Cherry Cheesecake Lush Dessert
This Cherry Cheesecake Lush recipe is made with layers of vanilla wafer crust, creamy cheesecake, sweet cherry filling, topped with Cool Whip. It's the ulimate creamy dessert.
Servings: 12 Slices
Calories: 460kcal
Equipment
- food processor
- 9x13 inch baking dish
- mixing bowls
- electric mixer - hand or stand mixer
- Rubber Spatula
- plastic wrap
Ingredients
- 11 ounces vanilla wafers
- ½ cup unsalted butter melted
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 8 ounces whipped topping like Cool Whip
- 21 ounces cherry pie filling
Instructions
- In a food processor, pulse the vanilla wafers until they are crumbs. Add the melted butter and pulse until well combined.
- Press the mixture into the bottom of a 9x13-inch baking dish to form the crust. Refrigerate while preparing the filling.
- Using a hand mixer or a stand mixer, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until well combined and creamy.
- Fold in half of the whipped topping into the cream cheese mixture gently until fully incorporated. Spread the cream cheese mixture evenly over the chilled crust.
- Spread the cherry pie filling over the cream cheese layer. Then, spread the remaining whipped topping over the cherry layer.
- Refrigerate the Cherry Cheesecake Lush for at least 2 hours, or until set.
- Cut into squares and serve chilled.
Notes
Make sure that your cream cheese is fully softened before you make your cheesecake filling so that you get smooth results.
Nutrition
Serving: 1Serving | Calories: 460kcal | Carbohydrates: 50g | Protein: 4g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 247mg | Potassium: 146mg | Fiber: 1g | Sugar: 24g | Vitamin A: 860IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 0.2mg