Yummy Cherry Cheesecake Recipe
Made with graham nut pie layers, cream cheese, cherry pie filling, and cooled icing, Lush Cherry is a simple summer dessert.
This scrumptious one-pot cherry pie is light, fluffy, and full of cheesecake flavor! Adding almonds to the batter elevates the warmth and gives each mouthful a light nutty flavor. You just need 8 minutes to cook the crust, but that’s worth it for the excellent nutty taste it adds to this dish.
Typically, a tin dessert consists of a graham cracker crust, cream cheese, a flavorful topping (like our vine leaf), and finally, whipped cream. The options for how to accomplish this are practically limitless.
Ingredients for Yummy Cherry Cheesecake Recipe
1-14 ounce bag of Golden Oreos, finely chopped
° 1/2 cup melted salted butter
° 1 tsp.
°16 ounces thawed frozen whipped cream
2 tiny packages of cheesecake-flavored instant pudding mix
3 c. whole milk
2 cans of big cherry pie filling
1 cup pecans, chopped or ground
-One 14-ounce packet of golden Oreo Cookies, finely crushed using a food processor.
One-half cup of melted salted butter.
One tablespoon should be allocated for each individual serving dish.
Eight ounces of cream cheese at room temperature.
One-half cup of granulated white sugar.
The whipped cream, with a volume of 16 ounces, was subjected to the process of freezing and subsequent thawing.
Two tiny packages of instant cheesecake flavor pudding mix.
Three glasses of whole milk.
Two sizable cans of cherry pie filling.
One cup of pecans or walnuts chopped.
Instructions for Yummy Cherry Cheesecake Recipe
Step 1 :
Spread on a 9″ x 13″ baking sheet and set aside
Crumble the biscuits into small crumbs
Add the melted butter and mix until combined
Pour the biscuit mixture onto the bottom of the pan
Place the bottom in the freezer for 10 minutes while you prepare the filling.
In a bowl, combine cream cheese, sugar, vanilla, and 1 cup heavy cream.
Mix until smooth.
Spread this mixture on the bottom of the cookies and place in the freezer for an additional 10 minutes.
In another bowl, mix together 2 packets of custard milk and 1/2 cup heavy cream. Beat with a whisk until it starts to thicken.
Spread the pudding on the cooled cream cheese layer, spread evenly, and refrigerate for 30 minutes or until the pudding sets.
After 30 minutes, pour the cherry batter onto the custard layer, making sure the layers don’t stick together.
Carefully spread the remaining whipped cream over all the starters.
Garnish with the chopped pecans and refrigerate 1 to 2 hours before serving.