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Cherry Delight is a classic no-bake dessert our mom always made us in the 90s. It has a graham cracker crust, creamy cheesecake filling, and sweet cherry topping, making it the perfect easy summer treat.
The Easiest No Bake Summer Dessert
Everyone is talking about having a 90’s summer right now and let me tell you, I am here for it. I don’t know about you but when I was growing up in the 90’s this was *the* summer dessert. My mom was always looking for summer desserts where she didn’t have to turn on the oven and heat up the house and Cherry Delight was one of my very favorites. It tastes a lot like a cheesecake but it’s lighter, cooler, and so much easier to make. If you are looking for the easiest dessert to add to your 90’s summer menu, I am telling you, this is it.
🩷 Erica
Cherry Delight Ingredients
- Graham cracker crust – The graham cracker crust it just made with crushed graham crackers, butter, and sugar. That’s it. No baking required. I like to get the store-bought graham cracker crumbs because they are so finely crushed and I don’t have to do any extra work. You can crush the graham crackers yourself with a rolling pin but to get that ultra-fine texture I recommend using a food processor.
- Creamy filling – For the filling, I only use cream cheese, powdered, sugar, and vanilla, then I fold in the Cool Whip at the end. Say what you will about Cool Whip but sometimes it’s just what you need to get a lighter texture for your filling. You can also use whipped cream if you prefer but it will be slightly heavier.
- Cherry pie filling – Any kind of cherry pie filling will work. I have used the “double cherry” pie filling before and that works just as well. It just depends on your personal preference. If you aren’t a fan of cherry, of course you can use strawberry, blueberry, raspberry, or mixed berry fillings as well. Last time I used a blueberry filling and it was fantastic.
How to Make Cherry Delight
- Line an 8×8 baking dish with parchment paper. The straighter the sides of the dish the prettier the slices will be in the end. Leave a little overhang with the parchment for easier removal later.
- In a medium bowl, stir together the melted butter, graham cracker crumbs, and sugar until the crumbs are evenly coated and resemble wet sand.
- Transfer the crumb mixture to the prepared pan and press it firmly into an even layer to create the crust. Set aside.
- In a clean mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the powdered sugar and vanilla, then continue mixing until light and creamy.
- Gently fold the whipped topping into the cream cheese mixture until no streaks remain.
- Spread the cream cheese layer evenly over the prepared crust, smoothing the top with a spatula.
- Spoon the cherry pie filling over the cream cheese mixture, spreading it into an even layer.
- Cover and chill for at least 2 hours. Carefully lift the cherry light from the pan with the parchment paper, place on an even surface, and slice.
Make it Ahead of Time
You can whip this up quickly a few hours before serving or if you are on top of it, you can make it a day or two beforehand. This is one of those desserts that tastes better the next day because all those flavors have some time to chill together.
Tips for Making Cherry Delight
Use full-fat cream cheese – It creates the richest flavor and gives the filling a firmer, creamier texture than reduced-fat varieties.
Let the cream cheese soften completely – If it’s still cold, you’ll end up with lumps in the filling. Leave it on the counter for about 30-60 minutes before mixing.
For cleaner slices, chill longer – An overnight chill firms up the layers and makes serving much easier, especially for potlucks and parties.
Don’t freeze – This is a refrigerated dessert, not a frozen one. It will not taste good when frozen and thawed again. The cream cheese layer can become watery and the texture will change.
Frequently Asked Questions
Absolutely. You can substitute homemade whipped cream if you prefer. Just whip about 1 cup of heavy cream until stiff peaks form and fold it into the cream cheese mixture.
The most common reason is that the cream cheese wasn’t softened enough before mixing. Let it sit at room temperature until it’s completely soft, then beat it until smooth before adding the other ingredients.
Covered tightly, it will keep in the refrigerator for up to 4 days. The crust may soften slightly over time, but it will still taste great.
Yes. To fill a 9×13 pan with similar thickness, I recommend increasing the recipe by about 1½ times. If you don’t mind thinner layers, you can make the recipe as written in a 9×13 dish.
You can, but you’ll want to sweeten and thicken them first. Cherry pie filling works best because it already has the perfect consistency for spreading over the cream cheese layer.
More No-Bake Dessert Recipes
Have you tried Cherry Delight? I’d love to hear what you think! Drop a comment below and let me know how you liked it. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍒
Easy No-Bake Cherry Delight
Ingredients
- 1/2 cup butter, melted
- 1 2/3 cups graham cracker crumbs, about 10 full crackers, very finely crushed
- 1/4 cup sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 (8-ounce) tub Cool Whip
- 1 (21-ounce) can cherry pie filling
Instructions
- In a mixing bowl, combine melted butter, graham cracker crumbs, and sugar. Stir until the graham crackers are all completely moistened.
- Line a 8×8 baking dish with parchment paper. A baking dish with straight sides will work best but any baking dish will work.
- Press the graham crackers firmly and evenly along the bottom with your hands forming a crust. Set aside.
- Wipe the mixing bowl clean (or use a new one) and add softened cream cheese. Beat with an electric mixer until smooth and creamy.
- Add powdered sugar and vanilla extract and beat with the mixer for another 1-2 minutes or until all the ingredients are whipped together.
- Fold in the Cool Whip until completely combined.
- Spread the cream cheese mixture evenly over the graham cracker crust with a spatula and smooth over until flat.
- Carefully spoon cherry pie filling over the cream cheese layer and spread evenly over the top.
- Cover and refrigerate for at least 2 hours. Serve chilled.
Equipment
- 8×8 inch pan
Notes
- While two hours is the minimum, Cherry Delight is even better after chilling for 4 hours or overnight!
- Try it with different pie fillings! This recipe is delicious with blueberry, strawberry, raspberry, peach, or even lemon pie filling. It’s an easy way to customize the dessert for different seasons and holidays.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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