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No-Bake Pudding Cheesecake Recipe

5 from 146 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Assemble the Cheesecake: Pour the prepared filling into the graham cracker crust, spreading it evenly to cover the base completely.
  3. Add the Whipped Topping: Spread the whipped topping evenly over the cheesecake filling to create a light, fluffy layer.
  4. 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.
  5. 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