Description
Cherry Delight is a no-bake dessert that’s both refreshing and indulgent, featuring a buttery graham cracker crust, a creamy cheesecake filling, and a luscious cherry pie topping. It’s an easy-to-make treat perfect for holidays, picnics, or any time you want a cool, classic dessert.
Ingredients
For the crust
9 graham crackers
2 tablespoons granulated sugar
½ cup (1 stick) salted butter, melted
For the cheesecake
16 ounces (2 blocks) cream cheese, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
8 ounces (1 tub) Cool Whip
For the topping
1 (21-ounce) can cherry pie filling
Instructions
1️⃣ Prepare an 8×8-inch baking dish by spraying it with non-stick spray. Line the bottom with parchment paper, leaving overhang on two sides for easier removal.
2️⃣ In a food processor, pulse the graham crackers into fine crumbs. Add the sugar and melted butter, pulsing until the mixture is evenly combined. If you don’t have a food processor, place the crackers in a sealed plastic bag and crush with a rolling pin, then mix with sugar and butter in a bowl.
3️⃣ Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a glass or measuring cup to form a compact crust.
4️⃣ In a mixing bowl, beat the cream cheese on medium-high speed for 4 to 5 minutes until smooth and creamy.
5️⃣ Add the powdered sugar and vanilla extract to the cream cheese and mix until just combined.
6️⃣ Gently fold the Cool Whip into the cream cheese mixture using a spatula until fully incorporated.
7️⃣ Spread the cream cheese filling evenly over the graham cracker crust. Refrigerate for at least 4 hours or overnight to allow it to set.
8️⃣ Just before serving, spoon the cherry pie filling evenly over the top. Cut into 9 squares and serve chilled.
Notes
This dessert is best served cold and can be made a day ahead. For a different twist, try using blueberry or strawberry pie filling instead of cherry. Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling.