This cherry delight recipe is loaded with lots of layers of flavor! It has a crunchy graham cracker crust, a rich, creamy cheesecake layer, and is topped with sweet-tart cherry pie filling! It hits all the flavor profiles required for a fabulous dessert! Creamy and crunchy, and also, sweet and tart!
This is my go-to dessert when I’m short on time, but need a delish, crowd-pleasing treat ASAP!
If you love creamy, luscious, delights, I hope you’ll try my pineapple delight, butterscotch delight and chocolate delight next!! I promise you’ll love each one! My eclair cake is another layered dessert that’s your family will ask for again and again!
Let’s make this!!
What I Love About This Cherry Delight Recipe
The thing I most crazy about with this recipe is the combination of rich cheesecake that’s topped with cherry pie filling. In my humble opinion, this classic combination is a match made in heaven! The sugary cookie crust it’s nestled in is an added buttery bonus.
I really like that this recipe uses a combination of convenient store-bought ingredients and easy homemade elements. It makes it easy to create a really great recipe that everyone really loves.
I love that it’s no-bake, make ahead, easy to transport, and it feeds a crowd! It’s great for when it’s your turn to bring a dessert to a potluck or barbeques during hot summer months. With this recipe, there’s no need to turn on your oven and heat up the house! And you can whip it up the night before and let it set until it’s go time! It generously feeds a crowd because it’s made in a 9X13 inch dish. It’s potluck, party, family dinner, and even holiday perfect! This often makes an appearance on my Christmas dessert buffet. It’s also great for Valentine’s day.
Cherry Delight Recipe Notes
- Cool Whip: The cheesecake layer calls for Cool Whip. Remember to pop it in the fridge to thaw the night before you put this together. If you want to make a homemade version, you can replace the Cool Whip with homemade whipped cream. Remember that it will not be as stable as the original. I’d use 1-1/2 cups of heavy whipping cream and powdered sugar to taste.
- Cherries: Obviously, this dish’s namesake fruit is the best to use, but don’t feel strapped in if you can’t find cherries! There are so many delicious pie fillings you can use. Try it with apple or blueberry!
- Cream Cheese: Soften your cream cheese easily by microwaving it in 10-second intervals until it feels softened.
- Crust: It’s easy to change the crust up. I’ve also made this crust, at different times, with either Oreo’s, Pepperidge Farm Dublin Cookies, or Nilla Wafers. I think the next time I make this I’m going to try it with a pretzel crust just like in my strawberry pretzel salad recipe.
How Long Can You Keep This In The Fridge?
Treat this cherry delight recipe as you would a cheesecake — which means chill it whenever you have a chance! Don’t let it sit out too long. You can store any leftovers for up to a week.
Can You Freeze This Cherry Delight Recipe?
Yes! Freezing your cherry delight recipe is a great way to get a chilly summer treat. Slice your dessert, store them individually, and freeze them for up to three months. Then just grab one out of the freezer and eat, no thawing needed!
Make Ahead Tips
Since this recipe needs to set, it comes with make-ahead time built in. Letting it set for at least four hours is best; even better overnight!
Add white chocolate. Make it extra fancy with white chocolate in the filling like in my strawberry tart.
More Delicious Layered Desserts
- Chocolate Delight
- Blueberry Yum Yum
- Chocolate Lasagna
- Pumpkin Lasagna
- Strawberry Tiramisu
- Oreo Delight
- Lemon Lush
Cherry Delight Recipe
- 2 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 3/4 cup butter, melted
- 2 (8-ounce) blocks cream cheese, softened
- 1/4 cup sour cream
- 1 (8-ounce) tub Cool Whip, thawed overnight in the fridge
- 1 cup confectioner's sugar
- 2 teaspoons vanilla extract
- 1 (21-ounce) can cherry pie filling
- Preheat oven to 350°F. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
- In a large bowl, mix graham cracker crumbs, melted butter, granulated sugar. Press into prepared baking dish. Bake in preheated oven until crust edges are golden, 12 to 14 minutes. Cool completely, on a wire rack, about about 45 minutes.
- In a large mixing bowl, cream together cream cheese, and sour cream with an electric mixer until evenly combined.
- Add the confectioner's sugar and vanilla and beat for 2 minutes.
- Gently fold in the Cool whip until well combined. Do not overmix!
- Spread cream cheese mixture over completely cooled crust. Refrigerate for a minimum of 4 hours, or better, overnight.
- Spread cherry pie filling over top of cream cheese layer just before serving. Cut into squares and serve!
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Great, quick and easy. Delicious!
Great, quick and easy. Delicious!
Kathy Beebe says
Can you use fat free cream cheese?
Hi, Kathy! I haven’t tried that. In some recipes, fat-free cream cheese works, I’m just not sure about this one. Sorry!
I add chopped pecans to the pie filling prior to spreading on cheesecake layer. YUM!!
That sounds like a delicious addition, Teresa!
donna anderson says
This is my favorite cheese cake, everyone loves it where ever I take this.
Thank you so much for your positive feedback, Donna! I’m so happy it was a hit 🙂
I’ve been making this for many years! I’ve never baked the crust! 😱 I also never added sour cream, but that does sounds interesting!
Rhonda G Eurich says
I also have never baked my crust or used sour cream. Can’t even tell you how long we’ve been making this. We have used cool whip, but our original recipe calls for ready whip.
Just in time! I have pie fillings in the pantry! This is super yummy and easy!
Yay! Thank you, Ana!