My cherry cheesecake lush is rich, creamy, and incredibly easy to make. With simple layers of graham cracker crust, cheesecake filling, juicy cherries, and whipped topping, it’s the perfect no-bake dessert for any occasion.
Creamy, Dreamy, and So Easy
- No Oven Needed: Let the fridge do the work! This easy no-bake dessert is perfect for warm days when you don’t want to turn on the oven.
- Make-Ahead Friendly: It gets even better as it chills, so it’s great for holidays, parties, or anytime you want dessert ready to go.
- Always a Hit: Creamy, sweet, and full of cherry cheesecake flavor, this is the kind of dessert everyone goes back for seconds!
Cherry Cheesecake Lush Ingredients
- Switch the Crust: Graham crackers are classic, but vanilla wafers or shortbread cookies also work. If you swap the crust, skip the added sugar and just mix the crumbs with butter.
- Pudding Mix: Instant vanilla pudding works too. For a homemade cheesecake layer, beat 16 ounces softened cream cheese, ¾ cup sugar, and 2 teaspoons vanilla until smooth. Chill for 30 minutes before layering.
- Adjust the Cherry Topping: Use 1 can for a thinner layer, 1 ⅔ cans like I did, or 2 full cans for extra cherry flavor. More filling may make the slices softer.
- Use Homemade Whipped Cream: Beat 2 ½ cups cold heavy cream with ½ cup powdered sugar until stiff peaks form, then spread it over the cherry layer.
- Add Crunch: Top with crushed graham crackers or sliced almonds for extra texture.
How to Make Cherry Cheesecake Lush
If my family had to pick a favorite dessert category, lush desserts would definitely be at the top of the list! I knew I needed to add a cherry version of my lemon lush and orange creamsicle lush because y’all love them so much!
- Make the Crust: In a large bowl, mix the graham cracker crumbs, sugar, and butter until the mixture looks like damp sand. Press the crumbs firmly into the bottom of a 9×13-inch baking dish, then chill for at least 30 minutes.
- Mix the Pudding Layer: In a separate bowl, beat the cheesecake pudding mix and milk with a hand mixer until smooth and thick, about 2 minutes. Spread the pudding mixture evenly over the chilled crust.
- Add the Cherries: Spoon the cherry pie filling over the cheesecake layer, then spread it evenly.
- Add the Whipped Topping: Gently spread the whipped topping over the cherry pie filling until smooth.
- Chill: Cover and refrigerate for at least 3 hours before serving. Add a sprinkle of graham cracker crumbs or slivered almonds on top of the cherry cheesecake lush, if desired.
Must Have Tools For This Recipe
- 9×13-inch Baking Dish: Allows you to see all the beautiful layers, and the lid makes it easy to cover and chill the dessert before serving.
- Hand Mixer: It helps prevent lumps in the pudding mixture and allows it to thicken quickly.
Cherry Cheesecake Lush
Creamy, fruity, and totally irresistible, this no-bake cherry cheesecake lush is the perfect combination of cheesecake and cherry pie flavors.
Servings 16 servings
Calories 339kcal
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
Calories: 339kcal | Carbohydrates: 51g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 387mg | Potassium: 187mg | Fiber: 1g | Sugar: 21g | Vitamin A: 503IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg
More Easy Cherry Desserts
Cherry lovers, these are for you! After making this cherry lush, you’ll want to keep the cherry goodness going. Here are a few more sweet and easy cherry desserts that are sure to become favorites.
from The Recipe Critic https://ift.tt/F8qtjky
Tags:
The Recipe Critic