Description
Luxurious Cherry Cheesecake Lush Bliss is a delightful layered dessert featuring a graham cracker crust, creamy cheesecake filling, rich pudding layer, and a luscious cherry topping.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 container (8 oz) whipped topping, thawed
- 1 package (3.4 oz) instant cheesecake-flavored pudding mix
- 1 1/2 cups cold milk
- 1/2 cup whipped topping, optional
- 1 can (21 oz) cherry pie filling
- 1/2 teaspoon almond extract, optional
- 1 container (8 oz) whipped topping, thawed
- 1/4 cup graham cracker crumbs
- 2 tablespoons white chocolate shavings, optional
- Fresh cherries, optional
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly moistened and resemble damp sand. Press the mixture firmly into the bottom of a 9-by-13-inch baking dish, creating an even layer. Place the dish in the refrigerator for 15–20 minutes to help the crust firm up.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon juice. Beat until fully combined, scraping down the sides of the bowl as needed. Gently fold in the 8-ounce container of whipped topping until the mixture is light, fluffy, and evenly blended.
- Remove the chilled crust from the refrigerator. Carefully spread the cheesecake filling over the crust, reaching all the way to the edges. Use a spatula to smooth the surface. Return the dish to the refrigerator while preparing the pudding layer.
- In a separate bowl, whisk the instant cheesecake pudding mix with the cold milk for about 2 minutes, until the mixture begins to thicken. For an extra-light texture, gently fold in the optional 1/2 cup whipped topping. Allow the pudding to stand for 2–3 minutes until thickened.
- Spread the prepared pudding evenly over the cheesecake layer, being careful not to disturb the cream cheese filling underneath. Smooth the top with a spatula.
- If desired, stir the almond extract into the cherry pie filling for a subtle bakery-style flavor. Spoon the cherry filling over the pudding layer and spread it gently into an even layer. Distribute the cherries evenly so every serving gets plenty of fruit and glossy cherry sauce.
- Spread the remaining 8-ounce container of whipped topping over the cherry layer, or spoon it over the cherries in decorative swirls if you prefer to show some of the fruit. Sprinkle with graham cracker crumbs and white chocolate shavings. Add fresh cherries for an elegant finishing touch, if desired.
- Cover the dish and refrigerate for at least 4–6 hours. For the cleanest slices and best flavor, chill overnight. Cut into squares with a sharp knife, wiping the blade between cuts for neat layers. Serve cold and enjoy!
Notes
- For best results, chill overnight for improved flavor and texture.
- Feel free to customize the toppings with your favorite fruits or chocolate.
- Ensure the cream cheese is softened for easier mixing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg