Cherry Cheesecake Lush
Cherry Cheesecake Lush is the ultimate no bake dessert for your next gathering. This layered treat features a sturdy graham cracker crust, a rich cheesecake filling, and a smooth vanilla pudding layer. Topped with sweet cherry pie filling and whipped topping, it is a refrigerator dessert that sets up perfectly overnight. Whether you need a summer BBQ sweet or a festive holiday dish, this recipe is easy to make and serves a crowd.
Ingredients
Crust
- 2 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 10 tablespoons butter melted
Cheesecake layer
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 8 ounces whipped topping thawed
Pudding layer
- 2 boxes 3.4 oz each instant vanilla pudding mix
- 3 cups cold milk
- ¼ teaspoon almond extract optional
Topping
- 8 ounces whipped topping thawed
- 1 –2 cans 21 oz each cherry pie filling
Optional garnish
- shaved chocolate toasted sliced almonds, extra crumbs
Instructions
- Make the crust: Mix graham crumbs, sugar, and melted butter. Press firmly into a 9×13-inch dish. Chill 15 minutes (or freeze 10 minutes).
- Cheesecake layer: Beat cream cheese smooth. Add powdered sugar, vanilla, and salt; beat fluffy. Fold in whipped topping. Spread over crust.
- Pudding layer: Whisk pudding mix with cold milk 2 minutes. Rest 3–5 minutes. Spread gently over cheesecake layer.
- Whipped layer: Spread whipped topping over pudding.
- Cherry topping: Spoon cherry pie filling on top and spread gently.
- Chill: Cover and refrigerate at least 4 hours (overnight for best slices).
- Serve: Slice into squares and serve cold.
Notes
For the smoothest cheesecake layer, make sure cream cheese is fully softened.
Chill the whipped topping layer 20–30 minutes before adding cherries for the cleanest top.
Store leftovers covered in the fridge up to 4 days.
Tried this recipe?Let us know how it was!