Cherry Pecan Cheesecake Lush
A delicious no-bake dessert featuring rich cheesecake layers topped with tart cherry pie filling and crunchy pecans, perfect for any gathering.
Ingredients
For the crust
- 190 grams crushed graham crackers or vanilla wafers
- 90 grams pecans, finely chopped and lightly toasted Toasting enhances flavor.
- 115 grams unsalted butter, melted
- 25 grams granulated sugar
For the cheesecake layer
- 225 grams cream cheese, softened Ensure it's at room temperature for easy mixing.
- 60 grams powdered sugar
- 5 millilitres pure vanilla extract
- 15 millilitres lemon juice
- 360 millilitres whipped topping
For the topping
- 595 grams cherry pie filling Stir in almond extract for added flavor if desired.
- 2.5 millilitres almond extract (optional)
- 480 millilitres remaining whipped topping
- 30 grams toasted pecans, chopped For garnish.
- 3 fresh cherries, for garnish (optional)
Instructions
Preparation
- Combine the crushed graham crackers, toasted pecans, melted butter, and granulated sugar in a medium bowl until the mixture looks like wet sand.
- Press the mixture firmly into the base of a 23 x 33 centimetre baking dish.
- For a no-bake crust, refrigerate for 20 to 30 minutes until it sets. For a firmer texture, bake at 175°C for 10 minutes and let it cool completely.
Cheesecake Layer
- In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Add the powdered sugar, vanilla extract, and lemon juice, continuing to mix until light and fluffy.
- Gently fold in 360 millilitres of whipped topping until fully incorporated.
- Spread the cheesecake mixture evenly over the cooled crust.
Topping
- Spoon cherry pie filling evenly over the cheesecake layer.
- Spread the remaining whipped topping smoothly over the cherry layer.
- Sprinkle chopped toasted pecans on top and garnish with fresh cherries if desired.
- Refrigerate for several hours before slicing for clean layers.
Notes
Serve chilled, and consider adding a dollop of whipped cream or additional cherry pie filling on each slice. Store in an airtight container for up to five days.