Cherry Cheesecake Lush


  • 1-14 ounce package golden Oreos, pulverized in food processor
  • ⅓ cup butter, salted and melted
  • 1 tablespoon, for preparing pan
  • 8 ounces cream cheese, softened to room temperature
  • ¾ cup white sugar
  • 16 ounces frozen heavy cream, thawed
  • 2 small jars cheesecake flavored instant pudding mix
  • 3 cups whole milk
  • 2 large jars cherry topping
  • 1 cup chopped pecans or chopped walnuts

How to Make Deli Cherry Cheesecake:

  1. Grease the inside of a 9×13 pan with butter and set aside put
  2. Crumble the cookies until fine crumbs form.
  3. Add the melted butter and stir until a homogeneous mass is formed.
  4. Arrange the biscuit mixture on the bottom of the mold, press down and smooth the layer.
  5. Put the base in the freezer for 10 minutes, while we prepare the filling.
  6. In a bowl, combine cream cheese, sugar, vanilla and 1 cup heavy cream.
  7. Mix until a homogeneous mixture is obtained.
  8. Spread this mixture on the bottom of the cookie and place it in the freezer for another 10 minutes.
  9. In another bowl, combine 2 packages pudding mix, milk, and ½ cup heavy cream. Mix with a whisk until it begins to thicken.
  10. Spread the pudding over the cooled cream cheese layer, smooth evenly and refrigerate for 30 minutes or until the pudding has set.
  11. After 30 minutes, very carefully pour the cherry pie filling over the
    pudding. Carefully spread the remaining whipped cream over the entire
    dessert. Sprinkle with chopped pecans and refrigerate for 1 to 2 hours before serving.
    Have fun!

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