Cherry Delight Recipe
If you’re craving a creamy, no-fuss dessert that tastes like summer in a pan, this Cherry Delight Recipe is your new best friend—no baking, no stress, just layers of cool, cherry goodness.
This classic no bake cherry dessert starts with a buttery graham cracker crust, then gets a fluffy cream cheese cherry layer and a glossy cherry pie filling on top. It’s the kind of cream cheese cherry dessert that shows up at church potlucks, family reunions, and holiday tables… and somehow always disappears first. I’ve been making some version of this cherry cream cheese recipe since my kids were little, and it still gets requested for birthdays and backyard cookouts.
What Makes This Cherry Delight Recipe So Special?
Cherry Delight is a layered cherry dessert that feels a little fancy but is secretly very simple. You’ve got three main layers:
- A sweet, buttery graham cracker crust
- A light, tangy cream cheese and Cool Whip filling
- A glossy cherry pie filling dessert topping
It’s a cherry dessert with Cool Whip that looks like you fussed, even if you threw it together between loads of laundry. You know what? That’s my kind of dessert.
Why I love this specific Cherry Delight with graham crust:
- It’s no-bake, so the house doesn’t heat up—perfect for summer or when the oven’s already full of casseroles.
- The balance of sweet cherries and tangy cream cheese hits that “just right” note.
- You can make it a day ahead, which makes entertaining so much easier.
- It works for almost every holiday: red for Christmas, Valentine’s Day, July 4th, anniversaries… you name it.
If you grew up in the U.S. in the 70s, 80s, or 90s, you’ve probably seen a version of this at a potluck. This recipe leans into that nostalgic flavor, but with a slightly thicker crust and extra-creamy middle layer that holds up beautifully when sliced.
Why You’ll Love This Cherry Delight Recipe
- No oven needed – this is a true no bake cherry dessert.
- Simple pantry ingredients – graham crackers, cream cheese, Cool Whip, cherry pie filling.
- Crowd-pleaser – perfect for potlucks, holidays, and casual Sunday dinners.
- Make-ahead friendly – actually tastes better after it chills overnight.
- Easy to customize – swap the pie filling for blueberry, strawberry, or even lemon.
- Family-friendly – mild flavors that kids and adults both love.
- Beautiful layers – this layered cherry dessert slices into clean, pretty squares.
- Great texture – crunchy graham cracker crust, fluffy filling, juicy cherries on top.
Ingredients
Here’s everything you need for this easy cherry dessert recipe, along with a few little tips from my kitchen.
For the graham cracker crust (bottom layer):
- 2 1/2 cups graham cracker crumbs
- (About 18 full sheets; you can crush them in a food processor or a zip-top bag with a rolling pin.)
- 1/2 cup (1 stick) unsalted butter, melted
- (Salted butter works too—just reduce the added sugar a little if you’re sensitive to salt.)
- 1/4 cup granulated sugar
For the cream cheese layer (middle layer):
- 8 oz cream cheese, softened to room temperature
- (Full-fat cream cheese gives the best texture; reduced-fat can work, but the filling will be softer.)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tub (8 oz) frozen whipped topping, thawed (such as Cool Whip)
- (You can use homemade whipped cream, but Cool Whip holds its shape better in the fridge.)
For the cherry topping (top layer):
- 2 cans (21 oz each) cherry pie filling
- (Look for a good-quality brand with plenty of cherries—this really is the star of the cherry pie filling dessert.)
Optional, but lovely:
- Extra graham cracker crumbs for sprinkling on top
- Fresh mint leaves for garnish
- A few fresh cherries (when in season) for serving
A quick note on pan size: this recipe is written for a 9×13-inch baking dish. A glass dish works beautifully because you can see all the pretty layers.
Directions
You’ll be surprised how fast this Cherry Delight Recipe comes together. The longest part is letting it chill.
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Prep your pan and ingredients
Lightly grease a 9×13-inch pan with a thin coat of butter or nonstick spray. Make sure your cream cheese is soft—it should give easily when pressed with your finger. If it’s still cold, let it sit on the counter for 20–30 minutes. -
Make the graham cracker crust
In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until every crumb looks moistened and the mixture feels like damp sand. If it seems too dry, add another tablespoon of melted butter. -
Press the crust firmly
Pour the crumb mixture into your prepared pan. Using your hands, the back of a spoon, or the bottom of a measuring cup, press it firmly into an even layer. Pay a little extra attention to the corners; they like to be stubborn. A firmly packed crust makes a sturdier graham cracker crust dessert. -
Chill the crust
Place the pan in the fridge for at least 20–30 minutes while you make the filling. This helps the butter firm up and keeps the crust from crumbling when you cut slices later. -
Beat the cream cheese and powdered sugar
In a large mixing bowl, use a hand mixer (or stand mixer) to beat the softened cream cheese until smooth and fluffy, 1–2 minutes. Add the powdered sugar and vanilla and beat again until creamy, with no lumps. Scrape down the sides of the bowl once or twice—cream cheese likes to hide. -
Fold in the Cool Whip
Gently fold the thawed whipped topping into the cream cheese mixture using a spatula. Don’t whisk hard; you want to keep that fluffy volume. When no big streaks remain, you’re ready to spread. -
Spread the cream cheese layer over the crust
Take the crust out of the fridge. Dollop the cream cheese mixture all over the crust, then gently spread it into an even layer from edge to edge. Go slowly so you don’t lift up the crust crumbs. This creates that dreamy cream cheese cherry dessert base. -
Add the cherry topping
Spoon the cherry pie filling evenly over the cream cheese layer. Spread gently with a spatula so you don’t disturb the cream layer underneath. Be sure every corner gets some cherries—no one wants a cherry-less slice in a cherry dessert with Cool Whip! -
Chill until set
Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, but overnight is even better. The flavors mingle, the layers firm up, and it slices like a charm. -
Serve and enjoy
Cut into squares using a sharp knife. For the cleanest slices, wipe the knife off between cuts. Garnish with extra graham crumbs, fresh cherries, or a little mint if you’re feeling fancy.
Servings & Timing
- Yield: About 12–16 servings, depending on how large you cut the squares
- Prep Time: 20–25 minutes
- Chill Time: 4 hours minimum (8 hours or overnight recommended)
- Total Time: About 4 1/2–8 1/2 hours, mostly hands-off chilling
If you’re making this Cherry Delight Recipe for a party, I suggest prepping it the night before and letting it chill while you sleep—zero stress the next day.
Variations
Once you’ve made this classic cherry delight with graham crust, you can play around with it:
- Blueberry or strawberry twist: Swap the cherry pie filling for blueberry or strawberry for a new flavor with the same creamy base.
- Chocolate cherry delight: Add 2 tablespoons of cocoa powder to the graham cracker crumbs and sprinkle mini chocolate chips over the cream cheese layer.
- Gluten-free version: Use gluten-free graham crackers and double-check that your toppings are gluten-free.
- Lighter cherry dessert: Use reduced-fat cream cheese and a light whipped topping; the texture will be softer but still very tasty.
- Individual cups: Layer the crust, cream cheese filling, and cherries in small mason jars or clear cups for a fun party dessert.
- Nutty crunch: Stir 1/2 cup finely chopped pecans or walnuts into the crust mixture for extra texture and flavor.
Storage & Reheating
You won’t actually reheat this (please don’t!), but storing it well matters.
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Refrigerator:
Store leftover Cherry Delight covered in the fridge for up to 4–5 days. I like to keep it in the original pan, tightly covered with plastic wrap or a lid. -
Freezer:
You can freeze this dessert for up to 1–2 months. For best results, chill it first so the layers set, then wrap the whole pan tightly in plastic wrap and a layer of foil. Thaw in the fridge overnight before serving. -
Make-ahead tips:
- You can make the crust and cream cheese layer a day ahead, keep it covered in the fridge, and add the cherry pie filling the morning you plan to serve.
- For holidays, I often make the entire dessert the night before and just garnish right before guests arrive.
Notes from My Kitchen
- Crust firmness: If your crust seems crumbly when you slice it, you probably needed a bit more butter or more pressing. Don’t be shy about really packing it down.
- Room-temperature cream cheese is key: Cold cream cheese clumps and makes the filling lumpy. If you forget to soften it, you can cut the block into cubes and microwave for 10–15 seconds at a time until just soft.
- Homemade whipped cream: If you’d rather skip Cool Whip, you can use 2 cups of heavy whipping cream, whipped with 1/3 cup powdered sugar and 1 teaspoon vanilla, then fold it into the cream cheese mixture. Just know it may not hold as long in the fridge.
- Sweeter or less sweet: Taste the cream cheese filling before you spread it. If you like it sweeter, add 2–3 more tablespoons of powdered sugar. If you like it tangier, you can even add a spoonful of plain Greek yogurt.
- Cutting neat slices: Cold, well-chilled dessert + hot knife (run under hot water and dried) = pretty squares. It sounds fussy but takes seconds and makes a big difference for presentation.
Honestly, after years of making this, I’ve learned that Cherry Delight is very forgiving. Even if your layers aren’t picture-perfect, it still tastes heavenly.
FAQs
Can I use homemade cherry pie filling instead of canned?
Yes, absolutely. Use about 4–5 cups of homemade cherry pie filling and let it cool completely before spreading it on the cream cheese layer.
Can I make this with a different crust?
Yes. You can use a vanilla wafer crust, shortbread cookie crust, or even an Oreo crust if you want a chocolate twist, though it won’t be the classic graham cracker crust dessert anymore.
Can I make Cherry Delight ahead of time?
Yes, and you should. It needs several hours to chill, and the texture improves as it sits. Making it the day before serving is perfect.
Why is my cream cheese layer runny?
Most often, the cream cheese wasn’t fully softened, or the whipped topping was too warm and melted. Make sure the cream cheese is at room temperature and the Cool Whip is thawed but still cold.
Can I halve this recipe?
Yes. Cut everything in half and use an 8×8-inch or 9×9-inch pan. It’ll still be a lovely layered cherry dessert, just smaller.
Can I use low-fat or fat-free cream cheese?
Low-fat cream cheese works, but the filling will be a bit softer. I don’t recommend fat-free for this cherry cream cheese recipe; it tends to be watery and less creamy.
Is this dessert very sweet?
It is sweet, like most classic American desserts, but the tang from the cream cheese helps balance it. You can reduce the powdered sugar slightly if you prefer a less sweet dessert.
Can I use a different flavor of Cool Whip?
Yes, you can use extra creamy or even a flavored whipped topping, but stick with neutral flavors so they don’t clash with the cherry topping.
Conclusion
This Cherry Delight Recipe is one of those classic, no-fuss desserts that never goes out of style—cool, creamy, and packed with bright cherry flavor on a buttery graham crust. It’s easy enough for a weeknight treat, but special enough for birthdays, holidays, and every little celebration in between.
If you make this no bake cherry dessert, I’d love to hear how it turned out for you—tell me in the comments what occasion you served it for, or what twist you tried. And if you enjoy this kind of layered fruit dessert, you might also like my other graham cracker and cream cheese favorites, so feel free to explore those next.
Cherry Delight
Ingredients
- 2 1/2 cups graham cracker crumbs about 18 full sheets, finely crushed
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 8 oz cream cheese softened to room temperature; full-fat recommended
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 8 oz frozen whipped topping thawed (such as Cool Whip)
- 2 cans cherry pie filling 21 oz each
- extra graham cracker crumbs optional, for sprinkling on top
- fresh mint leaves optional, for garnish
- fresh cherries optional, for serving
Instructions
- Lightly grease a 9x13-inch baking dish with a thin coat of butter or nonstick spray. Ensure the cream cheese is softened to room temperature; if it is still cold, let it sit at room temperature for 20–30 minutes.
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until all the crumbs are evenly moistened and the mixture resembles damp sand. If the mixture seems too dry, add an additional tablespoon of melted butter.2 1/2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar
- Transfer the crumb mixture to the prepared baking dish. Press it firmly into an even layer using your hands, the back of a spoon, or the bottom of a measuring cup, paying special attention to the corners. Refrigerate the crust for 20–30 minutes to allow it to firm up.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and fluffy, 1–2 minutes. Add the powdered sugar and vanilla extract and beat again until completely smooth and creamy, scraping down the sides of the bowl as needed.8 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. Continue folding just until no large streaks remain, being careful not to deflate the mixture.8 oz frozen whipped topping
- Remove the chilled crust from the refrigerator. Dollop the cream cheese mixture evenly over the crust, then gently spread it into a smooth, even layer from edge to edge, taking care not to disturb the crust.
- Spoon the cherry pie filling evenly over the cream cheese layer. Use a spatula to gently spread it so that the entire surface, including the corners, is covered with cherries.2 cans cherry pie filling
- Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, until the layers are fully set and the dessert is well chilled.
- Before serving, optionally sprinkle extra graham cracker crumbs on top and garnish with fresh cherries or mint leaves. Cut into squares with a sharp knife, wiping the blade between cuts for the neatest slices. Serve chilled.extra graham cracker crumbs, fresh mint leaves, fresh cherries
