Delight everyone with this Cherry Cream Cheese Biscoff Delight! It is so creamy, fruity and that biscoff graham cracker crust is absolutely to die for!
It makes my mouth water, just thinking about it and it’s a wonderful addition to the end of any meal. Or the beginning…I’ll explain further down…so let’s just drool together, shall we?
Because, this dessert is so popular, it’s bound to be at every holiday event, potluck or get-together. I have fond memories of going to family reunions, and Cherry Cream Cheese Delight was always there, kind of like a long lost relative you can’t wait to see and show your love!
And, being that it’s a dessert, I was notorious to always start off with this dessert, chocolate cream pie, mac and cheese and chicken and noodles and then go back for seconds and thirds. I don’t hold back much.
This is when we get to gorge ourselves! Yee-haww!!!
Cherry Cream Cheese Biscoff Delight is easy to make and if you don’t have Biscoff Cookie Spread (peanut butter-like spread made of Speculoos cookies.
Speculoos are buttery, brown sugar and spice-flavored cookies, similar to gingersnaps and are very popular in the Netherlands especially around Christmas time), you can certainly leave it out.
Want more Cherry Delights?
But, The crust though,being a lovely combination of biscoff cookies, butter and Biscoff spread is amazing with the cherries and cream cheese filling.
Double the recipe if you want to put this no-bake dessert in a 9×13 pan. You must try it!! ASAP!
Cherry Cream Cheese Biscoff Delight!
- 1 1/2 cups graham crackers, crushed
- 4 tablespoons melted butter
- 2 tablespoons Speculoos Cookie Butter Biscoff Cookie Spread
- 1 – 8 ounce package cream cheese softened
- 1 cup powdered sugar
- 1 8 oz container whipped cream or 2 cups whipping cream whipped
- 2 cans of Cherry Pie Filling
Mix together melted butter and Biscoff until well blended.
Add the graham cracker crumbs and stir until well combined.
Press mixture firmly into a 9x9 pan.
Bake crust for 8 minutes at 350 F.
Cool and chill before filling.
In a large mixing bowl, mix the cream cheese and powdered sugar until well blended.
Fold in whipped topping and mix in until combined.
Pour into baking pan on top of crust and smooth out evenly.
Open 2 cans of cherry pie filling and spoon on top of whipped cream cheese layer.
Seal and put in fridge 2 hours or more and serve.