About This Recipe

This recipe is for a layered dessert known as a “lush.” A Cherry Cheesecake Lush features a crust, a cream cheese filling, layers of pudding and whipped topping, and is topped with cherry pie filling. It is categorized as a no-bake dessert, meaning it requires no oven time and sets in the refrigerator. It is known for its creamy texture and combination of sweet, tangy, and fruity flavors.

Why You’ll Love This Recipe

• No Oven Required: The dessert sets and chills entirely in the refrigerator.
• Make-Ahead Convenience: It must be chilled for several hours, making it ideal for preparing in advance.
• Layered Presentation: It creates a visually appealing dessert with distinct layers.
• Crowd-Pleasing Flavor: It combines classic cheesecake and cherry flavors in a simple, shareable format.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (about 16 full sheets)
• ½ cup unsalted butter, melted
• 3 tablespoons granulated sugar

For the Cream Cheese Layer:

• 1 (8 ounce) package cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping (like Cool Whip), thawed, divided

For the Pudding Layer:

• 2 (3.4 ounce) packages instant cheesecake-flavor pudding mix (or vanilla)
• 3 cups cold whole milk

For the Topping:

• 1 (21 ounce) can cherry pie filling
• Optional garnish: Additional graham cracker crumbs or fresh cherries

Step by Step Instructions

1. Prepare the Pan: Use a 9×13 inch baking dish or a similar rectangular pan.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly and evenly into the bottom of the prepared dish. Place in the refrigerator to set while you prepare the next layer.
3. Make the Cream Cheese Layer: In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy, about 2 minutes.
4. Fold in Whipped Topping: Using a spatula, gently fold in half (about 4 ounces) of the thawed whipped topping into the cream cheese mixture until no white streaks remain.
5. Assemble Cream Cheese Layer:Remove the dish from the refrigerator. Spread the cream cheese mixture evenly over the chilled crust. Return the dish to the refrigerator.
6. Make the Pudding Layer: In another large bowl, whisk together the two packages of instant pudding mix and the cold milk for 2 minutes, until the mixture is very thick. Let it stand to thicken further for 3-5 minutes.
7. Assemble Pudding Layer: Carefully spread the thickened pudding over the cream cheese layer in the dish.
8. Add Final Whipped Topping: Spread the remaining half of the thawed whipped topping over the pudding layer.
9. Add Cherry Topping: Spoon the cherry pie filling evenly over the top of the whipped topping layer.
10. Chill: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to fully set before slicing and serving.

FAQ

Can I use a different pie filling?

Yes. Blueberry, strawberry, or apple pie filling are common substitutions for cherry pie filling.

Can I use homemade whipped cream instead of frozen whipped topping?

Yes, but note that homemade whipped cream is less stabilized and may not hold its layered structure as firmly or for as long. For the cream cheese layer, ensure it is very well whipped and cold before folding in.

Why is my cream cheese layer lumpy?

Lumps occur if the cream cheese is not fully softened to room temperature before mixing. Ensure it is left out for 1-2 hours prior to starting.

Can I make this dessert gluten-free?

Yes, by using certified gluten-free graham crackers or another gluten-free cookie for the crust, and ensuring all other packaged ingredients (pudding mix) are gluten-free.

You Must Know

• Use instant pudding mix, not “cook-and-serve” pudding, as it requires no cooking and sets properly with cold milk.
• For clean slices, use a sharp knife and wipe it clean between cuts.
• The dessert must chill for the full time specified to allow the layers to firm up; cutting too early will result in messy layers.
• Ensure all ingredients, particularly the milk and cream cheese, are cold or at the specified temperature for proper texture.

Storage Tips

• Refrigeration: Keep the dessert covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep for 3-4 days.
• Freezing: Freezing is not generally recommended, as the texture of the pudding and whipped layers can become watery and separate upon thawing.
• Serving: For best texture and food safety, serve chilled directly from the refrigerator and return any leftovers promptly.

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