This Cherry Delight is an easy, crowd-pleasing no-bake cheesecake-style dessert built in a 9×13-inch pan with a buttery graham cracker crust, a silky no-bake cheesecake layer, and a bright cherry pie topping—perfect for holidays, potlucks, summer gatherings, or any celebration.
Cherry Delight
This Cherry Delight is essentially a classic no-bake cherry cheesecake assembled in a 9×13 pan so it serves a crowd. The dessert is made in three simple layers:
- Graham cracker crust
- No-bake cheesecake filling
- Cherry pie filling topping
The combination yields a light, creamy filling that melts in your mouth atop a crisp, buttery crust, finished with a sweet fruity topping. For extra stability and flavor I usually bake the crust briefly, but it can also be prepared entirely without baking by freezing the crust for 10 minutes before adding the filling.
Make-Ahead Friendly
This dessert is ideal for making ahead because the cheesecake layer needs time to set. Assemble it the day before and refrigerate overnight for best texture and convenience.
If you need it faster, pop the pan in the freezer for about an hour to quicken the set-up before adding the cherry topping—handy for last-minute plans (that’s how the photos were made).
Below is a clear, easy walkthrough so you can make this Cherry Delight with confidence.
Graham Cracker Crust
Begin by making the graham cracker crust. Exact measurements and a printable recipe card are available in the recipe block below, but the method is straightforward:
- Pulse graham crackers and granulated sugar in a food processor until fine crumbs form. Add melted butter and pulse or mix until crumbs are evenly moistened.
- Transfer the crumb mixture to a lightly greased 9×13 pan and press firmly and evenly into the bottom of the pan.
- For a baked crust: bake at 350°F (175°C) for 8–10 minutes, then cool completely. For a no-bake option: freeze the pressed crust for 10 minutes before proceeding.
No-Bake Cheesecake Filling
While the crust cools, prepare the no-bake cheesecake filling. It’s creamy, mildly sweet, and quick to make.
- Beat softened cream cheese with powdered sugar, vanilla, and optional lemon juice until smooth and lump-free. Scrape the bowl to ensure even mixing.
- Fold in thawed whipped topping (such as frozen whipped topping or stabilized whipped cream) until fully incorporated and airy.
- Dollop the filling over the cooled crust and spread it evenly with a spatula.
Chill, Top, and Serve
For neat slices, I recommend chilling the cheesecake layer first, then cutting and topping each slice with cherry pie filling. This prevents the topping from sliding down the sides and helps retain clean edges when slicing.
Alternatively, you can add the cherry pie filling to the entire pan and then chill and slice—do whichever method suits you best.
Chill the assembled dessert for at least 2 hours, or preferably overnight.
Tip for perfect slices: run a knife under hot water, dry it, and use the warmed blade to slice. Wipe and reheat the knife between cuts for the cleanest pieces.
Ingredient Alternatives
No frozen whipped topping? Use stabilized whipped cream in place of the frozen whipped topping if you prefer a fresher option.
Cherry topping: canned cherry pie filling is convenient and reliable, but homemade cherry pie filling—made from fresh or frozen cherries—offers a brighter, more natural flavor.
Flavor swaps: This layered dessert is versatile—swap the cherry filling for any canned or homemade pie filling to create strawberry, blueberry, lemon, or other flavor variations.
More Delight Desserts
If you enjoy this one, try other delight-style bars and desserts that feature different crusts and fillings for variety.
Cherry Delight
Ingredients
For the Crust:
- 2 sleeves graham crackers (18 full sheets), about 2 1/4 cups crumbs
- 2 Tbsp granulated sugar
- 10 Tbsp (141 g) butter, melted
For the Filling:
- 16 oz (452 g) block cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp lemon juice (optional)
- 8 oz (226 g) frozen whipped topping, thawed (such as Cool Whip)
For the Topping:
- 21 oz (595 g) can cherry pie filling
Equipment
- Food processor (for crumbs)
- Electric hand mixer
- Large mixing bowl
- Silicone spatula
- 9×13-inch pan
Instructions
- Preheat oven to 350°F if you plan to bake the crust. Lightly grease a 9×13 pan.
- Crust: Pulse graham crackers and granulated sugar in a food processor. Add melted butter and process until crumbs are evenly moistened. Press crumbs firmly into the bottom of the prepared pan.
- Bake crust at 350°F for 8–10 minutes, then cool completely. Or freeze the pressed crust for 10 minutes for a no-bake option.
- Filling: Beat cream cheese, powdered sugar, vanilla, and optional lemon juice until smooth. Fold in thawed whipped topping until combined and fluffy.
- Spread filling over the cooled crust, then chill the pan for a minimum of 2 hours to set.
- Cut into squares. Spoon cherry pie filling over each slice, or spread the filling across the whole pan before cutting if you prefer.
- Store leftovers covered in the refrigerator for up to 1 week, or wrap and freeze for up to 3 months; thaw overnight in the refrigerator before serving.
Notes
- No frozen whipped topping? Use stabilized whipped cream instead of the frozen whipped topping for a homemade option.
- Cherry pie filling: Canned filling is convenient; homemade cherry filling will have a fresher flavor if you have time.
- Flavor swaps: Substitute any pie filling you like—strawberry, blueberry, or lemon work great.
- In a hurry? Freeze the dessert for 1 hour before topping to speed up setting time.
- Storage: Refrigerate up to 1 week. To freeze, cover well and freeze up to 3 months; thaw overnight in the fridge before serving.
Nutrition
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