In the world of easy, crowd-pleasing desserts, this No-Bake Cherry Cheesecake Cookie Lasagna stands out as pure indulgence. It’s a fuss-free treat featuring silky cheesecake layers, bright cherry sweetness, and the nostalgic crunch of Nilla Wafers. If you’re after a dessert that looks impressive without requiring much effort, this one fits the bill perfectly. Below is the complete recipe, along with helpful pointers for building this luscious layered dish.
Ingredients
You’ll need the following:
| Ingredient | Quantity |
|---|---|
| Nilla Wafer Minis (or full-size) | 5 mini bags (or 1 standard package) |
| Cream cheese, softened | 8 ounces |
| Granulated sugar | ⅓ cup |
| Cool Whip | 8-ounce tub |
| Cherry preserves | ½ cup |
| Cherry pie filling | 1 can |
Instructions
- Line the base of a loaf pan with a single layer of Nilla Wafers.
- Beat the softened cream cheese and sugar together until smooth and fluffy.
- Fold in the Cool Whip until the mixture becomes light and fully blended.
- Spread half of this creamy mixture over the wafer layer.
- Stir the cherry preserves to loosen them, then gently spoon and spread them on top of the cheesecake layer.
- Add a second layer of Nilla Wafers.
- Spread the remaining cheesecake mixture evenly over the new wafer layer.
- Top everything with the cherry pie filling.
- Chill in the refrigerator overnight to let the layers firm up and the flavors meld.
- Serve cold, adding a dollop of whipped cream for an extra-decadent touch. Enjoy!