I’m a huge fan of everything cherry…and cheesecakey…well, lets just say that I love desserts! 😉
And lately, I’ve been enjoying baking. With the holidays quickly approaching, no one in my family is going to argue some extra desserts around the house! It seems to be my way to relax after a long day of handling a clingy baby and a rambunctious 3 year old, lol!
Recently, Cherry Delight made an appearance in our house. It’s one of those recipes that I remember fondly from my childhood. My mom never actually made this dessert but I remember having it at BBQ’s and friends’ houses. And boy was it delicious!
I had actually forgotten about this recipe until a few weekends ago when I was craving cherries and wanted to whip something up. So that’s how Cherry Delight made its way back into my life (and my husband’s…and Mabel’s, lol!).
Now, if you plan on whipping this up, know that it’s super easy! This recipe also has a thicker graham cracker crust which I prefer since I think it balances the sweetness out of the whipped and cherry toppings.
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup white sugar
- 1 8- oz package cream cheese room temperature
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 large can of cherry pie filling
- Preheat oven to 350 degrees.
- For crust - Mix crushed graham crackers, melted butter and white sugar together. Then press evenly into a 11x7 baking dish. Place into oven for 5-8 minutes.
- *Set crust in fridge to cool while you prepare the filling...if it's too hot, it will cause filling to melt when you add it later*
- For Filling - With an electric mixer in a large bowl, whip the heavy cream until it forms small peaks/thickens. Be careful not to go overboard since it will eventually turn into butter if you whip it too much!
- In another bowl, mix cream cheese and powdered sugar. Fold in the heavy cream that you whipped earlier by hand. Then take this mixture and gently pour it onto your graham cracker crust (use a spatula and be gentle since the crust will be a looser type crust).
- Then spread the cherry pie filling on top.
- Refrigerate overnight. The longer, the better! 😉
Adapted from QVC
23 thoughts on “Cherry Delight”
I grew up with this pie and love it. We call it cherry O creme pie made with slightly different ingredients. For the cream part I use sweetened condensed milk with the cream cheese and a little lemon juice and vanilla extract mixed in. Everything else is made the same. I’m guessing they taste similar.
We were raised with this dessert also for every holiday. We called it Cherry Dessert. Mom always made it. Now that she has had a few injuries and can no longer handle the mixer my sister makes it.
Has anyone tried a variation with vanilla pudding?
My sister makes something similar, butter cookies on bottom, vanilla pudding, leave it in the fridge to thicken, then pineapples slices and jello pudding on top anfd then back to the fridge.
Been making this since the ’70’s. My children would shoot me if a holiday went by with out it being on the menu.
My mom has been making Cherry Delight since I was a child, and it has always been a family favorite. I’m so glad I found this recipe because I will be making it soon!! It’s been too long!!
My Mom always made this but used Dream Whip.I have looked gor years for her recipe.The crust was baked .
This was how my mom made hers also…and she had a large Tupperware container to put it in….Dream whip make it simple to make…
Just wow this is so good. I used peaches instead of cherries. Sweet but not to sweet. I also did a thicker crust. Try it
I’ve been making a similar version of this cheesecake for years and it’s always a hit! The only difference in my recipe, is instead of whipping 35% cream, I prepare an envelope of Dream Whip, and fold it into the cream cheese and powdered sugar. It is the easiest and yet, the best tasting cheesecake on the planet!!!!
Excited to try this! I’ve been looking for this type of dessert that does NOT use cool whip! Looking forward to trying it with real whipped cream!
I love this desert but I have always known it is be called a cherry yum yum, my grandmother made this desert every Christmas Eve and I have not had it since her passing in ’94, just way too long so I think I will be making this very soon BC I don’t think that my kids have ever had it, I know I am ashamed that they totally missed out on one of the best deserts on the planet, but my mama(gma) made it slightly different and made it kinda like you would make a lasagna with many layers instead of just one. I never liked the cherries but I never let it stand in my way either.
That’s what my grandmother called it. Cherry yum yum. Every Sunday we had. My brother forgot about it until I made it for Easter. He loved it.
My mom made this every Christmas and insisted on using Wilderness brand cherry pie filling. I don’t even know if they still make it, but it was the best!
They still make Wilderness brand.
Just wanted to know if I could use store bought whipped topping or cool whip ? Going to make it today. Thanks
I have been looking for this recipe, forever!!!!!!!
My Grandmother made this for Sunday family dinner often. One of my fondest memories of childhood.
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Everyone who had this delicious dessert loved it and had seconds. The only thing I would change is – don’t bake crust.
I think the crust would be fine without baking. Thank you for this recipe. I’m sure to be preparing this again..
This was a really easy pie to make. I have made it twice now and it is very good
Yes, my grandma did too!
She made it with cool whip.
Delicious! Even better with extra graham cracker crumbles on top of the cherries