Cherry cheesecake lush layers

Cherry Cheesecake Lush Layers

A no-bake layered dessert featuring a golden Oreo crust, velvety cheesecake, smooth pudding, sweet cherry pie topping, and fluffy whipped topping — finished with crunchy pecans.

Ingredients Overview

Crust:

• 1 (14 oz) package Golden Oreos, finely crushed

• 1/3 cup salted butter, melted

• 1 tbsp butter (for greasing the pan)

Cream Cheese Layer:

• 8 oz cream cheese, softened

• 3/4 cup granulated sugar

• 1 tsp vanilla extract (optional but recommended)

• 1 cup thawed whipped topping (from a 16 oz tub)

Pudding Layer:

• 2 small boxes (3.4 oz each) cheesecake-flavored instant pudding mix

• 3 cups whole milk

• 1/2 cup whipped topping

Toppings:

• 2 (21 oz) cans cherry pie filling

• Remaining whipped topping (approx. 1.5 cups)

• 1 cup chopped pecans or walnuts

 Step-by-Step Instructions

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🔹 Step 1: Prepare the Pan & Crust

1. Grease a 9×13-inch baking dish with 1 tablespoon of softened butter to prevent sticking.

2. Crush the Golden Oreos in a food processor or place them in a ziplock bag and crush with a rolling pin until fine crumbs form.

3. Add melted butter to the crumbs and pulse or mix until fully combined.

4. Press the buttery cookie crumbs firmly and evenly into the bottom of the greased dish to form a crust.

5. Freeze for 10 minutes while you prepare the cheesecake layer — this helps it firm up.

 Step 2: Make the Cream Cheese Layer

1. In a medium mixing bowl, combine:

   • 8 oz softened cream cheese

   • 3/4 cup granulated sugar

   • 1 tsp vanilla extract (optional)

   • 1 cup whipped topping

2. Beat with an electric mixer until smooth and creamy, no lumps.

3. Spread this layer evenly over the chilled crust using a spatula.

4. Return to the freezer for 10 minutes to set the cream cheese layer.

 Step 3: Make the Pudding Layer

1. In a clean bowl, whisk together:

   • 2 cheesecake pudding mix packets

   • 3 cups cold whole milk

   • 1/2 cup whipped topping

2. Whisk for about 2–3 minutes, until thickened.

3. Spread the pudding layer gently over the chilled cream cheese layer, smoothing the top.

4. Place the dish in the refrigerator for 30 minutes to allow the pudding to fully set.

 Step 4: Add Cherry Pie Filling

1. Once the pudding layer is set, spoon the cherry pie filling carefully over the top.

   • Tip: Use the back of a spoon to gently spread without pressing down too hard or disturbing the layers below.

 Step 5: Final Whipped Topping & Nuts

1. Spread the remaining whipped topping (about 1.5 cups) over the cherry layer.

2. Sprinkle chopped pecans or walnuts on top for added crunch and a nutty flavor.

 Step 6: Chill and Serve

1. Cover the dish lightly with foil or plastic wrap.

2. Chill for at least 1–2 hours before serving (overnight is even better for clean slices).

3. Slice into squares and serve chilled.

You can garnish with extra cherries, shaved white chocolate, or mint leaves for a special presentation.

 Storage

• Refrigerator: Keeps well covered for up to 4 days.

• Freezer: Not ideal to freeze after assembling due to texture changes, but crust and cream cheese layer can be frozen individually beforehand.

 Tips & Variations

• Flavor Boost: Add a splash of almond extract to the cream cheese for a cherry-almond twist.

• Fruit Swap: Use blueberry, strawberry, or peach pie filling instead of cherry.

• Nut-Free: Omit nuts or replace with toasted coconut flakes for crunch.

• Crust Alternative: Use graham cracker crumbs or crushed Nilla wafers instead of Golden Oreos.

enjoy!