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.
Servings 16
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.