Cherry Delight

This Cherry Delight is an easy no bake dessert recipe that can be made in just minutes! Three layers of goodness - buttery graham cracker crust, creamy & fluffy no bake cheesecake layer, and topped off with cherry pie filling.

Course Dessert

Cuisine American

Keyword canned cherry pie filling dessert recipe, cherry delight

Prep Time 20

Chill Time 6

Total Time 6 20

Servings

Calories 356kcal

Author Jessica - Together as Family

Equipment

Ingredients

Graham Cracker Crust

1½ cups graham cracker crumbs
1/2 cup (1 stick) butter melted
1/4 cup granulated sugar

Cheesecake Layer

12 ounces full-fat cream cheese room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
8 ounces Cool Whip thawed

Cherry Layer

1 can (21 oz) cherry pie filling

Instructions

Spray a 8x8-inch square baking dish with cooking spray. Set aside.

Make The Graham Cracker Crust

In a small mixing bowl stir together the graham cracker crumbs, melted butter, and granulated sugar until combined and a wet sand mixture forms. Firmly press the crust mixture into the prepared pan.
1½ cups graham cracker crumbs, 1/2 cup (1 stick) butter, 1/4 cup granulated sugar

Make The Cheesecake Layer

In a large mixing bowl with an electric hand mixer, beat the cream cheese until smooth and fluffy. Add the powdered sugar and vanilla extract. Beat until smooth.
12 ounces full-fat cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract
Using a silicone spatula or wooden mixing spoon, stir in the Cool Whip until thoroughly combined .
8 ounces Cool Whip
Evenly spread the cheesecake layer over top the crust.

Cherry Topping

Spoon the cherry pie filling over top the cheesecake layer and gently spread it out into an even layer.
1 can (21 oz) cherry pie filling
Cover the baking pan with a lid or plastic wrap. Refrigerate for at least 6-8 hours, or overnight is even better.
Serve chilled from the fridge. Enjoy!

Notes

- Cream Cheese : For the best taste and thick texture only use full-fat cream cheese when making cherry delight. The full fat will help the cheesecake layer thicken and set properly in the fridge. Also, make sure the cream cheese is well softened to avoid lumps in the batter.
- Chill Time : This dessert needs at least 6-8 hours, but for even better results leave it in the fridge overnight (up to 12 hours) before serving.

- Pro Tip : To make cutting through the crust easy, place hot water in the sink so that only the bottom and some of the sides of the dish are covered in the hot water. Keep it in there for about 30 seconds. Doing this helps release the graham cracker crust and makes it easier to cut through it when slicing.

- Wax Paper : Use a piece of wax paper, or parchment paper, to press the graham cracker crust mixture into the pan. You can also use the butter stick wrapper as well.
- Don't Want to Use Cool Whip? : Beat 1.5 cups heavy whipping cream + 1/4 cup powdered sugar in a mixing bowl until stiff peaks form. Start at low speed and increase speed as it thickens.
- Changes : Use any pie filling and swap out the graham cracker crumbs for chocolate graham crackers, teddy graham crumbs, Oreo crumbs, Nilla wafer crumbs, or anything else you want.
- Graham Cracker Crumbs : 9 whole graham crackers sheets equal 1.5 cups of crumbs.

Nutrition