No-Bake Pudding Cheesecake Recipe
Introduction
This No-Bake Pudding Cheesecake is a delightfully creamy dessert that’s quick to prepare and perfect for any occasion. With a smooth pudding filling set in a classic graham cracker crust, it’s an effortless treat that requires no oven time.
Ingredients
- 8 oz cream cheese, softened
- 1 package (3.4 oz) instant pudding mix (any flavor)
- 2 cups cold milk
- 1 prepared graham cracker crust (9-inch)
- 1 cup whipped topping, thawed
Instructions
- Step 1: In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Step 2: In a separate bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes.
- Step 3: Fold the pudding mixture into the cream cheese until fully combined and smooth.
- Step 4: Gently fold in the whipped topping to keep the filling light and airy.
- Step 5: Pour the cheesecake filling into the graham cracker crust, spreading it evenly.
- Step 6: Refrigerate the cheesecake for at least 3 hours, or until set before serving.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or lemon zest to the filling mixture.
- Try different pudding flavors like chocolate, banana, or butterscotch to customize your cheesecake.
- Top with fresh fruit or chocolate shavings for added texture and taste.
- If you prefer a firmer crust, chill the graham cracker crust before adding the filling.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, consume within this period. To reestablish creaminess, bring to room temperature for 10 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade pudding instead of instant pudding mix?
Yes, but keep in mind that homemade pudding may be softer and may not set the cheesecake as firmly as instant pudding mix.
Do I need to bake this cheesecake?
No, this is a no-bake recipe designed to set in the refrigerator, making it simple and quick without heating your kitchen.
PrintNo-Bake Pudding Cheesecake Recipe
A simple and creamy No-Bake Pudding Cheesecake combines the smooth richness of cream cheese with instant pudding mix, all set atop a classic graham cracker crust. This easy-to-make dessert requires no oven baking, making it perfect for a quick and delicious treat that sets in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- 1 package (3.4 oz) instant pudding mix (vanilla or your choice)
- 2 cups cold milk
- 1 tub (8 oz) whipped topping, thawed
Crust
- 1 pre-made graham cracker crust (9-inch)
Instructions
- 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 with the cold milk until it thickens, about 2 minutes.
- Combine Filling Ingredients. Gently fold the prepared pudding mixture into the cream cheese until fully combined. Then fold in the thawed whipped topping to create a light and airy texture.
- Fill the Crust. Pour the cheesecake filling into the pre-made graham cracker crust, spreading it evenly with a spatula.
- Chill to Set. Refrigerate the cheesecake for at least 4 hours or until fully set and firm to the touch.
- Serve. Once chilled and set, slice and serve chilled, optionally garnished with fruit or additional whipped topping.
Notes
- Ensure the cream cheese is fully softened for a smooth filling without lumps.
- Use cold milk for the pudding mix to properly set the filling.
- Chilling time is important for the cheesecake to firm up properly.
- For variations, try chocolate or butterscotch pudding mix instead of vanilla.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
Keywords: No-Bake Cheesecake, Pudding Cheesecake, Easy Dessert, Cream Cheese Dessert, Graham Cracker Crust, No-Bake Dessert
