Tested to perfection, this Cherry Delight is made with a buttery graham cracker crust and a fluffy cream cheese cool whip filling that works every time! Prep this easy cherry dessert in just 25 minutes, then chill overnight for the BEST treat. With the tart flavor from the cherry filling, to the sweet and creamy filling, you will love this Cherry Delight dessert. Every bite is so good!
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Cherry Delight Dessert Recipe
This Cherry Delight dessert is the perfect make-ahead dessert! Just prep it in advance, put it in the fridge, and it’s ready whenever you are. It’s so delicious, effortless to whip up, and a great choice for parties or a sweet treat at home. Here’s why you’ll love it:
- No-Bake & Easy – Just 25 minutes of prep, then let the fridge do the rest! No oven required.
- The Perfect Graham Cracker Crust – Buttery, crisp, and absolutely foolproof.
- Bright, Fresh Flavors – A hint of vanilla and lemon adds the perfect touch to the overall taste.
- Creamy Filling – The combination of cream cheese and Cool Whip makes every bite irresistibly smooth and delicious!
Pair This With: Sugar Cookie Martini
Ingredients in Cherry Delight
You likely already have most of the basic ingredients for this recipe in your pantry. There are just a couple of specialty items, but they’re easy to find at any grocery store. Here’s what you’ll need for this recipe:
Crust
- Graham Crackers – Just crumbs, so even the broken ones work great!
- Unsalted Butter – You can use salted butter as well, just omit the salt below.
- Granulated Sugar
- Fine Sea Salt
Filling
- Cream Cheese – Block-style works best. Be sure to let it sit at room temperature before getting started!
- Powdered Sugar
- Lemon Zest – Fresh lemon always tastes best!
- Pure Vanilla Extract
- Cool Whip
Topping
- Cherry Pie Filling – Canned pie filling is what works best.
How to Make Cherry Delight
This recipe is simple to prepare and takes no time at all to have it prepped and in the fridge for later. All you’ll need is an electric hand mixer, a 9×9-inch pan, and 25 minutes to get started. Here’s how to make Cherry Delight:
- Prepare the pan – Line a 9×9-inch cake pan with parchment paper.
- Make the crust – Mix crust ingredients until sandy, press into the pan, and freeze for 15 minutes.
- Prepare the filling – Beat cream cheese until smooth. Add sugar, lemon zest, and vanilla; mix well. Whisk in 1/4 cup Cool Whip, then fold in the rest.
- Assemble – Spread the filling over the crust, then top with cherry pie filling.
- Chill – Cover and refrigerate for at least 4 hours or overnight.
- Serve – Lift out using parchment, slice into 12 squares, and serve cold. Enjoy!
Tips
- It is important to line the pan with parchment paper so the squares can be removed and sliced easily!
- Dip your knife into hot water between each slice and wipe dry with a towel for super clean slices.
- If you don’t have Cool Whip, you can use homemade whipped cream. You will need approximately 3 cups of whipped cream in this recipe!
RELATED: Easy Pumpkin Delight Recipe
Cherry Dessert Variations
Here’s a few fun variations for crust and toppings to try:
Crust Variations
- Chocolate Cookie Crust – Swap out graham crackers for crushed chocolate sandwich cookies (like Oreos) for a rich, chocolatey base.
- Vanilla Wafer Crust – Use crushed vanilla wafer cookies for a buttery, slightly sweeter flavor.
- Almond or Pecan Crust – Blend graham crackers with finely chopped almonds or pecans for a nutty twist.
Topping Variations
- Mixed Berry Compote – Instead of cherry pie filling, use a mix of strawberries, blueberries, and raspberries simmered with a little sugar.
- Lemon Curd & Whipped Cream – A tangy, creamy topping for something with a more citrus flavor.
- Chocolate – Smooth melted chocolate over the top for an ultra-decadent treat.
How to Store Old-Fashioned Cherry Delight
Refrigerate: Store in the fridge, covered tightly with plastic wrap or in an airtight container to prevent it from drying out or absorbing fridge odors. It stays fresh for 3-4 days – perfect for prepping ahead!
Freezer: Freeze whole or in slices – wrap the tart (or individual slices) in plastic wrap. Freezes well for up to 1 month. Let it thaw overnight in the fridge before serving.
More Tart Treats You’ll Love
- Berry Fruit Tart Recipe
- Cranberry Ambrosia
- Ninja Creami Vanilla Ice Cream
- Blueberry Crumble Pie
- Strawberry Pop Tarts
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Cherry Delight
Equipment
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 10 Tablespoons unsalted butter melted
- 3 Tablespoons granulated sugar
- 1/4 teaspoon fine sea salt
For the Filling
- 3 8-ounce packages cream cheese softened at room temperature for 1 hour
- 1 1/2 cups powdered sugar fluffed and scooped
- 1/2 teaspoon grated lemon zest zest of about half a lemon
- 1 Tablespoon pure vanilla extract
- 1 8-ounce tub cool whip defrosted in the fridge or as directed on package
For the Topping
- 1 21-ounce can cherry pie filling
Instructions
- Line a 9×9-inch square cake pan with parchment paper, allowing it to overhang for easy removal later.
- Mix together the crust ingredients in a large bowl until a sandy texture forms. Press the crust mixture into the bottom of the prepared pan. Set in the freezer for 15 minutes while preparing the filling.
- In a large bowl with a handheld electric mixer (or bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese for 2-3 minutes on medium speed until smooth.
- Add the powdered sugar, lemon zest and vanilla and beat on medium-high speed for 3 minutes, scraping down the sides of the bowl as needed.
- Whisk in 1/4 cup of the Cool Whip until well combined.
- Switch to a rubber spatula and fold the remaining Cool Whip into the filling mixture until it’s thick and one cohesive filling.
- Spoon the filling over the crust and spread into an even layer. Spread the cherry pie filling over the crust.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
- When ready to serve, lift the parchment up and transfer the cherry delight to a cutting board. Use a sharp knife to slice 12 squares. Serve cold and enjoy!
Notes
- It is important to line the pan with parchment paper so the squares can be removed and sliced easily!
- Dip your knife into hot water between each slice and wipe dry with a towel for super clean slices.
- If you don’t have Cool Whip, you can use homemade whipped cream. You will need approximately 3 cups of whipped cream in this recipe!
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