For the Cherry Topping:

  • 4 cups cherries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch

For the Graham Cracker Crust:

  • 24 graham crackers
  • 3/4 cup melted salted butter
  • 2 tbsp sugar

For the Cream Layer:

  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 package cream cheese
  • 1/2 cup sugar


  1. Cherry Topping: In a saucepan, combine cherries, sugar, water, lemon juice, and cornstarch. Bring to a boil, then simmer for 10 minutes until thickened. Cool in the fridge for 1-2 hours.
  2. Crust: Preheat oven to 375°F. Crush graham crackers and mix with melted butter and sugar. Press firmly into a 9×13 pan and bake for 10 minutes.
  3. Cream Layer: Whip the heavy cream, sugar, and vanilla extract until stiff peaks form. In another bowl, mix cream cheese and sugar, then fold into the whipped cream. Spread evenly over the cooled crust.
  4. Assembly: Gently layer the chilled cherry topping over the cream layer.
  5. Chill and Serve: Refrigerate until set, preferably a few hours or overnight, to ensure layers meld together seamlessly.


  • Ensure the cherry topping is thickened for the right consistency.
  • Whip the cream mixture to stiff peaks to achieve the perfect creamy texture.