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 refrigerator 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 it’s too cold, small bits may remain I-mmixed_
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 melted butter
Do I need to bake the cheesecake after assembly?
Nope! All the components (except the crust) are no-bake, so once its layered you can simply let it chill
thoroughly in the fridge before slicing.
How long will the cheesecake lush last refrigerated?
Properly 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, strawberry 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 ingredient3 But any similar size
casserole dish between 8×12 and 9* 13 inches would work.
Ingredients:
• 1 and 1/3 cups cherry pie filling
• 1 cup powdered sugar
• 1 and 1/3 cups chopped pecans
• 3 and 1/3 cups vanilla wafer cookie crurnbs (about 76 cookies)
• 4 cups cool whip, divided
• 2 packages (80z 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 3SOIF. 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 mix 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 cornpletely cool.
4. While the crust is cooling, make the cheesecake layer. In a large bowl, beat together the cream
cheese and powdered sugar until smooth. Fold in 2 cups of the cool whip until fully incorporated. Set
aside.
S. In another bowl, whisk together the milk and vanilla pudding mixes for 2 minutes until thickened. Let
stand for 5 minutes to fully thicken, then fold in the remaining 2 cups cool whip.
6. Spread the cream cheese mixture evenly over the cooled vanilla wafer crust Top with the cherry pie
filling, spreading evenly.
7. Carefully spread the vanilla pudding mixture over the cherry pie filling layer_
8. Top with the remaining 1 and 113 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
doesn’t 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 ft your baking dish
Feel free to use another favor pie filling instead of cherry, such as blueberry, apple or strawberry Just
make sure ifs a 210z can-
• For best results, thaw the cool whip completely and drain Off any liquid before folding it into the
fillings.
Be gentle when spreading the layers to prevent them from mixing together too much. Clean the
spatula between layers.
• Chill the cheesecake lush overnight to allow the flavors to meld together. The pecan topping will also
soften slightlv
• Garnish 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 wipe clean between cuts. Dip knife in hot water
as needed.