Layered Cherry Cheesecake Recipe

Get ready to enjoy the best, cherry cream cheese lush dessert you have ever tasted. This mind-blowing layered cherry cheesecake will have you coming back for more and friends asking for the recipe!

Okay, I’ll be honest, I am typically a plain Jane type of cheesecake person (unless it’s from the Cheesecake Factory). But this layered cherry cheesecake is doing amazing things for my taste buds! 

I love how it has the crunchiness from the chopped pecans on top and in the crust! It adds another layer to the flavor pallet that I didn’t know was missing! You NEED to try this. You will not regret it. Actually, you’ll probably be thanking me so I will just say YOU’RE WELCOME in advance! 

My kids absolutely LOVE this recipe. And, since it has cherries in it, I try and tell myself they are eating at least a little healthy when they go back for their 2nd or 3rd helping. A mom can pretend right?  

If your kids love cherries too, you will want to check out some of our other delicious cherry dessert recipes! Some of my kids’ favorites are the lucky leaf skillet sweet roll, these amazingly gooey cherry pie bars, and then I just love these bite size cherry pies!

Here is everything you will need to make this cherry cheesecake layered dessert!

Easy cherry cheesecake ingredients:

  1. Vanilla wafer crumbs
  2. Butter
  3. Pecans
  4. Cream cheese
  5. Powdered sugar
  6. Cool whip
  7. Vanilla or cheesecake flavored instant pudding
  8. Milk
  9. 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

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Find out how to make this easy and delicious vanilla wafers cream cheese cherries dessert!

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.

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. 

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. 

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

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

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

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

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

More fun flavors to try!

  • Blueberry
  • Blackberry
  • Peach 
  • Strawberry
  • Triple berry

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

Did you know we have a YouTube channel?

Where we share all of our delicious tried and true recipes that your families will love. And if you don’t, well then you need to CHECK IT OUT and don’t forget to subscribe! One of the amazing recipes we have on our YouTube channel is our EASY Instant Pot mini cheesecake – 3 ways! They are so wonderfully tasty with all of that creamy cheese base and fruit topping, and they are one of the easy cheesecake recipes you will have made. 

All the cheesecake that you will ever need!

Serves: 24

Layered Cherry Cheesecake Recipe

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 chopped pecans (divided)
  • 1 (8 ounce) package cream cheese (softened)
  • 1 cup powdered sugar
  • 1 (16 ounce) container Cool Whip (divided)
  • 2 (3.4 ounce) boxes vanilla instant pudding
  • 2 cups milk
  • 42 ounces cherry pie filling


  1. 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.
  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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19 Responses to “Layered Cherry Cheesecake Recipe”

  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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