This classic no-bake dessert is as delicious as it is easy to make! It has a rich graham cracker crust, a rich cream cheese layer, and is topped with canned cherry pie filling as the final, brilliant touch.
It’s the perfect recipe for hot summer days or when you need to whip something together for last-minute guests or take to a potluck.
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.
Need some fresh dessert ideas for your next get-together? Explore everything from cakes to cookies to ice cream with my Favorite Desserts.
Here’s Your Grocery List Ingredients
- 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!
📝 Note: The full recipe, including ingredients and measurements, is in the recipe card at the bottom of this post.
Let’s Make Cherry Delight
The Easy Way To Crush Gram Crackers
- 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.
Melt Butter
- Melt the butter in the microwave, being careful not to overheat it.
Mix The Crust
- Combine the graham cracker crumbs, melted butter, and 1/4 cup powdered sugar in a medium-sized bowl. Stir well with a large spoon until thoroughly mixed.
Press Crust Into Pan
- Press the graham cracker mixture evenly into the bottom of a 9×13-inch dish to form a thin crust layer.
Prepare Cream Cheese
- 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.
- In a medium-sized bowl, use a hand mixer to beat the softened cream cheese and 1 cup of powdered sugar until smooth and creamy. I like stirring it 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.
Mix In Whipped Topping
- Add the thawed whipped topping to the bowl.
- Set the mixer to high and whip until the mixture is well combined and fluffy.
Spread Cream Cheese Layer
- Spread the cream cheese mixture evenly over the graham cracker crust.
Add Cherry Topping
- Spoon the cherry pie filling over the cream cheese layer.
- Gently spread the pie filling with a spatula to cover the entire surface.
Chill and Serve
- Move the cherries around using your fingers 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.
Mix It Up: Topping Ideas
Not a fan of cherries? You can use any fruit pie filling like blueberry, strawberry, or raspberry for this recipe. I also use canned pie filling with no sugar added when I want to shave off some calories so I can enjoy seconds.
Serving Suggestions
This beautiful dessert doesn’t need much to please the whole family! Serve it as a dessert with a dollop of whipped cream or as part of a sweet breakfast with a cup of milky coffee.
How To Store Leftovers
For the best flavor and texture, store leftover Cherry Delight in an airtight container in the refrigerator for up to four days. You can also freeze it, but I recommend waiting to add the cherry pie filling until serving.
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
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by Gina Dickson
No Bake Cherry DelightRecipe With Pie Filling
Prep Time: 15 minutes mins
Total Time: 15 minutes mins
Servings: 12 servings
Indulge in the creamy, sweet layers of Cherry Delight’s buttery graham cracker crust, smooth cream cheese filling, and luscious cherry pie topping.
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
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Ingredients
- 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 rumbs.
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 9×13-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.
Notes
Mix It Up: Topping Ideas
Not a fan of cherries? You can use any fruit pie filling like blueberry, strawberry, or raspberry for this recipe. I also use canned pie filling with no sugar added when I want to shave off some calories so I can enjoy seconds.
Serving: 1serving, Calories: 290kcal, Carbohydrates: 45g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 21mg, Sodium: 200mg, Potassium: 139mg, Fiber: 1g, Sugar: 22g, Vitamin A: 386IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 1mg
Course: Dessert
Author: Gina Dickson
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2 comments on “No Bake Cherry DelightRecipe With Pie Filling”
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Karen Durante — Reply
I have made a pie in this manner before. I am wondering why you don’t bake the crust first.
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Gina Dickson — Reply
Hey Karen, This is a no bake dessert so that it is easy and quick to make. There are no ingredients in the crust that need to be baked such as eggs. The melted butter combined with sugar and gram crackers forms a nice hard crust when pressed in the pan and chilled together. The crust is similar to the already made crust in aluminum pans you can buy in the baking aisle of your grocery store.
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Dessert
posted by Gina Dickson on July 20, 2024
2 comments Leave a comment »
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