🍒 Cherry Pecan Cheesecake Lush

A simple, no-bake layered dessert with a crunchy pecan crust and a creamy cheesecake filling mixed with cherries.

Preparation Time

Toast Pecans (Optional): If not already toasted, lightly toast the $3/4$ cup of chopped pecans in a dry skillet over medium heat for about 5 minutes, stirring constantly, until fragrant. Let them cool.
Combine Crust: In a medium bowl, mix together the $1 \frac{1}{2}$ cups crushed graham crackers (or vanilla wafers) and the $3/4$ cup finely chopped, cooled pecans.
Add Butter: Pour the $1/2$ cup of melted butter over the crumb mixture. Stir until the crumbs are evenly moistened and resemble wet sand.
Press into Pan: Press the mixture firmly into the bottom of a 9×13-inch baking dish. Use the bottom of a measuring cup to help compact it.
Chill: Place the crust in the refrigerator while you prepare the filling.

Beat Cream Cheese: In a large mixing bowl, beat the 8 oz of softened cream cheese until smooth and creamy.
Add Sweeteners & Flavor: Add the 1 cup of powdered sugar and 1 tsp of vanilla extract. Beat until the mixture is light and fluffy, scraping down the sides as needed.
Fold in Whipped Topping: Gently fold in the entire 12 oz tub of thawed whipped topping until no streaks remain and the mixture is uniform. Do not overmix.
Add Cherries: Gently fold in the chopped and drained cherry pie filling (or canned cherries) until they are dispersed throughout the cream cheese mixture.

Layer Dessert: Spread the creamy cherry filling evenly over the chilled crust in the 9×13-inch pan.
Garnish: Sprinkle the top generously with extra chopped pecans and garnish with a few whole maraschino cherries.
Chill: Cover the dish lightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set completely.
Slice & Serve: Cut into squares and serve chilled.

Make sure the cream cheese is completely softened for a lump-free filling.
Gently folding the whipped topping is key to keeping the layer light and airy.
For a cleaner slice, use a large, sharp knife dipped in hot water and wiped dry between cuts.