Cherry delight dessert is a chilled 9×13 of three layers: a buttery graham cracker crust, a thick whipped cream cheese filling and a glossy layer of cherry pie filling on top. It slices into neat, tall squares that taste like a light no-bake cherry cheesecake, cool and creamy with a sweet-tart fruit top.
Clean slices depend on two numbers. The crust uses 2/3 cup (150 g) of melted butter for 2 1/2 cups (250 g) of crumbs, pressed hard and chilled for 30 minutes so it sets like a cookie. The filling is held up by 1 1/2 cups (360 ml) of heavy cream whipped to stiff peaks and folded into fully smooth cream cheese. Prep takes 25 minutes with no oven, it chills for at least 4 hours, and one pan serves 15, so it is an easy make-ahead dessert for Thanksgiving, Christmas or any potluck.
At a Glance
- Yield: 15 pieces, about 2 1/2 x 3 inches (6 x 7.5 cm)
- Pan: a 9×13 inch (23×33 cm) glass or ceramic dish
- Time: 25 minutes prep, 30 minutes crust chill, 4 hours set
- Difficulty: easy, a hand mixer and a measuring cup, no baking
- Key technique: a firmly pressed chilled crust and stiff-peak whipped cream folded into smooth cream cheese
Why the Layers Hold Their Shape
Butter is the glue in a no-bake crust. At 150 g of butter to 250 g of crumbs, the mixture feels like damp sand and packs into a solid sheet; once chilled the butter firms and holds the crumbs together, so the base lifts out with each square instead of staying behind in the pan.
The filling sets because of air and fat, not gelatin. Heavy cream with at least 36 percent fat whipped to stiff peaks traps air that the cold cream cheese then locks in place. Folding instead of beating keeps that air, so after 4 hours in the fridge the filling is firm enough to cut but still light. A thin 1 inch (2.5 cm) layer of cherries on top adds weight without sinking into it.
Crust, Filling and Topping Ingredients
Every amount is in the recipe card. These are the ingredients that change how it turns out:
- Graham crackers: about 17 full sheets, crushed to 2 1/2 cups (250 g) of fine crumbs. Store-bought crumbs work the same.
- Butter: 2/3 cup (150 g) unsalted butter, melted. Less butter leaves a crumbly base that falls apart when you serve.
- Sugar: 1/4 cup (50 g) granulated sugar in the crust for a little crunch.
- Cream cheese: one 8 oz (226 g) block of full-fat cream cheese, softened. Reduced-fat versions set softer.
- Powdered sugar: 1 cup (120 g) to sweeten the filling without grit.
- Heavy cream: 1 1/2 cups (360 ml), very cold. Half-and-half will not whip.
- Cherry pie filling: two 21 oz (595 g) cans, or about 5 cups of homemade filling.
Pressing a No-Bake Graham Crust
Stir the crumbs, sugar and melted butter until every crumb is moistened, then tip the mixture into the 9×13 dish. Spread it evenly, then press it down hard with the flat bottom of a measuring cup, working from the center out and pressing again along the edges where the crust tends to stay loose. It should be about 1/4 inch (6 mm) thick.
Chill the crust for 30 minutes, or freeze it for 15, before adding the filling. A cold crust does not smear or lift when you spread the filling over it.
Whipping the Cream Cheese Filling
Beat the softened cream cheese, powdered sugar and 1 teaspoon (5 ml) of vanilla for 2 to 3 minutes, until completely smooth with no lumps. In a separate cold bowl, whip the heavy cream to stiff peaks, about 3 minutes on high: the peak should stand straight up when you lift the beaters.
Fold the whipped cream into the cream cheese in 3 additions, then spread the filling over the cold crust with an offset spatula, all the way to the edges so the cherry juice cannot seep down to the crust.
Adding the Cherry Topping
Spoon the cherry pie filling over the cream layer in large dollops and spread it gently with the back of the spoon. Dropping the cherries in mounds instead of pouring the whole can in one spot keeps the soft filling from being pushed aside.
Leave a thin border of white at the edges if you like the look of the layers from above. Cover the dish and refrigerate for at least 4 hours, or overnight.
How to Know It Has Set
Cherry delight is set when a knife pulled through the center leaves a clean cut with straight white sides and the crust breaks off in one piece. If the filling slumps toward the gap, give it 1 to 2 more hours in the fridge.
Cut it cold with a long sharp knife, wiping the blade between cuts, into 3 rows of 5. Lift the first piece out with an offset spatula; the rest come out cleanly after that.
Cherry Delight Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Crumbly crust | Too little butter, or not pressed hard enough | Use 150 g butter and press with a measuring cup, then chill 30 minutes |
| Soft, runny filling | Cream not whipped to stiff peaks, or cut too soon | Whip until the peaks stand up straight and chill at least 4 hours |
| Lumps in the filling | Cold cream cheese | Soften it 1 hour and beat it smooth before the cream |
| Juice under the filling | Filling not spread to the edges | Seal the filling right to the dish walls |
| Messy slices | Warm knife dragging the layers | Cut cold with a wiped knife |
Substitutions and Variations
- Whipped topping: fold in one 8 oz (226 g) tub of thawed whipped topping instead of the heavy cream. It holds a day longer and tastes sweeter.
- Homemade cherries: use this homemade cherry pie filling, cooled completely, for a less sweet, more tart top.
- Other fruit: blueberry or strawberry pie filling works at the same 2 cans.
- Shortbread crust: swap the graham crumbs for 2 1/2 cups (250 g) crushed shortbread cookies and cut the sugar to 2 tablespoons.
- Baked crust: bake the pressed crust at 350°F (175°C) for 10 minutes for extra crunch, then cool completely.
If you want the same fruit in a warm dessert, this cherry dump cake and these cherry pie bars both start with canned filling, and classic cherry pie is the from-scratch version.
Make Ahead, Storage and Freezing
Cherry delight keeps covered in the fridge for up to 4 days, and it is best on day 2, once the crust has firmed fully. By day 4 the crust softens slightly where the filling touches it. You can freeze the pan, well wrapped, for up to 1 month; thaw it in the fridge overnight and expect the cherries to turn a little looser.
For a holiday table, make it 1 day ahead and cut it just before serving. It sits well next to butterscotch lush, Oreo fluff and old-fashioned banana pudding, and if you need a party dip version, try this cherry cheesecake dip. Find more in these easy Thanksgiving desserts.
Cherry Delight Questions
Is cherry delight the same as cherry cheesecake?
It tastes similar, but cherry delight is not baked and the filling is lightened with whipped cream, so it is softer and lighter than a baked cheesecake.
Do I have to bake the crust?
No. A crust pressed hard and chilled for 30 minutes holds together. Baking it for 10 minutes is optional for extra crunch.
How far ahead can I make cherry delight?
Up to 2 days ahead. Keep it covered in the fridge and cut it cold.
Can I make it in an 8×8 pan?
Yes. Halve every ingredient and use one can of pie filling; it serves 9.
Save It for the Holidays
Pin this cherry delight dessert to your no-bake desserts or Thanksgiving desserts board so it is ready for the next family dinner or potluck.
Cherry Delight Dessert
Cherry delight dessert is a no-bake 9x13 with a buttery graham cracker crust, a whipped cream cheese filling and glossy cherry pie filling on top. Press the crust hard and chill it 30 minutes, then fold stiff-peak whipped cream into smooth cream cheese so the filling sets firm enough to slice. 25 minutes of prep, no oven, at least 4 hours in the fridge. Serves 15 and keeps 4 days, an easy make-ahead cherry cheesecake dessert for Thanksgiving, Christmas and potlucks.
Ingredients
Crust
- 2 1/2 cups (250 g) graham cracker crumbs, about 17 full sheets
- 1/4 cup (50 g) granulated sugar
- 2/3 cup (150 g) unsalted butter, melted
Filling
- 8 oz (226 g) full-fat cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 cups (360 ml) cold heavy whipping cream
Topping
- 2 cans (21 oz / 595 g each) cherry pie filling
Instructions
- MAKE THE CRUST: Stir the graham cracker crumbs, sugar and melted butter until evenly moistened. Press firmly into a 9x13 inch dish with the bottom of a measuring cup. Chill for 30 minutes.
- BEAT THE CREAM CHEESE: Beat the softened cream cheese, powdered sugar and vanilla for 2 to 3 minutes, until smooth.
- WHIP THE CREAM: In a cold bowl, whip the heavy cream to stiff peaks, about 3 minutes on high.
- FOLD: Fold the whipped cream into the cream cheese mixture in 3 additions.
- SPREAD: Spread the filling over the chilled crust all the way to the edges.
- TOP: Spoon the cherry pie filling over the filling in dollops and spread gently.
- CHILL AND CUT: Cover and refrigerate for at least 4 hours or overnight. Cut cold into 15 pieces with a wiped knife.
Notes
- Firm crust: use 150 g butter for 250 g crumbs, press hard with a measuring cup and chill 30 minutes.
- Stiff peaks: whip the cream until the peaks stand straight up before folding it in.
- No lumps: soften the cream cheese 1 hour and beat it smooth before adding the cream.
- Set: chill at least 4 hours; a knife should leave clean straight sides.
- Storage: covered in the fridge up to 4 days, or frozen up to 1 month.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 399Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 63mgSodium: 137mgCarbohydrates: 45gFiber: 1gSugar: 33gProtein: 3g
