This layered cherry cheesecake dessert is easy to make any day of the week with a cookie-like crust, tangy cream cheese, and sweet cherry pie filling.


Layered Cherry Cheesecake Dessert Recipe



For the Crust -2 cups all-purpose flour -1 cup unsalted butter room temperature -3 tablespoons granulated sugar -pinch of salt For the Cream Cheese Layer -8 ounces cream cheese room temperature -1 cup powdered sugar -1 ½ teaspoons vanilla extract -8 ounces frozen whipped topping Cool Whip or TruWhip, thawed For the Pudding Layer -2 packages instant cheesecake pudding mix 3.4-ounces each -2 ½ cups whole milk For the Cherry Layer -2 cans of cherry pie filling 21-ounces each For the Topping -8 ounces frozen whipped topping Cool Whip or TruWhip, thawed


Heat oven to 350°F, line 9x13-inch pan with foil or parchment, and spray with nonstick cooking spray. Mix flour, butter, sugar, and salt in a stand mixer basin with the paddle attachment until crumbly.


Step 1

se your hands or a dusted measuring cup to evenly press the dough onto the pan. 15 min. preheated oven. Remove pan from oven and cool on rack.


Step 2

When crust cools, whisk cream cheese, powdered sugar, and vanilla until creamy. Ad d 8 ounces whipped topping using a rubber spatula. Spread cream cheese on crust.


Step 3

After 5 minutes of pudding and milk thickening, add cream cheese.Put cherry pie filling on pudding.Place an 8-ounce whipped topping jar last. Over 6 hours chilly.


Step 4


-Calories: 398kcal -Carbohydrates: 52g -Protein: 5g | Fat: 19g -Saturated Fat: 12g -Polyunsaturated Fat: 1g -Monounsaturated Fat: 5g -Trans Fat: 0.5g -Cholesterol: 54mg -Sodium: 96mg -Potassium: 205mg -Fiber: 1g

-Sugar: 17g -Vitamin A: 808IU -Vitamin C: 3mg -Calcium: 105mg -Iron: 1mg

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