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 – Quick, Creamy Favorite (2 Steps) No Bake Cheesecake Pudding Recipe That’s Creamy, Quick & Crowd-Loved

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

Cook Mode Prevent your screen from going dark

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