No Bake Cherry Cheesecake Lasagna Recipe

This recipe is for a delightful and easy-to-make “No-Bake Cherry Cheesecake Lasagna,” also known as Cherry Cheesecake Lush Layers. The image shows a square glass dish filled with distinct layers of a creamy dessert. The bottom layer appears to be a crumbly crust, likely graham cracker, followed by a thick, white, creamy cheesecake layer. Above that is a vibrant red layer, indicative of cherry pie filling, with distinct whole cherries visible. The dessert is then topped with fluffy whipped cream, adorned with a generous sprinkle of golden-brown crumbs (likely more graham cracker), and garnished with three glossy red cherries. This no-bake dessert is perfect for gatherings, potlucks, or simply as a refreshing treat that requires minimal effort in the kitchen. It combines the classic flavors of cheesecake and cherry pie into a multi-layered, visually appealing, and texturally satisfying dessert.

Ingredients:

For the Graham Cracker Crust:

• 2 cups (about 200g) graham cracker crumbs (from about 14-16 full graham cracker sheets)
• ½ cup (113g) unsalted butter, melted
• ¼ cup (50g) granulated sugar

For the Cream Cheese Layer:

• 2 (8-ounce / 226g each) packages cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract
• 1 (12-ounce / 340g) container frozen whipped topping (like Cool Whip), thawed

For the Cherry Pie Filling Layer:

• 2 (21-ounce / 595g each) cans cherry pie filling

For the Whipped Topping Layer & Garnish:

• 1 (8-ounce / 226g) container frozen whipped topping (like Cool Whip), thawed
• ¼ cup graham cracker crumbs (for topping)
• Fresh cherries or maraschino cherries (for garnish, optional)

Equipment:

• 9×13 inch (23×33 cm) baking dish or a similarly sized square glass dish
• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Medium bowl (for crust)
• Spatula or offset spatula
• Whisk
• Measuring cups and spoons

Instructions:

Part 1: Prepare the Graham Cracker Crust

1. Make Crumbs: If you have full graham cracker sheets, crush them into fine crumbs. You can do this by placing them in a Ziploc bag and crushing with a rolling pin, or by pulsing them in a food processor.
2. Combine Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and ¼ cup granulated sugar. Stir until the crumbs are evenly moistened.
3. Press into Dish: Press the crumb mixture firmly and evenly into the bottom of your 9×13 inch baking dish. Use the bottom of a glass or a flat measuring cup to help compact the crust.
4. Chill Crust: Place the prepared crust in the refrigerator for at least 15-20 minutes to set while you prepare the other layers.

Part 2: Prepare the Cream Cheese Layer

1. Beat Cream Cheese: In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
2. Add Sugar and Vanilla: Gradually add 1 cup of granulated sugar to the cream cheese, beating until well combined and fluffy. Beat in the vanilla extract.
3. Fold in Whipped Topping: Gently fold in the 12-ounce container of thawed whipped topping into the cream cheese mixture until fully combined. Be careful not to deflate the whipped topping too much.
4. Spread Over Crust: Evenly spread the cream cheese mixture over the chilled graham cracker crust in the baking dish. Use a spatula or offset spatula to ensure a smooth layer.

Part 3: Add the Cherry Pie Filling Layer

1. Spread Filling: Carefully and evenly spread both cans of cherry pie filling over the cream cheese layer. Take care not to disturb the cream cheese layer too much.

Part 4: Add the Final Whipped Topping Layer and Garnish

1. Spread Whipped Topping: Gently spread the remaining 8-ounce container of thawed whipped topping over the cherry pie filling layer.
2. Garnish: Sprinkle the reserved ¼ cup of graham cracker crumbs over the top of the whipped topping. For an extra touch, arrange fresh or maraschino cherries on top.

Part 5: Chill and Serve

1. Chill: Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set firmly and the flavors to meld.
2. Serve: Once thoroughly chilled, slice into squares and serve directly from the dish.

Tips for Success:

• Softened Cream Cheese: Ensure your cream cheese is at true room temperature. This is crucial for a smooth, lump-free cream cheese layer. If it’s too cold, it will be difficult to beat smoothly.
• Thawed Whipped Topping: Make sure the whipped topping is completely thawed but still cold before folding it into the cream cheese mixture.
• Even Layers: Take care when spreading each layer to keep them as even as possible for a neat presentation.
• Chilling Time is Key: The long chilling time is essential for the dessert to set properly, making it easy to slice and preventing it from being too soft. Don’t rush this step.
• Graham Cracker Crumbs: You can buy pre-made graham cracker crumbs or make your own by crushing graham crackers in a food processor or a Ziploc bag with a rolling pin.
• Cherry Pie Filling: While the recipe specifies cherry, you can easily adapt this recipe with other fruit pie fillings like blueberry, strawberry, or peach for different flavor variations.
• Whipped Cream Alternative: While Cool Whip is convenient for its stability, you can make homemade whipped cream for the top layer by whipping heavy cream with powdered sugar and vanilla extract until stiff peaks form. Note that homemade whipped cream may not hold its shape as long as Cool Whip.
• Portioning: For cleaner slices, you can chill a sharp knife under hot water and wipe it dry before each cut.
• Storage: Store leftovers covered in the refrigerator for up to 3-4 days.
• Not a Savory Dish: This No-Bake Cherry Cheesecake Lasagna is a sweet dessert. It is distinct from savory meals such as Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, or Mac and Cheese.
• Comparison to other desserts: While a “cheesecake,” this is a layered no-bake dessert and differs from baked cheesecakes like Lemon Blueberry Cheesecake or Lemon Meringue Cheesecake. It is also distinct from other cakes such as Classic Homemade Fruit Cake, Classic Apple Bundt Cake, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Chocolate Cake, various Pound Cakes (e.g., Caramel Cream Cheese Pound Cake, Pineapple Pecan Cream Cheese Pound Cake, Orange Blender Cake, Peach Cobbler Pound Cake, Strawberry Yogurt Cake), other Bundt Cakes (e.g., Blueberry Bundt Cake), Cranberry Cake, Pineapple Coconut Dream Cake, Pineapple Upside Down Cake, Cinnamon Apple Crumb Cake, or Pineapple Upside Down Cupcakes). It is also not a cookie, a pie (like Maple Cream Pie or the unnamed pie in image_ba1c7c.jpg), a cobbler, a pudding (like Creamy Lemon Pudding, Leche Flan, Strawberry Banana Pudding or Pineapple Dream), ice cream, fudge, or a pastry (like Mini Cherry Cheese Danish or Vanilla Custard Puff Pastry Squares, or the Fried Apple or Peach Pies in image_3255dd.jpg). It is also not a condiment like Lemon Curd or a loaf of bread or a beverage.