Cherry Pecan Cheesecake Lush Recipe

Yield

12–16 servings

Preparation Time

• Prep time: 30 minutes
• Chilling time: 4–6 hours (best overnight)

Ingredients

1. Pecan Shortbread Crust

• 1 ½ cups all-purpose flour
• ½ cup butter, melted
• ½ cup finely chopped pecans
• ¼ cup granulated sugar
• Pinch of salt

2. Cheesecake Layer

• 16 oz (450 g) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups whipped topping (such as Cool Whip), or homemade whipped cream

3. Pudding Layer

• 2 packages (3.4 oz / 96 g each) instant cheesecake-flavored pudding mix
  (vanilla pudding also works)
• 3 cups cold milk

4. Cherry Topping

• 1 can (21 oz / 600 g) cherry pie filling
• ½ cup chopped pecans (for topping)

5. Optional Garnish

• Extra whipped cream
• Whole cherries
• Chocolate shavings

Instructions

Step 1: Make the Pecan Crust

1. Preheat oven to 350°F (175°C).
2. Mix flour, chopped pecans, sugar, and salt in a bowl.
3. Add melted butter and stir until the mixture resembles coarse crumbs.
4. Press evenly into the bottom of a 9×13-inch baking dish.
5. Bake for 15–18 minutes until lightly golden.
6. Cool completely before adding layers.

Step 2: Prepare the Cheesecake Layer

1. Beat softened cream cheese until smooth and fluffy.
2. Add powdered sugar and vanilla extract.
3. Beat until fully combined.
4. Fold in whipped topping gently until creamy.
5. Spread evenly over the cooled crust.

Step 3: Add the Pudding Layer

1. Whisk pudding mixes with cold milk for about 2 minutes until thickened.
2. Let sit for 3–5 minutes to set slightly.
3. Spread the pudding mixture over the cheesecake layer.

Step 4: Add Cherry Topping

1. Spoon cherry pie filling over the pudding layer.
2. Spread gently without disturbing the layers.
3. Sprinkle chopped pecans over the top.

Step 5: Chill

• Cover and refrigerate for at least 4–6 hours.
• For the best texture and clean slices, chill overnight.

Serving Tips

• Cut with a sharp knife wiped clean between slices.
• Serve cold.
• Add a dollop of whipped cream and a cherry on top for a bakery-style presentation.

Storage

• Keep covered in the refrigerator for up to 4 days.
• Freezing is possible for up to 1 month, but the pudding and whipped layers may soften after thawing.

Variations

• Replace cherries with blueberry, strawberry, or raspberry pie filling.
• Add mini chocolate chips to the cheesecake layer.
• Use graham crackers or crushed vanilla wafers instead of the pecan crust.