This rich and creamy cherry cream cheese dessert has a buttery graham cracker crust, a rich cream cheese filling, and a fruity cherry topping! The recipe comes together super quick, with barely any effort, and tastes and looks so fancy!
I’m a big fan of easy, no-fuss desserts, especially for parties and get-togethers. The classic no-bake Oreo pie is one of my absolute favorite, but I really love making my cream cheese lemonade pie when I’m craving something citrusy and summery. And this cherry cream cheese dessert is right along those lines. Creamy, fruity, and oh-so-delicious!
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What I Love About the Recipe
- Just a few minutes and a handful of ingredients are all you’ll need to put this delicious dessert together.
- The dessert is an absolute flavor and texture bomb. You’ll have the buttery, crumbly crust, the smooth cream cheese, the thick and rich cherry pie filling, and the cherries on the top.
- It is perfect to make as an occasional sweet treat or a dessert when you have some guests coming over.
- It is super easy to put together, which makes it a great last-minute dessert option too.
Ingredients For the Cherry Cream Cheese Dessert
- Graham crackers: Use a fresh pack of graham crackers to make the crust. It is so much better than the packaged crust and has that crumbly texture you’re looking for.
- Butter: To help the crushed crackers cling to each other, and also for that rich, salty deliciousness.
- Sugar: Brown sugar works too, but I prefer white granulated sugar. You’ll need it for the cream cheese filling too.
- Cream cheese: Start with a block of good quality, full-fat cream cheese. Low-fat cream cheese won’t give you the same creaminess you’re looking for.
- Cool whip: To make the filling light and fluffy.
- Cherry pie filling: For that glossy, thick red finish on the top! Use the packaged version or whip up my homemade cherry pie filling if you want to!
- Fresh cherries: To garnish, and for that brilliant texture and bite.
Variations
- Make individual portions of this cherry cream cheese dessert by layering it into ramekins or clear glasses.
- Swap the cherry filling for any other fruit filling of your choice to bring a bit of flavor variation. Blueberries and raspberries are some good options.
- Use chocolate-flavored graham crackers instead of regular ones to get a bit of a deeper flavor that works wonderfully with the cherry pie filling.
- Swap the cream cheese for another kind of cheese like ricotta or mascarpone cheese for the filling.
How to Make Cherry Cream Cheese Dessert
For the Graham Cracker Crust
- Step 1: Preheat the oven to 375°F. Spray a 9 x 13-inch baking tray with non-stick cooking spray and set aside.
- Step 2: In a medium bowl combine the sugar, graham cracker crusts, and butter.
- Step 3: Press this mixture into the prepared baking dish to make it a smooth, uniform layer. Save about ¼ cup of graham cracker crumbs for the topping, if desired.
- Step 4: Bake the crust for around 10 minutes. Remove and allow it to cool down completely.
For the Cream Cheese Filling
- Step 1: Using an electric mixer, whip the cream cheese for around 2-3 minutes in a bowl until light and fluffy. Fold in the Cool Whip until you get a uniform mixture.
- Step 2: Spread the cream cheese mixture over the graham cracker crust once the crust has cooled completely.
- Step 3: Gently pour the cherry pie filling in an even layer over the cream cheese layer, and top with a few fresh cherries.
- Step 4: Sprinkle the remaining Graham cracker crumbs on the top.
- Step 5: Cover this up with cling wrap or aluminum foil and refrigerate this for 4 hours or overnight.
How to Store Leftovers
This cherry cream cheese dessert can be stored in the fridge for up to 2 days, ideally in an airtight container. If you’ve portioned it out in individual dessert cups, cover them with cling wrap to keep them fresh.
Avoid storing it at room temperature, as the cream cheese can get spoilt pretty quickly.
I also wouldn’t recommend freezing it, as it can ruin the texture and flavor of the dessert.
Tips & Tricks
- Pack the graham cracker crumbs tightly into the baking dish. This will help the crust maintain its shape when you cut through it and serve it.
- Start with room-temperature cream cheese. This will ensure that the filling for this cream cheese dessert has the perfect velvety smooth consistency.
- I would also recommend using softened butter to make the crust. This will ensure you get the perfect balance of crumbly texture and shape.
- Add a bit of sour cream to the cream cheese mixture to lend it some extra flavor and tanginess.
How to Serve Cherry Cream Cheese Dessert
This rich and delicious cherry cream cheese dessert tastes perfect when it is chilled.
Enjoy it on its own as a sweet treat, or an elaborate dessert after a nice and hearty meal.
And if you have some extra cherries to put to use, whip up a quick and easy cherry cobbler, or a cherry cream cheese puff pastry.
I love making my cherry cream cheese lemonade mini pies when I have some extra cherries that I want to use!
Frequently Asked Questions
Yes! Use ready-made graham cracker crust so you only need to worry about making the cream cheese filling, which shouldn’t take more than 20 minutes.
Unopened ones are as fresh as their best-by date mentioned on the package. Once opened, store any unused filling in the fridge for up to 3 days. Unused ones can be great for making an easy cherry cobbler.
No problem! Follow the same instructions and you’ll get the same delicious cherry cream cheese dessert. The layers will just be a little thicker, but that’ll make it taste even better!
Cherry Cream Cheese Dessert
Ingredients
Graham Cracker Crust
- 1¾ cups graham crackers, crushed
- ½ cup butter, melted
- ¼ cup granulated sugar
Cream Cheese Filling
- 8 ounce cream cheese
- 8 ounce cool whip, extra creamy
- 1 cup powdered sugar
- 21 ounce can cherry pie filling
- 2 cups fresh cherries, pitted, cut in half
Instructions
- Preheat the oven to 375° and lightly spray a 9×13 baking dish with non-stick cooking spray. Set aside.
Graham Cracker Crust
- In a medium bowl, add graham cracker crumbs, sugar, and melted butter. Stir to combine.
- Spread graham cracker mixture into prepared baking dish. Press into an even, smooth layer (save ¼ cup of mixture for the topping, if desired).
- Bake in preheated oven for 10 minutes, remove, and let cool completely.
Cream Cheese Filling
- In a medium bowl, using an electric mixer, beat cream cheese for 2-3 minutes or until light and fluffy.
- Add powdered sugar and beat until combined.
- Fold in the cool whip until combined.
- Once the crust has cooled completely, spread the cream cheese mixture over the graham cracker crust.
- Top with cherry pie filling and spread in an even layer. Top with fresh cherries.
- Sprinkle remaining graham cracker crumb mixture over the top.
- Cover with aluminum foil or plastic wrap and refrigerate for 4 hours or overnight.
Notes
Tips & Tricks
-
- Pack the graham cracker crumbs tightly into the baking dish. This will help the crust maintain its shape when you cut through it and serve it.
-
- Start with room-temperature cream cheese. This will ensure that the filling for this cream cheese dessert has the perfect velvety smooth consistency.
-
- I would also recommend using softened butter to make the crust. This will ensure you get the perfect balance of crumbly texture and shape.
-
- Add a bit of sour cream to the cream cheese mixture to lend it some extra flavor and tanginess.
Nutrition
Sounds like a dessert we’ve been making in our family for generations. I still get requests from my family for all the holiday meals. Thanks for sharing!
Hi Rochelle, Thank you for sharing! I’m so glad this brought back memories of your family’s dessert. Sounds like you have family traditions too! I have some recipes that are a must for the holidays. :)