Cherry Delight

4.50 from 2 votes

This Cherry Delight has layers of deliciousness. From the luscious cherry pie filling top and no-bake cheesecake filling to the graham cracker crust.

Prep Time20

Cook Time0

Chill Time8

Total Time8 20

Servings: servings

Lghtly grease a 9x13 baking dish with nonstick cooking spray.
In a small bowl, add 2 cups graham cracker crumbs, 1/2 cup dark brown sugarand melted 3/4 cup salted butter. Stir until the butter has coated all of the graham cracker crumbs.
Pour the crust mixture into the prepared pan. Form a crust by evenly and firmly pressing the crust mixture down with a glass, measuring cup, or hand.
Place in the fridge to firm up while preparing the cheesecake filling.

In a large mixing bowl, add the 16 ounces cream cheese. Beat with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl.
Add the 1 tablespoon vanilla extract, 1 tablespoon fresh lemon juice, and 3/4 cup powdered sugar. Continue to beat until well combined. Scrap down the sides and bottom of the bowl and beat in any remaining bits until creamy.
Add the 8 ounces whipped topping and fold in using a spatula until incorporated.
Scrape the cheesecake filling on top of the graham cracker crust. Use an angled spatula to evenly spread the filling on top of the crust and to the edges of the baking dish. If you don’t have an angled spatula, it is easier to spread with a metal or wooden spatula than a silicone spatula.

Add the 2 (20 ounce) cans of cherry pie filling to the top of the cheesecake filling and spread evenly.
Cover with plastic wrap and place in the fridge overnight to set up.

You can add an additional 8 ounces of whipped topping over the cherry pie filling if you prefer.

Storage: Cover the dessert with plastic wrap or store in an airtight container in the refrigerator for up to 5 days.