No-Bake Cherry Cheesecake Lush
A creamy no-bake cherry cheesecake lush with a buttery vanilla cookie crust, fluffy cream cheese filling, cheesecake pudding, cherry pie filling, whipped topping, and chopped walnuts.
Ingredients
- * Vanilla sandwich cookies I used a large Pkg.Of approx. 36 cookies, I crushed them well.
- * Melted butter I used a stick.
- * 1/4 small spoons.Of salt.
- * Softened cream cheese I used a medium Pkg.Of 8 ounces.
- * 130 grams.Of powdered sugar.
- * Frozen whipped topping I used 2 containers divided, the largest size of 16-oz.
- * 2 small boxes.Of cheesecake instant pudding mix.
- * 3 Cups.Of whole milk.
- * One large can.Of cherry pie filling.
- * 1/2 Cup.Of roughly chopped walnuts.
Instructions
- Make the cookie crust
- Place the finely crushed vanilla sandwich cookies in a large bowl. Pour in the melted butter and add the salt.
- Stir until all of the crumbs are evenly moistened and resemble wet sand.
- Transfer the mixture to a 9x13-inch baking dish and press it firmly into an even layer. The bottom of a measuring cup works well for packing the crumbs down.
- Place the crust in the refrigerator while you prepare the next layer.
- Prepare the cheesecake layer
- Add the softened cream cheese to a large mixing bowl.
- Beat for about 2 minutes, or until smooth and fluffy. Add the powdered sugar and continue mixing until well combined.
- Fold in about 1½ cups of thawed whipped topping. Mix gently until the filling is light, creamy, and evenly combined.
- Spread the cream cheese mixture carefully over the chilled cookie crust.
- For cleaner layers, use an offset spatula or the back of a spoon and avoid pressing too firmly into the crust.
- Make the cheesecake pudding layer
- In a separate mixing bowl, combine the cheesecake instant pudding mixes with the cold whole milk.
- Whisk until the mixture begins to thicken.
- Fold in about 1 cup of whipped topping until smooth and creamy.
- Don't worry if the mixture becomes fairly thick. That's exactly what you want so the dessert will hold its layers after chilling.
- Add the pudding layer
- Spoon the cheesecake pudding mixture over the cream cheese layer.
- Spread it gently from edge to edge, trying not to disturb the layer underneath.
- Add the cherries
- Spoon the cherry pie filling over the pudding layer.
- Gently spread the cherries across the surface without stirring them into the pudding.
- Finish with whipped topping
- Carefully spread additional thawed whipped topping over the cherry layer.
- It's fine if a little of the cherry filling swirls into the whipped topping. Just avoid overmixing the two layers.
- Chill
- Cover the baking dish and refrigerate the dessert for at least 2 hours.
- For the firmest, cleanest slices, I prefer letting it chill for around 4 hours or even overnight.
- Garnish and serve
- Just before serving, sprinkle the chopped walnuts over the top.
- Slice into squares and serve cold.
Notes
For the neatest layers, start with softened cream cheese and cold milk. Chill for at least 4 hours before slicing; overnight is even better. Add the walnuts shortly before serving so they stay crisp.