Cherry Cheesecake Lush is a creamy, no-bake dessert that’s perfect for any occasion. With layers of crushed cookies, rich cheesecake filling, and sweet cherry pie topping, this treat is both indulgent and easy to prepare.
Why You’ll Love This Recipe
- No-bake: Perfect for when you want a dessert without turning on the oven.
- Crowd-pleaser: A favorite at potlucks, parties, and family gatherings.
- Customizable: Easily tweak the recipe to suit your taste or dietary needs.
- Make-ahead: Prepare it in advance and save yourself time on busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Crushed graham crackers or cookies
- Butter (melted)
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
- Whipped topping (such as Cool Whip)
- Cherry pie filling
Directions
- Prepare the crust: Mix crushed graham crackers or cookies with melted butter, then press the mixture into the bottom of a baking dish. Chill to set.
- Make the cheesecake layer: Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped topping.
- Assemble: Spread the cheesecake mixture evenly over the crust. Top with cherry pie filling.
- Chill: Refrigerate for at least 4 hours, or until set.
- Serve: Slice into squares and enjoy.
Servings and Timing
- Servings: 12-16 squares, depending on portion size
- Prep Time: 20 minutes
- Chill Time: 4 hours
Variations
- Fruit toppings: Swap cherry pie filling with blueberry, strawberry, or mixed berry pie filling.
- Crust options: Use crushed Oreos, digestive biscuits, or shortbread for a twist.
- Low-sugar: Opt for sugar-free pie filling and whipped topping.
- Nutty addition: Add chopped nuts like almonds or pecans to the crust for extra texture.
Storage/Reheating
- Storage: Cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the lush in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.
- Reheating: This dessert is served cold and does not require reheating.
FAQs
What is a “lush” dessert?
Lush desserts are layered, no-bake treats typically made with a cookie crust, creamy filling, and a fruit or pudding topping.
Can I use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream can be used, but it may result in a softer texture.
What size pan should I use?
A 9×13-inch baking dish works perfectly for this recipe.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free cookies for the crust.
How far in advance can I make Cherry Cheesecake Lush?
You can make it up to 24 hours in advance for the best texture and flavor.
Can I use fresh cherries instead of pie filling?
Yes, cook fresh cherries with sugar and cornstarch to create a homemade pie filling.
Is this recipe suitable for freezing?
Yes, it freezes well. Wrap tightly to prevent freezer burn.
Can I add other flavors to the cheesecake layer?
You can mix in lemon zest or a splash of almond extract for added flavor.
Why does my crust crumble when serving?
Ensure the crust is firmly pressed into the pan and chilled properly before adding layers.
Can I double the recipe?
Yes, simply use a larger dish or prepare in two separate pans.
Conclusion
Cherry Cheesecake Lush is a delightful, no-fuss dessert that’s perfect for any occasion. Its luscious layers and refreshing cherry topping make it a standout treat. Whether you’re hosting a party or looking for an easy dessert to satisfy your sweet tooth, this recipe is sure to impress!
PrintCherry Cheesecake Lush
Cherry Cheesecake Lush is a delightful, no-bake dessert that layers a buttery crust, creamy cheesecake filling, sweet cherry pie topping, and fluffy whipped cream. It’s perfect for gatherings or any occasion when you crave a simple yet indulgent treat.
Ingredients
For the Crust:
- 2 cups vanilla wafer crumbs (about 36 cookies)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 teaspoon salt
For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping (such as Cool Whip)
For the Pudding Layer:
- 2 packages (3.4 ounces each) cheesecake-flavored instant pudding mix
- 3 cups cold whole milk
- 1 cup whipped topping
For the Topping:
- 1 can (21 ounces) cherry pie filling
- 1 cup whipped topping
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Prepare the Crust:
- In a medium bowl, combine vanilla wafer crumbs, melted butter, and salt. Mix until the crumbs are fully coated.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer.
- Place the crust in the refrigerator to chill while preparing the next layers.
- Cheesecake Layer:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract; mix until well combined.
- Gently fold in 1 1/2 cups of whipped topping until incorporated.
- Spread the cheesecake mixture evenly over the chilled crust.
- Pudding Layer:
- In another bowl, whisk together the cheesecake-flavored pudding mixes and cold milk until the mixture thickens.
- Fold in 1 cup of whipped topping.
- Carefully spread the pudding mixture over the cheesecake layer.
- Topping:
- Evenly spoon the cherry pie filling over the pudding layer.
- Gently spread the remaining whipped topping over the cherry layer.
- Sprinkle chopped pecans or walnuts on top, if desired.
- Chill:
- Cover the dessert and refrigerate for at least 2 hours, or until set.
- Serve:
- Once set, slice into squares and serve chilled.
Notes
- Ensure the cream cheese is fully softened to achieve a smooth cheesecake layer.
- For a firmer crust, consider baking it at 350°F (175°C) for 10 minutes, then let it cool completely before adding the layers.
- This dessert can be made a day in advance; store it covered in the refrigerator until ready to serve.