No bake cheesecake pudding is the perfect quick-fix dessert for hectic days and those sudden sweet cravings. With a creamy, whipped filling and a buttery graham cracker crust, it’s the kind of treat that comes together fast and disappears even faster. There’s no oven, no stress just a few simple ingredients like cream cheese, instant pudding, and milk. This chilled dessert delivers all the cheesecake flavor in a light, fluffy texture that’s perfect for summer, holidays, or last-minute get-togethers. Whether you’re prepping it for a party or indulging solo, this recipe delivers cozy comfort with barely any work.
Table of Contents
The Story & Why It Works
A Kitchen Win from My Heart to Yours
No bake cheesecake pudding started as a lifesaver during a busy week toddlers needed feeding, the oven was off-limits, and I was craving something cool and comforting. I grabbed cream cheese, instant pudding mix, and graham crackers from the pantry and somehow, it turned into dessert magic. This no bake cheesecake pudding came together in no time and had that same silky-smooth texture I remembered from cozy family gatherings back in Canada. It’s now my go-to dessert whenever I need something quick that still feels homemade.
I first served this no bake cheesecake pudding at a family barbecue, right alongside my Lemon and Raspberry Cheesecake No Bake. Everyone was hooked. These days, I often make it with my Cherry Cheesecake Lush Dessert No Bake or the 5‑Ingredient No Bake Cheesecake with Condensed Milk all chilled, creamy, and made without turning on the oven.
Why Pudding Makes This Cheesecake Better
The best part about this no bake cheesecake pudding is the pudding itself. Using instant pudding mix gives the cheesecake filling a firm but fluffy consistency. It chills to perfection in the fridge, giving each bite a smooth, creamy finish. Vanilla pudding is a classic, but you can easily switch to chocolate or lemon. I’ve even used the same idea in my Shamrock Shake Pie, turning a pudding-based dessert into something totally festive.
Ingredients Breakdown
Simple Ingredients, Big Payoff
To make this no bake cheesecake pudding, you’ll only need everyday ingredients that come together beautifully:
- Graham cracker crumbs – They’re the crisp, buttery base of the crust—use pre-crushed or crush your own in seconds.
- Granulated sugar – A touch in the crust and filling for balance.
- Butter – Melted and stirred into the crumbs to hold everything together and add a rich, golden flavor.
- Cream cheese – Full-fat and at room temperature for a velvety texture.
- Milk – Blends with the pudding mix to create a light, fluffy cheesecake filling.
- Vanilla instant pudding mix – The secret to structure use it dry, not prepared.
- Vanilla extract – A small splash to elevate the flavor.
This minimalist list lets the pudding mix shine, stabilizing the filling while keeping prep quick and clean no oven hassle or water bath required.
If you enjoy easy no-bake desserts like this, be sure to check out my Coconut Cheesecake No Bake Recipe for a tropical twist, or the refreshing Cherry Cheesecake Lush Dessert No Bake for a fruity variation.
Swap It, Scale It, Love It
This no bake cheesecake pudding is incredibly adaptable:
- Pudding flavors – Switch to chocolate, lemon, or cheesecake-flavored pudding, just like I do in my lush cherry version.
- Crust swap – Use gluten-free crumbs or a store-bought premade crust if you’re short on time.
- Make it bigger – Easily double or triple using a 9-inch springform pan for larger gatherings.
No matter the variation, these pantry staples keep the recipe simple while letting you bring creativity to the table.
How to Make No Bake Cheesecake Pudding
Building the Perfect Crust
Start by prepping the crust. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture feels like wet sand. Then, press the mixture firmly into an 8×8-inch pan lined with parchment paper. Use the bottom of a glass or measuring cup to pack it down evenly. This creates a sturdy base that holds up well once chilled.
If you’re short on time, you can use a store-bought graham cracker crust like I sometimes do in my 5-Ingredient No Bake Cheesecake. Either way, the result is a buttery, slightly sweet foundation for the creamy layer to come.
Mixing the Creamy Filling
Now for the star of the show: the cheesecake pudding layer. Beat softened cream cheese on high speed until smooth and fluffy don’t skip this step. Lumpy cream cheese can ruin the texture. Add a splash of milk and beat again until everything blends.
Then, add the dry pudding mix along with the remaining milk, sugar, and vanilla extract. Mix on medium speed for 2 minutes until the filling thickens and looks light and airy. Spoon the mixture over your prepared crust, spreading it evenly with a spatula.
This method mirrors the technique I use in my Mini Cheesecake Bites, where smooth filling is key to clean, beautiful slices.
Cover your cheesecake with plastic wrap and chill it for at least 2 hours. Overnight is even better it allows the no bake cheesecake pudding to fully set and develop its flavor.
Topping Ideas, Storage & Serving Tips
Dress It Up Your Way
Once your no bake cheesecake pudding is set, it’s time to dress it up. This chilled dessert is the perfect canvas for your favorite toppings. I love a swirl of homemade whipped cream and a handful of fresh berries raspberries, strawberries, or blueberries all bring color and brightness.
Looking for something richer? Drizzle your no bake cheesecake pudding with caramel, chocolate sauce, or a few spoonfuls of cherry pie filling for a decadent twist. It’s a simple upgrade that turns this easy recipe into a showstopper.
If you’re into layered no-bake desserts, take inspiration from my Cherry Cheesecake Lush Dessert, where creamy filling meets a fruity topping for serious wow factor.
To make whipped cream from scratch, chill a mixing bowl and beat 1 cup of heavy cream until soft peaks form. Mix in ¼ cup of powdered sugar and 1 teaspoon of vanilla extract, then whip until stiff peaks form. It’s the same technique I use for topping my Shamrock Shake Pie, and it’s perfect for this pudding-style cheesecake.
Storage & Make-Ahead Tips
One of my favorite things about no bake cheesecake pudding is how well it holds up. Store it tightly wrapped in plastic or in an airtight container, and it’ll stay fresh in the fridge for up to a week.
Want to make it ahead? You can freeze your no bake cheesecake pudding for up to 3 months. Wrap the entire pan tightly in plastic wrap, followed by a layer of foil. When it’s time to serve, simply thaw it in the fridge overnight. It keeps its creamy texture and delicious flavor beautifully.
If you’re feeding a crowd, double the recipe and use a larger pan or springform pan for clean slicing just like I do in my Cheesecake recipe no bake Cool Whip, another freezer-friendly favorite.
Conclusion
No bake cheesecake pudding is the kind of dessert that feels like a little victory in the middle of a busy day. It’s easy to make, endlessly adaptable, and always delivers that creamy, nostalgic flavor we all crave. Whether you’re prepping it ahead for a family gathering, freezing it for later, or just sneaking a slice from the fridge on a quiet night, it’s a foolproof treat that never disappoints.
From the buttery crust to the silky pudding filling, this recipe is comfort food in its most chilled, creamy form. Go ahead and give it a try you may find yourself coming back to it again and again.
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FAQs About No Bake Cheesecake Pudding
1. What are common no bake cheesecake mistakes?
The most common mistake with no bake cheesecake pudding is using cold cream cheese, which leads to a lumpy texture. Always soften your cream cheese fully before mixing. Another issue? Not letting the dessert chill long enough. It needs at least 2 hours in the fridge to set properly overnight is even better for clean slices and rich flavor.
2. Is there a cheesecake pudding mix?
Yes! You can find cheesecake-flavored instant pudding mix in many grocery stores. It works perfectly in no bake cheesecake pudding recipes and gives that tangy cheesecake taste without needing cream cheese. For this recipe, though, combining vanilla pudding with cream cheese creates a richer, homemade flavor.
3. What does cheesecake pudding taste like?
No bake cheesecake pudding has a creamy, tangy sweetness from the cream cheese, balanced by the light vanilla notes of the pudding. It’s fluffier than baked cheesecake and smoother than mousse perfect for those who love chilled, spoo-nable desserts with a graham cracker crunch.
4. Is Jell-O cheesecake pudding good?
Absolutely! Jell-O’s cheesecake-flavored instant pudding is a great shortcut if you want a quick version of no bake cheesecake pudding. It offers a smooth texture and that classic cheesecake taste, especially when paired with a graham cracker crust and whipped topping.
No Bake Cheesecake Pudding Recipe That’s Creamy, Quick & Crowd-Loved
- Total Time: 2 hours 15 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
A quick and creamy no bake cheesecake pudding made with vanilla pudding mix, cream cheese, and a buttery graham cracker crust. Perfect for summer, potlucks, or make-ahead treats.
Ingredients
Crust:
1¼ cups graham cracker crumbs
¼ cup granulated sugar
6 Tbsp melted butter
Filling:
12 oz cream cheese, softened
2 cups milk
2 Tbsp granulated sugar
½ tsp vanilla extract
1 (3.4 oz) package vanilla instant pudding mix
Instructions
1. Line an 8×8-inch baking dish with parchment paper.
2. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the dish.
3. Beat cream cheese until fluffy. Add ½ cup of milk and mix until smooth.
4. Add remaining milk, pudding mix, sugar, and vanilla extract. Beat on medium for 2 minutes.
5. Spread filling evenly over crust.
6. Cover and refrigerate for at least 2 hours or overnight.
7. Slice and serve with desired toppings.
Notes
Make sure the cream cheese is fully softened for a smooth texture.
Do not prepare the pudding mix add it dry.
This recipe can be doubled for a crowd or made in a 9-inch springform pan.
Store in the fridge for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American