No-Bake Pudding Cheesecake Recipe
Introduction
No-Bake Pudding Cheesecake is a creamy, delightful dessert that comes together quickly without the need for an oven. With a smooth pudding-based filling and a crunchy graham cracker crust, it’s perfect for warm days or last-minute gatherings.
Ingredients
- 8 oz cream cheese, softened
- 1 package instant pudding mix (3.4 oz), any flavor
- 2 cups cold milk
- 1 prepared graham cracker crust (9-inch)
- 1 cup whipped topping
Instructions
- Step 1: In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Step 2: In another bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes.
- Step 3: Gently fold the pudding mixture into the cream cheese until fully combined and smooth.
- Step 4: Pour the filling into the prepared graham cracker crust, spreading evenly.
- Step 5: Spread the whipped topping over the cheesecake filling in an even layer.
- Step 6: Refrigerate the cheesecake for at least 4 hours, or until set, before serving.
Tips & Variations
- For a lighter option, substitute half the cream cheese with Greek yogurt.
- Try different pudding flavors like chocolate, butterscotch, or lemon for variety.
- Add fresh fruit or chocolate shavings on top for extra texture and flavor.
Storage
Store leftover cheesecake covered in the refrigerator for up to 3 days. To enjoy again, simply serve chilled; reheating is not recommended as this dessert is best enjoyed cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade pudding instead of instant mix?
Yes, but the texture and setting time may vary. Instant pudding helps the filling set quickly and remain firm.
Is it possible to freeze this cheesecake?
Freezing is not ideal as the texture of the pudding and whipped topping can change after thawing. It’s best to enjoy this dessert fresh within a few days.
PrintNo-Bake Pudding Cheesecake Recipe
A delicious and easy No-Bake Pudding Cheesecake that combines creamy cream cheese with instant pudding for a smooth, luscious filling. Set in a graham cracker crust and topped with fluffy whipped topping, this dessert requires no baking and is perfect for a quick, crowd-pleasing treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- 1 package (3.4 oz) instant pudding mix (vanilla or your choice)
- 2 cups cold milk
Crust and Topping
- 1 prepared 9-inch graham cracker crust
- 1 cup whipped topping (such as Cool Whip), thawed
Instructions
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the instant pudding mix and cold milk, continuing to beat until the mixture thickens and is well combined, creating a smooth pudding-like filling.
- Assemble the Cheesecake: Pour the prepared filling into the graham cracker crust, spreading it evenly to cover the base completely.
- Add the Whipped Topping: Spread the whipped topping evenly over the cheesecake filling to create a light, fluffy layer.
- Chill the Cheesecake: Place the assembled cheesecake in the refrigerator for at least 4 hours or until fully set and chilled, allowing the flavors to meld and the filling to firm up.
- Serve: Once chilled and set, slice and serve the no-bake pudding cheesecake chilled for a refreshing dessert experience.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth texture.
- Use cold milk when mixing the pudding to help it set properly.
- Feel free to experiment with different instant pudding flavors to customize your cheesecake.
- The cheesecake can be stored covered in the refrigerator for up to 3 days.
- For added texture, garnish with fresh berries or a sprinkle of crushed graham crackers before serving.
Keywords: no-bake cheesecake, pudding cheesecake, easy dessert, graham cracker crust, creamy dessert
