This Cherry Cheesecake Lush Layers dessert is the ultimate no-bake treat for any occasion!
Featuring a buttery golden Oreo crust, a creamy cheesecake layer, a smooth pudding layer, and a luscious cherry topping, this layered masterpiece is both visually stunning and irresistibly delicious.
Topped with fluffy whipped cream and crunchy pecans, it’s a perfect blend of flavors and textures.
Ingredients
1-14 ounce package of golden oreos, crushed in processor
⅓ cup butter, salted and melted
1 tbsp for preparing the pan
8 ounces cream cheese, softened to room temp
¾ cup white sugar
16 ounces frozen whipped topping, thawed
2 small boxes of Cheesecake flavored instant pudding mix
3 cups whole milk
2 large cans of cherry pie filling
1 cup chopped pecans or chopped walnuts.
Preparation
Butter the inside of a 9×13 baking dish and set to the side
Crush the cookies until small crumbs form
Add the melted butter and pulse until combined
Place the cookie mix into the bottom of the baking dish, press down and make the layer as even as possible
Place the crust into the freezer for 10 minutes while you make the filling.
In a bowl beat together the cream cheese, sugar, vanilla and 1 cup of the whipped topping.
Mix until smooth
Spread this mixture over the cookie crust and place back into the freezer for another 10 minutes
In another bowl combine the 2 packages of pudding mix, the milk and ½ cup of whipped topping mix. Using a whisk, whisk until it begins to thicken
Spread the pudding over the chilled cream cheese layer, smooth evenly and chill for 30 minutes or until the pudding is set
After 30 minutes, pour the Cherry pie filling over the pudding layer very carefully so as to not mix layers together
Carefully spread the remaining whipped topping over the entire dessert
Top with chopped pecans and chill for 1 to 2 hours before serving.
Tips for Success
Crust Perfection:
Press the cookie crust mixture firmly into the bottom of the pan for a solid base. Using the back of a spoon or measuring cup helps ensure an even layer.
For an extra crisp texture, bake the crust at 350°F (175°C) for 10 minutes before cooling.
Chill Between Layers:
Make sure each layer has enough time to chill before adding the next one. This helps the layers set properly and keeps them from mixing together.
Freezing the crust and cheesecake layer for 10 minutes before adding the pudding layer will help keep the layers intact.