Cherry Cheesecake Lush Dessert combines the delicious flavors of cherry cheesecake with the creamy richness of lush in a one pan dessert that’s perfect for holidays or special occasions!
When it comes to my “favorite” desserts, I’m all about the classics. Like Tiramisu or Banana Cream Pie or my very favorite of all… cherry cheesecake! It’s simple and delicious and absolutely perfect… so it’s no wonder that I’m always looking for new ways to recreate it.
From Cherry Cheesecake Dip to Cherry Cheesecake Turnovers to Mini Amaretto Cherry Cheesecakes, I’ve never met a cherry cheesecake dessert I didn’t love. And this lush is no exception!
It starts with a buttery vanilla wafer crust and features layers of creamy pudding, cheesecake, and cherry pie filling. It’s one of those desserts that’s nearly impossible NOT to love, so if you’re anything like me you’ll find yourself making it on repeat!
Best of all, it’s super easy to make with just a handful of ingredients… and extra delicious with our homemade Cool Whip!
what you’ll need for this recipe
Crust – For the crust I combined vanilla wafer crumbs, finely chopped pecans, and melted butter. The end result is a sweet, buttery, nutty crust that can be made either no-bake or baked for extra crunch.
Layer 1 – The first layer is a combination of cream cheese, powdered sugar, and whipped topping. Feel free to use store bought whipped topping OR our easy homemade Cool Whip instead!
Layer 2 – The second layer is a combination of cheesecake flavored pudding, milk, and more whipped topping, which combine together to make an extra thick, rich, creamy pudding.
Pie filling – Cherry Pie filling is a layer all on its own and gives this dessert just the amount of sweetness and fruit flavor it needs!
how to make cherry cheesecake lush
Make the crust. In a medium mixing bowl, combine the vanilla wafer crumbs, chopped pecans, and melted butter. Press firmly into the bottom of a 9×13 inch pan. For a baked crust, bake at 350° for 10-12 minutes, then refrigerate until cooled to room temperature. For a no-bake crust, simply refrigerate at least 1 hour until firm.
Make the first layer. In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over the cooled crust.
Make the second layer. Combine cheesecake pudding mix, milk, and 1 cup whipped topping and mix until smooth. Spread evenly over the cream cheese layer in the pan.
Add the cherry pie filling. Top with 1 can cherry pie filling, remaining whipped topping, and 1/2 cup chopped pecans.
Refrigerate. Refrigerate at least 4 hours or overnight.
Recipe Variations
- Use any flavor of pie filling, such as blueberry, raspberry, or apple
- Substitute graham cracker crumbs or Golden Oreo crumbs for the vanilla wafers
- Omit the nuts OR substitute walnuts or pistachios
- Use homemade pie filling and/or homemade Cool Whip
- Add an extra layer of vanilla wafers (not crumbs) in the middle
- Top with shaved chocolate, mini chocolate chips, or vanilla wafer crumbs
storage tips
Leftover lush can be stored, covered, in the refrigerator for up to 1 week.
More Dessert Recipes You’ll Love
Looking for more desserts to feed a crowd? These are some of our family’s favorites!
Cherry Cheesecake Lush Dessert
Ingredients
- 1 1/2 cups vanilla wafer crumbs
- 1 cup finely chopped pecans
- 1 stick butter 1/2 cup, melted
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 16 ounce container whipped topping
- 2 small boxes cheesecake flavored pudding
- 3 cups milk
- 1 can cherry pie filling
- 1/2 cup chopped pecans for the top
Instructions
- In a medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter.
- Press firmly into the bottom of a 9×13 inch pan. This crust can either be baked or no-bake. *For a baked crust, bake at 350° for 10-12 minutes, then refrigerate until cooled to room temperature. *For a no-bake crust, simply refrigerate at least 1 hour until firm.
- In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 1/2 cups whipped topping.
- Mix until smooth; spread evenly over cooled crust.
- Combine cheesecake pudding mix, milk, and 1 cup whipped topping and mix until smooth.
- Spread evenly over cream cheese layer in pan.
- Top with 1 can cherry pie filling, remaining whipped topping, and 1/2 cup chopped pecans.
- Refrigerate at least 4 hours or overnight.
Judy Phillipps says
Could this be done with ham and pineapple?
John says
No
Lee says
For whip topping is cool whip ok?
Also is the jello instant pudding?
Cathy Trochelman says
Yes, you can use cool whip, or I also have a homemade version:
https://www.lemontreedwelling.com/homemade-cool-whip/
Yes, Instant pudding.
Gail says
How long are you supposed to refrigerate this for…which should have been #8 ?? I’m thinking..
Cathy Trochelman says
Refrigerate for at least two hours or overnight. I will update the recipe to clarify!
Tamara says
Can this be made a day ahead of time and kept refrigerated and still be good?
Cheryl says
I made this for Thanksgiving and it came out very well. Crust is thin and fine but your choice to increase amounts. It seems more care on reading the recipe and accurately measure inch will alleviate many of the problems in the comments. I used 2-8 oz tubs of cool whip and had more than enough for top. It was a hit
Sharon says
I used 2 8 oz tubs of cool whip and I made it stretch but it was close
Marie Schoenbaechler says
The recipe I printed from my computer had an error. It said 1 cup of butter melted and since the crust was so wet I wondered if it was wrong so now I checked the recipe and it is 1 stick of butter which makes sense. Otherwise it is a nice dessert if I can get it out of the pan without making a mess of it due to the over buttered crust.
Cathy Trochelman says
Hi Marie,
The recipe calls for 1 stick of melted butter, which is 1/2 cup. I will be sure to clarify that in the ingredients list. Sorry for the confusion!
Fran says
Do you have the nutritional information for this recipe? I am a diabetic and that information is very to us. We must have it.
Sharon says
I made this tonight, I had to double the crust, 1 cup is not enough for a 13×9 pan. I also had to use more whipped topping, I haven’t tried it yet but it looks pretty.
Connie says
Can powdered sugar be replaced with a sugar free substitute?
Linda Schaeffler says
can I make this the day ahead? thank you
Halina Kula-Swinburne says
Cannot find cheesecake instant pudding so can I use lemon instant pudding instead or would you recommend vanilla?
Toni says
Vanilla works great!
Toni says
Delicious!
Coffee Diva 62 says
I’ve made this twice now and always end up using double the amount of Dream Whip and 2 cans of cherry toppings. I also make crust as directed but also add about 3/4 cup toffee bits. I also sprinkle toffee bits, pecan chips and Graham cracker crumbs all over the top My family loves it!
bonnie mitchell says
This looks great but I can see by eye balling the recipe it is for an 8×8 or 9×9 pan. Use a box of Vanilla Waffers. but same amount of butter. Use 2 x8oz boxes of cream cheese. one cup of powdered sugar or to taste. The cool whip will sweeten the cream cheese as well. Use 2 tubs of cool whip and 1 cup of pecans. Some people like a lot of cherries this can be doubled or left as is. Definitely do not advise so use as written!!
Judy Morgan says
I made this yummy dish today! For the crust, I used 2 1/2 cups of vanilla wafers and it worked perfectly. I also used 2 16 oz. tubs of cool whip and whipped up some fresh whip cream for the topping since I was serving it the same day. Thanks for the recipe:)
Cathy Trochelman says
Happy you enjoyed it!
Shannon says
I have made this for 30 years and you need more crust and double the whipped cream. Also, you can make it with vanilla pudding or we always used lemon pudding and omitted the cherries and just had lemon lush. You can use any sort of pudding you want. Play with it. Use chocolate and add a laying of sliced banana, use any pudding and topping you’d like, they’re all delicious!
Tara Posey says
I am currently in the process of making this and just have a few tips. First, I have followed the recipe to the letter. The crust is not runny but the first layer is difficult to spread without picking up the crust. Tip, dump all the filling in the middle and spread out from there. That worked much better! Second, two tubs for a total of 16 Oz of cool whip is plenty. The 8 Oz on the container is by weight, not volume. When you measure it out correctly you still have one full container left for the final layer. Third, after the pudding mix layer, which is the step I am currently on, I have let it set up awhile before I will pour the cherry filling onto it. Otherwise I fear it will be a chunky mess. I can’t wait to try this!! And next time I will follow some of the other comments and try it with raspberry filling! I hope everyone enjoys this! I’m sure my family will love it! Be blessed!!!
Diane Larose says
when you put the cherry pie filling on the pudding topping, do you put the cherry pie filling on alone or do you mix it with the whip topping and then sprinkle nuts on top
Mary-Ann says
You are SO right!!! Facebook is not all about gossip!!! It is only about gossip if you choose friends who are into gossip. So be discriminate when you pick your friends. YOU choose what kind of Facebook page you have. I don’t like gossip either, so I have absolutely NO gossiping friends on my list. It’s just that simple. <3
Jama says
When adding the cherry pie filling over the cream layer do so by spooning the pie filling from the outer edges to the middle.
I also double everything for a 9×13 dish.
Lemon pudding and blueberry pie filling is a great match.
Kristin says
I went with a cup and a half of cookie crumbs, that worked well. It is not enough cherry pie topping, use 2 cans. Also fresh whipped cream on top would taste so much better. But one tub of whipped topping is not enough unless you get the BIG tub. Blueberry toooung would be delicious as well. Or use chocolate pudding and have a Black Forest type dessert. Yummy, thanks for the recipe!
Sandy MacPeek says
Recipe is excellent and ingredients perfect in amounts. Thank you!!
A Holman says
Using real whipped cream would taste so much better. Also, I have never hear of cheesecake pudding.
Geraldine Gilmore says
Yes I had never heard of cheesecake flavored pudding however I found it at Kroger! Meijer didn’t have it
KW says
It’s been around for years but not every store carries it. Try amazon.
Jodi Goettl says
I am making this as we speak for the first time! It looks delicious!! l also had trouble with the wafer crust. It wasn’t enough for the pan so I opted to make a short bread crust instead. I am letting the layers set first before adding the next layer (the pudding) and will set that before adding the next. My son will bring me another can of pie filling thanks to all the comments and suggestions above! Thanks for sharing this!
Kristy says
Love this recipe. I followed the recipe and didn’t have any issues. I don’t understand the whip topping issues everyone is having. 16 ounces is enough. Either get a big tub or 2 small tubs. I can find cheesecake flavored pudding at both Walmart and Kroger. I did one with oreo cookies and chocolate pudding that’s good. Use one cookies rather then pecans and the wafers. I love lucky leaf mixed berry fruit topping to. Super good dessert.
Connie says
You did specify instant pudding so is it?
Thanks
Connnie
Cathy Trochelman says
Yes, Instant pudding 🙂
Pat says
This is a delicious dessert with easy directions…love that it is so versatile…I might try this with lemon instant pudding, or vanilla…and blueberry pie filling!
This is a keeper, Thanks
Mary Holtzman says
Is the pudding instant?
Cathy Trochelman says
Yes
Jodi says
A DELICIOUS dessert! My family absolutely loved it and wanted more!
Cathy Trochelman says
Hi Jodi, so happy to hear it!
Susan says
I absolutely loved this dessert. This is my 2nd time making it. I screwed up this time and put the cherries in before the pudding, so I hope it turns out all right. I will make one suggestion. Use more than 16 Oz. whip topping. I could have used two 16 Oz containers if I had them. I like a lot. Thank you for the recipe.