Cherry Cheesecake Lush Recipe

This no-bake dessert is a delightful combination of creamy cheesecake filling, sweet cherry pie filling, and a crumbly crust. Perfect for potlucks, summer gatherings, or a satisfying treat!

Ingredients:

  • Crust:
    • 1 ½ cups graham cracker crumbs (or vanilla wafer crumbs)
    • ½ cup unsalted butter, melted
  • Cheesecake Filling:
    • 8 oz cream cheese, softened to room temperature
    • ¾ cup powdered sugar
    • 1 tsp vanilla extract
    • 8 oz whipped topping, thawed and divided
  • Cherry Layer:
    • 21 oz can cherry pie filling
  • Topping:
    • Remaining 8 oz whipped topping
    • Chopped nuts (optional)

Instructions:

  1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Mix well until crumbs are evenly coated. Press the mixture firmly into the bottom of a 9×13 inch baking dish. Refrigerate for at least 30 minutes or until set.
  2. Make the Cheesecake Filling: Using an electric mixer, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in half of the thawed whipped topping until just combined.
  3. Assemble the Lush: Spread the cheesecake filling evenly over the chilled crust. Top with the cherry pie filling. Gently spread the remaining whipped topping over the cherry layer.
  4. Chill and Serve: Refrigerate the dessert for at least 4 hours, or overnight, to allow the flavors to meld and the crust to set. Garnish with chopped nuts (optional) before serving.

Tips:

  • For a richer flavor, use brown butter in the crust. To brown butter, simply melt the butter in a saucepan over medium heat, swirling occasionally, until it turns golden brown and gives off a nutty aroma.
  • If you prefer a thicker cheesecake layer, use the full 16 ounces of whipped topping, dividing it between the filling and topping layers as desired.
  • You can substitute other types of pie filling for the cherry layer, such as blueberry, apple, or peach.
  • This dessert can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

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