Cherry Pecan Cheesecake Lush

A creamy, no-bake southern dessert with layers of buttery pecan crust, smooth cheesecake filling, and cherry topping. Perfect for holidays, potlucks, or summer gatherings.

Prep time: 30 minutes
Cook time: 0 minutes
Total time: 6 hours (including chilling)
Yield: 12–15 servings

Ingredients

For the Pecan Crust: 1 ½ cups crushed graham crackers or vanilla wafers ¾ cup finely chopped pecans (lightly toasted) ½ cup unsalted butter, melted 2 tbsp granulated sugar For the Cheesecake Layer: 8 oz cream cheese, softened ½ cup powdered sugar 1 tsp pure vanilla extract 1 tbsp lemon juice 1 ½ cups whipped topping For the Cherry Layer: 1 can (21 oz) cherry pie filling ½ tsp almond extract (optional) For the Topping Layer: 2 cups whipped topping ¼ cup toasted chopped pecans 3–4 fresh cherries for garnish

Instructions

Step 1: Prepare the Pecan Crust: Combine crushed graham crackers, pecans, melted butter, and sugar. Press firmly into the bottom of a 9×13-inch dish. Chill for 30 minutes or bake at 350°F for 10 minutes. Cool completely.
Step 2: Make the Cheesecake Layer: Beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice; blend until fluffy. Fold in whipped topping and spread over crust.
Step 3: Add the Cherry Layer: Spoon cherry pie filling evenly over the cheesecake mixture. Spread gently to avoid mixing.
Step 4: Add the Final Topping: Spread remaining whipped topping evenly. Smooth with an offset spatula.
Step 5: Garnish and Chill: Sprinkle toasted pecans on top, garnish with cherries, and refrigerate 4–6 hours or overnight before serving.

Notes

• Toast pecans before adding for maximum flavor. • Chill overnight for best texture and clean slices. • Substitute cherry pie filling with blueberry or strawberry for variation. • For a nut-free version, use extra graham crackers instead of pecans.

Nutrition

Calories: 690
Fat: 36g
Saturated fat: 16g
Sugar: 48g
Sodium: 210mg
Protein: 6g
Carbohydrates: 62g
Fiber: 2g