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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.

cherry delight on a fork ready to eat

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. 


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gina cooking in the kitchen

I took this to a church potluck and couldn’t get any; it was gone!

—Frances

Here’s Your Grocery List Ingredients

ingredients for cherry delight
  • 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

number one
  • 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.
broken gram crackers in a ziplock bag
number two
  • Melt the butter in the microwave, being careful not to overheat it.
melted butter in a bowl
number three
  • 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.
add gram crackers and sugar in bowl
number four
  • Press the graham cracker mixture evenly into the bottom of a 9×13-inch dish to form a thin crust layer.
gram cracker crust in a 9x13
number 5
  • 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. 
beating cream cheese.
number 6
  • Add the thawed whipped topping to the bowl.
adding cool whip to bowl
  • Set the mixer to high and whip until the mixture is well combined and fluffy.
beaters mixing cream cheese mixture
number seven
  • Spread the cream cheese mixture evenly over the graham cracker crust.
place cream mixture on graham cracker crust
spreading cream mixture
number eight
  • Spoon the cherry pie filling over the cream cheese layer.
  • Gently spread the pie filling with a spatula to cover the entire surface.
spreading cherries on cherry delight
number 9
  • 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. 
finished cherry delight in 9x13

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.

slice of cherry delight on a plate

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. 

slice out of cherry delight pan on a plate

I Want To Answer Your Questions & Hear Your Comments

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.

gina in the kitchen cooking and image of dishes made by intentional hospitality
slice out of cherry delight pan on a plate
5 from 1 rating

No Bake Cherry Delight Recipe With Pie Filling

Prep Time: 15 minutes
Total Time: 15 minutes
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.

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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