I come from a cheesecake obsessed family. Whether it’s mini cheesecakes for a spring birthday party or a pumpkin cheesecake on Thanksgiving, a cheesecake of some variety graces our table for almost every occasion. 

It’s one of those desserts that immediately takes me back to being a kid and baking with my Nana.

Perched up on a kitchen stool, I’d help her every step of the way. From sifting cups of flour and cutting shapes into pie dough to rolling up the perfect pumpkin roll, I was always her right hand girl. 

Many times, we’d bake the day away and then deliver our sweet treats to neighbors, church friends, and family. I loved every minute of it. In that kitchen is where my love for baking began.

So of course, any time I make cheesecake, whether it’s Nana’s easy cheesecake or these mini lemon cheesecakes, I always think of her.

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At this point, my neighbors and family members all know to expect me to show up at their door on a pretty regular basis with baked goods.

Don’t get me wrong: my immediate family loves eating the recipes I make, but there’s only so much we can eat in a week.

I think my neighbors get extra excited when it’s a cheesecake testing week. Whether it’s banana pudding cheesecake, caramel apple cheesecake, or this coconut cheesecake, they are all happy to take a slice or two off my hands. 

So I guess it’s a good thing that I can’t get enough of riffing on my vanilla cheesecake recipe. If you love cheesecake as much as my neighbors and I do, you’ve come to the right place.

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If you’ve been around MBA for a while, you know that I love banana pudding. Whether it’s homemade banana pudding or the easy Magnolia Bakery banana pudding (or even peanut butter and roasted banana pudding), I’m all in.

And you all know what else I adore: any and all cheesecake recipes.

So it only made sense to me to combine these two beloved desserts into one. And lemme tell ya, this banana pudding cheesecake did not disappoint.

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Do you ever crave something that tastes like your childhood? It might not be the fanciest food in the world, but it brings back great memories?

For me, some of those foods include homemade orange julius, orange fluff, ice cream sandwich cake, and this sopapilla cheesecake.

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I love cherries and I love chocolate, but I don’t often combine the two together.

This black forest cheesecake reminded me that I should combine the two more often.

I mean, the people who love chocolate-covered cherries are really onto something. Rich chocolate paired with sweet cherries…that’s a winning combination.

If you or a loved one agree, I’ve got just the dessert for you to make for Valentine’s Day this year. 

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There are some recipes I make for this site that come together super fast. I test them once or twice and they work flawlessly. 

Then there are other recipes that take a lot of work. And a lot of testing. Like, a lot of testing.

This eggnog cheesecake is one of those recipes. I started working on it a year ago, but couldn’t get it quite right, so I put it on hold until I could get eggnog again.

After a few more tests and tweaks, I finally got it just right. I wanted a cheesecake with a silky-smooth filling and subtle eggnog flavor, paired with a stronger-flavored eggnog whipped cream. 

I was so excited when I finally nailed this recipe. It’s a delicious cheesecake, perfect for serving at your holiday party or Christmas dinner. You’re gonna love it.

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I’m kind of known as the Cheesecake Queen by my family and friends. My cheesecake recipes are some of my favorite things to make, after all!

My pumpkin cheesecake has become a Thanksgiving must for a lot of readers. Even my nana’s easy cheesecake and my classic vanilla cheesecake are popular holiday desserts.

But this year, I wanted to change things up and give you a new holiday cheesecake that you’re gonna love: caramel apple cheesecake. 

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If you’ve been around here for a while, you know how much I love cheesecake. Cheesecake recipes are some of my very favorite things to make. 

And one of my favorite types is cherry cheesecake. It’s such a classic, and there’s just something special about the combination of tangy, silky cheesecake and sweet cherries.

But I don’t always have the time or energy to make a fully cheesecake from scratch, so that’s when I like to come up with ways to get those same flavors with a lot less effort.

That’s where this layered cherry cheesecake dessert comes in. It’s cool, creamy, and delicious, and looks totally fancy with all of the pretty layers.

WHAT IS LAYERED CHERRY CHEESECAKE DESSERT?

Yes, I’m back with another layered dessert. You had to know it was going to happen! 

These layered desserts are so much fun. They’re easy to make and look so impressive since you can see all of the layers in every slice.

They’re also what I call a “low-bake” dessert – once you’re done baking the crust (which only takes 15 minutes), everything else is no-bake. Perfect for days when you don’t want to have your oven on for hours at a time.

This version has the same cookie-like crust as my layered lemon dessert and the rest follows a similar pattern to my layered pistachio pudding dessert: a fluffy cream cheese layer followed by a cheesecake pudding layer, then a layer of cherry pie filling and a final layer of whipped topping.

It’s got all of the tangy goodness of cherry cheesecake with a fraction of the work.

HOW TO MAKE THIS RECIPE

Don’t let the multiple layers fool you – this layered cherry cheesecake dessert is simple to make! Let’s talk about it.

Ingredients and substitutions

For this recipe, you will need:

• 2 cups all-purpose flour
• 1 cup unsalted butter, room temperature
• 3 tablespoons granulated sugar
• pinch of salt
• 8 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1 ½ teaspoons vanilla extract
• 16 ounces frozen whipped topping (Cool Whip or TruWhip), thawed
• 2 (3.4-ounce) packages instant cheesecake pudding mix 
• 2 ½ cups whole milk
• 2 (21-ounce) cans of cherry pie filling

Not a fan of whipped topping? That’s ok. You can use stabilized whipped cream frosting instead. 

I don’t recommend using plain whipped cream as it doesn’t hold up as well over time, but the stabilized whipped cream frosting will handle the chilling time really well. 

I also usually just grab a couple of cans of cherry pie filling at the store to make this dessert super quick and easy. I usually look for the brands that have “extra cherries” in them. 

But if you happen to have some homemade cherry pie filling on hand, that would be delicious here! 

Helpful resources

To make sure your crust turns out perfect every time, make sure you know how to measure flour correctly before you get started. 

You will want your butter and cream cheese to be at room temperature for making the crust. If you forget to set them out ahead of time, check out some of my tips for how to soften butter and how to soften cream cheese. 

Don’t stress if you run out of powdered sugar. I have instructions on how to make powdered sugar – feel free to use that substitute when making the cream cheese layer in this cherry cheesecake dessert! 

Making layered cherry cheesecake dessert

The first layer for this layered cherry cheesecake dessert is the crust.

Line a 13×9-inch pan with parchment paper and give it a spritz with some nonstick spray.

Use a stand mixer fitted with the paddle attachment to mix together the flour, butter, granulated sugar, and salt until combined. The mixture will be crumbly – that’s ok.

Press the crust mixture into the lined pan using your hands or the bottom of a measuring cup. Once the dough is pressed into an even layer, bake it for 15 minutes, or until golden. Let the crust cool completely before moving on to the next step.

For the cream cheese layer, beat the cream cheese, powdered sugar, and vanilla together with an electric mixer until smooth and creamy. Switch to a rubber spatula and fold in half of the whipped topping, then spread this over the crust.

For the pudding layer, whisk together both of the pudding mixes and the milk. Let this thicken for about 5 minutes before spreading it over the cream cheese layer.

Spread the cherry pie filling over the pudding layer, then top the whole thing with the rest of the whipped topping. 

Cover and refrigerate the entire thing for at least 6 hours before cutting and serving.

MORE CHERRY-CHEESECAKE-INSPIRED RECIPES

Love this layered cherry cheesecake dessert? Well, you’re in luck, because making cherry cheesecake desserts is one of my favorite things to do! Check out these recipes for more of that perfect cream cheese and cherry pie filling combo:

Cherry Cheesecake Cupcakes

4.75 from 8 ratings

Cherry cheesecake cupcakes are a fun and portable take on a classic dessert. These cute cupcakes are as fitting for a potluck as they are for a dinner party!

View Recipe

Cherry Cheesecake Cookies

4.41 from 245 ratings

Cherry Cheesecake Cookies have all the flavors of traditional cheesecake – in cookie form. They’ll be a new holiday favorite for years to come!

View Recipe

Mini Cherry Almond Cheesecakes

4.50 from 59 ratings

Mini Cherry Almond Cheesecakes are a simple and delicious sweet treat for just about any occasion. They’re fun to make, and even more fun to eat!

View Recipe

Nana’s Easy Cheesecake

5 from 7 ratings

My nana's easy cheesecake recipe is the perfect dessert to take to your next gathering! Top it with your favorite pie filling or sauce and whipped topping.

View Recipe

No-Bake Cheesecake Eclair Cake

4.63 from 16 ratings

No-Bake Cheesecake Eclair Cake is one ridiculously easy dessert to make! This icebox cake combines layers of graham crackers, cheesecake pudding, and cherry pie filling for a no-bake take on cheesecake everyone will love.


View Recipe

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Layered Cherry Cheesecake Dessert

With a cookie-like crust, tangy cream cheese, and sweet cherry pie filling, this layered cherry cheesecake dessert is a simple way to enjoy cheesecake any day of the week.

Course Cheesecake

Keyword cheesecake, Cherries, cream cheese, easy dessert, easy recipe

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Cooling and Chilling Time 6 hours hours 30 minutes minutes

Total Time 7 hours hours 20 minutes minutes

Servings 16

Calories 398kcal

Author Jamie

Equipment

• Nordic Ware Metal 9×13 Covered Cake Pan
• KitchenAid stand mixer
• Mixing bowl set

Ingredients

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

Instructions

• Preheat oven to 350°F and line a 9×13-inch pan with foil or parchment paper and spray with nonstick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, combine flour, butter, sugar and salt until combined – mixture will be crumbly. Pour the mixture into the prepared pan and use your hands or the floured bottom of a measuring cup to press the dough into an even layer in the pan. Bake in preheated oven for 15 minutes. Remove pan from oven and to a cooling rack to cool completely.
• Once the crust layer has cooled completely, prepare the cream cheese layer by beating the cream cheese, powdered sugar and vanilla until smooth and creamy. Use a rubber spatula to fold in an 8-ounce container of whipped topping. Evenly spread the cream cheese mixture on top of the crust.
• Next, whisk together the pudding mixes and milk and allow the mixture to thicken for about 5 minutes before spreading on top of the cream cheese layer.
• Add the cherry pie filling and spread evenly over the pudding.
• Finally, top with an 8-ounce container of whipped topping. Refrigerate for at least 6 hours.

Video

Nutrition

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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Oreos are such a childhood classic. There’s nothing like teaching your kid how to twist an Oreo apart and lick away the filling before eating the cookies. 

Whether it’s a batch of Oreo brownies, Oreo pudding cookies, or even deep-fried Oreos, there’s just something about recipes using those classic cookies.

These Oreo cheesecake bars are a simple recipe to make and are bound to be a hit when you take them to your next cookout or potluck. They have Oreo cookies in the crust AND chopped up in the tangy cheesecake filling, so you get that delicious cookies-and-cream flavor in every single bite. 

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My nana had a few “famous” recipes that she would make for almost every holiday. They included pumpkin roll, pumpkin crunch cake, and this easy cheesecake recipe. 

This cheesecake is something she made for pretty much every occasion – most often she’d top half with lemon pie filling and half with cherry pie filling. 

I still carry on the tradition of making it for holidays along with my aunt Debbie. While Aunt Debbie keeps it pretty traditional, I’ll often play around with different flavor combinations, like adding lemon zest to the crust or using homemade fruit toppings. 

If you’re looking for an easy cheesecake recipe to make for your next family gathering or cookout with friends, this is it! I hope you love it as much as my family does.

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