Cherry Cheesecake Lush is a delightful no-bake dessert that’s perfect for any occasion. It’s made with layers of creamy cheesecake filling, cherry pie filling, and a buttery graham cracker crust. Here’s a delicious recipe for you to try:
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs (about 16 whole crackers)
- 1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (or 8 oz Cool Whip if you prefer)
For the Cherry Layer:
- 1 can (21 oz) cherry pie filling
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Make the Crust:
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated with butter.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer.
- Place the crust in the refrigerator to set while you prepare the filling.
- Prepare the Cream Cheese Layer:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, and beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. If using Cool Whip, skip this step.
- Gently fold the whipped cream (or Cool Whip) into the cream cheese mixture until well incorporated.
- Spread the cream cheese mixture evenly over the chilled graham cracker crust.
- Add the Cherry Layer:
- Spread the cherry pie filling evenly over the cream cheese layer.
- Prepare the Whipped Topping:
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the cherry pie filling layer.
- Chill:
- Cover the dessert with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set properly.
- Serve:
- Cut into squares and serve chilled. Enjoy your delicious Cherry Cheesecake Lush!
Tips:
- For a firmer crust, you can bake the graham cracker crust at 350°F (175°C) for 8-10 minutes and then let it cool completely before adding the filling layers.
- Feel free to experiment with different pie fillings such as blueberry, strawberry, or mixed berry.
This dessert is sure to be a hit with its creamy, fruity, and crunchy layers. Enjoy!