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 ifs too cold, small bits may remain unmixed.
o
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 crurnbs before mixing Wth the melted butter.
Do I need to bake the cheesecake after assembly?
Nope! All the components (except the crust) are no-bake, so once it’s layered you can simply let it chill
thoroughly in the fridge before slicing.

How long will the cheesecake lush last refrigerated?
Prowly stored in an airtight container, it will keep for 3-4 days in the fridge. The cockies 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 ingredients. 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 crumbs (about 76 cockies)
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 3500K Grease a “13 inch baking dish wth 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 ‘,vRh the melted butter until coated-

3. Press the buttered vanilla wafer crumb mixture evenly into the bottorn of the prepared baking dish.
Bake for 1 S minutes. Allow to completely 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_
5. 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.
o
6. Spread the cream cheese mixture evenly overthe 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 lurnpy.

O
• 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 dor/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 filling instead of cherry, such as blueberry, apple or strawberry. Just
make sure its a 210z can.
• For best results, thaw the cool whip completely and drain off any liquid before folding it intothe
fillings.
Be gentle when spreading the layers to prevent them from mixing together too much. Clean the
spatula between layers.
• Chill the cheesecake lush overnightto allow the flavors to meld together. The pecan topping will also
soften slightly
Garnish slices with fresh cherries or whipped cream if desired.
Cover leftovers tightly and store in the refrigerator for up to S days. The vanilla wafers may soften over
time.
• For easy slicing, run a knife under hot water first and wipe clean betweerl cuts. Dip knife in hot water
as needed.