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No‑Bake Pudding Cheesecake Recipe

4.6 from 148 reviews

This No-Bake Pudding Cheesecake is a quick and easy dessert that combines creamy cheesecake filling made with cream cheese and instant pudding mix, poured into a graham cracker crust and chilled until set. It’s perfect for those who want a luscious cheesecake without the hassle of baking.

Ingredients

Scale

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1 package (3.4 oz) instant pudding mix (vanilla or flavor of choice)
  • 2 cups cold milk
  • 1 cup whipped topping (such as Cool Whip), thawed

Crust

  • 1 graham cracker crust (9-inch), store-bought or homemade

Instructions

  1. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. In a separate bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes. Gradually combine the pudding mixture with the cream cheese, mixing until fully blended and smooth. Finally, fold in the whipped topping gently until incorporated, creating a light, fluffy cheesecake filling.
  2. Assemble the Cheesecake: Pour the cheesecake filling evenly into the prepared graham cracker crust, spreading it smoothly with a spatula to fill the crust completely.
  3. Chill Until Set: Cover the assembled cheesecake with plastic wrap and refrigerate for at least 4 hours or until firm and set. For best results, chill overnight. Once set, slice and serve chilled as a refreshing and creamy no-bake dessert.

Notes

  • Use full-fat cream cheese for best texture and flavor.
  • Instant pudding mix allows the filling to set quickly without baking.
  • You can customize the pudding flavor to create different variations (chocolate, strawberry, etc.).
  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Chilling time is crucial for the cheesecake to set properly.

Keywords: no-bake cheesecake, pudding cheesecake, easy cheesecake, creamy dessert, no-bake dessert