Description
This no-bake Cherry Delight is my go-to when I need a dessert that’s quick, creamy, and guaranteed to impress. With a buttery graham cracker crust, a luscious cream cheese filling, and a vibrant cherry topping, it’s a crowd-pleaser every time. I first made it for a family picnic, and my picky aunt couldn’t stop raving about it! It’s perfect for potlucks, holidays, or just a cozy night in—trust me, you’ll be hooked after one bite.
Ingredients
I love picking out quality ingredients for Cherry Delight to make those flavors sing. Here’s what I use, with my personal preferences noted for that extra touch.
Crust
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1 ½ cups (150g) graham cracker crumbs (I grab pre-crushed to save time)
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⅓ cup (65g) granulated sugar (just sweet enough)
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½ cup (115g) unsalted butter, melted (makes it rich and holds it together)
Filling
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8 oz (225g) cream cheese, softened (full-fat for that dreamy texture)
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1 cup (120g) powdered sugar (sifts like a charm)
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1 tsp (5ml) vanilla extract (pure extract’s the way to go)
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8 oz (225g) whipped topping, thawed (Cool Whip’s my pick)
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¼ cup (60ml) whole milk (keeps the filling spreadable)
Topping
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21 oz (595g) cherry pie filling (I choose brands with whole cherries for Cherry Delight)
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¼ cup (25g) sliced almonds, toasted (optional, but I love the crunch)
Instructions
Making Cherry Delight is a breeze, and I’ve got a few tricks to make it foolproof. Here’s how I do it, step by step, like I’m guiding a friend.
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Mix the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into a 9×13-inch dish with a spoon. (I’ve skipped pressing hard before—don’t, or it’ll crumble!) Chill in the fridge for 10 minutes.
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Whip Up the Filling: Beat softened cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped topping and milk—don’t overmix, or it’ll lose its fluff! Spread evenly over the chilled crust with an offset spatula (my secret for a smooth layer).
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Add the Cherry Topping: Spoon cherry pie filling over the filling, spreading it to the edges for that gorgeous look. Sprinkle on toasted almonds if you’re using them. (I once got distracted and made a lopsided cherry layer—still delicious, but not as pretty!)
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Chill and Serve: Cover and refrigerate for at least 4 hours (overnight’s even better). Slice into squares and serve chilled. Your Cherry Delight will look like a pro dessert!
Notes
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Make-Ahead Magic: I always make Cherry Delight the night before—it’s better after chilling overnight, and it frees up my day!
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Ingredient Swap: If you’re out of graham crackers, try crushed vanilla wafers for the crust. I did this once, and my kids loved it.
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Presentation Tip: For fancy vibes, top each slice with a fresh cherry. I did this at a dinner party, and everyone thought I was a dessert genius!
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Storage: Keep leftovers covered in the fridge for up to 4 days. I’ve frozen slices too—wrap tightly and thaw in the fridge for a quick treat.
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Equipment:
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9×13-inch baking dish
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Medium mixing bowl
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Electric mixer or whisk
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Offset spatula (optional, but I swear by it)
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Measuring cups and spoons
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- Prep Time: 20 minutes
- Cook Time: 0 minutes (no baking needed!)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the dish)
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg