I love how this dessert feels indulgent but is incredibly easy to make. It comes together in layers, so each bite offers something different: the crunch of toasted pecans, the tang of lemon-kissed cream cheese, and the sweetness of cherry pie filling. No complicated baking techniques required—just a bit of chilling time to let everything set. It’s a crowd-pleaser that looks impressive but couldn’t be simpler to prepare.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust:
crushed graham crackers or vanilla wafers
finely chopped pecans, lightly toasted
unsalted butter, melted
granulated sugar
Cheesecake Layer:
cream cheese, softened
powdered sugar
pure vanilla extract
lemon juice
whipped topping
Toppings:
cherry pie filling
almond extract (optional)
whipped topping
chopped toasted pecans
fresh cherries (optional)
Directions
I begin by preparing the crust. In a bowl, I mix crushed graham crackers (or vanilla wafers), toasted pecans, melted butter, and sugar. I press the mixture firmly into the bottom of a 9×13-inch baking dish. I either chill it for 20–30 minutes or bake it at 350°F (177°C) for 10 minutes, then let it cool completely.
For the cheesecake layer, I beat softened cream cheese until smooth. Then I add powdered sugar, vanilla extract, and lemon juice, mixing until fully combined. I gently fold in 1 1/2 cups of whipped topping to make it light and airy. This layer gets spread evenly over the cooled crust.
I spoon the cherry pie filling over the cheesecake layer and spread it out evenly. For an extra touch of flavor, I sometimes stir in a bit of almond extract with the filling before layering.
Next, I spread 2 cups of whipped topping over the cherry layer, smoothing it all the way to the edges.
To finish, I sprinkle chopped toasted pecans over the top and add a few fresh cherries for decoration if I have them on hand.
I refrigerate the dessert for at least 4 hours—sometimes overnight—to ensure it sets properly before serving.
Servings and timing
This recipe makes 12 servings. Prep time: 30 minutes Cook time: 10 minutes (if baking crust) Total time: 40 minutes (plus at least 4 hours chilling time)
Variations
Berry swap: I sometimes use blueberry, raspberry, or strawberry pie filling instead of cherry for a different flavor.
Nut-free option: If I’m avoiding nuts, I simply leave out the pecans and stick to a graham cracker crust.
Chocolate crust: Crushed chocolate cookies (like Oreos) make a decadent base.
Creamy boost: I’ve added a layer of chocolate or vanilla pudding between the cheesecake and cherry layers for extra richness.
Mini version: I assemble this dessert in individual jars or cups for single-serving treats—perfect for parties.
Storage/Reheating
I store this dessert covered in the refrigerator for up to 4 days. The layers hold up well, and the flavor improves as it chills. I don’t recommend freezing, as the texture of the whipped topping and cream cheese layer can change after thawing. No reheating is necessary—it’s meant to be served cold and creamy.
FAQs
Can I make this ahead of time?
Yes, I actually prefer making it the night before. It gives the dessert plenty of time to chill and set, which makes slicing and serving much easier.
Do I have to toast the pecans?
While it’s optional, I always toast them because it brings out a deeper, nuttier flavor and adds a satisfying crunch.
Can I use homemade cherry pie filling?
Absolutely. If I have fresh cherries on hand, I make my own filling with sugar, lemon juice, and cornstarch. It adds a fresh touch to the dish.
What’s the best cream cheese to use?
I use full-fat, room-temperature cream cheese for the smoothest texture. Low-fat versions can work, but the filling won’t be as rich and creamy.
How do I get clean slices?
I chill the dessert thoroughly and use a sharp knife dipped in hot water and wiped dry between each cut. It makes for perfect, clean slices.
Conclusion
Cherry pecan cheesecake lush is one of those desserts that feels nostalgic and special at the same time. With its creamy layers and bright cherry topping, it’s always a standout on any dessert table. I love how easy it is to make, and even more, how much everyone enjoys it. Whether for holidays, potlucks, or just a weekend treat, it’s a dessert I turn to again and again.
This layered cherry pecan cheesecake lush is creamy, crunchy, and irresistibly delicious. A dreamy dessert with cheesecake, cherry filling, and whipped topping on a buttery pecan crust.
Ingredients
➤ Crust:
1 1/2 cups crushed graham crackers or vanilla wafers
3/4 cup finely chopped pecans, lightly toasted
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
➤ Cheesecake Layer:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon lemon juice
1 1/2 cups whipped topping
➤ Toppings:
1 can (21 ounces) cherry pie filling
1/2 teaspoon almond extract (optional)
2 cups whipped topping
1/4 cup chopped toasted pecans
3–4 fresh cherries (optional, for garnish)
Instructions
Prepare the Crust:
In a medium bowl, mix crushed graham crackers or vanilla wafers, toasted chopped pecans, melted butter, and sugar. Press firmly into the bottom of a 9×13-inch baking dish. Chill for 20–30 minutes or bake at 350°F (177°C) for 10 minutes. Let cool completely.
Make the Cheesecake Layer:
In a bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice. Mix well. Gently fold in 1 1/2 cups whipped topping until fully combined. Spread evenly over the cooled crust.
Add Cherry Layer:
Spoon cherry pie filling evenly over the cheesecake layer. Spread gently to cover.
Add Final Topping:
Spread remaining 2 cups of whipped topping over the cherry layer. Sprinkle with chopped toasted pecans and garnish with fresh cherries if desired.
Chill to Set:
Refrigerate for at least 4 hours, or overnight, to allow layers to firm up before slicing and serving.
Notes
Toasting pecans enhances their nutty flavor and adds texture.
Use room-temperature cream cheese for a smoother cheesecake layer.
You may substitute cherry pie filling with blueberry, raspberry, or mixed berry.
Chill thoroughly for clean slices and best texture.
