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Cherry Cream Cheese Dessert

A delicious and easy-to-make dessert featuring a graham cracker crust, creamy filling, and cherry topping, perfect for potlucks and gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, No-Bake, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Graham Cracker Crust
  • 2.5 cups 2½ cups graham cracker crumbs
  • 0.5 cups ½ cup butter, melted Use unsalted or reduce added salt elsewhere
  • 0.25 cups ¼ cup granulated sugar
Cream Cheese Filling
  • 8 ounces 8 ounces cream cheese, room temperature Soften cream cheese fully for best results
  • 1 cups 1 cup powdered (confectioners’) sugar
  • 8 ounces 8 ounces Cool Whip (or another stabilized whipped topping) Can use real whipped cream but texture may vary
Topping
  • 21 ounces 21 ounces cherry pie filling One standard jar/can
  • 1 cup 1 cup fresh cherries, halved and pitted Optional; use more if you love fresh fruit

Method
 

Preparation
  1. 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
  1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
  2. Stir until the crumbs are evenly moistened.
  3. Press the mixture firmly and evenly into the bottom of the prepared pan.
  4. Bake the crust for 8–10 minutes, or until it just starts to set and become fragrant. Remove and cool completely.
Cream Cheese Filling
  1. In a mixing bowl, beat the room-temperature cream cheese until smooth.
  2. Add powdered sugar and beat until creamy and lump-free.
  3. Gently fold in Cool Whip until uniform and airy.
Assembly & Topping
  1. Once the crust is fully cooled, spread the cream cheese mixture evenly over it.
  2. Spoon the cherry pie filling over the cream cheese layer and spread gently.
  3. Scatter fresh halved cherries across the top.
  4. Chill the dessert in the refrigerator for at least 1–2 hours before serving.

Notes

Best served chilled. Keep tightly covered in the refrigerator for 3–4 days. Can be frozen up to 1 month.