath, no checking a timer. You mix, you spread, you pour, you chill. Make it the night before and you show up to the party with a dessert people will ask for the recipe for.
The same goes for my no bake chocolate lasagna. Layers of chocolate cookie crust, cream cheese, and pudding, and the oven never turns on.
Ingredients You Need
For the crust:
- 1 ¼ cups graham cracker crumbs
- 6 tablespoons butter, melted
- ¼ cup brown sugar
For the filling:
- 2 (8 ounce) packages cream cheese, softened
- 1 (8 ounce) container Cool Whip, thawed
- ½ cup confectioners' sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon pure vanilla extract
For the topping:
- 1 (21 ounce) can cherry pie filling
How to Make Cherry Delight
Combine the graham cracker crumbs, melted butter, and brown sugar in a bowl. Stir until the crumbs are coated and the mixture looks like wet sand. Press it firmly into a 9x9 inch pan or a 9 inch pie dish. Use the bottom of a measuring cup to pack it down evenly. Set it aside.
In a large bowl, beat the softened cream cheese until fluffy with a hand or stand mixer. Add the Cool Whip, confectioners' sugar, lemon juice, and vanilla. Beat until everything is smooth and combined. Scrape down the sides of the bowl once to make sure no cream cheese lumps are hiding.
Spread the cream cheese mixture over the crust in an even layer. Take your time here. The crust is un-baked so you want to spread gently without pulling crumbs up into the filling.
Pour the cherry pie filling over the cream cheese layer and spread it evenly with a spatula. Cover and refrigerate for at least one hour. The longer this sits, the better it sets. Overnight is ideal.
Slice into squares and serve cold right out of the fridge.
Make Ahead and Storage
Cherry delight is a make ahead dream. Assemble it the night before, cover it, and forget about it until you need it. The layers set up firm and the crust stays together better after a long chill.
Store leftovers covered in the fridge for up to three days. The crust will soften a little by day two but the taste doesn't suffer. Do not freeze. Cream cheese and Cool Whip separate when thawed and the texture turns grainy.
Swap the Fruit
Cherry is classic, but this dessert works with any pie filling. Blueberry, strawberry, apple, peach. Use whatever you have. The cream cheese layer stays the same. Just swap the can on top. I've made it with blueberry pie filling for a Fourth of July spread and it disappears just as fast.
What to Serve with Cherry Delight
This is a summer potluck dessert. It goes next to burgers, grilled chicken, pulled pork, or anything coming off the smoker. It's cold, it's creamy, and it's the dessert people go back to after the brownies are gone.
It's cold, it's creamy, and it's the dessert people go back to after the brownies are gone. If you want a second option that feeds a crowd, my banana split cake sits right next to it on the dessert table.
If you love this one, grab more summer dessert recipes for your next cookout.
📖 Recipe
Cherry Delight
Equipment
Ingredients
For the crust
- 1 ¼ cups graham cracker crumbs
- 6 tablespoons butter - melted
- ¼ cup brown sugar
For the filling
- 16 ounces cream cheese - 2 packages, softened
- 8 ounces container Cool Whip - thawed
- ½ cup confectioners' sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon pure vanilla extract
For the topping
- 21 ounce cherry pie filling
Instructions
- Combine graham cracker crumbs, melted butter, and brown sugar. Press firmly into a 9x9 inch pan or 9 inch pie dish.
- Beat cream cheese until fluffy. Add Cool Whip, confectioners' sugar, lemon juice, and vanilla. Beat until smooth.
- Spread cream cheese mixture evenly over the crust.
- Pour cherry pie filling over the cream cheese layer and spread evenly.
- Cover and refrigerate at least 1 hour or overnight.
Notes
- Soften the cream cheese first. Cold cream cheese leaves lumps. Let it sit on the counter for 30 minutes or microwave for 15 seconds.
- Press the crust firmly. A loose crust crumbles when you slice. Use the bottom of a measuring cup to pack it tight.
- Chill overnight if you can. The longer it sets, the cleaner the slices.
- Swap the fruit. Blueberry, strawberry, and apple pie filling all work with this same recipe.
- Cover and refrigerate up to 3 days. Do not freeze.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
