Classic Cherry Delight
This no-bake dessert features a crunchy graham-cracker crust, creamy filling, and a luscious cherry topping, making it the perfect treat for summer gatherings or holiday potlucks.
Ingredients
For the crust
- 1 cup crushed graham crackers About 8–10 full crackers
- 1/2 cup sugar Reduce to 1/4 cup for a less sweet crust
- 1/2 cup butter, melted
For the filling
- 1 cup cream cheese, softened Use low-fat for a lighter version
- 1 cup whipped cream Stabilized or store-bought whipped topping
- 1 teaspoon alcohol-free vanilla extract
For the topping
- 1 can cherry pie filling About 21–24 oz
Instructions
Preparation
- Combine the melted butter with the crushed graham crackers and sugar until evenly moistened. The mixture should hold together when pressed.
- Firmly press the crumb mixture into the bottom of an 8×8-inch dish or similarly sized serving dish to form an even crust. Refrigerate for 10–15 minutes to set while you prepare the filling.
- In a medium bowl, beat the softened cream cheese until smooth. Fold in the whipped cream and alcohol-free vanilla extract until the mixture is light and uniform. Avoid overmixing; stop when there are no lumps.
- Spread the cream cheese mixture evenly over the chilled crust and smooth the top with a spatula.
- Spoon the cherry pie filling over the cream layer and gently spread to cover.
- Refrigerate for at least 2 hours (longer is fine) so layers firm up and flavors meld. Serve chilled.
Notes
Store leftovers covered tightly for up to 3–4 days in the refrigerator. For freezing, assemble without topping for up to 1 month, then add cherry topping before serving. Keep refrigerated when not serving.