Graham Cracker Cream Cheese Dessert with Cherry Filling

Introduction

The crust bakes for just 8 minutes, then gets topped with a cream cheese filling lightened with whipped topping and finished with cherry pie filling. You get a chilled dessert with a firm graham base and a soft middle that works well for potlucks, holidays, or make-ahead slices.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Servings: 12

Ingredients

Crust

• 2 packages graham crackers, crushed to fine crumbs
• 2 Tbsp sugar
• ¾ cup melted margarine

Cheesecake mixture

• 1 large package of cream cheese
• 1½ cup powdered sugar
• 2 packages whipped cream or Dream Whip (frozen non-dairy topping)
• 1 can cherry pie filling

Instructions

1. Combine graham cracker crumbs, sugar, and melted margarine. Press this mixture into a large pyrex pie dish to make a crust.
2. Bake crust for 8 minutes at 325°F (160°C). Let cool completely.
3. Beat cream cheese and powdered sugar together.
4. Prepare the whipped topping according to directions (if necessary).
5. Fold the whipped topping into the cream cheese mixture. Place this mixture into the cooled crust, and smooth the top.
6. Top with cherry pie filling.

Variations

• Swap the cherry pie filling for blueberry pie filling if you want a less sharp fruit flavor and a darker, jammier top layer.
• Swap the cherry pie filling for strawberry pie filling for a sweeter finish and a softer fruit texture.
• Use all whipped topping instead of Dream Whip to skip the separate preparation step; the filling stays light and sets more consistently.
• Bake the crust for 10 minutes instead of 8 if you want a firmer, crisper base that holds up better after a day in the fridge.

Tips for Success

• Crush the graham crackers to fine crumbs so the melted margarine binds the crust evenly.
• Press the crust firmly into the pyrex pie dish, especially at the edges, so it slices cleanly instead of crumbling.
• Let the baked crust cool completely before adding the cream cheese mixture or the filling can soften and slide.
• Beat the cream cheese and powdered sugar until smooth before folding in the whipped topping; lumps are harder to fix after folding.
• Spread the cherry pie filling gently over the top so it stays in a clean layer and does not streak into the filling.

Storage and Reheating

Store the dessert covered in the baking dish or transfer slices to an airtight container. Keep it in the fridge for up to 4 days.

For freezing, wrap individual slices or store them in a freezer-safe airtight container for up to 1 month. The texture will be softer after thawing, and the crust will lose some crispness.

FAQ

Do you need to chill it before serving?

You can serve it after assembly, but 1 to 2 hours in the fridge will firm the filling and give you cleaner slices.

What size dish should you use for a large pyrex pie dish?

A 9×13-inch glass dish works well. The layers will be slightly thinner, which makes this easy to cut into squares.

Can you use homemade whipped cream instead of whipped topping?

Yes. Use the same volume, and make sure it is whipped to stiff peaks so the filling holds its shape.

Can you use lower-fat cream cheese?

Yes, but the filling will set softer and taste a little tangier. Chill it before serving so it slices more neatly.