Cherry Delight is a simple, classic, no bake dessert that you can whip up in less than 20 minutes! With a graham cracker crust, creamy filling and cherry topping, it is sure to delight everyone!
A TASTY EASY DESSERT
This recipe for Cherry Delight has been around for decades! It is a simple, creamy, classic no bake dessert that only requires a refrigerator to set up. A crunchy crust with a sweet cream cheese filling all topped off with cherry pie filling! This one is so easy to make and so easy to tailor to your own personal tastes. It is one of my favorite desserts to make all year long! So go grab the ingredients from your pantry and let’s get started!
FREQUENTLY ASKED QUESTIONS:
Of course! You can crush the graham crackers in a ziploc bag using a rolling pin. Then put it into a bowl and mix with the sugar and melted butter.
Yes. I imagine you could make this dessert about 1-2 days in advance. Cover it and keep it in the refrigerator until you are ready to cut and serve it.
Absolutely! Blueberry, Strawberry or Peach pie filling would be wonderful and so would a mixed berry pie filling. Any of the fillings in a can should work easily with this recipe.
If you want to change the flavor profile just a bit, you can add some lemon extract to the cream cheese filling layer. Also, I love to add almond extract to cherry pie filling. It just adds that little something extra that kind of helps it taste a little less like canned pie filling. Add about a teaspoon and let me know what you think!
Yes, if you double this recipe, you can make it in a 9×13-inch pan. It’s great for feeding a crowd or making sure you have plenty of leftovers for later.
This step is optional but I have found that spraying it first then adding the parchment paper helps the parchment stay in place better and it doesn’t move or pop out when I try to put in the batter. You could also use binder clips around the sides as well to hold it in place.
Leftovers should be stored in an airtight container for up to 3 days and should be kept in the refrigerator. This can also be frozen. Although I do recommend freezing it without the pie filling on top (for up to 3 months.)
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- graham crackers – you can use store-bought graham cracker crumbs if you prefer
- granulated sugar – I have only tried this with real sugar and not a sugar substitute. It should technically work but I haven’t tested it.
- salted butter – you can use unsalted butter if that is all you have but I would add about 1/2 teaspoon of salt to it – this cuts a bit of the overall sweetness.
- cream cheese – it is super important that you make sure this is room temperature. If it isn’t, you will end up with a lumpy batter.
- vanilla extract – you can switch up the extract flavors to really change it up a bit. I love almond extract with cherry flavors so consider adding some to the cherry pie filling to really bring out that cherry flavor!
- powdered sugar – this is also called confectioners sugar.
- Cool Whip (whipped topping) – Cool Whip is the name brand but most stores have a store brand and it is the same thing. When you buy this it will be frozen (you find it in the freezer aisle with other desserts) – so you will need to make sure you put it in the fridge the night before you want to make this so it has time to thaw.
- can cherry pie filling – you can use any pie filling you enjoy for this dessert.
HOW TO MAKE CHERRY DELIGHT
Prepare an 8×8-inch baking dish by spraying generously with non-stick spray and line the bottom with parchment paper with longer sides to allow you to lift the bars out for easier serving. In a food processor, pulse the graham crackers into small crumbs, add the sugar and butter and pulse until just combined. Pour the graham cracker crumbs into the bottom of the prepared pan and use a measuring cup to press the crumbs into the bottom of the pan to form the crust.
In the bowl of a stand mixer equipped with a paddle attachment (or in a bowl with an electric hand mixer), cream the cream cheese on med-high speed for 4-5 minutes until smooth. Add the powdered sugar and vanilla extract and mix until just combined. Use a spatula to stir the Cool Whip into the cream cheese mixture until fully combined. Smooth the cream cheese mixture over the crust and refrigerate for at least 4 hours to overnight.
Once you are ready to serve, smooth the cherry pie filling over the top of the cheesecake and cut into 9 squares and serve.
Keep any leftovers in an airtight container in the refrigerator for up to three days.
CRAVING MORE RECIPES?
Cherry Delight (+Video)
For the crust:
- 9 graham crackers
- 2 Tablespoons granulated sugar
- ½ cup (1 stick) salted butter, melted
For the cheesecake:
For the topping:
- 21 ounce can cherry pie filling
- Prepare an 8×8-inch baking dish by spraying generously with non-stick spray and line the bottom with parchment paper with longer sides to allow you to lift the bars out for easier serving (see notes below).
- In a food processor, pulse 9 graham crackers into small crumbs, add 2 Tablespoons granulated sugar and 1/2 cup (1 stick) salted butter, melted and pulse until just combined (see notes below if you don't have a food processor.)
- Pour the graham cracker crumbs into the bottom of the prepared pan and use a measuring cup or the bottom of a glass to press the crumbs into the bottom of the pan to form the crust.
- In the bowl of a stand mixer equipped with a paddle attachment (or in a bowl with an electric hand mixer) cream 16 ounces (2 blocks) cream cheese, room temperature on medium-high speed for 4-5 minutes until smooth.
- Add 1 cup powdered sugar and 1 teaspoon vanilla extract and mix until just combined.
- Use a spatula to stir 8 ounces (1 tub) Cool Whip into the cream cheese mixture until fully combined.
- Smooth the cream cheese mixture over the crust and refrigerate for at least 4 hours to overnight.
- Once you are ready to serve, smooth the 21 ounce can cherry pie filling over the top of the cheesecake and cut into 9 squares and serve.
- Keep any leftovers in an airtight container in the refrigerator for up to three days.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Spraying the pan then adding parchment paper helps the parchment to stick to the pan and keeps it from popping up or not staying in place. You could also use binder clips. This is optional but I find it helpful.
- You can use other pie filling for the topping, if desired.
- I love almond flavoring with cherry pie filling so consider adding abut a teaspoon of almond extract to the can of pie filling for an extra layer of flavor!
- This can be made up to a few days in advanced.
- You can double this recipe, just use a bigger, 9×13-inch pan.
- If you don’t have a food processor, crush the graham crackers with a rolling pin and cut in the butter and sugar with the crumbs.
- Store leftovers in the fridge for up to 3 days.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.