Indulge in the creamy, sweet layers of Cherry Delight’s buttery graham cracker crust, smooth cream cheese filling, and luscious cherry pie topping.

This classic no-bake dessert is as delicious as it is easy to make! It has a rich graham cracker crust and a rich cream cheese layer, and it is topped with canned cherry pie filling for the final, brilliant touch.

It’s the perfect recipe for fun family get-togethers and potlucks or when you need to whip something together for last-minute guests or take it to a potluck.

Easy To Make No-Bake Cherry DelightPhoto byIntentional Hospitality

All The Fun Of Pie Without Turning On The Oven

We like to make this cherry delight the night before a church potluck or a family gathering. It’s easy to make in under 20 minutes. The hardest part is not taste-testing it after it’s done.

This Cherry Delight combines two classic desserts into one. The buttery graham cracker crust and cream cheese filling are decadent like cheesecake, while the syrupy cherries on top taste like grandma’s homemade pie.

Here’s Your Grocery List Ingredients Tips

• Graham Crackers: I used cinnamon sugar graham crackers for this recipe, but you can use plain or honey-flavored ones, depending on your preference. You’ll need about 14 crackers or enough to make 2 cups of crumbs.
• Butter: Combining the graham crackers with butter will keep that yummy crust together!
• Powdered Sugar: My secret ingredient for sweet and perfectly whipped cream cheese filling.
• Cream Cheese: Use your favorite cream cheese here! Divide 8 ounces of cream cheese into 1 cup and ¼ cup.
• Whipped Topping: Again, you can use your favorite brand here! Once thawed, it’ll be combined with the cream cheese for that creamy layer.
• Cherry Filling: You’ll need one can of cherry pie filling, but you can also make your own!

Cherry Delight Recipe

• 14 cinnamon sugar graham crackers, enough to make 2 cups of crumbs
• 1/2 cup butter
• 1 1/4 cup powdered sugar, devided into 1 cup and ¼ cup
• 8 oz cream cheese, softened
• 8 oz whipped topping, Cool Whip or store brand, frozen whipped topping, thawed
• 21 oz cherry pie filling, can

Instructions

Crust

• Place the graham crackers in a gallon-size ziplock bag. Seal the bag and crush the crackers with a rolling pin or your hands until you have fine crumbs.14 cinnamon sugar graham crackers
• Melt the butter in the microwave, being careful not to overheat it.1/2 cup butter
• In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup powdered sugar. Stir well with a large spoon until thoroughly mixed.1 1/4 cup powdered sugar
• Press the graham cracker mixture evenly into the bottom of a 9x13-inch dish to form a thin crust layer.

Filling

• Place the unwrapped block of cream cheese in a medium-sized microwave-safe bowl. Microwave on medium power for 30-40 seconds, checking and stirring at 20-second intervals until very soft but not warm.8 oz cream cheese
• In a medium-sized bowl, use a hand mixer to beat the softened cream cheese and 1 cup of powdered sugar together until smooth and creamy. I like to stir it a bit with the beaters before turning it on to avoid a powder-sugar mess. Then turn to low until smooth. Then turn the mixer on high and beat for 60 seconds.1 1/4 cup powdered sugar
• Add the thawed whipped topping to the bowl.8 oz whipped topping
• Set the mixer to high and whip until the mixture is well combined and fluffy.
• Spread the cream cheese mixture evenly over the graham cracker crust.

Add Topping and Chill

• Spoon the cherry pie filling over the cream cheese layer.21 oz cherry pie filling
• Gently spread the pie filling with a spatula to cover the entire surface.
• Using your fingers, move the cherries around so they evenly cover the dish.
• Refrigerate the dessert for at least 2 hours before serving to allow it to set.
• Slice into squares to serve, using a spatula to remove it from the dish.

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