Cherry Cheesecake Lush

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Creamy, fruity, and totally irresistible, this no-bake cherry cheesecake lush is the perfect combination of cheesecake and cherry pie flavors.

Prep Time30

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: cherry cheesecake layer dessert, cherry cheesecake layer dessert recipe, cherry cheesecake lush, cherry cheesecake lush recipe, cherry delight, cherry delight recipe, cherry lush, cherry lush recipe

Servings: servings

Author: Alyssa Rivers

Equipment

1 9 x 13-inch baking dish

Ingredients

Crust

2 ½ cups graham cracker crumbs
3 tablespoons granulated sugar
¾ cup melted salted butter

Cheesecake Layer

2 (3.9-ounce) boxes instant cheesecake pudding mix
3 cups whole milk

Cherry Layer

2 (21-ounce) cans cherry pie filling I ended up using about 1 ⅔ cans

Whipped Topping Layer

1 (8-ounce) container thawed whipped topping

Instructions

Crust

Combine 2 ½ cups graham cracker crumbs, 3 tablespoons granulated sugar, and ¾ cup melted salted butter in a large bowl until the mixture resembles damp sand.
Press the graham cracker mixture into the bottom of a 9 x 13-inch baking dish, then chill in the refrigerator for at least 30 minutes.

Cheesecake Layer

In another large bowl, whisk together 2 (3.9-ounce) boxes instant cheesecake pudding mix and 3 cups whole milk until the pudding mix is fully dissolved and the mixture becomes very thick, about 2 minutes.
Spread the pudding evenly over the top of the chilled crust.

Cherry Layer

Carefully spoon 2 (21-ounce) cans cherry pie filling evenly over the top of the cheesecake layer.

Whipped topping layer

Carefully spread 1 (8-ounce) container thawed whipped topping evenly the cherry pie filling.
Cover and chill in the refrigerator for at least 3 hours before serving. Garnish with graham cracker crumbs or slivered almonds, if desired.

Notes

Leftover and Make Ahead Instructions

Storing: Cover tightly with a lid or plastic wrap and store in the refrigerator for 3-4 days. Keep it chilled until serving so the layers hold their shape.
Make Ahead: The crust can be made 1-2 days in advance. Cover and refrigerate it until you are ready to add the remaining layers.

Nutrition

QR code

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