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Cherry Dessert

"A cracker crust, a creamy middle layer and cherry topping make this simple but wonderful treat."
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20 m servings 448 cals
Original recipe yields 9 servings (1 9x9-inch pan)


  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. In small bowl, combine graham cracker crumbs and melted margarine. Stir well and press into baking dish. Bake 5 minutes. Cool.
  2. In large bowl, combine cream cheese, sugar, vanilla and almond extract. Mix well. In a medium bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled crust. Dot with cherry pie filling, and smooth with knife or spatula to cover. Chill in refrigerator until serving.

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Read all reviews 52
  1. 65 Ratings

Most helpful positive review

I doubled this recipe and made it in a 9 x 13 cake pan for a church luncheon. I also used cool whip instead of the heavy cream. It was a huge hit. I came home with only a serving left.

Most helpful critical review

Unfortunately, I did not read the review informing me the recipe calls for way too much butter in the crust. The filling is very good but the hard, tough, stuck crust ruined the dessert. This ...

Most helpful
Most positive
Least positive

I doubled this recipe and made it in a 9 x 13 cake pan for a church luncheon. I also used cool whip instead of the heavy cream. It was a huge hit. I came home with only a serving left.

very good recipe.To save on time, I used 1 carton of nondairy whipped topping for the heavy cream and folded that into the cream cheese. I cut back on the sugar (since the whipped topping is swe...

I was looking for the dessert I loved to eat as a child at all the church potlucks. This is the closest I've found. I loved it! Now, I take it to potlucks.

The dessert itself was good, but the crust uses way too much butter. I would try to use 4-5 tablespoons first and if not moist enough slowly add by the tablespoon. I also used a 9 inch pie pan...

This was the hit of the holidays. I had people asking me to bring it to the next gathering! The best part about it is it is SIMPLE to prepare. Hint: leave the cream cheese out for several ho...

I made this for the family on Mothers day and it was a BIG HIT. This recipe is fantastic. My grandfather described it as “Like cheesecake, but lighter and with a better flavor.” Thanks for shar...

This recipe is great. I made it with huckleberries which are very expensive but go a long way witht his dessert. The fresh cream was great, but you could substitute Whipped topping if you wish. ...

This was sooo good and looked so pretty when done! Everyone raved and my husband went back for seconds. I used a ready made vanilla wafer crust.

I made this for my co-workers at the office BBQ and every one loved the cream cheesy filling. yum.