Cherry Cheesecake Lush

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If you love rich, creamy, and fruity desserts that come together with minimal effort, this Cherry Cheesecake Lush is your new go-to treat. This no-bake layered dessert combines a buttery vanilla wafer pecan crust, sweetened cream cheese, silky cheesecake pudding, and tart cherry pie filling—all topped with fluffy whipped topping. It’s perfect for summer gatherings, potlucks, or any time you need a show-stopping dessert without turning on the oven too long.

Why You’ll Love This Recipe:

• No-bake layers with one easy crust bake

• Perfect for holidays, BBQs, or make-ahead treats

• Balanced flavors: tart cherries, creamy cheesecake, nutty crust

• Kid-friendly and potluck-approved

• Ideal for easy summer desserts or holiday layered recipes

Ingredients Breakdown:

Crust Layer:

• 1 cup vanilla wafer crumbs – Adds sweetness and a classic cookie base.

• 1 cup finely chopped pecans – Brings nutty flavor and texture to the crust.

• 1 stick butter (½ cup), melted – Binds the crust and adds richness.

Cream Cheese Layer:

• 8 oz cream cheese, softened – Provides a tangy, creamy base.

• 1 cup powdered sugar – Sweetens the cream cheese mixture.

• 1½ cups whipped topping – Lightens and fluffs the cream layer.

Pudding Layer:

• 2 small boxes cheesecake-flavored pudding mix – Intensifies the cheesecake flavor.

• 3 cups milk – Blends with the pudding mix for a smooth texture.

• 1 cup whipped topping – Adds creaminess and stability.

Toppings:

• 1 can Lucky Leaf cherry pie filling – A sweet-tart cherry topping that balances the richness.

• Remaining whipped topping – Fluffy top layer to finish the dessert.

• ½ cup chopped pecans – A final crunchy touch for texture and flavor.

Tips and Tricks:

• Use room temperature cream cheese for the smoothest texture.

• Swap the pie filling with blueberry, strawberry, or peach for variety.

• Crust hack: Use graham crackers or shortbread cookies instead of wafers.

• Layer with care: Chill briefly between layers for cleaner lines.

Variations and Customizations:

• Low sugar version: Use sugar-free pudding mix and light whipped topping.

• Nut-free option: Skip the pecans or replace with crushed pretzels for a sweet-salty combo.

• Holiday twist: Add a swirl of cranberry sauce or orange zest to the cherry topping.

• Mini desserts: Make in individual parfait cups for portion control and presentation.

Pairing Suggestions:

• Serve with: Hot coffee, sparkling cider

• Goes great with: Grilled dishes, holiday ham, or roast turkey

• Add a side of: Chocolate-dipped strawberries or almond biscotti for dessert platters

Storage Instructions:

• Refrigerator: Store tightly covered for up to 4 days.

• Freezer: Not recommended—layers may separate and change texture.

Popular Questions:

Can I use fresh cherries instead of canned pie filling?

Yes, but you’ll need to cook them down with sugar and cornstarch to mimic the consistency of pie filling.

Is it okay to skip baking the crust?

You can skip baking, but baking helps bind the crust and gives it a better texture.

Can I make this ahead of time?

Absolutely! This dessert is even better when made the day before serving.

Cherry Cheesecake Lush

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• Author: easysweetmeal
• Total Time: 35 minutes
• Yield: 12 servings 1x

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Description

A no-bake, layered masterpiece with a buttery vanilla-pecan crust, velvety cream cheese filling, luscious cheesecake pudding, and bright cherry pie topping—crowned with clouds of whipped cream. Cool, creamy, and bursting with flavor!

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Ingredients

Scale 1x2x3x

• 1 cup vanilla wafer crumbs

• 1 cup finely chopped pecans

• ½ cup (1 stick) butter, melted

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 16 oz whipped topping (like Cool Whip), divided

• 2 small boxes (3.4 oz each) cheesecake instant pudding mix

• 3 cups cold milk

• 1 can (21 oz) cherry pie filling (preferably Lucky Leaf)

• ½ cup chopped pecans (for garnish)

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Instructions

1. Make the Crust:

• Preheat oven to 350°F (175°C).

• In a mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter.

• Press the mixture firmly into the bottom of a 9×13-inch baking dish.

• Bake for 15 minutes and allow to cool completely.

2. Prepare the Cream Cheese Layer:

• In a separate bowl, beat together softened cream cheese, powdered sugar, and 1½ cups of whipped topping until smooth.

• Spread this layer evenly over the cooled crust.

3. Mix the Pudding Layer:

• In a clean bowl, whisk together cheesecake pudding mix, milk, and 1 cup of whipped topping until smooth and thickened.

• Spread over the cream cheese layer.

4. Add Cherry Topping:

• Gently spoon and spread the cherry pie filling over the pudding layer to avoid mixing.

5. Final Layer:

• Top the dessert with the remaining whipped topping.

• Sprinkle with ½ cup of chopped pecans for texture and a nutty finish.

6. Chill:

• Cover and refrigerate for at least 4 hours, or overnight, to allow the layers to set.

Notes

• For a neater finish, use a serrated knife dipped in warm water to slice.

• You can use an electric mixer for quicker blending of the cream cheese layer.

• Make sure each layer is fully chilled before adding the next if you’re aiming for picture-perfect layers.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: No-bake
• Cuisine: American

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