Layered Cherry Cheesecake

This Layered Cherry Cheesecake is a new family favorite. Perfect for the summer or holidays. It's made with pie filling, so it can easily be made all year round. It is sure to become a family favorite.

We served this dessert to welcome in the New Year.  It was a huge hit.  It’s so easy to make and will feed a crowd.

We love cheesecake, and this is so delicious with a vanilla wafer crust and a pudding and cream cheese filling.  You family is going to love this.

what other pie filling could you make this recipe with?

I love cherries. Especially in the summer time, there is no better fruit. I love when they pop in my mouth and how sweet and delicious they taste.

If you are looking for a simple and delicious cherry recipe, this is definitely one you need to try. If you don’t like cherries, or can’t eat them for some reason, don’t panic, you can easily substitute them for another pie filling.

Here are a few that we recommend:

  • Strawberry Pie Filling
  • Apple Pie Filling
  • Raspberry Pie Filling
  • Blueberry Pie Filling
  • Rhubarb Pie Filling

Really any favorite pie filling would work for this recipe. You could also use fresh fruit if you are looking for a lower sugar, option.

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

here is exactly what you will need to make delicious layered cherry cheesecake

  • Vanilla Wafer Crumbs
  • Butter
  • Chopped Pecans
  • Cream Cheese
  • Powdered Sugar
  • Cool Whip
  • Vanilla Instant Pudding
  • Milk
  • Cherry Pie Filling

how to make layered cherry cheesecake

  1. Heat oven to 350 degrees.
  2. In a medium sized mixing bowl combine the vanilla wafer crumbs, melted butter, and 1 cup of the chopped pecans.
  3. Spread into the bottom of a lightly greased 9 x 13 inch pan. Bake for 15 minutes and cool completely.
  4. In anther mixing bowl combine the cream cheese, powdered sugar, and 1 1/2 cups of the Cool Whip. Stir until well blended.
  5. Carefully spread over the cooled vanilla wafer crust. (Be sure the crust is completely cooled)
  6. In another bowl combine the pudding mixes and milk until well blended. Then fold in 1 1/2 cups of Cool Whip.   Mix until smooth and then spread this over the cream cheese mixture. Make sure you get all the way to the edges of the pan.
  7. Top with cherry pie filling. Spread the remaining Cool Whip over the cherry filling.
  8. Spread the remaining 1/2 cup of chopped pecans over top.
  9. Keep refrigerated until ready to serve. Then slice cheescake and serve.

what could i use instead of pecans?

I love the sweet and savory combination with the pecans and the fruit, in this dessert. It also adds a nice crunch.

But if you don’t have any on-hand, or you have an allergy, you could easily replace it. We recommend a different nut (maybe not peanuts) or graham crackers.

I have made this with vanilla wafers and it was absolutely delicious. Then I just crumbled up a few on top for garnish, and it looked just as tasty.

Looking for another cheesecake recipe? watch how to make one here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

Each recipe is tried and true, so you know your family will love them. Even the picky eaters will go crazy for these recipes.

We’ve got you covered from desserts, snacks, appetizers, main dishes, side dishes, drinks, and everything in-between.

If you have never tried No Bake Cheesecake, you need to. It is so creamy and delicious. Watch how to make it, here:

looking for more cherry inspired recipes? here are a few of our favorites:

Serves: 24

Layered Cherry Cheesecake

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 2 1/2 cups vanilla wafer crumbs
  • 1 cup butter, melted
  • 1 1/2 cups pecans, chopped (divided)
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 16 ounces cool whip (divided)
  • 2 (3.4 ounce) boxes vanilla or cheesecake flavored instant pudding
  • 2 cups milk
  • 42 ounces cherry pie filling


  1. 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 at 350 degrees for 15 minutes. Cool completely.
  2. 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.
  3. 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.
  4. 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.
  5. Keep refrigerated until ready to serve.



7683 cal


426 g


759 g


60 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Recipe adapted from Lemon Tree Dwelling

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Comment on this Recipe

17 Responses to “Layered Cherry Cheesecake”

  1. Teresa Petrocelli
    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.
  2. Jan Palmer
    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.

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