No-Bake Pudding Cheesecake Recipe
Introduction
This No-Bake Pudding Cheesecake is a simple and delicious dessert that comes together quickly without the need for an oven. Creamy pudding and smooth cream cheese combine for a light, tasty filling perfect for any occasion.
Ingredients
- 8 oz cream cheese, softened
- 1 package instant pudding mix (any flavor)
- 1 cup whipped topping (such as Cool Whip)
- 1 prepared graham cracker crust (or your preferred crust)
Instructions
- Step 1: In a medium bowl, beat the softened cream cheese until smooth. Add the instant pudding mix and continue to mix until combined.
- Step 2: Gently fold in the whipped topping until the filling is light and fluffy.
- Step 3: Spread the filling evenly into the prepared crust.
- Step 4: Refrigerate for at least 4 hours, or until the cheesecake is firm.
Tips & Variations
- For extra flavor, try using different pudding flavors like chocolate, vanilla, or butterscotch.
- Add a layer of fresh fruit or fruit preserves between the crust and filling for a fruity twist.
- Use a homemade crust with crushed cookies or nuts for added texture.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. To serve, allow it to sit at room temperature for 10-15 minutes for easier slicing. This cheesecake does not freeze well due to its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream cheese or pudding mix?
Yes, low-fat versions can be used, but the texture may be slightly less creamy. The cheesecake may also firm up differently.
How long should the cheesecake chill before serving?
Chill the cheesecake for at least 4 hours to allow it to set properly. Overnight chilling is best for optimum firmness and flavor.
PrintNo-Bake Pudding Cheesecake Recipe
This No-Bake Pudding Cheesecake is a quick and easy dessert that combines creamy cream cheese with instant pudding mix and light whipped topping, all set atop a crunchy crust. Perfect for warm days or when you need a delicious treat without turning on the oven, this cheesecake is chilled until firm for a smooth, luscious finish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (includes chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 1 prepared graham cracker crust (9-inch)
Filling
- 8 oz (225g) cream cheese, softened
- 1 package (3.4 oz / 96g) instant pudding mix (vanilla or your choice)
- 2 cups (480ml) cold milk
- 1 cup (240ml) whipped topping, thawed
Instructions
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. In a separate bowl, whisk together the instant pudding mix with cold milk until it begins to thicken, about 2 minutes. Gently fold the pudding mixture into the cream cheese until well combined.
- Fold in Whipped Topping: Carefully fold the thawed whipped topping into the cream cheese and pudding mixture, stirring until fully blended to create a light and creamy filling.
- Assemble the Cheesecake: Spread the prepared filling evenly into the graham cracker crust using a spatula, smoothing the top for an even surface.
- Chill Until Firm: Refrigerate the cheesecake for at least 4 hours, preferably overnight, until the filling is set and firm to the touch.
- Serve: Once chilled, slice and serve as is, or garnish with fresh fruit or chocolate shavings if desired.
Notes
- Use full-fat cream cheese for the creamiest texture and best flavor.
- For a quicker chill, individual servings in small cups can be made.
- Choose pudding flavors like chocolate or butterscotch for variations.
- Ensure whipped topping is fully thawed before folding to prevent lumps.
- This recipe is best served within 2 days for optimal freshness.
Keywords: no bake cheesecake, pudding cheesecake, easy cheesecake, quick dessert, cream cheese dessert
