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Cherry Delight - a dessert that's always a hit at parties and get-togethers. No-bake cheesecake layer topped with cherry pie filling makes this an irresistible treat!
If you love creamy no-bake desserts, you should try my No-Bake Pumpkin Pie. Serve it for the holidays, along with cookies, like my Red Velvet Crinkle Cookies.
CHERRY DELIGHT
I am so excited to finally share this recipe on the blog! It is a family recipe and a dessert we always look forward to during holidays. It's super easy to make, requires no baking (although I did bake the crust to set it even more) and looks so festive! My Husband's Grandmother used to make this dessert for holidays. I never had a chance to meet her but I always think of her when this treat appears on the holiday table. My brother-in-law took over the tradition of making the Cherry Delight.
Ingredients Needed:
- graham crackers
- butter
- sugar
- cream cheese
- whipped topping
- powdered sugar
- vanilla extract
- cherry pie filling
HOW TO MAKE CHERRY DELIGHT?
Line a 13" x 9" pan with aluminum foil.
In a large mixing bowl, stir together cracker crumbs, sugar and melted butter. Press into the bottom of the pan.
To prebake the crust (it makes it sturdier): bake for 10 minutes at 375 degrees F. Cool completely before adding the filling layer.
In a large mixing bowl, mix cream cheese with an electric mixer until smooth. Add vanilla and powdered sugar and mix well about 2 minutes. Add whipped topping in two additions, mix just until combined. Do not overmix. Spread the filling over the crust.
Refrigerate until set, at least 2 hours or overnight. Cut the dessert into squares. Top with filling just before serving.
Refrigerate leftovers.
WHAT IS CHERRY DELIGHT?
Cherry Delight - the name says it all! This dessert is sweet, creamy and absolutely delightful! It's bound to become a hit this holiday season. Actually, it's perfect for summer parties too, when you need a no-bake dessert or any get-togethers!
The graham crust can be made with graham crackers. The creamy layer is a no-bake cheesecake layer that requires only 4 ingredients mixed together. It will set and have a mousse like texture. The topping is our favorite pie filling: cherry. You can simply customize this dessert to your liking by using different cookies for the crust, adding different extract to the creamy filling and using your favorite pie filling.
Anyway, you make it, this dessert is made for sharing with your loved ones this holiday season and at any celebrations. Enjoy, my friends!
Related Recipes:
- Cranberry Orange Cheesecake
- Perfect Cheesecake
- Caramel Apple Cheesecake
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Cherry Delight Recipe
Author: Anna
A family recipe for the holiday's favorite dessert: Cherry Delight! No-bake cheesecake filling on a cracker crust, all topped with cherry pie filling.
4.79 from 23 votes
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Prep Time 25 minutes mins
Cook Time 10 minutes mins
Total Time 2 hours hrs 35 minutes mins
Course Dessert
Cuisine American
Servings 9 people
Calories 447 kcal
Ingredients
for the crust:
- 2 ½ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¾ cup melted butter
for the filling:
- 16 oz cream cheese 2 packages, softened
- 8 oz tub whipped topping I used Cool Whip
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
for the topping:
- 21 oz can cherry pie filling
Instructions
to make the crust:
Line a 13" x 9" pan with aluminum foil.
In a large mixing bowl, stir together cracker crumbs, sugar and melted butter.
Press into the bottom of the pan.
To prebake the crust (it makes it more sturdier): bake for 10 minutes at 375 degree F. Cool completely before adding the filling layer.
to make the filling:
In a large mixing bowl, mix cream cheese with an electric mixer until smooth.
Add vanilla and powdered sugar and mix well, about 2 minutes.
Add whipped topping in two additions, mix just until combined.
Do not overmix.
Spread the filling over the crust.
Refrigerate until set, at least 2 hours or overnight.
to serve:
Cut the dessert into squares. Top with filling just before serving.
Refrigerate leftovers.
Notes
- The total time includes the chilling time. Pre-baking the crust is optional but recommended.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition
Calories: 447kcal | Carbohydrates: 42g | Protein: 3g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 75mg | Sodium: 268mg | Potassium: 146mg | Sugar: 23g | Vitamin A: 1050IU | Vitamin C: 2.4mg | Calcium: 63mg | Iron: 0.3mg
Tried this recipe?Leave a comment with rating below!
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Reader Interactions
Comments
Christine says
Hello:
I made this dessert as a teenager many many years ago using Dream Whip ( 2 packs) and Philladelphia Cream Cheese ( 2 8oz bars). I also used brown sugar in the crust, In recent years, I found the filling to be way too soft and wondering if the consistency of the cream cheese has changed over the years ie. more water hence softer???. Anyhow, I will try this recipe as I want a firmer filling but want to still use Dream Whip. Hence, wondering if I should try using only 1 pack of the Dream Whip with 2 8oz, bars if cream cheese? Does anyone know if Cool Whip is firmer than Dream Whip? Also, I want to try baking the crust and wondering if I can still use brown sugar or switch to grandulated sugar as in the recipe. Your thoughts? ThanksReply
Debbie says
Why do you line the pan with aluminum foil? Is it necessary to do it?
Reply
Deb says
My daughter made this for Easter, only sugar free, very easy and yummy!!,Reply
Anna says
That's wonderful! Thank you, Deb!
Reply
Robbin says
I had this at a potluck and got the recipe. Now I make it occasionally and we eat it up!Reply
Heather says
Our family has made this for years. But I don't care for cherries, so I would move them to another slice. Now when I make it, I use strawberry filling or black raspberry filling.Reply
Anna says
Thank you, Heather!
Reply
Jane says
Really easy to fix and tastes greatReply
Did you make this recipe? Let me know!
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