Cherry Crunch Dessert

For those who love cheesecake, but don't like the heavy texture or the time it takes to make a traditional cheesecake, this cherry crunch dessert may just be what you're looking for.

cherry crunch dessert simplified cheesecake
Prep Time:
15 mins
Bake Time:
20 mins
Additional Time:
15 mins
Total Time:
50 mins



  • 1 ½ cups all-purpose flour

  • 2 tablespoons white sugar

  • ½ teaspoon salt

  • ¾ cup butter, softened

  • 1 cup chopped pecans


  • 2 cups confectioners' sugar

  • 1 (8 ounce) package cream cheese, softened

  • 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed

  • 1 teaspoon vanilla bean paste


  • 2 (21 ounce) cans cherry pie filling


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Whisk flour, sugar, and salt together in a medium bowl. Cut in butter with a pastry blender, a fork, or your fingers until crumbly; stir in pecans. Press crust mixture evenly into an ungreased 9x13-inch baking pan.

  3. Bake crust in the preheated oven until golden, about 20 minutes. Let cool.

  4. Meanwhile, beat confectioner's sugar and cream cheese together in a large bowl until combined. Fold in thawed whipped topping; stir in vanilla bean paste.

  5. Spread cream cheese filling over cooled crust; top with cherry pie filling. Refrigerate until ready to serve.

Nutrition Facts (per serving)

437 Calories
24g Fat
53g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 437
% Daily Value *
Total Fat 24g 31%
Saturated Fat 14g 68%
Cholesterol 38mg 13%
Sodium 183mg 8%
Total Carbohydrate 53g 19%
Dietary Fiber 2g 5%
Protein 4g
Potassium 145mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love