Ingredients
Vanilla Cookie Crust
- 2½ cups (300 g) finely crushed vanilla cookies
- ½ cup (113 g) unsalted butter, melted
- 1 tablespoon granulated sugar
- ¼ teaspoon fine sea salt
- ½ teaspoon pure vanilla extract (optional)
Lemon Cheesecake Layer
- 8 oz (226 g) full-fat cream cheese, softened
- 1 cup (120 g) powdered sugar
- ½ cup (160 g) lemon curd
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Cherry Cream Layer
- 1½ cups (315 g) cherry pie filling
- 1 cup (120 g) whipped topping
- ½ teaspoon almond extract (optional)
Homemade Whipped Cream
- 2 cups (480 ml) cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon instant vanilla pudding mix (optional, for stability)
Garnish
- Fresh cherries
- Thin lemon slices
- White chocolate curls
- Fresh lemon zest
Instructions
Prepare the Crust
Crush the vanilla cookies into fine crumbs using a food processor.
Mix with melted butter, sugar, salt and vanilla until every crumb is coated.
Firmly press into a greased 9×13-inch baking dish using the bottom of a measuring cup.
Refrigerate for 20 minutes.
Prepare the Cheesecake Filling
Beat softened cream cheese for 3 minutes until completely smooth.
Gradually mix in powdered sugar.
Add lemon curd, lemon juice, lemon zest and vanilla.
Beat until thick and creamy.
Spread evenly over the chilled crust.
Return to the refrigerator for 15 minutes.
Prepare the Cherry Layer
Fold whipped topping into cherry pie filling using a rubber spatula.
Do not overmix.
Spread carefully over the cheesecake layer.
Prepare the Whipped Cream
Whip the cold heavy cream until soft peaks form.
Add powdered sugar, vanilla and optional pudding mix.
Continue whipping until medium-stiff peaks form.
Spread evenly over the cherry layer.
Decorate
Top with
- fresh cherries
- white chocolate curls
- lemon slices
- extra lemon zest
Chill
Cover loosely.
Refrigerate at least 6 hours.
For the cleanest slices, chill overnight.
Serve cold.
Notes
- Always use full-fat cream cheese.
- Room-temperature cream cheese prevents lumps.
- Chill overnight for the cleanest layers.
- Fresh lemon zest creates brighter flavor than bottled juice alone.
- Press the crust firmly to prevent crumbling.
- Do not overwhip the whipped cream.
- Wipe the knife clean between slices for bakery-quality presentation.
- Store covered in the refrigerator for up to 4 days.
- Not recommended for freezing because whipped cream may separate after thawing.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian