The Best Cherry Cheesecake Lush Recipe You’ll Ever Try (Easy & Creamy!)
If you’re anything like me, you probably love desserts that are creamy, sweet, and a little bit over the top.
That’s exactly how I came up with this cherry cheesecake lush recipe. I wanted something that’s not just another cheesecake, but something lighter, creamier, and layered with flavors that make every bite feel like heaven.
I’ll be honest—I first tried a version of this dessert at a family get-together. One bite, and I was hooked.
I went home and thought, “How can I make this even better, easier, and something everyone will ask for again and again?” That’s how my cherry cheesecake lush recipe was born.
Trust me, once you try this, it’ll become your new go-to dessert for holidays, parties, or even those nights when you just want something sweet and comforting. Let me walk you through it step by step.
What Is Cherry Cheesecake Lush?
Cherry cheesecake lush is a layered dessert that combines the creaminess of cheesecake, the sweetness of cherries, and the richness of whipped topping, all on a crunchy graham cracker crust. It’s like a cheesecake but without all the baking hassle.
The word lush comes from how creamy, soft, and “lush” the layers feel when you eat it. You don’t just get one flavor—you get buttery crust, creamy cheesecake, fruity cherry topping, and fluffy whipped cream all in one bite. It’s refreshing, indulgent, and surprisingly easy to make.
Why You’ll Love This Recipe
I know there are a million dessert recipes out there, so why this one? Here’s why:
- No-Bake Dessert – No oven required. Perfect for hot days or when you don’t feel like baking.
- Simple Ingredients – Everything is easy to find at your local grocery store.
- Make-Ahead Friendly – Actually tastes better when made ahead because the flavors get time to blend together.
- Crowd Pleaser – Kids love it, adults love it, and it disappears fast at any gathering.
- Versatile – You can swap cherry for strawberry, blueberry, or any fruit pie filling.
This is not just a recipe—it’s a guaranteed way to impress without spending hours in the kitchen.
Ingredients You’ll Need
Here’s what you’ll need for this cherry cheesecake lush recipe:
For the crust:
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- ½ cup melted butter
- 2 tablespoons sugar
For the cheesecake layer:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub (8 oz) whipped topping (like Cool Whip)
For the pudding layer:
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
For the topping:
- 1 can cherry pie filling
- Extra whipped topping (optional)
That’s it! Just simple, pantry-friendly ingredients that turn into magic.
Step-by-Step Instructions
I’ll guide you step by step so you can get it perfect on your first try.
Step 1: Make the Crust
- Crush the graham crackers into fine crumbs. You can use a food processor or just put them in a ziplock bag and crush with a rolling pin.
- Mix the crumbs with melted butter and sugar.
- Press firmly into the bottom of a 9×13-inch baking dish.
- Place in the fridge for 15–20 minutes to set.
This crust will hold everything together and give that crunchy, buttery bite at the bottom.
Step 2: Cheesecake Layer
- In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Fold in whipped topping gently so the mixture stays fluffy.
- Spread this layer evenly over the chilled crust.
This is where the cheesecake flavor comes in. It’s creamy, tangy, and sweet—like cheesecake without the baking.
Step 3: Pudding Layer
- In another bowl, whisk instant pudding mix with cold milk.
- Whisk until thick and smooth (takes about 2–3 minutes).
- Spread over the cream cheese layer.
This pudding layer adds extra creaminess and makes the dessert feel rich but still light.
Step 4: Cherry Topping
- Open the can of cherry pie filling and spread it over the pudding layer.
- Try to spread evenly so every bite gets some cherry flavor.
This is my favorite part—the bright red cherries not only taste amazing but also make the dessert look gorgeous.
Step 5: Chill and Serve
- Cover the dish with plastic wrap.
- Chill in the fridge for at least 4 hours, but overnight is even better.
The chilling time is important because it helps all the layers set together and gives that perfect texture.
Tips for the Best Cherry Cheesecake Lush
Here are a few tips I’ve learned from making this many times:
- Use full-fat cream cheese for the creamiest texture. Low-fat versions can be watery.
- Let the cream cheese soften before mixing, so you don’t end up with lumps.
- Don’t skip chilling. It may be tempting, but chilling makes the dessert firm and sliceable.
- Make ahead for parties. This dessert is actually better the next day, so it’s perfect for prepping ahead.
- Switch up flavors. Try blueberry pie filling, strawberry pie filling, or even pineapple for a tropical twist.
Variations You Can Try
I like to experiment with this recipe. Here are a few variations that turn out amazing:
- Strawberry Cheesecake Lush – Swap cherries for strawberry pie filling.
- Oreo Cheesecake Lush – Use crushed Oreos for the crust instead of graham crackers.
- Lemon Cheesecake Lush – Add lemon zest to the cream cheese layer and use lemon pudding instead of vanilla.
- Peach Cheesecake Lush – Use canned peach pie filling for a summery flavor.
The base recipe is super flexible, so you can play around depending on what you love.
When to Serve Cherry Cheesecake Lush
You might be wondering when’s the best time to make this. Honestly—anytime. But here are my favorite occasions:
- Family gatherings and holidays
- Summer BBQs and picnics
- Potlucks where you want to impress without stress
- Birthday parties as an alternative to cake
- Weekends when you’re craving a sweet treat
Basically, it’s always the right time for cherry cheesecake lush.
Storing and Freezing
- Storing in the fridge: Keep covered with plastic wrap or in an airtight container for up to 4 days.
- Freezing: You can freeze it, but I recommend freezing only the crust and cream cheese layer. Add pudding and cherries after thawing for best results.
This way, you’ll always have a quick dessert ready to go.
Why This Dessert Is Special to Me
I have to be honest—this dessert holds a special place in my heart. It’s the kind of dish that brings everyone to the table with a smile. I’ve made it for holidays, for friends, and even just for myself on a random Tuesday night when I needed a pick-me-up.
Every time I make it, I remember that first bite I had at my family’s gathering, and it still gives me that same joy. That’s what makes food special—it’s not just about taste, it’s about the memories and feelings it creates.
FAQs About Cherry Cheesecake Lush
1. Can I use homemade cherry topping instead of canned?
Yes! If you have fresh or frozen cherries, you can make your own cherry sauce. Just cook cherries with sugar and cornstarch until thick.
2. Can I use whipped cream instead of Cool Whip?
Yes, you can use homemade whipped cream. Just whip heavy cream with a little sugar until stiff peaks form.
3. How long should I chill it before serving?
At least 4 hours, but overnight is best for firm layers and better flavor.
4. Can I make it gluten-free?
Yes, just use gluten-free graham crackers for the crust. Everything else is naturally gluten-free.
5. Can I make it ahead of time?
Absolutely! This dessert is perfect for making a day in advance since it sets better in the fridge.
6. Can I use a different size pan?
Yes, but a 9×13-inch pan works best. If you use a smaller dish, the layers will be thicker.
7. Can I add extra toppings?
Definitely. Try sprinkling crushed nuts, chocolate shavings, or even white chocolate chips on top.
Final Thoughts
If you’re looking for a dessert that’s easy, creamy, fruity, and guaranteed to impress, then cherry cheesecake lush is the answer. It’s one of those recipes that looks fancy, tastes amazing, but doesn’t take hours to make.
Next time you need a crowd-pleaser, skip the complicated desserts and go for this one. Trust me—you’ll thank me later when everyone’s asking for seconds (and the recipe).
