counter hit make


Print Friendly, PDF & Email

Okay, have you guys had a lush before? We’ve got a seriously yummy strawberry lush that always gets rave reviews, so it was only natural that we go for round two with a cherry version of our tried-and-true staple. The key to a lush is that you’ve got a crushed cookie base, a cream cheese filling layer, a cheesecake pudding layer, topped with a fruity topping of your choice – here, we went with cherry pie filling – and then you top it all off with frozen whipped topping or whipped cream. Put it in the fridge so it sets nice and firmly, then slice it up, serve it and enjoy!

What you will need:
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:
One 8-ounce cream cheese, at room temperature
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream

For the Topping:
1 – 21 ounce can cherry pie filling

How to Make It:


-For the Graham Cracker Crust:

-In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter.

-Press onto the bottom and up the sides of a well greased 8-9 inch tart pan or spring form pan with removable bottom. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

See also  Blue Velvet Cake

For the Cheesecake Filling:
-In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.

-In a clean bowl, beat the whipping cream until soft peaks form. (I always chill the bowl in the freezer before using) Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the filling.
Return to the refrigerator to chill for several hours, or even overnight.

Leave a Reply