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Creamy, no-bake Cherries in the Snow layers graham crust, whipped cheesecake, and cherry topping. Easy, make-ahead dessert for holidays and potlucks.
Cherries in the Snow is the vintage no-bake cherry dessert your grandma swore by—light, creamy, and layered with a sweet-tart cherry topping over a buttery crust. It’s a crowd-pleasing cherry cheesecake dessert that fits everything from summer potlucks to Christmas dinner. Today I’m sharing my modern, tested take on this classic, plus gluten-free, vegan, and low-sugar options so your Cherries in the Snow recipe always turns out cloud-soft and sliceable. Ready to learn the little tweaks that make a big difference?
What Makes These Cherries in the Snow Special?
Why you’ll love it: This is the creamy, no-bake cherry dessert you can actually slice cleanly, customize easily, and make ahead without drama. Here’s what sets it apart:
- Stabilized whipped layer: Choose Cool Whip for convenience or real whipped cream that holds with a tiny trick—powdered sugar + a touch of cream cheese for stability.
- Two topping paths: Use cherry pie filling for speed or my quick fresh cherry compote for a brighter, not-too-sweet finish.
- Clean slices: A pinch of lemon and proper chill time = a sliceable whipped cheesecake layer, not a slouchy puddle.
- Customize the base: Graham cracker crust, vanilla wafer crust, shortbread, or gluten-free cookies all work—no oven needed.
- Diet-friendly swaps: Easy to make gluten-free, egg-free, or fully vegan with tried-and-true substitutions.
- Make-ahead magic: Builds and chills beautifully for parties, holidays, and potlucks.
Ingredient Notes
Before you shop: Here’s what you’ll need for this Cherries in the Snow, plus smart swaps to match your pantry and preferences.
- Graham cracker crumbs: Classic cookie-crumb base; swap with gluten-free grahams, vanilla wafers, or shortbread.
- Unsalted butter: Binds the crust and adds flavor; plant-based butter works for dairy-free/vegan.
- Cream cheese: Softened to room temp for a silky, whipped cheesecake layer; vegan cream cheese for dairy-free.
- Powdered sugar: Sweetens and helps stabilize; sift for lump-free bliss. Use a sugar-free confectioners substitute for low-sugar.
- Pure vanilla + lemon zest/juice: Vanilla for warmth, lemon to brighten and balance the sweet cherry topping.
- Heavy whipping cream or Cool Whip: Whip to soft peaks for a cloud-like layer; Cool Whip is the quick route.
- Cherry pie filling or fresh cherry compote: Classic shortcut or a 10-minute stovetop compote using cherries, a touch of sugar, lemon, and cornstarch.
- Almond extract (optional): A whisper of bakery-style cherry flavor—go easy, it’s strong.
- Pinch of salt: Rounds the sweetness so every bite tastes balanced.
How To Make Cherries in the Snow
Your game plan: Build a buttery cookie crust, whip the creamy layer until cloud-light, then blanket with cherries and chill until sliceable.
- Prepare the pan: Line an 8×8 or 9×9-inch pan with parchment, leaving overhang for easy lifting.
- Make the crust: Mix cookie crumbs with melted butter and a pinch of salt until the texture resembles wet sand. Press firmly into the pan. Chill 10–15 minutes to set.
- Soften the cream cheese: Beat softened cream cheese until totally smooth. Scrape the bowl—no lumps left behind.
- Sweeten and brighten: Beat in powdered sugar, vanilla, and a little lemon zest/juice until fluffy and glossy.
- Whip the cream (if not using Cool Whip): In a cold bowl, whip heavy cream to soft-medium peaks. Don’t overbeat—no butter-making today.
- Lighten the filling: Fold the whipped cream (or Cool Whip) into the cream cheese mixture gently until no streaks remain.
- Layer the cloud: Spread the creamy mixture over the chilled crust, smoothing the top. Chill 15 minutes to firm slightly.
- Top with cherries: Spread cherry pie filling evenly, or spoon cooled fresh compote over the cream layer.
- Chill to set: Cover and refrigerate at least 4 hours (overnight is best) for clean, confident slices.
- Slice and serve: Lift with parchment, warm a knife in hot water, wipe, and cut. Serve cold. Swoon.
Pro Tips
- Stabilize for clean cuts: If using real whipped cream, add 1–2 tablespoons powdered milk or instant pudding mix to the cream before whipping for extra hold.
- No-crumble crust: Press crust firmly with the bottom of a measuring cup; a 10–15 minute chill prevents sandy slices.
- Prevent a runny layer: Make sure cream cheese is at room temp and fully smooth before adding cream; chill the assembled dessert fully.
- Flavor lift: A tiny splash of almond extract in the cherry layer = bakery vibes. Go light: 1/8 teaspoon.
- Serving for a crowd: Make individual cherries in the snow cups in clear tumblers for parties or potlucks.
- Keyword-friendly tip: Searching “no-bake cherries in the snow with cream cheese and Cool Whip”? This version is it—plus a real-cream option.
WANT TO SAVE THIS RECIPE?
Storage and Reheating Options
Plan ahead: This refrigerator dessert loves chill time and hates heat. Here’s how to keep it dreamy.
- Refrigerate: Cover tightly and chill up to 3–4 days. The crust stays crisp if you pressed and chilled it well.
- Do not freeze: Freezing can make the creamy layer grainy and the topping weep once thawed.
- Make-ahead: Assemble up to 24 hours in advance for the cleanest slices.
- Serving temp: If it’s too firm from the fridge, let sit at room temp 10–15 minutes before slicing.
- Leftover refresh: If condensation forms on top, dab gently with a paper towel before serving.
Variations and Substitutions
Make it yours: Mix and match these ideas to fit your cravings and pantry.
- Gluten-free cherries in the snow: Use gluten-free graham crackers or almond-flour cookies for the crust.
- Vegan option: Swap plant-based butter, vegan cream cheese, and coconut whipped topping. Use a vegan-friendly pie filling.
- Lower sugar: Use no-sugar-added cherry pie filling or homemade compote with less sugar; sweeten the filling with a powdered sugar substitute.
- Mascarpone moment: Replace half the cream cheese with mascarpone for an extra-luxe texture.
- Shortbread crust: For rich, buttery vibes—great for holidays.
- Angel food “snow” trifle: Layer torn angel food cake instead of crust in a trifle dish—old-fashioned and super airy.
- Chocolate-cherry twist: Use Oreo crumbs for the base and add a dusting of cocoa to the cream layer.
- Lemon-cherry upgrade: Stir extra zest into the cream and finish with lemon curls for a bright, bakery-style finish.
This is the easy cherries in the snow recipe I bring when I want guaranteed compliments without turning on the oven. It’s creamy, sliceable, make-ahead, and adaptable—aka the trifecta for no-bake cherry dessert success. If you love quick wins like this, peek at my no-bake ideas and cheesecake-inspired treats here: No-Bake Desserts and Cheesecake Recipes. Hunting for more fruit-forward treats? Try a search for cherry or trifle.
FAQ
My cream layer turned soupy. What did I do wrong?
Most likely the cream cheese wasn’t fully softened and beaten smooth before adding cream, or it wasn’t chilled long enough. Next time, beat cream cheese until glossy, fold in softly whipped cream, and chill at least 4 hours (overnight is gold).
Can I make Cherries in the Snow without Cool Whip?
Absolutely. Whip cold heavy cream to soft-medium peaks and fold it into the cream cheese mixture. For extra hold, whisk in 1–2 tablespoons powdered milk or instant pudding mix before whipping the cream.
How do I make a gluten-free version?
Use gluten-free graham crackers or your favorite GF cookies for the crust. Everything else is naturally gluten-free—just double-check the cherry pie filling label to be safe.
Can I use fresh cherries instead of pie filling?
Yes! Cook pitted cherries with a bit of sugar, lemon, and cornstarch for 5–7 minutes until glossy. Cool completely before spreading over the cream layer for a brighter, less-sweet finish.
Will this freeze well?
It’s a no from me. Freezing can make the creamy layer grainy and the cherries weep. Refrigerate only, up to 3–4 days.
What pan size works best for clean slices?
An 8×8 or 9×9-inch pan is ideal. For extra-thick layers, use 8×8. If you’re making “party squares,” line the pan with parchment so you can lift and slice neatly.
Can I turn this into individual dessert cups?
Totally. Layer crumbs, cream, and cherries in clear cups. They set faster and travel easier—perfect for potlucks and picnics. Search “cherries in the snow trifle cups” for inspo.
Cherries in the Snow
Creamy, no-bake Cherries in the Snow layers graham crust, whipped cheesecake, and cherry topping. Easy, make-ahead dessert for holidays and potlucks.
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Servings: 12 servings
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Hand mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients
Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 12 oz frozen whipped topping, thawed
- 1 prepared angel food cake, cut into 1-inch cubes store-bought is fine
- 2 cans cherry pie filling (21 oz each)
Instructions
- Lightly grease or line a 9×13-inch baking dish. Set aside.
- In a large bowl, beat the softened cream cheese and powdered sugar with a hand mixer until completely smooth and creamy, 1–2 minutes.
- Mix in the vanilla, then gently fold in the thawed whipped topping until no streaks remain.
- Spread half of the angel food cake cubes in the prepared dish. Dollop and spread half of the cream mixture over the cake, then spoon half of the cherry pie filling on top.
- Repeat the layers with the remaining cake cubes, cream mixture, and cherry pie filling.
- Cover and refrigerate for at least 2 hours to set. Slice and serve chilled.
Notes
For neat slices, chill longer (up to overnight). Swap cherry pie filling with blueberry or strawberry for variety. Store covered in the refrigerator for up to 3 days. To lighten it up, use light cream cheese and light whipped topping.
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