Vanilla sandwich cookies, butter, cream cheese, whipped topping, cheesecake pudding, milk, and cherry pie filling layered into a classic no-bake dessert.

I didn’t plan to fall in love with Cherry Cheesecake Lush. It kind of ambushed me. You know how that happens sometimes? One minute you’re just trying to throw something together because it’s too hot to bake or you’re already tired before dinner even happens, and the next minute you’ve accidentally made the dessert everyone talks about. That’s what this was for me. I first made it on a summer afternoon when the kitchen felt like a sauna and the oven was absolutely not an option. It reminded me of those old-school potluck desserts—always cold, always layered, always sitting in a big glass pan with a serving spoon nearby. The kind of dessert your aunt would bring and quietly guard until it was time to serve. Every time I make this cherry cheesecake lush now, it feels familiar in that comforting, slightly chaotic way. Like someone’s always sneaking a spoonful before it’s fully set. Not naming names.

Why You’ll Love This Cherry Cheesecake Lush?

This Cherry Cheesecake Lush doesn’t try to be fancy, and honestly? That’s its biggest strength. It’s cool, creamy, and nostalgic in a way that sneaks up on you. The cookie crust gives just enough crunch, the cheesecake layer is soft and tangy, the pudding layer adds that classic lush texture, and the cherries on top bring a bright, sweet-tart finish that pulls everything together. It’s the kind of dessert that looks impressive when sliced but feels very low-pressure while making it. Is it the most elegant dessert on earth? Maybe not. But is it the one people go back for seconds of? Absolutely. Sometimes comfort wins, right?

Ingredient Notes

Before you start layering, let’s talk ingredients—not in a serious way, just a helpful friend in the kitchen way. This cherry cheesecake lush is forgiving, but a little prep goes a long way.

• Vanilla Sandwich Cookies: These give the crust that familiar, slightly nostalgic sweetness. Crush them well—uneven chunks can make slicing a little messy (ask me how I know).
• Butter & Salt: Butter holds the crust together, salt keeps it from being too sweet. Small detail, big payoff.
• Cream Cheese: This needs to be soft. Like, sit-on-the-counter-for-a-bit soft. Cold cream cheese is the fastest way to lumpy regret.
• Powdered Sugar: Sweetens smoothly without grit. You want silky layers here.
• Frozen Whipped Topping: This keeps everything light and fluffy. I know homemade whipped cream sounds tempting, but this is one of those times where the shortcut just works better.
• Cheesecake Pudding Mix: The unsung hero. All the cheesecake vibes, zero baking stress.
• Milk: Helps the pudding layer set into that perfect spoonable texture.
• Cherry Pie Filling: The star of the show. Sweet, slightly tart, and very classic.
• Walnuts: Totally optional, but they add a nice crunch and a little contrast to all that creaminess.

How to Make Cherry Cheesecake Lush?

This Cherry Cheesecake Lush is really just a series of calm, simple steps—no rushing, no drama.

1. Start by mixing your crushed cookies with melted butter and salt until everything looks evenly coated. Press this firmly into the bottom of a 9×13 pan. Take a second here. An even crust makes everything else easier later. Slide it into the fridge while you work on the layers.
2. Next up is the cheesecake layer. Beat the cream cheese until smooth, then add the powdered sugar and part of the whipped topping. Mix just until combined—overmixing can make it too loose. Spread it gently over the chilled crust, edge to edge.
3. In another bowl, whisk together the milk, cheesecake pudding mix, and more whipped topping. This thickens quickly, so once it’s smooth, spread it carefully over the cream cheese layer. Go slow. Clean layers are nice, but a little blending won’t ruin anything—I promise.
4. Now spoon the cherry pie filling evenly over the pudding layer. Try not to drag it too much, unless you like a slightly marbled look (which, honestly, can be kind of pretty). Finish with the remaining whipped topping, spreading gently so you don’t pull cherries through the top.
5. Cover and refrigerate for at least 1–2 hours. Longer is even better. Right before serving, sprinkle with chopped walnuts, slice, and serve cold.

Storage Options

This Cherry Cheesecake Lush is happiest in the fridge. Cover it tightly and store for up to 3–4 days. The layers actually settle and taste even better after a little time. Freezing isn’t my favorite option here—the texture changes once thawed. This is very much a fridge dessert, best eaten cold, preferably straight from the pan on day two.

Variations & Substitutions

Once you’ve made this cherry cheesecake lush once, your brain will probably start suggesting ideas. That’s normal. Lean into it.

• Switch the Fruit: Blueberry, strawberry, or raspberry pie filling all work beautifully.
• Change the Crust: Graham crackers, Golden Oreos, or even chocolate sandwich cookies give it a whole new vibe.
• Nut-Free: Skip the walnuts if you’re not into them. No harm done.
• Extra Flavor: A splash of vanilla or a pinch of lemon zest in the cream cheese layer adds brightness without overpowering anything.

What to Serve with Cherry Cheesecake Lush?

This dessert is rich and creamy, so I usually pair it with coffee—hot or iced, depending on the season. Fresh fruit on the side is nice if you want something lighter, but honestly? This cherry cheesecake lush holds its own. It’s especially perfect after casual dinners, backyard gatherings, or anytime people say they’re “too full for dessert” and then magically aren’t.

FAQ:

Can I make cherry cheesecake lush ahead of time?
Yes—and you probably should. Making it the day before gives the layers time to fully set.

Why is my cheesecake layer lumpy?
Most likely the cream cheese was too cold. Let it soften fully before mixing.

Can I use homemade whipped cream instead of frozen topping?
You can, but the layers will be softer and won’t hold as long. I’ve tried both, and frozen topping is just more reliable here.

If you love no-bake desserts that feel nostalgic, comforting, and just a little indulgent, this Cherry Cheesecake Lush deserves a spot in your fridge. Make it once and see how fast it disappears. And tell me—are you the neat slicer… or the “just one spoonful” person? I think we both know the answer.

Cherry Cheesecake Lush

Cherry Cheesecake Lush is a no-bake layered dessert made with a vanilla cookie crust, creamy cheesecake filling, cheesecake pudding, whipped topping, and cherry pie filling. It is easy to prepare, rich in texture, and ideal for make-ahead serving.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Cherry Cheesecake Lush

Servings: 12

Ingredients

• 1 package vanilla sandwich cookies approximately 36 cookies, finely crushed
• 1/2 c unsalted butter 1 stick, melted
• 1/4 tsp salt
• 1 8 oz package cream cheese softened
• 1 c powdered sugar
• 2 16 oz containers frozen whipped topping divided
• 2 3.4 oz packages cheesecake instant pudding mix
• 3 c whole milk
• 1 21 oz can cherry pie filling
• 1/2 c walnuts roughly chopped

Instructions

• In a large mixing bowl, combine the crushed vanilla sandwich cookies, melted butter, and salt. Stir until the cookie crumbs are evenly coated.
• Transfer the crumb mixture to a 9×13-inch baking dish and press firmly into an even layer to form the crust. Place the dish in the refrigerator and chill while preparing the remaining layers.
• In a large bowl or stand mixer, beat the softened cream cheese for 1 to 2 minutes, or until smooth and creamy. Add the powdered sugar and 1½ cups of the frozen whipped topping. Beat until fully incorporated and smooth.
• Remove the crust from the refrigerator and evenly spread the cream cheese mixture over the chilled crust, ensuring full coverage to the edges.
• In a separate bowl, whisk together the whole milk, cheesecake pudding mixes, and 1 cup of the frozen whipped topping until the mixture thickens and is smooth.
• Carefully spread the pudding mixture over the cream cheese layer, taking care not to mix the layers.
• Evenly spoon the cherry pie filling over the pudding layer.
• Gently spread the remaining frozen whipped topping over the cherry layer, avoiding excessive mixing to maintain clean layers.
• Refrigerate the dessert for a minimum of 1 to 2 hours, or until fully set.
• Prior to serving, garnish with chopped walnuts. Slice into portions and serve chilled.

Notes

To make this Cherry Cheesecake Lush gluten free, substitute the vanilla sandwich cookies with a certified gluten-free cookie alternative. Additionally, verify that the pudding mix, whipped topping, cherry pie filling, and all packaged ingredients are labeled gluten free and produced in facilities free from gluten cross-contamination.