Layered Cherry Cheesecake Lush Dessert Recipe

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Published: December 26, 2020Author: Momma Cyd
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Our Layered Cherry Cheesecake Lush Dessert is a fan-favorite! Layers of cookies, cheesecake, cherries, pudding, and whipped cream make up this dreamy dish.
Layered Cherry Cheesecake Lush Dessert Recipe

If you love cheesecake, this Layered Cherry Cheesecake Lush is for you!

Layers of cookies, pecans, pudding, cream cheese, and cherries make this a favorite dessert of everyone who tries it.

More cherry desserts to try:

Layered Cherry Cheesecake Lush ingredients:

  • Vanilla wafer crumbs
  • Butter
  • Pecans
  • Cream cheese
  • Powdered sugar
  • Cool whip
  • Vanilla or cheesecake flavored instant pudding
  • Milk
  • Cherry pie filling
If you are looking to avoid canned cherry pie filling, take a look at this homemade cherry pie filling recipe from Taste of Home. 

Kitchen tools need for cherry pudding dessert:

  • 3 medium mixing bowl (THESE are great)
  • 9 x 13 pan (I love THIS one, even has a lid for easy travel!)
  • Non-stick cooking spray

How to make Layered Cherry Cheesecake Lush:

First, start by preheating the oven to 350 degrees.

Next, in a medium-sized mixing bowl, combine together the vanilla wafer crumbs, melted butter, and the cup of chopped pecan.

Mix to make sure the butter coats all of the pieces.

crust ingredients of cherry cheesecake in a bowl

Then, using a 9 x 13 pan, spray the bottom of the pan with non-stick cooking spray and spread the wafer and pecan mixture into the bottom of the pan.

And then bake this at 350 degrees for 15 minutes. 

crust of layered cherry cheesecake baked in a pan

Once it’s done, take it out and let it cool completely. 

Then, in another mixing bowl, you will need to combine the softened cream cheese, powdered sugar, and the 1 ½ cups of cool whip.

Blend this together until everything is well incorporated. 

cream cheese layer of cherry cheesecake

Now, carefully spread this over top of the vanilla wafer crust evenly.

cream cheese layer spread of crust in 9x13 glass pan with a knife

Next, grab another clean mixing bowl, and combine the pudding mixes and milk together until they are well blended.

Fold in 1 ½ cups of cool whip into the pudding mix. 

Continue to mix until it is smooth.

Then, spread it over top of the cream cheese layer in the 9 x 13 inch pan. 

pudding mixed with cool whip with a hand mixer

Finish off this recipe by spreading the cherry pie filling on top of the pudding layer.

cherries spread on top of pudding layer in pan

Then, top it off with the remaining Cool Whip and then sprinkle the remaining pecans on top for an added crunch. 

cool whip topped with pecans on top of layered cheesecake dessert

Then, simply refrigerate and serve when you’re ready to eat!

layered cheesecake served on a white plate

Don’t like cherries? Try one of these flavors:

  • Blueberry
  • Blackberry
  • Peach 
  • Strawberry
  • Triple berry

If you like this cheesecake, you’ll love our Blueberry Jamboree.

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One of the amazing recipes we have on our YouTube channel is our EASY Instant Pot mini cheesecake – 3 ways!

More cheesecake recipes:

Serves: 20

Layered Cherry Cheesecake Lush Dessert

The best cherry cream cheese lush layered dessert you have ever tasted.
Prep Time 10 mins
Cook Time 15 mins
Cool/Chill Time 30 mins
Total Time 45 mins
Print Pin

Ingredients

  • 2 ½ cups vanilla wafer crumbs
  • 1 cup butter melted
  • 1 ½ cups chopped pecans divided
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 16 ounces Cool Whip divided
  • 6.8 ounces vanilla instant pudding 2 (3.4 ounce) boxes
  • 2 cups milk
  • 42 ounces cherry pie filling

Instructions

  • Heat oven to 350 degrees. In a mixing bowl combine vanilla wafer crumbs, melted butter and 1 cup chopped pecans. Spread into the bottom of a lightly greased 9 x 13 inch pan. Bake for 15 minutes. Cool completely.
  • In another mixing bowl combine cream cheese, powdered sugar and 1 1/2 cups of cool whip until well blended. Spread carefully over the cooled vanilla wafer crust.
  • In another bowl combine the pudding mixes and milk until well blended. Then fold in 1 1/2 cups cool whip. Mix until smooth and spread over the cream cheese layer.
  • Top with the cherry pie filling. Then spread the remaining cool whip over the top. Spread the remaining 1/2 cup of pecans on top.
  • Keep refrigerated until ready to serve.

Notes

Even if you don’t like cherries, you can still make this dessert using another flavor:
  • Blueberry
  • Blackberry
  • Peach
  • Strawberry
  • Triple Berry
If you like this cheesecake, you’ll love our Blueberry Jamboree.

Nutrition

Calories: 417 kcal · Carbohydrates: 50 g · Protein: 4 g · Fat: 23 g · Saturated Fat: 10 g · Cholesterol: 43 mg · Sodium: 272 mg · Potassium: 185 mg · Fiber: 1 g · Sugar: 23 g · Vitamin A: 642 IU · Vitamin C: 2 mg · Calcium: 78 mg · Iron: 1 mg

Equipment

  • 9×13-inch Baking Pan

Recipe Details

Course: Dessert
Cuisine: American
Author: Momma Cyd

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  1. 2pots2cook says:
    January 9, 2017
    Perfect. Juicy. Inviting. Asking for another slice :-) Thank you and have a nice day !
    Reply
  2. Helineh says:
    February 11, 2017
    Hello, can this be just as good if made a day early?
    Reply
    • Cyd says:
      February 14, 2017
      This is fine made a day early. Keep it covered and refrigerated.
      Reply
  3. lyn glassman says:
    February 13, 2017
    I think there's a mistake here - you say to mix 1 1/2 cups cool whip and later to fold in another 1 1/2 cups of cool whip but the ingredients only calls for 16 ounces?
    Reply
    • Cyd says:
      February 14, 2017
      The 16 ounce size of cool whip comes out to about 3 cups. So you are covered with the 1 1/2 cups in the cream cheese layer, and then the other 1 1/2 cups for the top.
      Reply
      • Donna says:
        February 16, 2017
        So is there suppose to be cool whip in the pudding layer like the re recipe states?
        Reply
        • Cyd says:
          February 20, 2017
          In the pudding layer there is the pudding mixes, milk, and 1 1/2 cups of cool whip. There is also cool whip in the cream cheese layer, and the remainder of the cool whip on the top of the dessert. A 16 ounce container of cool whip contains about 6 1/2 cups. Hope this helps.
          Reply
  4. Kristin says:
    February 21, 2017
    Ok if you can't use pecans because of an allergy would you just use more wafer crumbs?
    Reply
    • Cyd says:
      February 22, 2017
      It would work fine with adding a few more vanilla wafer crumbs to replace the chopped pecans.
      Reply
  5. Debbe says:
    November 14, 2017
    Has anyone tried this with both cherry filling and a can of pineapple? I ask because my family loves strawberry rule salad but I am allergic to strawberries.
    Reply
  6. Teresa Petrocelli says:
    February 5, 2018
    Ok Cyd first you say 16 oz of Cool Whip is about 3 cups then later you say 16 oz Is about 6 1/2 cups??? All my measurements say that 8 oz is one cup. Ive made this a few times & I use about 1-16 oz & 1- 8 oz of Cool Whip. It comes out perfect.
    Reply
    • Cyd says:
      February 6, 2018
      Sometimes the container is by weight and not by volume. Just follow the recipe as directed and you will be fine using the 16 ounce container of cool whip. :)
      Reply
  7. Scarlett Biliter says:
    February 8, 2018
    Can you use blueberry pie filling?
    Reply
    • Cyd says:
      February 8, 2018
      Yes. Blueberry pie filling would be delicious!
      Reply
  8. Jan Palmer says:
    April 9, 2018
    I just made this Layered Cherry Cheesecake for a group of 12, and the dessert was very popular. People wanted seconds and some to take home. My husband loves cherries, and he was thrilled with the delicious taste. By the way, I found I had to use a third 8 oz. package of Cool Whip to have enough Cool Whip to frost the top (24 oz. total of Cool Whip). The pecans give a wonderful crunch to the recipe. We'll definitely make it again.
    Reply
  9. Amy says:
    December 21, 2018
    Wow. Just made this. I actually made the whole recipe but slpit in 2 smaller pans to take to 2 events. Ppl LOVED it!!!!!! I'll be making this a regular!
    Reply
  10. RHONDA says:
    March 2, 2019
    My family loves this
    Reply
  11. Nancy says:
    March 31, 2020
    We are empty nesters and just the two of us finished this off in 3 days! So good! We are dieting right now!!! *****
    Reply
    • Cyd says:
      April 2, 2020
      Hi Nancy! We absolutely loved your cute comment! So glad you like the layered cherry cheesecake! Glad it brought you joy as you stay quarantined! Stay safe!!
      Reply
  12. Donna says:
    December 9, 2020
    Allergy to cocunut which is in Cool Whip. Can I user eat whip cream instead?
    Reply
    • Momma Cyd says:
      December 9, 2020
      We haven't tried this recipe using real whipped cream. But if it is whipped quite thick, it should work.
      Reply
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