This dessert brings together a rich buttery crust, a creamy cheesecake-style layer, a fluffy pudding layer, and a bright cherry topping with pecan crunch. The textures and flavors—from smooth cream cheese to crunchy pecans and juicy cherries—make it perfect for special occasions or a memorable treat. It’s deceptively simple to assemble yet impressive when served.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the crust:
1 ½ cups vanilla wafer crumbs
1 cup finely chopped pecans
½ cup (1 stick) melted unsalted butter
For the cheesecake layer:
8 ounces (226 g) cream cheese, softened
1 cup powdered sugar
1 ½ cups whipped topping (e.g., Cool Whip or equivalent)
For the pudding layer:
2 (3.4 oz each) boxes cheesecake-flavored instant pudding mix
3 cups cold milk
1 cup whipped topping
For the topping:
1 (approx. 21–22 oz) can cherry pie filling
Remaining whipped topping (about ½–1 cup)
½ cup chopped pecans
Directions
Preheat oven to 350 °F (177 °C).
In a medium bowl, mix vanilla wafer crumbs, finely chopped pecans, and melted butter until evenly combined. Press the mixture into the bottom of a 9×13-inch baking pan. Bake for 10-15 minutes, then remove and allow to cool completely.
While crust cools, prepare the cheesecake layer: In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and mix until well incorporated. Fold in 1½ cups whipped topping until smooth and spread evenly over the cooled crust.
Prepare the pudding layer: In another bowl, whisk together the cheesecake-flavored pudding mixes and cold milk until thickened (as directed on pudding box). Fold in 1 cup whipped topping. Spread this mixture over the cheesecake layer evenly.
Top this with the cherry pie filling, spreading it over the pudding layer. Then spread the remaining whipped topping over the cherries (if using) and sprinkle the ½ cup chopped pecans over the top.
Cover and refrigerate the dessert for at least 4 hours (or ideally overnight) to allow layers to set and flavors to meld.
Cut into squares and serve chilled.
Servings and timing
Makes approximately 20 servings (pan size 9×13)
Prep time: ~20 minutes
Bake crust: ~10-15 minutes
Chill time: at least 4 hours (overnight preferred)
Total time including chilling: ~4½ hours or more
Variations
Use a different pie filling: blueberry, raspberry or strawberry instead of cherry for a different fruit twist.
Swap vanilla wafer crumbs for graham cracker crumbs or even crushed shortbread cookies.
If pecans are not available or wanted, substitute walnuts or chopped almonds—or omit nuts entirely for a nut-free version.
Add a layer of sliced vanilla wafers on top of the crust before the cheesecake layer for added texture.
Drizzle melted chocolate or caramel over the top for added decadence.
Use a no-bake crust (press the crust mixture and refrigerate until firm) if you prefer to skip the baking step.
Storage/Reheating
Store covered in the refrigerator. The dessert keeps well for up to 5 days when properly wrapped or in an airtight container.
Because this is a chilled dessert, there’s no reheating step—serve directly from the fridge.
For best texture, consume within 2–3 days; after several days the crust may soften slightly and the whipped topping may settle.
FAQs
What type of crust works best?
A crust made from vanilla wafer crumbs mixed with finely chopped pecans and melted butter gives a sweet, nutty base with texture. You can also use graham cracker crumbs as an alternative.
Can I use fresh cherries instead of cherry pie filling?
Yes—fresh or frozen cherries can work. If using fresh, you may want to add a little powdered sugar and possibly a thickener so the topping layer has the consistency of pie filling.
My whipped topping seems runny—what did I do wrong?
Make sure the whipped topping is fully thawed (if frozen) and well-folded in. Also, allow the dessert to chill long enough so that the layers set firmly before serving.
Can I prepare this dessert ahead of time?
Absolutely. In fact, chilling overnight improves the flavor and firming of the layers. Just keep it covered in the fridge until serving.
Can I make this in a smaller pan?
Yes—if you use an 8×8 or 9×9 pan, you can reduce ingredient quantities accordingly. Note that using the full recipe in a smaller pan will result in thicker layers.
What if someone has a nut allergy?
You can omit the nuts (pecans) entirely. Increase the wafer crumbs to compensate the texture or substitute with a nut-free alternative.
Can I freeze this dessert?
Freezing is not recommended for the best texture because the whipped topping and pudding layers may separate or become watery upon thawing. If you must freeze, cover tightly and thaw in the refrigerator before serving.
Could I change the pudding flavor?
Yes—while cheesecake-flavored pudding is traditional here, you could use vanilla, lemon or even chocolate pudding for a variation in flavor.
Is there a gluten-free version?
Yes—use gluten-free vanilla wafer crumbs (or gluten-free cookie crumbs) and ensure the pudding mix and pie filling are certified gluten-free. The rest of the ingredients are naturally gluten-free.
How do I serve neat individual portions?
Instead of using a 9×13 pan, you can assemble in individual mason jars or small bowls. Press the crust into each jar, then layer the cheesecake mixture, pudding mixture, cherry topping, and pecans. Chill and serve each guest their own portion.
Conclusion
This Cherry Pecan Cheesecake Lush is a crowd-pleasing layered dessert that combines creaminess, fruitiness and crunch in every bite. With a buttery crust, rich cheesecake layer, fluffy pudding and vibrant cherry topping, it delivers striking flavor and texture without excessive complexity. Make it ahead, keep it chilled, and enjoy serving a dessert that looks and tastes like it came from a bakery—but was made in your own kitchen.
Cherry Pecan Cheesecake Lush is a no-fuss, layered dessert featuring a buttery vanilla wafer-pecan crust, creamy cheesecake, fluffy pudding, sweet cherry pie topping, and a sprinkle of pecans. Perfect for parties or make-ahead treats.
