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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.

Prep Time
35 mins
Cook Time
35 mins
Additional Time
6 hrs 30 mins
Total Time
7 hrs 20 mins
Servings: 16
Course: Cake

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

    Cup of Yum
  1. Preheat oven to 350°F and line a 9×13-inch pan with foil or parchment paper and spray with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cherry pie filling and spread evenly over the pudding.
  6. Finally, top with an 8-ounce container of whipped topping. Refrigerate for at least 6 hours.