Cherry Delight (No-Bake Dessert)
A simple, classic, 20-minute no-bake dessert with a graham cracker crust, creamy filling, and sweet cherry topping. Perfect year-round and easy to customize!
Frequently Asked Questions
Can I make the crust without a food processor?
Yes! Place graham crackers in a zip-top bag and crush with a rolling pin. Mix with melted butter and sugar in a bowl.
Can I make this ahead of time?
Definitely—prepare 1–2 days ahead. Keep covered in the refrigerator.
Can I use other pie fillings?
Absolutely! Try blueberry, strawberry, peach, or mixed berry.
What else can I add for flavor?
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Add lemon extract to the cream cheese filling.
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Add almond extract (1 tsp) to cherry pie filling for a flavor boost.
Can I double the recipe?
Yes. Double all ingredients and use a 9×13-inch pan.
Why spray the dish before adding parchment?
The spray helps parchment adhere and prevents shifting. Optional, but helpful.
How to store leftovers?
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Refrigerate in an airtight container for up to 3 days.
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Freeze (best without topping) for up to 3 months.
Ingredients Needed
(For full 8×8 pan)
Crust
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9 graham crackers (or equivalent crumbs)
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2 Tbsp granulated sugar
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½ cup (1 stick) salted butter, melted
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If using unsalted butter, add ½ teaspoon salt
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Filling
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16 oz (2 blocks) cream cheese, room temperature
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1 cup powdered sugar
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1 tsp vanilla extract (or flavor of choice)
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8 oz Cool Whip (thawed)
Topping
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21 oz can cherry pie filling
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Optional: 1 tsp almond extract
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How to Make Cherry Delight
1. Prepare the Pan
Spray an 8×8 baking dish with non-stick spray.
Line bottom with parchment, leaving “handles” for easy lifting.
2. Make the Crust
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Pulse graham crackers, sugar, and melted butter in a food processor until combined.
(Or crush by hand and mix in a bowl.) -
Press firmly into the bottom of the prepared pan using a measuring cup or glass.
3. Make the Filling
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Beat softened cream cheese in a mixer on medium-high for 4–5 minutes, until smooth and creamy.
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Add powdered sugar and vanilla; mix just until combined.
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Fold in Cool Whip with a spatula until smooth and uniform.
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Spread over the crust.
4. Chill
Refrigerate for at least 4 hours, or overnight for maximum firmness.
5. Add Topping & Serve
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Spread cherry pie filling evenly on top.
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Cut into 9 squares.
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Serve chilled.
Notes
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You can use any canned pie filling.
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Almond extract really enhances cherry flavor.
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Spray + parchment keeps the paper from sliding.
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Double for a 9×13 pan.
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Store leftovers for 3 days in fridge.
Nutrition (Estimated)
Per serving (1 of 9 squares):
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Calories: 502
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Carbs: 54g
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Protein: 5g
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Fat: 30g
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Sodium: 361mg
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Fiber: 1g
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Sugar: 25g
If you’d like:
✔ a printable recipe card
✔ a short, condensed recipe
✔ conversions to metric
✔ variations (Oreo crust, lemon version, mini cups)
