Cherry Delight is the most simple but incredibly delicious no-bake dessert! Perfect to make ahead of time, this fluffy whipped dessert is packed with pineapple and supported by a crunchy graham cracker crust.
No-bake desserts don’t get any easier than this Cherry Delight! With dreamy cream cheese filling sandwiched between a graham cracker crust and cherry pie filling, it’s almost like a simple cheesecake without all the baking.
I’ve been making this cherry dessert recipe at least 6 times a year since receiving it from my sweet mother-in-law. It’s my husband’s favorite dessert! It’s super delicious and loved by everyone that eats it. It takes about 10 minutes to put together, and I never bring home leftovers.
That’s saying a lot since it’s made in a 9X13 pan and big enough for a crowd.
If pineapple isn’t your thing, you can use our Blueberry Delight recipe and top it with cherry pie filling instead!
No-Bake Cherry Delight Ingredients
- Graham cracker crumbs
- Cream cheese
- Powdered sugar (Confectioner’s sugar)
- Can of crushed pineapple
- Whipped topping
- Cans of cherry pie filling
Vanilla wafer or shortbread cookie crumbs can be used for the cherry delight crust instead of graham cracker crumbs. You can also bake the crust before adding the filling to give it a more toasted flavor.
Cool Whip can easily be replaced by Dream Whip or homemade whipped cream. Anything fluffy and creamy will work to bind this delicious dish together.
Blueberry, strawberry, and mixed berry pie fillings are all great on this cream cheese cake. Since there are two cans used in this recipe, you could even do half of one kind and half of another!
How to Make Cherry Delight
Before beginning your cherry delight, make sure your cream cheese is softened and frozen whipped topping has been thawed.
- First, drain the pineapple well. I find it best to use a mesh strainer and let it is sit in the strainer over a bowl or in the sink until it’s time to add it.
- Next, combine the graham cracker crumbs, sugar, and melted butter.
- Now, make the crust! Press the crumb mixture into the bottom of the baking pan. I use the bottom of a measuring cup or glass with a flat bottom.
- Then, beat cream cheese until smooth and there are no lumps. Add the powdered sugar and beat until super smooth.
- Next, add the drained pineapple and mix.
- Now, fold in the whipped topping. You can use a mixer for this, just don’t over-mix it!
- Once mixed, add it to the cooled crust and spread out to the edges.
- Finally, spread the pie filling over the cream cheese filling. Refrigerate until firm.
Tips and Tricks
- The fastest way to soften cream cheese is to remove it from the box and the silver wrapper then cutting it into cubes, separate the cream cheese cubes to allow more air to be able to circulate around.
- 30 minutes is generally all it takes using this method. Please don’t use the microwave or any hot water method for softening the cream cheese for this recipe. Melted cream cheese will not whip up as fluffy as softened. Yep, been there, done that.
- If you are using frozen whipped topping, now is the time to make sure that is also softened! You may need to leave it out on the counter without a lid while you are waiting on the cream cheese. Cool Whip is my preferred brand for this recipe.
- If you need to make your own graham cracker crumbs, you will need about 2 sleeves of graham cracker sheets. Crush them in a food processor or in a baggie using a rolling pin. You might be a few tablespoons short or over, but it will be fine. Unlike a standard pie crust, a graham cracker crust is a bit more forgiving.
- Baking the cherry delight crust is optional. You will get a sturdier crust with a toasted flavor by baking in a 375⁰F oven for 7 to 10 minutes. I prefer a baked crust, but I don’t do it if I am in a hurry. If you do bake the crust, allow it too cool completely before adding the cream cheese filling to the top.
How to Store Leftovers
If you even have leftovers, this cherry delight recipe will last about 5 days covered in the refrigerator.
You can also freeze this cherry cream cheese dessert! I would recommend freezing the crust and fluffy filling but waiting to add the cherry pie filling until it’s thawed and ready to serve. Frozen, it can last up to 3 months. Make sure it’s wrapped up tight!
MORE DESSERT RECIPES YOU’LL LOVE
- Angel Food Layer Cake
- No-Bake Peanut Butter Pie
- Cherry Coffee Cake
- Pineapple Sheet Cake
- Cream of Coconut Cake
- Blueberry Delight
- Cherry Dump Cake
- Pineapple Upside Down Cake
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- 9×13 baking dish
- Combine graham cracker crumbs, sugar, and butter.
- Pat into the bottom of 9×13 baking dish.
- Drain the pineapple well. Using a mesh strainer and pressing lightly is helpful.
- Mix cream cheese until smooth, then add powdered sugar and mix well.
- Add the drained pineapple and mix until everything is incorporated.
- Fold in the whipped topping, and spread the filling over the crust.
- Gently pour and spread cherry pie filling over the top.
- Refrigerate at least 4 hours. Serve chilled. Enjoy!
- Use softened cream cheese, I unwrap the cream cheese and cut it into cubes and leave on the counter for about 30 minutes. Don’t use any method that will melt the cream cheese.
- The graham cracker crust can be baked for a toastier flavor. Bake at 375ºF for 7 to 10 minutes.
- Vanilla wafers or shortbread cookie crumbs can be used instead of graham cracker crumbs.
- Can be made in 2 88×8 baking dishes, or two pre-made graham cracker or shortbread pie crusts.
- 2 cups of Dream Whip or homemade whipped cream can be used in place of whipped topping.
- Other pie fillings may be used as a substitute for cherry.
- How to make your own graham cracker crumbs; crush 2 sleeves of graham cracker sheets, using a food processor or placed in a baggie and using a rolling pin.