I’m sharing my Cherry Delight Pie, a no-bake assemble-in-minutes dessert with a graham crumb base, a cream cheese and Cool Whip filling, and a topping of canned cherry pie filling that hinges on one simple trick you’ll want to know.

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I love a dessert that pretends to be simple but actually tricks you. My Cherry Delight is that kind of thing.

A crunchy graham cracker crumbs base meets a tangy cream cheese layer and a glossy cherry pie filling top that makes you wonder if this is a Cherry Delight Pie or some secret you missed. If you’ve ever asked What To Do With Cherry Pie Filling, this will slap a smile on your face.

I promise it looks fancier than it is, but don’t be fooled, it’s kind of addicting and you’ll want to make it again next week.

Ingredients

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Graham cracker crumbs: crunchy base, mostly carbs, little fiber, brings toasty sweet texture.
Granulated sugar: pure sweetness, adds sweetness and structure, no nutrients besides empty calories.
Unsalted butter: fat rich, gives flavor and firmness when chilled, adds creamy mouthfeel.
Cream cheese: tangy, lots of fat and protein, makes filling smooth and slightly sour.
Powdered sugar: silky sweet, blends into cream cheese easily, adds quick sweetness and texture.
Vanilla extract: tiny punch of flavor, not sweet, just lifts and rounds the whole dessert.
Cherry pie filling: sweet tart cherries, lots of sugar, gives bright color and juicy contrast.

Ingredient Quantities

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter melted

8 ounces cream cheese softened

1 cup powdered sugar

1 teaspoon vanilla extract

8 ounces Cool Whip or frozen whipped topping thawed

1 (21 ounce) can cherry pie filling

How to Make this

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1. Line a 9×9 inch pan with parchment or foil, spray lightly so the bar lifts out easy later.

2. In a bowl mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar and 6 tablespoons melted butter until it looks like wet sand.

3. Press the crumb mix firmly into the bottom of the pan (use the bottom of a measuring cup) and pop it in the fridge for 10 to 15 minutes so it firms up.

4. Beat 8 ounces softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla until smooth, if there are lumps nuke it for 5 to 10 seconds and beat again.

5. Fold in 8 ounces thawed Cool Whip gently until evenly blended, don’t overmix or you’ll lose the fluff.

6. Spread that cream cheese mixture over the chilled crust, smooth it out with a spatula.

7. Spoon the 21 ounce can of cherry pie filling over the top, spread gently so you don’t tear the layer below; if the filling seems overly runny drain a little syrup first, but leave some for shine.

8. Chill the whole thing at least 2 hours, better if overnight. To slice cleanly dip a knife in hot water and wipe between cuts. Store covered in the fridge up to 3 days.

Equipment Needed

1. 9×9 inch baking pan (line with parchment or foil, spray lightly so the bar lifts out easy later)
2. Parchment paper or aluminum foil plus nonstick spray
3. 1 medium and 1 large mixing bowl
4. Electric hand mixer or a whisk if you wanna do it by hand
5. Rubber/silicone spatula for folding and spreading
6. Dry measuring cups and measuring spoons (1/4 cup, 1 cup, 1 tsp etc)
7. A flat bottom measuring cup or the bottom of a glass to press the crust firmly
8. Can opener and a spoon or small offset spatula to spread the cherry filling
9. Sharp knife and a mug of hot water to dip the knife for clean slices, plus a towel to wipe between cuts

FAQ

Can I make this ahead of time? Yes, you can assemble Cherry Delight up to 24 hours before serving for best texture, you can keep it in the fridge up to 48 hours if needed but the crust may soften a bit and the cherry topping can weep, cover tightly with plastic wrap or a lid.

How do I soften cream cheese fast? Let it sit at room temperature for 30 to 60 minutes, or microwave the block in 10 second bursts, pressing and stirring between each burst until smooth, just don't let it melt.

Can I use fresh cherries or another filling? Yep, use fresh cherries cooked with a little sugar and cornstarch until thickened, cool before spreading, or swap in strawberry or blueberry pie filling, or cherry preserves, whatever you like.

How do I keep the crust from getting soggy? Press the graham crumbs very firmly into the pan and chill to set, you can also bake the crust 8 to 10 minutes at 350 F to firm it up, or spread a thin layer of melted chocolate over the crust as a moisture barrier.

Can I freeze Cherry Delight? You can freeze it for up to one month, wrap tightly and thaw overnight in the fridge, expect the whipped topping to change texture a little, gently stir or smooth it after thawing.

Any easy swaps for Cool Whip or the crust? For the topping use 8 ounces of heavy cream whipped with 2 tablespoons powdered sugar and 1 teaspoon vanilla as a substitute, and for the crust you can use crushed vanilla wafers, shortbread crumbs, or gluten free graham crumbs, just use the same butter ratio and press firmly.

Cherry Delight Recipe Substitutions and Variations

Graham cracker crumbs: crushed vanilla wafers, digestive biscuits, or gingersnaps all work. Use the same volume, gingersnaps give a spicier, deeper flavor.
Unsalted butter, melted: swap with melted coconut oil 1:1 for a dairy free crust, or use salted butter 1:1 but leave out any extra salt in the recipe.
Cream cheese: Neufchatel or mascarpone can replace cream cheese 1:1 (Neufchatel is lighter, mascarpone is richer). For a vegan option try blended silken tofu or vegan cream cheese, flavor will be a bit different.
Cool Whip (frozen whipped topping): use homemade whipped cream (1 cup heavy cream whipped with about 2 tbsp powdered sugar until stiff peaks) or chilled coconut whipped cream for a dairy free swap. Fold in gently so it stays fluffy.

Pro Tips

1) Press the crust crazy firm and give it extra chill or a quick 8 minute bake at 350F if you want it set like a cookie, otherwise the bars can get mushy when you slice them later.

2) Let the cream cheese sit till totally soft at room temp or zap in 5 second bursts, but dont overheat it or the filling gets lumpy or watery when you fold in the Cool Whip.

3) Fold the Cool Whip in gently with a rubber spatula, dont stir like youre making cake batter – slice down the middle, fold over, rotate the bowl, repeat. If it still seems floppy chill 10 to 15 minutes before spreading.

4) For perfect slices, chill overnight or pop the pan in the freezer 15 to 20 minutes, use a knife dipped in hot water and wiped dry between cuts, and if the cherry filling is super runny drain a little syrup but leave some for shine.

Cherry Delight Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I'm sharing my Cherry Delight Pie, a no-bake assemble-in-minutes dessert with a graham crumb base, a cream cheese and Cool Whip filling, and a topping of canned cherry pie filling that hinges on one simple trick you'll want to know.

Servings

servings

Calories

547

kcal

Equipment: 1. 9×9 inch baking pan (line with parchment or foil, spray lightly so the bar lifts out easy later)
2. Parchment paper or aluminum foil plus nonstick spray
3. 1 medium and 1 large mixing bowl
4. Electric hand mixer or a whisk if you wanna do it by hand
5. Rubber/silicone spatula for folding and spreading
6. Dry measuring cups and measuring spoons (1/4 cup, 1 cup, 1 tsp etc)
7. A flat bottom measuring cup or the bottom of a glass to press the crust firmly
8. Can opener and a spoon or small offset spatula to spread the cherry filling
9. Sharp knife and a mug of hot water to dip the knife for clean slices, plus a towel to wipe between cuts

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter melted
8 ounces cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 ounces Cool Whip or frozen whipped topping thawed
1 (21 ounce) can cherry pie filling

Directions

Line a 9×9 inch pan with parchment or foil, spray lightly so the bar lifts out easy later.
In a bowl mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar and 6 tablespoons melted butter until it looks like wet sand.
Press the crumb mix firmly into the bottom of the pan (use the bottom of a measuring cup) and pop it in the fridge for 10 to 15 minutes so it firms up.
Beat 8 ounces softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla until smooth, if there are lumps nuke it for 5 to 10 seconds and beat again.
Fold in 8 ounces thawed Cool Whip gently until evenly blended, don't overmix or you'll lose the fluff.
Spread that cream cheese mixture over the chilled crust, smooth it out with a spatula.
Spoon the 21 ounce can of cherry pie filling over the top, spread gently so you don't tear the layer below; if the filling seems overly runny drain a little syrup first, but leave some for shine.
Chill the whole thing at least 2 hours, better if overnight. To slice cleanly dip a knife in hot water and wipe between cuts. Store covered in the fridge up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.