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    Home > Dessert > Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Published: Dec 26, 2011 · Modified: Aug 10, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    No bake cherry dessert with cream cheese

    This Cherry Delight Recipe is an easy no-bake cream cheese dessert recipe. Cherry Pie filling brings a beautiful red color making it a perfect dessert for Christmas or Valentines Day. So delicious, you simply can’t have just one helping.

    Cherry dessert made with graham cracker crumb crust, cream cheese, pecans, cherry pie filling and Cool Whip. Served on vintage 1940's china.

    I hope this post finds everyone basking in the wonderful Holiday Season.  I picture all of you enjoying the postmortem of the season; browsing through new cookbooks, playing with gifted electronics, fiddling with new kitchen gadgets, grazing on leftovers and most importantly, enjoying family.

    I know one thing for sure, I don’t remember feeling one single hunger pang since  before Thanksgiving.

    This is my Cherry Delight Recipe. I served it at the Christmas Eve family dinner. 

    Cherry delight dessert in a pie pan topped with whipped cream

    Making Cream Cheese Cherry Delight Recipe

    I’ve had this recipe for 100 years.  It’s one of those oldies-but-goodies that probably came off of either a Cool Whip container or a package of Cream Cheese.  It’s really so so so very good.

    The only baking part of this recipe is making the graham cracker crust. From that point, Cherry Delight is a no-bake dessert that everyone will love. And oh-so easy.

    How to Build this Cream Cheese Cherry Dessert

    Cream Cheese Cherry Dessert topped with cool whip. Served in a sur la table red pie plate.
    • Start by making the graham cracker crust by combining melted butter, graham cracker crumbs, sugar and brown sugar. Press it into your pie shell and bake for 7 minutes. Then refrigerate until cool and set.
    • Spread 1/2 of the Cool Whip over the graham cracker crust.
    • Combine room temperature cream cheese and pecans together. Gently spread it over the Cool Whip . I find that placing dollops of this on top of the Cool Whip works well. Then using the back of a spoon carefully move it around so the cream cheese mixture fills in to cover.
    • Then add the cherry pie filling on top of the cream cheese mixture.
    • Add the rest of the Cool Whip and with the back of a spoon, spread it to cover the top.
    • Sprinkle with crumbled graham crackers.
    • Chill over night.

    NOTE: Double this recipe and use a 9 x 11 baking dish to make a larger dessert to feed a crowd.

    The end result is an absolutely wonderful combination of flavors. And thanks to the cream cheese and pecans, not too overly sweet.

    And its beautiful red and white color is perfect for Christmas or Valentine’s Day. Actually, I make this year round. It’s a crowd pleaser.

    Recipe for Cherry Delight Dessert

    Cream Cheese Cherry Pie Filling Dessert. Served in a sur-la-table pie plate.

    I hope you give this cream cheese cherry dessert, “Cherry Delight” recipe a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

    And if you have a favorite no-bake cherry dessert recipe, let me know, I’d love to give it a try.

    More Holiday Worthy Desserts

    • Butterscotch Pudding Recipe
    • Chile Chocolate Cake
    • Orange Pound Cake with Sugared Cranberries
    • Creme Fraiche Cranberry Pear Tart
    • Ricotta Chocolate Custard with Raspberry Sauce

    And if you’re sweet tooth needs more ideas, don’t miss my Dessert Category. You’ll find lots of sweet treats, including the most popular dessert recipe on my site, French Pear Tart Bourdaloue

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Cream Cheese Cherry Delight.

    Cherry Delight, Cream Cheese Cherry Dessert

    An easy and delicious dessert any time of year.Cherry Delight is an easy no-bake cream cheese dessert recipe. Cherry Pie filling brings a beautiful red color making it a perfect dessert for Christmas or Valentines Day. Do delicious, you simply can’t have just one helping.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Amerian
    Prep Time: 30 minutes
    Cook Time: 52 minutes
    Total Time: 1 hour 22 minutes
    Servings: 8
    Calories: 445kcal
    Author: Lea Ann Brown

    Ingredients

    • For the Graham Cracker Crust
    • 1 1/2 cups Graham Cracker Crumbs 10 sheets of of Graham Crackers
    • 2 Tablespoons sugar
    • 2 Tablespoons Brown sugar
    • 7 Tablespoons butter melted
    • For the Cherry Delight Dessert
    • 8 ounces cream cheese room temperature
    • 1/2 Cup pecans chopped
    • 21 ounce Canned Cherry Pie Filling
    • 8 ounce Cool Whip Original
    Prevent your screen from going dark

    Instructions

    • In a food processor, grind the graham crackers into a consistent granulated state. Add the sugars and pulse to combine.
    • Press crust into a 9" pie pan. Bake at 375 degrees for 7 minutes. And then refrigerate for at least 1 hour.
    • Cream together cream cheese and pecans.
    • Spread a layer of Cool Whip on chilled and firm pie crust.
    • Top with the cream cheese and pecan mixture.
    • Next spread on the Wilderness Cherry Pie Filling. I didn't quite use the whole can.
    • Top with a nice thick layer of cool whip. Sprinkle top with unprepared graham cracker crumbs from the box.
    • Chill overnight.

    Notes

    Double the recipe and use a 9 x 11 baking dish to serve a crowd.

    Nutrition

    Calories: 445kcal | Carbohydrates: 48g | Protein: 5g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 317mg | Potassium: 201mg | Fiber: 2g | Sugar: 15g | Vitamin A: 889IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Cherry Delight Recipe …It’s what’s for a Christmas Dessert.

    More Dessert and Baking Recipes

    • Easy Pineapple Cake With Cream Cheese Frosting
    • Homemade Peach Ice Cream Custard Style
    • Vanilla Roasted Peaches With Mascarpone Cheese
    • Homemade Banana Ice Cream

    Reader Interactions

    Comments

    1. Kathy A says

      March 08, 2022 at 7:18 am

      5 stars
      We called it 4-layer chocolate pie. The pecan flour crust was one layer; cream cheese/powdered sugar blend was second; with chocolate fudge pudding, next, topped Cool Whip! Most requested dessert I make. I’ve tried to go with homemade pudding and whipped cream, but everyone prefers the original….but, adding a layer of cherry pie filling, topped with Cool Whip sounds wonderfully over-the-top wicked! May need to drop the powdered sugar.

      Reply
    2. Heather Blake says

      January 09, 2017 at 7:35 am

      Now this is the kind of dessert that Im talking about!

      Reply
    3. Adam J. Holland says

      December 31, 2016 at 8:32 am

      5 stars
      I grew up eating this dessert on special occasions. The only deviation was my parents used chocolate pudding (?) instead of the cherry pie filling. Either way, it’s delicious and extreme comfort food. ~ You’ll love the lights. I have three of them, except they don’t fit in the ‘Jimmy Rockford.’ I’ll occasionally go grab one from our (nearby) storage building and set it up outside. I’ve received some pretty interesting looks and comments from people walking by. I can only imagine that they think I’m odd. (And they’re right!) ~ Happy 2017 to you and yours.

      Reply
      • Lea Ann Brown says

        January 01, 2017 at 8:51 am

        Adam, now that you mention it, I’ve had this with chocolate pudding also. It’s all delicious and a blast from our past. Happy 2017 to you and your family.

        Reply
    4. Chris says

      December 31, 2011 at 9:43 am

      I love a good set of lights. I have a set of 3 with translucent umbrellas but only use one of them for food photos. Now you get to play around with the best angles for your light. My standard is me shooting at 6 o’clock, the light at 10 o’clock and a white reflecting board at 4 o’clock.

      1200 watts? Holy SMOKES you have a system, you aren’t messing around. Mine just uses 29 watt CFL bulbs.

      Reply
      • Lea Ann says

        December 31, 2011 at 2:31 pm

        Thanks for the positioning Chris, I’ll try the 6-10-4 Theory. I don’t know why it’s billed as 1200 watts. I’ve for four different bulbs that are around 80 each. Hopefully I can play around this weekend.

        Reply
    5. Joanne says

      December 29, 2011 at 5:25 am

      Mmm I love how simple this is, yet you know that with these ingredients it’s going to come together into a delicious dessert! The photos are looking good!

      Reply
      • Lea Ann says

        December 29, 2011 at 6:33 am

        Simple and really good Joanne. As always thanks for stopping by and the comment.

        Reply
    6. Vianney Rodriguez says

      December 28, 2011 at 9:06 pm

      I have a similar set from Cowboy studios.. it will change your life, lol!! Sometimes I shoot my food pics at 3am, no noise.. no kids, lol! I love this cherry treat my big sis makes it for Vday and I coull pretty much eat the ENTIRE pan, lol!! Happy holidays!

      Reply
      • Lea Ann says

        December 29, 2011 at 6:34 am

        Right, I can tell it’s going to change my life…especially until I learn how to use them. Good grief, I thought this was going to be easy. 🙂

        Reply
    7. Karen says

      December 28, 2011 at 1:09 pm

      Aren’t those desserts the best! Sounds like you had a nice Christmas… Happy New Year!

      Reply
      • Lea Ann says

        December 29, 2011 at 6:35 am

        I’ve got a couple oldie but goodie desserts like this. I love them and hardly make them. Happy New Year Karen.

        Reply
    8. Karen (Back Road Journal) says

      December 28, 2011 at 12:58 pm

      I guess I must have been living under a rock because I have never had your dessert before. I’ll have to remedy that soon. What a wonderful gift…you can really see a difference in the photos. All of my photos are done at night and it is a real challenge to get a nice photo. By the time you think you might have a good shot, the food is cold.

      Reply
      • Lea Ann says

        December 29, 2011 at 6:37 am

        Well maybe you just weren’t tuned into “Cool Whip”. Could have something to do with it. I grew up thinking that’s what whipped cream was. It wasn’t until my 20’s that I actually learned that you could actually whip cream to make the real stuff. 🙂

        Reply
    9. Vickie says

      December 28, 2011 at 8:51 am

      Well now you’ve done it . . . you’ll have the best photos out there, and you were already setting the bar pretty high! 🙂
      Seriously, the lighting assist is the only way I got through my winter blogging last year. Mine is only a homemade job that Dana and I put together, but does it ever make a difference when it gets dark at 4:30!
      Back to that delicious looking pie! Great recipe – I love those holiday goodies. And that adorable pie plate is the perfect pallatte. And that first photo? I could go on and on. Love, love, love that red rimmed plate and the reflection of the pie in the shiny fork. Gorgeous!

      Reply
      • Lea Ann says

        December 29, 2011 at 6:39 am

        Well goodness, best photos out there? I don’t think so, but thanks for the compliment. I didn’t even notice the reflection until you said something! Thanks for pointing that out. I love that pie plate. As always, something that I drug home from my mom’s years ago. 🙂

        Reply
    10. Steve @ HPD says

      December 28, 2011 at 6:19 am

      Gots to love the lighting system! It’s amazing how many folks don’t realize that light is 90% of a picture. (Well, technically, it’s 100%.) Anyways, cheers and happy 2012!

      Reply
      • Lea Ann says

        December 28, 2011 at 7:05 am

        I agree Steve. They’re not that easy to learn how to use. Will take practice. One little move of the tri-pod changes mood, color, etc.

        Reply
    11. Susan says

      December 27, 2011 at 1:38 pm

      This is one of the very first desserts I made 🙂 It still looks delicious! I bought myself a couple of umbrella lights before Christmas but haven’t had time to play with them yet.

      Reply
      • Lea Ann says

        December 28, 2011 at 7:05 am

        Susan, I need lots of time to play with mine. Maybe this weekend.

        Reply
    12. mick says

      December 27, 2011 at 1:35 pm

      5 stars
      I’ve always loved cherries, so my my mom used to make this for my birthday every christmas – great memories!

      Reply
      • Lea Ann says

        December 28, 2011 at 7:06 am

        I’m not a dessert fan, so I like this because of the savory cream cheese …. and those cherries. 🙂

        Reply
    13. Kristi Rimkus says

      December 27, 2011 at 9:06 am

      That’s what I call a terrific gift! I could surely use a lighting kit. I’ll have to put it on my birthday wish list. In the meantime, my husband’s birthday is next week, and your dessert is his all time favorite treat. I’ll be making this for him, but my pictures won’t be nearly as good. 🙂

      Have a wonderful New Year!

      Reply
      • Lea Ann says

        December 28, 2011 at 7:08 am

        Thanks Kristi, Happy New Year to you.

        Reply
    14. Cathy at Wives with Knives says

      December 27, 2011 at 6:13 am

      My mom used to make a similar dessert and it was always a family favorite. I’m looking forward to reading about your new lights, Lea Ann. That sure would make taking pictures easier in the winter. Happy New Year!

      Reply
      • Lea Ann says

        December 28, 2011 at 7:08 am

        It will take some practice to learn how to use them. Happy New Year to you too Cathy.

        Reply
    15. Karen Harris says

      December 26, 2011 at 8:39 pm

      Just about the time you thought you knew what you were doing, new lighting comes along. I am now struggling with learning to use mine too, but it will pay off in the end. You photo looks great and so does your recipe. I can’t wait to try it. Merry Christmas and Happy New Year to you and yours!

      Reply
      • Lea Ann says

        December 28, 2011 at 7:09 am

        I’ve used them twice now and I agree, it’s somewhat of a struggle. You’ve had yours longer, you’ll have to teach me. 🙂

        Reply
    16. Jane says

      December 26, 2011 at 4:39 pm

      Awesome pictures! This looks so so good. Congrats on the new lighting system!

      Reply
      • Lea Ann says

        December 28, 2011 at 7:10 am

        Thanks Jane!

        Reply
    17. Heather @girlichef says

      December 26, 2011 at 3:33 pm

      Very cool gift! My grandma makes this for Christmas EVERY SINGLE YEAR. Ever since I can remember. My grandpa and my mom will complain if she doesn’t…however, hers is always in a 9×13 pan. I like the look of it circular. 🙂 Hope you had a great Christmas 😀

      Reply
      • Lea Ann says

        December 26, 2011 at 3:52 pm

        The original recipe calls for double of what I’ve listed here and to be made in a 9 x 13 pan. I opt for a smaller amount for a pie plate. That way there’s not so much leftovers and my Holiday calorie count isn’t so out of this world. I love the stuff and can eat … eat… eat it.

        Reply
    18. Larry says

      December 26, 2011 at 2:51 pm

      Ivve had this or a similar dessert and really like it. Your shots look very good – maybe that’s what I need – I’m going to look into it.

      Reply
      • Lea Ann says

        December 26, 2011 at 3:55 pm

        Yup, that recipe is an oldie but goodie. I’m sure it made it’s rounds through the kitchens of America. Only the top photo is taken with the new lights, the bottom two are in daylight and the day before. Bob spent around $125.00. When I click on that website, I don’t see the exact set I have. Let me know if you want me to get you exact information.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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