This cherry crunch dessert might be just what you’re searching for if you love cheesecake but don’t like the heavy texture or the amount of time it takes to make a classic cheesecake.
| Prep Time: | 15 mins |
| Bake Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 9×13-inch baking pan.
- Bake crust in the preheated oven until golden, about 20 minutes. Let cool.
- 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.
- Spread cream cheese filling over cooled crust; top with cherry pie filling. Refrigerate until ready to serve.
Reviews
I substituted Splenda for white sugar, even the powdered sugar, and used no-sugar-added canned cherries as the topping and turned out GREAT! I couldn’t even tell it was sugar-free!