This Classic No-Bake Cherry Delight is a timeless dessert that embodies simple elegance and comforting flavors. With its three distinct and delicious layers, it’s a perfect treat for potlucks, family gatherings, or any time you need a crowd-pleasing dessert that doesn’t require an oven. The foundation of this delightful dessert is a buttery, nutty crust made from crushed graham crackers and pecans, which provides a wonderful textural contrast to the smooth fillings. This is followed by a rich and creamy layer of sweetened cream cheese and whipped cream, which is light, airy, and utterly irresistible. The final, crowning glory is a thick, glossy layer of canned cherry pie filling, which adds a vibrant pop of color and a sweet-tart fruitiness that perfectly balances the rich cream layer below. The beauty of this recipe lies in its ease of preparation. There’s no baking involved, making it an ideal choice for hot summer days or when you want a delicious dessert with minimal effort. The entire dish comes together in just a few simple steps and sets beautifully in the refrigerator, allowing you to prepare it ahead of time. The combination of the crumbly crust, the luscious cream cheese filling, and the jewel-like cherry topping creates a dessert that is both visually appealing and incredibly satisfying to eat. This recipe is a nostalgic favorite that has graced many a dinner table, and it’s sure to become a cherished part of your recipe collection.
Ingredients:
For the Pecan Graham Cracker Crust:
- 1 1/2 cups (180g) of finely crushed graham cracker crumbs (about 10-12 full sheets)
- 1 cup (120g) finely chopped pecans
- 1/2 cup (113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
For the Cream Cheese Filling:
- 2 (8-ounce) blocks (450g) of full-fat cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 (8-ounce) container (225g) of frozen whipped topping (such as Cool Whip), thawed
- Or, 2 cups (475ml) of heavy whipping cream, whipped to stiff peaks
For the Cherry Topping:
- 1 (21-ounce) can (600g) of cherry pie filling, chilled
Instructions:
- Prepare the Crust: In a medium-sized bowl, combine the finely crushed graham cracker crumbs, finely chopped pecans, and granulated sugar. Mix well to ensure everything is evenly distributed. Pour in the melted butter and stir with a fork until the crumbs are thoroughly moistened and the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish. You can use the bottom of a measuring cup or the back of a spoon to create a compact, even layer. Place the dish in the refrigerator for at least 30 minutes to chill and firm up while you prepare the filling.
- Prepare the Cream Cheese Filling: In a large mixing bowl, using a stand mixer with a paddle attachment or a hand mixer, beat the softened cream cheese on medium speed until it is completely smooth and there are no lumps. This usually takes about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed to ensure a uniform consistency.
- Add Sugar and Vanilla: To the smooth cream cheese, add the granulated sugar and pure vanilla extract. Continue to beat on medium speed for another 2-3 minutes, or until the mixture is light, fluffy, and the sugar has fully dissolved.
- Fold in the Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture using a rubber spatula. Use a folding motion to incorporate the whipped topping without deflating the mixture. Continue to fold until no streaks of whipped topping remain and the filling is uniform and light. If you are using freshly whipped heavy cream, gently fold that in at this stage.
- Assemble the Dessert: Retrieve the chilled crust from the refrigerator. Carefully and evenly spread the cream cheese filling over the crust. Use an offset spatula or the back of a spoon to smooth the top surface of the filling.
- Add the Cherry Topping: Open the can of chilled cherry pie filling. Spoon the filling evenly over the cream cheese layer, spreading it gently to cover the entire surface. The chilled pie filling helps prevent it from melting the cream cheese layer.
- Chill to Set: Cover the dish loosely with plastic wrap or aluminum foil. Refrigerate the Cherry Delight for at least 4-6 hours, but ideally overnight. This chilling time is essential for the crust to set and the layers to meld together perfectly, creating a dessert that is easy to slice and serve.
- Serve: Once fully chilled and set, slice the Cherry Delight into squares and serve. It is a fantastic dessert on its own, but can also be served with a small dollop of extra whipped cream or a sprig of mint for garnish. Store any leftovers covered in the refrigerator for up to 3-4 days.