Description
This Easy Sugar-Free Cherry Cheesecake Lush is a delicious, creamy, and refreshing layered dessert that delivers all the indulgence of classic cherry cheesecake without the added sugar. Featuring a buttery vanilla wafer and toasted pecan crust, a fluffy sweetened cream cheese layer, a smooth cheesecake pudding center, and a vibrant sugar-free cherry topping, every bite is pure dessert perfection. This easy no-bake or lightly baked dessert is perfect for holidays, summer gatherings, potlucks, and special celebrations. Best of all, it serves 20 people and can be prepared ahead of time!
Ingredients
1. Prepare the Crust: Preheat the oven to 350°F (175°C) if making a baked crust. Combine the vanilla wafer crumbs, chopped pecans, and melted butter in a mixing bowl. Stir until evenly moistened. Press firmly into the bottom of a 9×13-inch baking dish. Bake for 10–12 minutes until lightly golden, then cool completely. For a no-bake version, refrigerate the crust for at least 1 hour until firm.
2. Make the Cream Cheese Layer: Beat the softened cream cheese and powdered sugar-free sweetener with an electric mixer until smooth and creamy. Gently fold in 1 ½ cups of thawed whipped topping until fluffy. Spread evenly over the cooled crust.
3. Prepare the Pudding Layer: Whisk the sugar-free instant cheesecake pudding mixes with 3 cups of cold milk for approximately 2 minutes until thickened. Gently fold in 1 cup of whipped topping until smooth and creamy. Spread evenly over the cream cheese layer.
4. Add the Cherry Topping: Spoon the sugar-free cherry pie filling evenly over the pudding layer, spreading gently to cover the surface.
5. Finish and Garnish: Add the remaining whipped topping in dollops or spread it evenly across the cherry layer. Sprinkle the chopped pecans over the top.
6. Chill and Serve: Cover the baking dish and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set completely. Slice into 20 squares using a sharp knife dipped in warm water and wiped clean between cuts. Serve chilled.
Instructions
1. Prepare the Crust: Preheat the oven to 350°F (175°C) if making a baked crust. Combine the vanilla wafer crumbs, chopped pecans, and melted butter in a mixing bowl. Stir until evenly moistened. Press firmly into the bottom of a 9×13-inch baking dish. Bake for 10–12 minutes until lightly golden, then cool completely. For a no-bake version, refrigerate the crust for at least 1 hour until firm.
2. Make the Cream Cheese Layer: Beat the softened cream cheese and powdered sugar-free sweetener with an electric mixer until smooth and creamy. Gently fold in 1 ½ cups of thawed whipped topping until fluffy. Spread evenly over the cooled crust.
3. Prepare the Pudding Layer: Whisk the sugar-free instant cheesecake pudding mixes with 3 cups of cold milk for approximately 2 minutes until thickened. Gently fold in 1 cup of whipped topping until smooth and creamy. Spread evenly over the cream cheese layer.
4. Add the Cherry Topping: Spoon the sugar-free cherry pie filling evenly over the pudding layer, spreading gently to cover the surface.
5. Finish and Garnish: Add the remaining whipped topping in dollops or spread it evenly across the cherry layer. Sprinkle the chopped pecans over the top.
6. Chill and Serve: Cover the baking dish and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set completely. Slice into 20 squares using a sharp knife dipped in warm water and wiped clean between cuts. Serve chilled.
Notes
- Make It No-Bake: Skip baking the crust and refrigerate it for at least 1 hour before adding the filling.
- Choose Your Pudding: Sugar-free instant vanilla pudding works just as well as cheesecake pudding.
- Homemade Cherry Topping: Simmer 2 cups of pitted cherries with ¼ cup water, ¼ cup granulated sugar-free sweetener, and 1 tablespoon cornstarch for 6–8 minutes. Cool completely before spreading.
- Nut Substitutions: Replace pecans with chopped walnuts or toasted almonds if desired.
- Perfect Slices: Chill overnight for the cleanest layers. Dip a sharp knife in warm water and wipe between cuts.
- Storage: Cover and refrigerate leftovers for 4–5 days.
- Make Ahead: Prepare this dessert the day before serving for the best texture and flavor.
- Sweetener Tip: Use powdered sweetener in the cream cheese layer to prevent a grainy texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 20 servings
- Calories: 285 kcal
- Fat: 23 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g