Description
A delightful Cherry Pecan Cheesecake Lush that combines creamy cheesecake, rich pudding, and a sweet cherry topping, all layered atop a crunchy pecan crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- ½ cup melted butter
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups whipped topping
- 2 boxes (3.4 oz each) instant cheesecake pudding mix
- 2 ½ cups cold milk
- 1 can (21 oz) cherry pie filling
- ½ cup chopped pecans
- Extra whipped topping (optional)
Instructions
- Prepare the crust (10 minutes): Mix graham cracker crumbs, pecans, and melted butter until well coated. Press firmly into a 9×13 inch pan, making sure the base is even. Chill for 15 minutes to set.
- Make the cheesecake layer (10 minutes): Beat cream cheese, powdered sugar, and vanilla until creamy and smooth. Fold in whipped topping gently to keep it fluffy. Spread over the chilled crust.
- Prepare the pudding layer (5 minutes): Whisk pudding mix with cold milk until thickened (about 2 minutes). Spread the pudding evenly over the cheesecake layer.
- Add the topping (5 minutes): Spoon cherry pie filling across the top, letting the cherries shine. Sprinkle pecans for that perfect crunch. Add dollops of whipped topping if desired.
- Chill before serving (2 hours): Refrigerate for at least 2 hours — overnight is even better — to let all the layers set beautifully.
Notes
- Make sure the cream cheese is fully softened for a smooth cheesecake layer.
- For extra flavor, toast the pecans before adding them to the crust and topping.
- Using low-fat versions of cream cheese and whipped topping can reduce the calorie count.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg