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Cherry Cheesecake Lush

Creamy, fruity, and totally irresistible, this no-bake cherry cheesecake lush is the perfect combination of cheesecake and cherry pie flavors.
Prep Time30 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
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: 16 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

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

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