No-Bake Chocolate Cherry Lush
Reminiscent of a Black Forest cake, this no-bake chocolate cherry lush features layers of chocolate cheesecake, Oreo crust, whipped cream, and cherry pie filling.
Ingredients
Oreo Crust
- 14.3 ounces chocolate sandwich cookies. approximately 36 cookies
- ⅓ cup salted butter melted plus more for greasing the pan
Chocolate Cheesecake Layer
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ cup half & half ⅓ cup whole milk can be substituted
Other Layers
- 42 ounces cherry pie filling
- 16 ounces frozen whipped topping cool whip thawed
- Chocolate sprinkles optional
- 16 maraschino cherries optional
Instructions
- Grease a 9x13-inch glass baking dish with butter and set aside.
- In the bowl of a food processor, pulverize the Oreo cookies until small even crumbs form. Add the melted butter to the cookie crumbs and pulse until combined.
- Press the crust mixture into the prepared baking dish and place it in the freezer to chill while preparing the next layer.
- With a hand mixer, beat together cream cheese, powdered sugar, cocoa powder, vanilla extract, and the cream. Continue beating until the mixture is smooth and fluffy.
- Spread the chocolate cheesecake layer over the chilled crust.
- Use a spatula to carefully spread the cherry pie filling evenly over the cheesecake layer (if the cheesecake layer appears too soft, you can chill the dish in the freezer for 15 minutes or so between each layer to help firm up the surface.
- Top with the Cool Whip, reserving about a cup to pipe swirls on top of the lush if you wish.
- Spread the Cool Whip smooth. Sprinkle with chocolate sprinkles.
- Use a piping bag and tip #1M to pipe soft swirls of Cool Whip on top of the lush.
- Place the lush in the freezer to firm up for at least 2 hours.
- Gently place a cherry on top of each piped swirl.
- Cut into pieces and serve.
Notes
Make sure your cream cheese is at room temperature; otherwise, you will end up with lumps in your cream cheese mixture.
If the cheesecake layer appears too soft, you can chill the dish in the freezer for 15 minutes or so between each layer to help firm up the surface.
Chilling even longer or even overnight would allow all the flavors to mingle and blend together even more!