cherry cheesecake lush
Preparation Time: 20 minutes Chilling Time: 4 hours or overnight Total Time: 4 hours 20 minutes (including chilling time) Recipe Intensity: Easy
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
For the Cherry Layer:
- 1 can cherry pie filling (21 oz)
Instructions:
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until the crumbs are evenly coated with butter.
- Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust layer. You can use the bottom of a glass or measuring cup to press the crumbs down.
- In another mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping (Cool Whip) into the cream cheese mixture until well combined and fluffy.
- Spread the cheesecake mixture evenly over the prepared graham cracker crust in the baking dish.
- Carefully spoon the cherry pie filling over the cheesecake layer, spreading it evenly to cover the entire surface.
- Cover the baking dish with plastic wrap or foil and refrigerate the Cherry Cheesecake Lush for at least 4 hours or overnight to allow it to set and chill.
- Before serving, cut the chilled dessert into squares or rectangles.
- Serve cold and enjoy the creamy cheesecake layer with the sweet cherry topping on a buttery graham cracker crust!
Note: You can customize this recipe by using different pie fillings such as blueberry, strawberry, or mixed berry if preferred. Feel free to garnish the Cherry Cheesecake Lush with additional whipped topping, fresh berries, or mint leaves for a decorative touch. Store any leftovers covered in the refrigerator.
