Layered Cherry Cheesecake Parfait Recipe for Summer Parties

With a cookie-like crust, tangy cream cheese, and sweet cherry pie filling, this layered cherry cheesecake dessert is an easy, elegant way to enjoy cheesecake any day of the week.

If you love cheesecake, this dessert delivers all the familiar flavors without the fuss of baking a full cheesecake. Tangy cream cheese, a tender cookie-like crust, creamy cheesecake pudding, and bright cherry pie filling come together in visible layers that make every slice look special.

WHAT IS LAYERED CHERRY CHEESECAKE DESSERT?

This is a no-fuss, low-bake layered dessert that captures the classic cherry cheesecake profile without the long bake time or complex technique. The crust is baked briefly, then the remaining layers—cream cheese, cheesecake pudding, cherry pie filling, and whipped topping—are assembled and chilled. The result is a cool, creamy dessert with distinct, pretty layers in every slice.

HOW TO MAKE THIS RECIPE

Although it has multiple layers, this dessert is straightforward to prepare. The crust bakes for just 15 minutes; everything else is no-bake. Below are the ingredients, helpful tips, and step-by-step instructions to make a 9×13-inch pan.

Ingredients and substitutions

You’ll need the following:

• 2 cups all-purpose flour
• 1 cup unsalted butter, room temperature
• 3 tablespoons granulated sugar
• pinch of salt
• 8 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1 ½ teaspoons vanilla extract
• 16 ounces frozen whipped topping (Cool Whip or TruWhip), thawed
• 2 (3.4-ounce) packages instant cheesecake pudding mix
• 2 ½ cups whole milk
• 2 (21-ounce) cans cherry pie filling

If you’d rather not use frozen whipped topping, a stabilized whipped cream frosting is a good substitute because it holds up better through chilling. Plain whipped cream is less stable and can weep over time.

Store-bought cherry pie filling works well and saves time—look for varieties labeled “extra cherries” if you prefer more fruit. If you have homemade cherry pie filling, it’s equally delicious.

Tips before you start

Measure flour properly for consistent crust texture. Bring butter and cream cheese to room temperature for easy mixing. If you don’t have powdered sugar, you can make a quick substitute by processing granulated sugar until finely ground.

Making layered cherry cheesecake dessert

1. Preheat the oven to 350°F. Line a 13×9-inch pan with parchment or foil and lightly spray with nonstick spray.

2. In a stand mixer fitted with the paddle attachment, combine the flour, butter, granulated sugar, and a pinch of salt. The mixture will be crumbly—this is expected.

3. Press the crumbly dough into the prepared pan using your hands or the bottom of a measuring cup until it forms an even layer. Bake for 15 minutes, or until golden. Remove and allow the crust to cool completely.

4. For the cream cheese layer, beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in half of the thawed whipped topping with a rubber spatula, then spread the mixture evenly over the cooled crust.

5. Whisk together both packages of instant cheesecake pudding mix with 2 ½ cups of whole milk. Let the pudding thicken for about 5 minutes, then spread it over the cream cheese layer.

6. Spread the cherry pie filling over the pudding layer, smoothing it gently to create an even cherry layer.

7. Top everything with the remaining whipped topping. Cover and refrigerate the pan for at least 6 hours (overnight is best) so the layers set and the flavors meld.

MORE CHERRY-CHEESECAKE-INSPIRED RECIPES

If you enjoy this layered cherry cheesecake dessert, try other ways to pair cream cheese and cherries, such as cherry cheesecake cupcakes, cookies, mini cheesecakes, or a no-bake cheesecake eclair cake for different formats and textures.

Layered Cherry Cheesecake Dessert

By: Jamie

4.72 from 7 ratings

Prep: 35 mins

Cook: 15 mins

Cooling and Chilling Time: 6 hrs 30 mins

Total: 7 hrs 20 mins

Servings: 16

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With a cookie-like crust, tangy cream cheese, and sweet cherry pie filling, this layered cherry cheesecake dessert is an easy, elegant way to enjoy cheesecake any day of the week.

Equipment

• 9×13-inch baking pan
• Stand mixer (or a hand mixer and sturdy bowl)
• Mixing bowls and spatula

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 (21-ounce) cans cherry pie filling

For the Topping

• 8 ounces frozen whipped topping (Cool Whip or TruWhip), thawed

Instructions

1. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment or foil and spray with nonstick cooking spray.
2. In a stand mixer fitted with the paddle attachment, combine flour, butter, granulated sugar, and a pinch of salt until the mixture is crumbly. Press the mixture into the lined pan to form an even crust. Bake for 15 minutes, then remove and let cool completely.
3. Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in one 8-ounce container of thawed whipped topping, then spread the cream cheese mixture over the cooled crust.
4. Whisk together the two pudding mixes and 2 ½ cups milk. Let thicken about 5 minutes, then spread the pudding over the cream cheese layer.
5. Spread the cherry pie filling evenly over the pudding layer.
6. Top with the remaining 8-ounce container of whipped topping. Cover and refrigerate for at least 6 hours before slicing and serving.

Nutrition

Calories: 398kcal, Carbohydrates: 52 g, Protein: 5 g, Fat: 19 g

Nutrition information is an approximation and should be used as a guide only.

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