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No-Bake Pudding Cheesecake Recipe

4.9 from 88 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Assemble the Cheesecake: Spread the prepared filling evenly into the graham cracker crust using a spatula, smoothing the top for an even surface.
  4. Chill Until Firm: Refrigerate the cheesecake for at least 4 hours, preferably overnight, until the filling is set and firm to the touch.
  5. 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