Cherry Cream Cheese Dessert
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I make this Cherry Cream Cheese Dessert whenever I need an easy, crowd-pleasing sweet that looks fancy but comes together in minutes. A crumbly graham cracker crust, a tangy-sweet cream cheese layer folded with Cool Whip, and a glossy cherry topping — it’s simple, nostalgic, and perfect for potlucks, barbecues, or a no-fuss holiday dessert. For a savory main to pair with it at a summer dinner, I often serve it after dishes like baked chicken breasts with creamed spinach, sun-dried tomatoes, bacon and pepper jack cheese.
Why you’ll love this dish
This Cherry Cream Cheese Dessert hits so many desirable notes: fast assembly, minimal baking, and flavors kids and adults both adore. The creamy filling balances the sweet, slightly tart cherry topping; the graham crust adds texture without fuss. It’s also forgiving — swap toppings, scale the pan size, or assemble ahead for easy entertaining.
"Real crowd-pleaser — I doubled the cherries and still had requests for the recipe. So simple, so creamy!" — weekend potluck tester
This dessert is ideal when you want something make-ahead for a picnic, bring-to-work treat, or an easy holiday finale.
How this recipe comes together
Before you dig in, here’s the quick roadmap so you know what to expect:
- Make the graham cracker crust, press it into a 9 x 13 pan, and bake briefly to set.
- Whip the cream cheese with powdered sugar until smooth, then fold in Cool Whip for a light filling.
- Spread the filling over the cooled crust, top with cherry pie filling and fresh cherries.
- Chill so the layers firm up; slice and serve cold.
If you like no-bake options or want another simple cream cheese idea for busy nights, you might enjoy this 3-ingredient slow cooker cream cheese chicken for dinner-before-dessert simplicity.
Gather these items
What you’ll need:
- 2½ cups graham cracker crumbs
- ½ cup butter, melted (use unsalted or reduce added salt elsewhere)
- ¼ cup granulated sugar
- 8 ounces cream cheese, room temperature
- 1 cup powdered (confectioners’) sugar
- 8 ounces Cool Whip (or another stabilized whipped topping)
- 21 ounces cherry pie filling (one standard jar/can)
- 1 cup fresh cherries, halved and pitted (optional; use more if you love fresh fruit)
Substitution notes:
- For a gluten-free crust, use gluten-free graham crumbs or crushed gluten-free cookies.
- If you prefer less sugar, cut powdered sugar to ¾ cup and choose a low-sugar pie filling.
- Real whipped cream can replace Cool Whip, but the filling will be softer and best served sooner.
Step-by-step instructions
Preheat the oven to 375°F and lightly spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.
Graham Cracker Crust
- In a medium bowl, combine 2½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter.
- Stir until the crumbs are evenly moistened.
- Press the mixture firmly and evenly into the bottom of the prepared 9 x 13 pan. Use the back of a measuring cup for even compression.
- Bake the crust at 375°F for 8–10 minutes, or until it just starts to set and become fragrant. Remove and cool completely.
Cream Cheese Filling
5. In a mixing bowl, beat 8 oz room-temperature cream cheese until smooth (about 1–2 minutes). Scrape the bowl.
6. Add 1 cup powdered sugar and beat until creamy and lump-free.
7. Gently fold in 8 oz Cool Whip with a spatula until uniform and airy. Don’t overbeat — you want a light texture.
Assembly & Topping
8. Once the crust is fully cooled, spread the cream cheese mixture evenly over it.
9. Spoon the 21 oz cherry pie filling over the cream cheese layer and spread gently.
10. Scatter the optional 1 cup fresh halved cherries across the top for freshness and texture.
11. Chill the dessert in the refrigerator for at least 1–2 hours so it firms. For cleaner slices, chill longer (3–4 hours).
Serve chilled. Cut into squares and enjoy.
Best ways to enjoy it
- Plate chilled squares with a dollop of extra whipped cream and a few toasted almond slivers for crunch.
- Serve alongside vanilla ice cream for a decadent pairing.
- Turn it into parfaits: crumble leftover crust, layer filling and cherries in glasses, and garnish with mint.
- For events, make individual servings in small jars for transport and single-serve presentation.
Storage and reheating tips
- Refrigerate: Keep the dessert tightly covered in the refrigerator for 3–4 days. Because of the dairy, don’t leave it out longer than 2 hours at room temperature.
- Freezing: Freeze in an airtight container up to 1 month. Thaw overnight in the fridge before serving — note the texture may soften slightly after freezing.
- Reheating: This dessert is served cold; reheating isn’t recommended. If you prefer a warmer element, serve warm fruit compote alongside a chilled slice.
- Food safety: Keep the chilled dish below 40°F and use within recommended times to avoid spoilage from the cream cheese and whipped topping.
Pro chef tips
- Soften the cream cheese fully: Room-temperature cream cheese blends smoothest and prevents lumps. If short on time, microwave the block for 8–10 seconds, then stir.
- Press the crust well: Compacting the crumbs firmly ensures a stable base that won’t crumble when you cut bars.
- Use an electric mixer for silky filling and a spatula to fold in Cool Whip to keep it airy.
- For neater slices, chill thoroughly then run a knife under hot water, wipe dry, and slice; repeat between cuts.
- If you want a crunchier top, sprinkle toasted pecans or crushed amaretti cookies just before serving.
- For a complementary savory-rich twin dish, consider serving after something like bacon cream cheese baked spaghetti at a casual gathering.
Creative twists
- Mixed berry swap: Replace cherry filling with blueberry or raspberry pie filling for a different tang.
- Lemon-cream variation: Stir 1–2 teaspoons lemon zest into the cream cheese layer and top with lemon curd and fresh blueberries.
- No-bake crust: Skip the oven — chill the crust for 30–60 minutes instead. The texture will be less crisp but still delicious.
- Mini bars: Press the crust into a 9 x 9 pan for thicker bars, or use a muffin tin for individual bites.
- Lower-sugar version: Use sugar-free pie filling and a powdered sugar substitute, and opt for light cream cheese and sugar-free whipped topping.
- Gluten-free or nut crust: Use gluten-free cookies or pulse toasted almonds into crumbs for a nutty base.
Your questions answered
Q: How long does it take to make this dessert?
A: Active prep is about 15–20 minutes. Baking and cooling the crust plus chilling time add 1.5–4 hours depending on how firm you want it.
Q: Can I use fresh cherries instead of cherry pie filling?
A: Fresh cherries are lovely but will be less glossy and more watery. If using only fresh cherries, macerate them with a little sugar and a cornstarch slurry cooked briefly to thicken, or combine fresh cherries with some pie filling for stability.
Q: Can this be made a day ahead?
A: Yes — in fact, it benefits from resting. Assemble the day before, chill overnight, and slice just before serving.
Q: Is it freezer-friendly?
A: Yes — wrap tightly and freeze up to 1 month. Thaw in the refrigerator overnight. Expect a slight texture change from the frozen whipped topping.
Q: Can I use mascarpone or ricotta instead of cream cheese?
A: Mascarpone will work for a richer, softer filling but may be looser; you’ll want to refrigerate longer. Ricotta produces a grainier texture unless you blend it very smooth.
Conclusion
If you want another take on the cherry-and-cream combination, see this Cherry Cream Cheese Dessert – Deliciously Seasoned for comparison ideas. For a lighter, Danish-style version, check out Quick and Easy Cherry Cream Cheese Danishes – Homemade Home. And if you’re collecting classic cherry recipes to try alongside this dessert, I recommend Classic Cherry Delight – My Country Table for inspiration.
Cherry Cream Cheese Dessert
Ingredients
Method
- Preheat the oven to 375°F and lightly spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Stir until the crumbs are evenly moistened.
- Press the mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 8–10 minutes, or until it just starts to set and become fragrant. Remove and cool completely.
- In a mixing bowl, beat the room-temperature cream cheese until smooth.
- Add powdered sugar and beat until creamy and lump-free.
- Gently fold in Cool Whip until uniform and airy.
- Once the crust is fully cooled, spread the cream cheese mixture evenly over it.
- Spoon the cherry pie filling over the cream cheese layer and spread gently.
- Scatter fresh halved cherries across the top.
- Chill the dessert in the refrigerator for at least 1–2 hours before serving.
