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!

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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!

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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!

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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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It’s no secret that I love lemon desserts. I mean, don’t get me wrong, I love chocolate, but most days I’ll choose a lemon dessert over a chocolate one.

Whether it’s lemon-blueberry bundt cake, lemon cupcakes, or homemade lemon bars, I can’t get enough of that lip-puckering flavor.

So no one should be surprised that I had to do a lemon twist on my layered pistachio pudding dessert. Combining lemon with my current obsession with layered desserts just makes sense!

This layered lemon dessert is so good, so easy, and so fun. It’s the ideal summertime dessert!

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One of my favorite things to make right now are big, layered desserts.

My brownie trifle is super popular any time I make it for a party and you all have been loving my layered pistachio pudding dessert.

This time, I’m combining pretzels, peanut butter, and chocolate for a decadent layered dessert that you’ll want to take to every single cookout this summer.

Between the salty-sweet pretzel crust, the fluffy peanut butter-and-cream-cheese layer, and the silk chocolate pudding, you are guaranteed to love this peanut butter pretzel dessert!

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I love a cool, creamy dessert during the summer. Recipes like strawberry pretzel salad, layered pistachio pudding dessert, and brownie trifle are so sweet and delicious while also being perfect for a hot day.

These banana cream bars are totally one of those desserts. You get the flavor of homemade banana pudding in an easy, more portable form. 

Whip up these bars for a Mother’s Day dessert, a graduation party treat, or your next potluck. I know they’ll be a hit! 

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Do you ever find random things in your pantry and it sparks some creativity in the kitchen? 

Maybe it’s because this is my job, but it happens all the time for me. Recently, I was reorganizing my pantry and found three boxes of coconut cream pudding mix.

I don’t remember what I originally bought the mixes for or why I needed three of them, but looking at them made me crave some kind of coconut cream pie bars.

I started playing around and, voila! These coconut cream bars were born.

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I don’t know if it’s the exhaustion of the last couple of years catching up with me or what, but these days I am all about desserts that impress but were super easy to throw together.

I still love baking for people and love taking desserts when we visit family and friends, but I’m definitely in a “the easier the better” phase of life.

Thankfully, I’ve got this Layered Pistachio Pudding Dessert recipe in my back pocket. It’s one of those desserts that people always love and always ask for the recipe, but it’s so easy that I can throw it together in about 45 minutes.

And really, that’s just a win for everyone.

The post Layered Pistachio Pudding Dessert appeared first on My Baking Addiction.

When I was in college, I almost always had pudding cups and a can of Reddi-Wip in my dorm room fridge. 

A little pudding up with a bit of whipped cream on top and I had an easy dorm-room-friendly dessert.

Even as an adult, I sometimes will pick up a snack pack of pudding to share with Elle. But while the vanilla and chocolate flavors are acceptable, the butterscotch flavor never cuts it. 

I had to make homemade butterscotch pudding to finally understand the deal with butterscotch pudding. Once I made the homemade stuff, I truly got it.

Real butterscotch pudding is rich and tastes like caramel in all the best ways. Thankfully, it’s super easy to make, so you can totally give it a try yourself!

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I have a few tried-and-true friends who love to bake and will happily test recipes that I send their way.

One of my friends loves anything lemon or with fruit in it and is obsessed with bread pudding, so she was excited when I sent her this recipe to try out.

Even though she has friends and neighbors she will sometimes share her baked goods with, she said that she refused to share this Blueberry Bread Pudding with them. It was so good, she kept it all for herself.

And you know what? I have to agree. Give it a try and I bet you will, too.

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But when it comes to eating, I’m an equal-opportunity dessert lover. I don’t think I’ve met a pie I didn’t like, whether it was Pecan Pie or Strawberry Pie or this Coconut Cream Pie.

And the best part of this Coconut Cream Pie? No tricky crust to make. Even if you’re a little afraid of pies like I am, you can totally make this one!

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It’s probably more than obvious that I bake and cook a lot and I often get asked what I do with all of the recipes that I test.

Most of the time, the goodies head to friends, family, neighbors, and even our chiropractor and Elle’s teachers.

Eric doesn’t have too much of a sweet tooth for things beyond cereal, chocolate chip cookies or chocolate cheesecake and Elle is pretty picky when it comes to desserts, so we’re often left with loads of sweets.

When I was testing this Chocolate Chip Bread Pudding, I had the taste-testers all lined up because I knew I’d be making it several times and assumed that Eric and Elle wouldn’t be interested.

I was totally wrong.

They both devoured it thanks to the chocolate chips and crispy, buttery croissant top and it quickly became one of our new favorites!

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