This Cherry Dessert is an easy no-bake treat. With a few simple ingredients you get a silky, creamy filling on a graham cracker crust, finished with bright cherry pie filling — no oven required. It’s perfect for hot summer days, holidays, potlucks, and makes an impressive yet effortless dessert year-round.
A smooth, fluffy center made from sweetened condensed milk and Cool Whip sits on a buttery graham crust and is topped with tart cherry pie filling. The result is cheesecake-like in texture but without any cream cheese — light, refreshing, and indulgent.
This dessert keeps well in the refrigerator for up to a week and freezes nicely for up to three months, making it a convenient make-ahead option for gatherings. For a festive twist, add a few drops of pink food coloring to the filling for Valentine’s Day or serve as bars from a rectangular pan to feed a crowd.
Using a 9×13 dish turns this dessert into easy-to-serve cherry bars.
Ingredients Needed To Make This Cherry Dessert
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs — store-bought or homemade in a food processor
- 1/4 cup (1/2 stick) butter, melted
- 1/4 cup sugar
For the Creamy Center:
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup fresh lemon juice
- 8 ounces Cool Whip (regular or low-fat)
Cherry Topping:
- 2 (20 ounce) cans cherry pie filling — canned works best for convenience; you can substitute fresh or homemade cherry topping if you prefer
How To Make This Cherry Delight Dessert
- Make the crust: In a large bowl combine graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9×13-inch baking dish.
- Prepare the filling: In a mixing bowl, beat the sweetened condensed milk and lemon juice for about 1 minute with an electric mixer. The mixture will thicken slightly.
- Fold in Cool Whip gently until blended and smooth.
- Assemble: Spread the creamy filling evenly over the graham cracker crust. Spoon the cherry pie filling over the top, smoothing it into an even layer.
- Chill: Cover and refrigerate for at least one hour to set (overnight is ideal). Slice and serve chilled.
Tip: I often make this the night before so it sets perfectly.
Note: You can use low-fat or fat-free Cool Whip and fat-free sweetened condensed milk if desired.
Recipe Details
- Prep time: 10 minutes
- Additional time (chill): 1 hour
- Total time: about 1 hour 10 minutes
- Servings: 12
- Calories per serving: 189 kcal
- Author: Michaela Kenkel
Substitutions and Variations
Swap the cherry topping for fresh fruit or another canned pie filling such as blueberry or strawberry. During cherry season, sweet cherries from a farmers market make a lovely fresh topping. For a richer, denser filling, you can use two blocks of cream cheese in place of the Cool Whip (adjust lemon and condensed milk to taste).
Tips and Tricks
- Add a splash of vanilla or almond extract to the cream center for extra flavor.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an even more decadent dessert.
- Make individual portions by preparing the dessert in a muffin tin for portable treats.
FAQs
Which cherries work best in desserts? Fresh Bing cherries are popular and widely available, but tart (sour) cherries or pie cherries make excellent fillings, too. Try different types to find your favorite in baked or no-bake cherry recipes.
A Family Favorite
This Cherry Dessert was passed down from my grandmother and remains a family favorite. It’s simple, comforting, and reliably delicious — the kind of recipe that becomes a tradition. Make a batch for your family, and it might become a staple for years to come.
Full Ingredient List
- 2 cups graham cracker crumbs
- 1/4 cup (1/2 stick) butter, melted
- 1/4 cup sugar
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup lemon juice
- 8 oz Cool Whip
- 2 (20 oz) cans cherry pie filling
