I’m sharing a light, creamy and festive no‑bake dessert that layers sweetened cream cheese and cherry pie filling — perfect for holidays or any time I want something red and white and beautiful. This is my version of the classic Cherries in the Snow dessert.

Cherries in the Snow Dessert

Why You’ll Love This Recipe

I love this recipe because it checks so many boxes:

It’s simple to put together — minimal baking (if any) and few steps.
The visual contrast between the white creamy layer and bright red cherries is gorgeous and festive.
It tastes like a mix of fluffy cream cheese filling, juicy cherries and a hint of milk to lighten it — rich but not heavy.
It’s great for making ahead — chill it and it sets beautifully, making it ideal for gatherings.
You can easily adapt it (see Variations below) to different fruits or cakes depending on what you have.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz block‑style cream cheese, room temperature
¾ cup powdered sugar, sifted
⅓ cup whole milk
(Additional layers: e.g., whipped topping or angel food cake pieces)
Cherry pie filling or fresh cherries cooked with sugar and thickener
(Optional: base cake or crust layer)

Directions

Soften the cream cheese until it’s easy to work with.
Beat the cream cheese with the powdered sugar until smooth and creamy.
Add the whole milk and continue beating until the mixture is evenly blended and slightly lightened.
Prepare the base layer if using (for example, cubes of angel food cake or other light cake).
Spread the cream cheese mixture over the base layer in a suitable dish (for example a 9×13 inch baking dish).
Spoon the cherry pie filling evenly over the top of the cream cheese layer.
Chill the dessert in the refrigerator for at least a few hours (ideally 2‑4 hours or overnight) so the layers set and hold shape when sliced.
When ready, cut into serving squares or scoop into bowls and serve cold.

Servings and timing

Serves 12 people (approximate)
Prep time: about 15 minutes
Chill time: at least 2‑4 hours (longer if possible for best texture)
Total time: roughly 2 hours 15 minutes or more with chilling

Variations

Use a different fruit topping instead of cherries — e.g., blueberry pie filling, strawberry compote, raspberry.
Instead of angel food cake as the base, use pound cake, sponge cake or even a cookie crust for a different texture.
Add a splash of almond extract or vanilla extract to the cream cheese layer for extra flavor.
Make individual portions (in cups or jars) rather than one large dish for a more elegant presentation.
For a lighter version, you could reduce the sugar slightly or use a lighter cake base.

Storage / reheating

Storage: Cover the dish tightly (plastic wrap or airtight container) and keep in the refrigerator. It stays best for up to 2‑3 days, after which the cake base may start to soften too much and lose its nice texture.
Reheating: This dessert is meant to be served cold. Do not heat it. Before serving, you may let it sit at room temperature for a few minutes so it’s not ice cold, but keep it chilled until service for best texture.

FAQs

What kind of cream cheese should I use?

I use full‑fat block‑style cream cheese (not the spreadable tub version) because it holds up better in the mixture and gives the dessert a richer texture. Make sure it’s at room temperature so it blends smoothly without lumps.

Can I skip the cake base layer?

Yes — you can omit the cake base and just do the cream cheese layer topped with cherries, but you’ll lose some of the textural contrast. The base helps absorb moisture and gives the dessert more structure.

How far in advance can I make this dessert?

You can assemble it the night before and let it chill overnight. In fact, chilling overnight often improves the flavour melding. Just cover it and keep refrigerated until ready to serve.

Can I use fresh cherries instead of canned pie filling?

Absolutely. If you use fresh cherries, I recommend pitting them, then cooking them briefly with a little sugar and a thickener (cornstarch or tapioca) until they form a syrupy topping. Cool before spreading over the cream layer.

Is freezing this dessert a good idea?

Freezing is not recommended. When thawed, the whipped or cream cheese layer can become watery or separate, and the cake base may become overly soft or soggy. Best to keep it refrigerated and serve within a few days.

Conclusion

I hope you’ll enjoy making this Cherries in the Snow dessert as much as I do. It’s a delightful blend of creamy, sweet and fruity with an impressive look yet very achievable in the kitchen. Whether for a holiday, pot‑luck or just a treat, it’s sure to become a favourite. Let me know how it turns out!