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.
Love this recipe. Will make it when I have a large group.
I made it but it needed more waffers, it was way to running to press into a pan, and no whip cream left for top, needs 2 tubs or larger then 16 oz. Its for tomorrow so I haven’t tried it yet but does look and sound good. Just needs more ingreidents.
I had the same problem. How many more did you use?
Try using graham crackers instead of wafers. Have made this dessert for years and always used graham cracker. Used 2 16 oz bowls cool whip or 1 very large bowl
I also put it in the freezer much better half frozen
Can you substitute vanilla pudding for cheese cake pudding?
Would it keep alright if i made it a day ahead?
Yes, as long as you keep this covered and refrigerated, it will stay good for a day in advance.
I used the whole 11oz box.
Hi it’s Xmas eve and I goofed
I bought walnuts instead of pecans.
Do you think that will make a huge difference?
Did you use 1 Stick of butter? or 1 cup like some of the ladies are talking?
Be sure to use hard stick butter. Margarine or whipped will not set. 8 oz. Cool whip is by weight. If you measure out 1 1/2cups it will be enough.
It is not enough and I measured for all the steps. I could only spread half of the top and it was too thin. Requires 2 tubs.
Then you did something wrong. I used two 8 oz containers and I had more than enough.
I followed the recipe exactly, with 2 8 oz tubs of cool whip. I had 3/4 of a tub left for the top. It turned out amazing.
Thanks, Penny!
How long do you keep in the fridge ?
How long do you keep in the fridge ?
This is the problem I am having. Thank goodness I have another tub of cool whip!
This recipe got shared on my fb wall and 2 things
1. Omg i love this and I am headed to the store right now to get all the
2. You r sooooo absolutely right about finding new and wonderful things from strangers on fb each and every day! So much so that unless I HAVE to get right up I lay in bed every morning for over an hr reading my feed….I check it several.times throughout the day and I spend hours on it when I should be sleeping!
I suffer from severe insomnia….always have. Now that i am retired and live in the country in an area where i dont really know anyone fb is my lifeline with my family and all.my new hundreds of friends lol. I also joined 2 christmas groups where it is Christmas 365 dys of the year!! My perfect destressor!!
I have retired and moved to a nice neighborhood. I.But these neighbor’s they do not want to talk to any one.I have my f.b.friends .so glad I can get on here.Talk to my F. B.Family
Thats what I was thinking, and it turned out good????
If your neighbors don’t talk to anyone then I wouldn’t consider that “a nice neighborhood”
did you end up making this…if so, was it easy to do and yummy..thanks Kim
How about pretzels for my non nut lovers?
I’m using pretzels in place of wafers, but absolutely can substitute f/pecans
I am going to use Graham Cracker pie crusts….
That would work well! Or just more vanilla wafers 🙂
Made it. Loved it. Have requests to make it again. Used chocolate Graham crust and sprinkled some on top to finish instead of the nuts.
Chocolate crust sounds delicious! Thanks for the feedback!
Kind of a little like Black Forest with the chocolate crumbs. Sounds yummy too!
Did you crush them or just lay in the bottom?
I wonder if other puddings could be used, like vanilla or banana flavored puddings?
Not banana but definitely vanilla. try it.
This is awesome. And so easy
You can also buy 2 pie shells ( graham crackers) in place of the pan….
When you used 2 graham cracker crust did you put any butter , nuts, or sugar in it to make it like a crust described? Thanks!
This is awesome and so easy
I’m new to your blog and probably old enough to be your Mom. I love to cook and am always on the lookout for new recipes. I found a number of your recipes I’m dying to try. I found your comments about Facebook reflect my thoughts exactly. I just do not have the time for it. I’m probably one of the last holdouts in my group of friends and family who is not on Facebook. Thanks for your comments. They support my stand and mean a lot coming from someone of a different generation.
I don’t like gossip, therefore I chose not to have Facebook. But this yummy mouth watering dessert, would be talked about continually!
Hello friends. Facebook is not all about just gossip. It has many, many interesting stuff to look at. Hugs.
I’ve been on Fb, for years, I, too hate gossip, yet I haven’t had that experience since I joined Fb. I have found many loving friends,great new recipes, that I’ve tried. Will make this recipe,can hardly wait!!!! *******
I only comment on FB a couple of times a year, but read daily postings from friends/family. Message my twin sister though. I wouldn’t call what I do as gossip, especially if you exchange recipes and such. We talked about a bread machine today, just not good gossip!
This looks absolutely fantastic!
This looks downright dangerous! Holy yum!
Love the can of Lucky Leaf Cherry Pie Filling which has no high fructose corn syrup! My family will devour this!
where do you buy the cherry topping i live in southern calif
I have to say I really admire this recipe that you came up with! Give me a fork, please!
I’m totally with you on FB and getting sucked in and losing all kinds of time. I’m totally with you on this dessert, too. It looks like perfection, whether it’s for the holidays or the rest of the year. Well done!
You are not the only one! Facebook can be such a time suck and I’ve had to really limit my time there. I’d much rather be eating a piece of this cheesecake. 🙂
I’m obsessed with cherries! Lucky Leaf is always my go-to canned filling. Such great flavor! Great dessert recipe!
Sounds yummy but I’m going to use raspberry pie filling as cherrys not my thing.
Raspberry would be delicious!
Oh my, I didn’t even know they made raspberry pie filling! I will definitely look for it! I am not crazy about cherries, really don’t like them at all, so I am going to try my favorite, Blueberries! Will also try raspberry also if I can find! Or, I wonder if fresh fruit would work? 4th of July is coming up, I could try raspberries and blueberries together, for a great, “Red, white and blue” summer dessert!
I’m going to use Lucky Leaf Pineapple pie filling and top with Toasted Coconut! And maybe even try Strawberry Pie filling.
Toast some of the coconut 1st and let coll. Use it as a sprinkle topping. I’ve also used Ginger Snaps with fruits that need the extra punch.
Pls advise what kind of whipped topping you are referring to? Thank you.
Cool Whip 🙂
Dream Whip, Cool Whip or the store brand for Cool Whip, or fresh whipped cream.
Which one is the best to use?
Is 1 CUP butter in crust correct? Seems too much for 1 cup crumbs and 1 cup nuts. Just curious. Sounds delish, I love anything cherry!!
I made it with the cup of butter even though I thought it was a lot. It was too much. It never firmed up. I’ll cut it in half at least next time. But I’ll definitely make it again!
Thanks for your feedback. Is 1cup vanilla wafers enough for the crust? Since you mentioned that 1cup of butter was too much, I thought about using one cup of Butter to 2cups vanilla wafers. What’s your thought on that. I like my crust a bit more thicker
one stick of butter is 1/2 cup, not 1 cup.
I added 1/2 cup more water the wafers
Recipe calls for 1 Stick of butter which is 1/2 C
Recipe calls for 1 stick not 1 cup
Evidently the recipe has been corrected because the one I printed (Dec 2016) says 1 cup butter, melted. Making it with 1 stick sounds more proportional for the 1 cup vanilla wafer crumbs. Glad I looked up the recipe again and read the comments.
Is that ” instant” cheesecake pudding mix ?
Yes – instant pudding!
Your recipe does not say instant pudding, so, here I sit with crust ready and bought cook pudding. Guess I will throw it out and try again when I go to the store another day
I used regular pudding and mixed it until frothy. It worked.
What can you substitute for cream cheese flavored pudding we cannot purchase that in Canada
Can you get any type of pudding?
We don’t have that in our area either and we live in the US.. We can get just about any kind but Cheesecake Flavor. Wal-Mart carried it in the past but they don’t even carry it online anymore. What could be used as a substitute?
I saw the instant cheesecake pudding at Woodmans grocery store.
Food Lion carries it. I had never heard of it before and figured I’d never be able to find it. Luckily, they had it.
You can order cheesecake instant pudding on Amazon.com
What to use insist of cheesecake pudding
Use Vanilla instant pudding.
You can also do this with instant banana pudding and I cut up two bananas and put bananas under the pudding. It was great.
vanilla pudding mix.
I made this with chocolate pudding and it was amazing! They where fighting over who was scraping the pan
I never thought I’d get caught up in surfing FB either! Glad to know I’m not alone. 🙂 This dessert looks SO good! Can’t wait to try it.
Oh this looks like the perfect dessert for our “dessert Christmas evening get together”. A question for you, how far in advance would you say would be ok for making this before serving? Would making this saturday night be ok for serving sunday night?
Where do you find Lucky Leaf pie filling. I never heard of this
Going to make this cherry cheesecake lush in place of the old family dessert. Just can’t wait to try it!! Hope to make it many more holidays!!
I am wondering if the amount of butter is incorrect? I used 1 Cup as called or and had to add a second cup of crumbs and the crust was so greasy and did not set up properly. I am thinking maybe 1 STICK, rather than CUP? Any feedback Cathy?
Recipe calls for 1 stick not one cup.
It’s a stick of butter not a cup
I actually just kept adding cookies and tested the coverage on the bottom of my pan. Once I got the crust to the thickness I liked. Baked up just fine. I used almost a whole small box of wafers.
Was everyone ok with the 3 cups of milk? Seems like a lot. Does the pudding need to set up? I am making it now but thought I would see if anyone can respond.
Making this now..my house smells like home made pecan toffee..yummy!!
I’m making this tomorrow. Does this not need to set at all? It can be served immediately?
I don’t know how a cup and a half and a cup and a half equals up to 16 ounces and then you don’t have any left over to put on the top
Dessert is to die for.
The recipe in my newspaper was incorrect. It called for 1cup of butter instead of 1 cube.
I ran out of cool whip but I had more on hand and I also made my own cherry filling from pie cherries I picked.
All in all it’s so very very good!
Thank you.
this looks absolutely amazing!!!! I didn’t read all the way through, so maybe you said this, but where can you buy the filling? i’m going to check out their site as well. Perks for no high fructose corn syrup!!
can’t wait to make this!! love how it doesn’t take tons of ingredients also 🙂
This looks so good ????????
Who doesn’t love cheesecake? If you are worried about high fructose corn syrup, however, whip your own cream. Cool Whip contains HFCS, among many other questionable ingredients.
Mine started out as a mess when I tried to spread the cream cheese mixture over the crust. Problem was that the crust never was hard enough. I was very frustrated about what to do. Never throw away food. So I decided to make individual servings in Mason jars. sprinkled crust on bottom & so forth. Turned out much better. It made 12 servings. I was debating if I should delete the recipe, but my husband gave it a thumbs up. So I’ll keep it, but making them in the jars from now on.
Cannot have nuts, will graham cracker work?
Also wondering what to substitute the nuts with..
This looks amazing! I am curious, do you know the Carb count and serving size? I’m wondering how I could convert this recipe to lower the carb count.
How many cups of milk? Please help in the middle of making it now!
I haven’t made this yet – and am probably too late to help you – but it says 3 cups of milk. 🙂
You are so right about Facebook. And yet, that’s how I found you! You, and this luscious sounding recipe that I can’t wait to try!
Same here. Although I made a larger portion so I accommodated extra vanilla wafers, it still wasn’t enough. I also had no whipped cream left for the top. Serving to guests tonight. I will let yall know what they say.
Sounds great!!!!!!
I haven’t finished my dessert yet so I may change my mind later but I doubt it… I think this is poorly written…. if I may be frank. I had to double my crust recipe – it says 16 oz. of cool whip divided – but per the line directions it says 1 1/2 cups which doesn’t feel like enough. PLEASE list out each individual ingredient as I didn’t see the 3 cups milk and took a chance I was supposed to make the pudding so now I see it right next to the pudding… so confusing and now I have a really loose dessert, I am sure I wasted money and it will have to be thrown away. Not everyone can eat nuts so am alternative would have been nice. Just seems inconsistent… I am still going to carry through after hopefully having the pudding set after my error of not seeing the milk calculations.
The 3 cups of milk was on the same line as 2 small boxes cheesecake flavored pudding!
The recipe was pretty clear to me! It says 3 cups of milk (listed out underneath the boxes of cheesecake pudding, at least it was at the time I read the recipe). If you didn’t see the 3 cups of milk listed, I’m wondering how much you used that caused it to be so “loose”? As Cathy explained, Cool Whip is sold by weight and not by measuring cups. As far as an alternative for nuts goes, just pick something crunchy that everyone likes and use that. Just use your imagination! :}
I used graham cracker crumbs, 1 cup of chopped walnuts and 1 stick butter, and it fell apart as I tried to put on the 1st layer. Very frustrating. I baked the crust as directed, and cooled it sufficiently, and it never firmed up.
I love this dessert, a tweak here & there, but soooooo addicting. Thanks Cathy
Completely agree with other reviewers. Not enough ingredients for a 9×13 pan…you have to fight for coverage of all layers. But the flavor is great! I’d make it again using an 8×8 or 9×9 pan.
From all the comments I will be using a different recipe for crust from another recipe maybe with the graham crackers!
Saw some of you post “cherry is not my thing” I understand, my Mom used 1 Tbsp almond flavoring and folded the flavoring into the can of cherry pie filling for a different flavor that is a little better. Just a suggestion.
This was indeed easy but definitely took more time than the recipe indicated. I agree with the comments here about one 16oz container was not enough. Top layer could’ve used more. Also, one regular 595g can of cherry pie filling (as indicated in the picture) doesn’t seem to be enough. Next time, I’ll buy a two or a larger can. I ‘m sure it’s still going to taste great, though.
I made this for my sister’s birthday per her request. She seemed to love it. I did double the crust ingredients per other reviews. I also used more cherry pie filling then recipe called for. I will probably make it again if asked but next time maybe add crushed pineapple with cherry pie filling and also sprinkle some toasted coconut on top.I also probably used more cool whip then recipe called for.
Can I replace the cherry with strawberry in a can. Do not care for cherry. Look good looking forward to trying the recipe.
It absolutely can be replaced with another type of pie filling.
Can you combine the two cream layers into one, just making it all in one bowl?
I would keep the two layers separate because of the pudding mix needing to set 🙂
I am still seriously confused by the whipped topping measurements. 8 oz is a cup so 16 oz equals 2 cups (as shown in the ingredients list) but in the instructions you’re using two and a half cups and then more for the top. So should I use 32 oz of whipped topping?
When you spoon the whipped cream out into measuring cups, it all makes sense. 8 oz. of cool whip is a weight measurement, not a volume measurement. 16 oz. comes out to WAY more than 2 cups measured.
Is the pudding instant?
Would you write how much to you use of ingredients?? Plssss
I really don’t like pecans. Is there any substitutions?
Any type of nuts would work well, or feel free to just omit them altogether 🙂
Hi Cathy, I’m making your dessert for thanksgiving, what parts can I do ahead because I have to take it with me in the car then put it together when I get there?? Help please!! Excited to make it…????
Those of you questioning the amount of butter–the recipe calls for 1 stick of butter. A stick equals 1/2 cup.