Indulge in layers of vanilla wafer crust, sweet cherry filling, silky cheesecake and airy vanilla pudding
with my easy homemade Cherry Cheesecake Lush recipe. So creamy and delicious!
Can I make this cheesecake ahead of time?
Yes, you can assemble the entire cheesecake lush up to 2 days in advance. Just be sure to store it
covered in the refrigeratiY until ready to serve
Should the cream cheese be room temperature?
Yes, letting the cream cheese soften to room temperature before mixing makes for the smoothest, lump-
free filling. If ifs too cold, small bits may remain unmixed.
What can I substitute for vanilla wafers?
Graham crackers or gingersnaps both make excellent substitutes. Just adjust the amount as needed to
fit your baking pan_ Finely crush them into crumbs before mixing with the n•velted butter.
Do I need to bake the cheesecake after assembly?
Nope! All the convonents (except the crust) are no-bake, so once ifs layered you can sinvty let it chill
thoroughl•y in the fridge before slicing_
How long will the cheesecake lush last refrigerated?
Pro’*rty stored in an airtight container, it will keep for 3-4 days in the fridge. The cookies may soften
over time but it will still taste great!
Can I use a different flavored pie filling?
Absolutely! Cherry works wonderfully but any 21-ounce can of pie filling like blueberry, stravu’berry or
apple can be substituted. Just avoid chunkier fillings like peach_
What size pan should I use?
A 9×13 inch baking pan is best to get the right thickness and layering of ingredients. But any similar size
casserole dish between 8×12 and 9×13 inches would work
Ingredients:
• 1 and 1/3 cups cherry pie filing
• 1 cup powdered sugar
• 1 and 1/3 cups chopped pecans
• 3 and 1/3 cups vanilla vvafer cookie crumbs (about 76 cookies)
4 cups cool whip. divided
• 2 packages (802 each) cream cheese, softened
• 1 cup (2 sticks) butter, melted
2 cups milk
• 2 packages (3.40z each) vanilla instant pudding mix
Instructions:
1. Preheat the oven to 3SOZE Grease a 9×13 inch baking dish with butter.
2. Crush vanilla wafers into fine crumbs until you have 3 and 1/3 cups. Pour the vanilla wafer crumbs
into a bowl and nü with the melted butter until coated.
3. Press the buttered vanilla wafer crumb mixture evenly into the bottom of the prepared baking dish.
Bake for 15 minutes. Allow to completely cool.
4. While the crust is cooling, make the cheesecake layer. In a large bow, beat together the cream
cheese and powdered sugar until smooth. Fold in 2 cups of the cool whip until fuly incorporated. Set
aside.
5. In another bowl, whisk together the milk and vanilla pudding mixes for 2 minutes until thickened. Let
stand for 5 minutes to fulty thicken, then fold in the remaining 2 cups cool whim
6. Spread the cream cheese mixture evenly over the cooled vanilla wafer crust with the cherry pie
filling, evenly.
7. Carefully spread the vanilla pudding mixture over the cherry pie filling layer.
& Top vith the remaining 1 and 1/3 cups cool whip and sprinkle the pecans evenly over top.
9. Refrigerate for at least 2 hours before slicing and serving. Enjoy!
Notes:
• Let the cream cheese come to room temperature before beating to ensure it blends smoothly and
get lumpy_
• Use an electric mixer to beat the cream cheese filling until light and fluffy. This helps incorporate more
air for a creamier texture.
If you don t have vanilla wafer cookies on hand, graham crackers make a fine substitution for the
crust. Just adjust the amount as needed to fit your baking dish_
• Feel free to use another flavor pie filhng instead of cherry, such as blueberry, apple or strawberry. Just
make sure its a 210z can.
• For best results, thaw the cool whip conWetely and drain off any liquid before fokiing it into the
fillings.
Be gentle when spreading tve layers to prevent them from mixing togetler too much. Clean the
spatula between layers.
• Chi” the cheesecake lush overnight to allow the flavors to meld together. The pecan topping vhll also
soften slightly.
Gamish slices with fresh cherries or whipped cream if desired.
• Cover leftovers tightly and store in the refrigerator for up to 5 days. The vanilla wafers may soften
over time _
• For easy slicing, run a knife under hot water first and vipe clean between cuts. Dip knife in hot water
as needed_