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:
- 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
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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!
- BERRY CHEESECAKE TRIFLE RECIPE
- NO BAKE MINI OREO CHEESECAKES
- CHEESECAKE FACTORY OREO CHEESECAKE
- CARAMEL CHEESECAKE BARS
- MINI CHERRY CHEESECAKE RECIPE
- MINI OREO CHEESECAKES
Serves: 24
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 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
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.
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