Cherry Pecan Cheesecake Lush 🍒🧀✨
If you love creamy, dreamy, no-bake desserts with layers of flavor and texture, this Cherry Pecan Cheesecake Lush is about to become your new go-to treat! It’s sweet, crunchy, silky, fruity, and beautifully rich. Every layer adds something special—starting with a buttery pecan graham cracker crust, followed by a velvety cream cheese layer, a light and fluffy pudding layer, and crowned with glossy, ruby-red cherry pie filling.
This dessert is perfect for holidays, potlucks, summer cookouts, or anytime you want a dessert that looks impressive but requires minimal effort. The best part? It’s a fridge dessert—no baking required.
Ingredients
For the Pecan Crust
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1 ½ cups crushed graham crackers or vanilla wafers
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¾ cup finely chopped pecans (lightly toasted)
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½ cup (1 stick) unsalted butter, melted
For the Cheesecake Layer
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16 oz (2 blocks) cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream or Cool Whip
For the Pudding Layer
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1 box (3.4 oz) instant vanilla pudding
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1 ½ cups cold milk
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1 cup Cool Whip or whipped cream
For the Cherry Topping
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1 (21 oz) can cherry pie filling
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Optional: extra chopped pecans for garnish
7-Step Directions
1. Make the Pecan Crust
In a medium bowl, combine crushed graham crackers (or wafers), toasted pecans, and melted butter. Mix until fully combined and the texture resembles wet sand. Press firmly into the bottom of a 9×13 pan to form an even crust. Chill in the fridge for at least 15 minutes to help it set.
2. Prepare the Cheesecake Layer
Using a mixer, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, beating again until fluffy and lump-free. Fold in heavy whipping cream (whipped to soft peaks) or Cool Whip until the mixture is light and velvety.
3. Spread the Cheesecake Layer Over the Crust
Remove the crust from the fridge and gently spread the cheesecake mixture over the top, using a spatula to create an even layer. Be sure not to press too hard, or you may lift the crust.
4. Mix the Pudding Layer
In a separate bowl, whisk together instant vanilla pudding and cold milk until it thickens. Fold in Cool Whip or whipped cream. The mixture should be light, airy, and spoonable.
5. Add the Pudding Layer on Top
Gently spread the pudding mixture over the cheesecake layer. Smooth the top with a spatula for clean, defined layers.
6. Spoon on the Cherry Pie Filling
Add the cherry pie filling as the final luscious layer. Spread it evenly over the pudding, making sure the entire surface is covered with glossy cherries. Add a sprinkle of chopped pecans for a crunchy finishing touch, if desired.
7. Chill and Serve
Cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow all the layers to set beautifully. Slice into squares and serve chilled. Each bite is creamy, crunchy, fruity, and absolutely irresistible.