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Holiday No-Bake Dessert

A delightful, layered dessert featuring cherry cheesecake, eggnog pie, and raspberry cheesecake, perfect for festive gatherings without the need for baking.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Holiday Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For Cherry Cheesecake
  • 9 sheets graham cracker sheets
  • 1/2 cup melted butter
  • 1 tablespoon sugar
  • 16 ounces cream cheese, softened
  • 8 ounces Cool Whip
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • 21 ounces cherry pie filling
For Eggnog Pie
  • 3.4 ounces instant vanilla pudding mix
  • 1 1/2 cups eggnog
  • 1/2 teaspoon freshly ground nutmeg
  • 1 cup heavy whipping cream
  • 1 prepared pre-baked pie crust 9-inch pie crust
For Raspberry Cheesecake
  • 3 cups frozen raspberries
  • 1/3 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons water
  • 1 3/4 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 42 ounces cherry pie filling
  • 16 ounces frozen whipped topping
Optional Garnishes
  • Chocolate sprinkles
  • 16 maraschino cherries

Method
 

Prepare the Cherry Cheesecake
  1. Combine graham cracker sheets, melted butter, and sugar, then press this mixture into the bottom of a pan.
  2. In a bowl, mix the cream cheese, Cool Whip, powdered sugar, and lemon juice until smooth.
  3. Pour this mixture over the crust and top with cherry pie filling.
  4. Chill in the refrigerator before serving.
For the Eggnog Pie
  1. In a separate bowl, whisk the instant vanilla pudding mix with eggnog and nutmeg until thoroughly combined.
  2. Gently fold in the heavy whipping cream and pour it into the prepared pie crust.
  3. Set the pie in the fridge to allow it to firm up.
Make the Raspberry Cheesecake
  1. Cook the frozen raspberries, sugar, lemon juice, cornstarch, and water in a saucepan until thickened.
  2. Combine graham cracker crumbs with the melted butter, sugar, and salt.
  3. Beat the softened cream cheese with powdered sugar, lemon juice, and vanilla until smooth.
  4. Fold in the whipped topping.
  5. Layer the crust, followed by the cheesecake mixture, and top with raspberry sauce.
For the Chocolate Cherry Lush
  1. Crush chocolate sandwich cookies and mix with melted butter to create the crust.
  2. Combine cream cheese, powdered sugar, cocoa powder, vanilla, and half & half for the cheesecake layer.
  3. Layer the crust, cheesecake mixture, cherry pie filling, and top with Cool Whip.
  4. Chill or freeze until set, then garnish with chocolate sprinkles and maraschino cherries.

Notes

Store in an airtight container in the refrigerator for up to five days. For longer storage, freeze individual portions.