This old-fashioned cherry delight is a no-bake, cheesecake-like dessert that’s creamy, bright, and crowd-pleasing. It’s simple to make with a crunchy graham-cracker crust, a silky cream-cheese filling, and a glossy cherry topping. Perfect for potlucks, holidays, and casual dinners, this recipe comes together quickly and travels well — bring it along and it’s likely to disappear fast.
This dessert has roots in simple, thrifty baking: a few pantry staples transformed into a luscious treat. It’s ideal when you want something impressive without spending hours in the kitchen. Even with modern conveniences and plenty of options, this recipe remains a reliable favorite for its balance of textures and easy preparation.
What makes this recipe so yummy
The appeal comes from the contrast of a crunchy, buttery graham-cracker crust with a smooth, tangy cream cheese layer and a bright, slightly tart cherry topping. The textures are satisfying: crisp base, silky filling, and glossy fruit. The flavor is versatile too — you can swap the cherry pie filling for peach, blueberry, strawberry, or apple to change the character of the dessert while keeping the same easy method.
Because it’s no-bake and straightforward, it’s excellent for busy days, holiday prep, or last-minute guests. The recipe scales well and is forgiving of small substitutions, making it a dependable dessert to keep in your repertoire.
Groceries you’ll need: Ingredients
See the recipe card below for exact quantities and the full ingredient list.
Cherry Delight — Recipe overview
The following is a clear overview of the steps. Full instructions and ingredient amounts are shown in the recipe card at the end of the post.
Hint: If you love a thicker crust, double the base ingredients and press in a thicker layer. If you prefer more filling, halve the crust proportions instead.
Recipe variations and substitute ideas
Here are simple swaps and ideas to customize this recipe:
- Homemade crumbs: Crush graham crackers by hand or pulse in a food processor rather than buying pre-packaged crumbs.
- Cool Whip: Use stabilized whipped topping if you prefer not to whip heavy cream yourself.
- Extracts: A dash of almond extract mixed with or replacing vanilla adds a different note.
- Gelatin: Use powdered gelatin in place of dry pudding mix to help the filling set more firmly.
- Cornstarch: A cornstarch-thickened pastry cream can be used in place of the pudding mix for a homemade approach.
Recipe troubleshooting
Common issues and how to fix them:
- Soggy crust: Press crumbs firmly and compactly into the pan. For extra assurance, bake the crust for 6–8 minutes at 350°F before adding the filling.
- Lumpy filling: Make sure cream cheese is fully softened to room temperature and sift powdered sugar to avoid clumps. Beat until smooth before folding in whipped cream.
- Runny filling: The dry pudding mix helps stabilize the filling. If skipped, allow a longer refrigeration time, or add a small amount of powdered gelatin dissolved in warm water.
Sharing is Caring
If you enjoy the recipe, please share your feedback and tell friends — a recommendation goes a long way.
Necessary gear: equipment
You don’t need anything fancy. A few mixing bowls, a hand mixer or stand mixer, and a 13×9″ baking dish are all you need.
If you don’t own a stand mixer, a hand mixer will work fine; you can also whip the cream by hand with a whisk if desired.
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The BEST Southern Banana Cream Pie Recipe
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No Bake Cherry Pie With Graham Cracker Crust
How to store leftovers
Cover the dessert tightly with plastic wrap or transfer to an airtight container and refrigerate. Properly stored, it will keep well for up to one week. Keep chilled until ready to serve to preserve texture and flavor.
Mel’s kitchen notes
To make this extra-special, try making a simple homemade cherry filling with fresh or frozen cherries, sugar, and a touch of cornstarch — it’s surprisingly easy and brightens the flavor.
About The Author
Melanie Cagle
Melanie is a food photographer and home cook who develops and tests easy, reliable recipes. She shares approachable techniques and recipes that celebrate comforting flavors and practical methods.
Her work has been seen on national platforms and she continues to develop recipes and photography for home cooks who want dependable results.
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Old Fashioned Cherry Delight
ANNOUNCEMENT
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Equipment
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13×9″ baking dish
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Mixing bowls
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Stand mixer or hand mixer
Ingredients
- 2-½ Cups Graham Cracker Crumbs
- ½ Cup Granulated Sugar
- ⅔ Cup Unsalted Butter melted
- 2 (8 oz) Blocks Cream Cheese softened
- 1 Cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 teaspoons Lemon Juice
- 2 Tablespoons Vanilla Pudding Mix
- 2 Cups Heavy Whipping Cream
- 2 (21 oz) Cans Cherry Pie Filling
Instructions
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Spray a 13×9″ baking dish with cooking spray.
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In a large bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened, then press firmly into the bottom of the prepared pan to form the crust.
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Pour the heavy whipping cream into a chilled bowl and beat until stiff peaks form. Set aside.
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In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, lemon juice, and dry vanilla pudding mix. Beat until creamy and fully combined.
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Gently fold the whipped cream into the cream cheese mixture until fully incorporated and light in texture.
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Spoon the filling over the crust, spreading and smoothing to an even layer.
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Spread cherry pie filling evenly over the top of the cream layer.
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Cover and refrigerate for at least 2 hours to set. Slice and serve chilled.
Notes
Nutrition
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