No-Bake Cheesecake with Chocolate Pudding Recipe

(5 votes)
42 Comments
7 minutes
May 14, 2024
Andi GleesonJump to Recipe

Get excited because I’m about to show you a no-bake chocolate cheesecake recipe that can be ready in about 10 minutes! I’m not even talking about 10 minutes of prep. I mean you can actually be EATING PIE in 10 minutes. However, to get it done that quickly, you’ll need to use a store-bought pie graham cracker pie crust (here are other no-bake pie recipes). Even if you make your own pie crust, it’s still a super easy recipe. A delicious treat that your family and friends will enjoy. Its ingredients are available at any grocery store, and some of them are probably already in your fridge and kitchen.

CHOCOLATE CHEESCAKE PUDDING PIE - NO-BAKE CHEESECAKE

The Best No-Bake Cheesecake Recipe

Delightful seasonal treats are in full swing during the summer. It takes two of my favorite desserts from childhood, cheesecake and pudding, and mixes them into one delicious treat. It can even be made gluten-free by using an almond flour pie curst.

This has a softer consistency than a typical cheesecake. It is very smooth, creamy, and velvety. It doesn’t firm up like a cheesecake and instead it is more like eating a chocolate pudding with cheesecake flavoring. This dish will fill your stomach with delight and is utterly lovely and delicious. A simple and delectable way to celebrate a birthday, holiday, or just a typical Tuesday night is with a no-bake chocolate cheesecake. This dessert can be prepared in advance and are quick and simple to make.

This delectable dessert recipe requires no baking, unless you want to make your own pie crust. The cream cheese gives it a slight cheesecake-like richness while also preventing the dessert from being overly sweet. It has the appropriate amount of sweetness. Melted dark chocolate chips can be added to this recipe to give an extra rich chocolate flavor.

What Do You Need For This Recipe?

So, all you need for this Chocolate Cheesecake Pudding Pie is:

  • Philadelphia whipped cream cheese;
  • A box of instant chocolate pudding;
  • Milk;
  • a 9″ graham cracker crust (store-bought or homemade).

The reason it’s important to use whipped cream cheese is that it’s fluffy enough to whisk into the pudding. If you use regular cream cheese you will need to let it warm up to room temperature so that it is soft enough to mix in with the chocolate pudding.

Philadelphia whipped cream cheese - NO-BAKE CHEESECAKE

I typically do use pre-made crusts because I’m incredibly lazy they are so easy. However, on this particular occasion, I made my own with graham cracker crumbs, butter, and brown sugar. Also, I must say that the homemade crust tasted better, probably because of the butter.

homemade crust - NO-BAKE CHEESECAKE
Mmm butter…

How To Make No-Bake Cheesecake With Chocolate Pudding?

  • Since I baked the crust, I had to let it cool before filling, which did add about a half-hour to the prep time. However, it was worth it if you ask me for this hearty, buttery graham crust.
homemade crust - NO-BAKE CHEESECAKE
  • Once your crust is ready, you just need to whisk together your pudding mix and milk for a minute or two. Then, whisk in the cream cheese until smooth.
whisking together your pudding mix and milk - No-Bake Cheesecake With Chocolate Pudding
  • Finally, spread that gorgeous, fluffy, chocolate pie filling into your crust. (Fortunately, since this is a no-bake recipe, you can lick the spoon without a worry.)
spreading the chocolate pie filling into the crust - No-Bake Cheesecake With Chocolate Pudding
  • Put your pie in the refrigerator for at least five minutes before serving. I recommend waiting closer to 30 minutes, so it is nice and cold. We enjoyed ours on its own the first night, with no whipped cream. The filling is not too sweet and not too soft (which can be a problem with other pudding pies I’ve tried). The cream cheese makes it a bit firmer, but still melt-in-your-mouth delicious.
CHOCOLATE CHEESCAKE PUDDING PIE - No-Bake Cheesecake With Chocolate Pudding
  • On the second day, I dropped a gigantic dollop of whipped topping on my pudding pie, which was wonderful too. You can’t go wrong with this dessert! If chocolate is not your thing, try it with vanilla or pistachio pudding!
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You can be eating chocolate pie in 10 MINUTES with this simple delicious recipe!

No-Bake Cheesecake with Chocolate Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

This creamy, fluffy pie is ready in just a few minutes!

  • Total Time: 10 minutes
  • Yield: 8

Ingredients

  • 9-inch graham cracker crust see notes for instructions for making your own
  • 3.4 oz. box instant chocolate pudding
  • 2 c. cold milk I used 1%
  • 11.5 oz. Philadelphia whipped cream cheese

Instructions

  1. Whisk pudding mix and milk together for 1-2 minutes until well combined.
  2. Add cream cheese, and whisk until smooth, 1-2 minutes longer.
  3. Evenly spread pudding filling into cooled, prepared crust. Place in refrigerator to set for at least 5 minutes before serving. (Pie will keep in refrigerator for at least three days.)

Notes

To make your own crust, stir together 1 1/4 c. graham cracker crumbs, 1/4 c. sugar, and 5 tbsp. melted butter. Press mixture into 9-inch pie pan, and bake at 350 degrees F for 8 minutes. Cool completely before filling.

  • Author: Andi Gleenson
  • Prep Time: 5
  • Cook Time: 5
  • Category: All Time Favorite Recipes, Desserts

Nutrition Information of No-Bake Cheesecake With Chocolate Pudding

Per serving:

Calories575 kcalcholesterol73 mg
Protein7 gFat37.5 g
Saturated Fat22.4 gPotassium
Iron13 mgSodium255 mg
Sugar41 gFiber2 g
Vitamin C0carbohydrates54 g

What to you love about this recipe

Easy: It is really simple and packed with flavor. Each step in the process is very simple.

Flavor profiles: This pie has a rich, sweet, and chocolate cheesecake flavor and is incredibly light and fluffy. It’s not quite a mousse or a cheesecake, but it’s close to both. Rather than cocoa powder, this recipe calls for chocolate pudding mix, which causes the filling to set up very firmly when cooled.

Texture: a pudding-like texture that is creamy, thick, and smooth, with a crunchy graham cracker crust.

Substitutions: Use vanilla, butterscotch or strawberry pudding mix to switch up the flavors. Add any seasonal fruits you like on top.

Ingredients in No Bake Chocolate Pudding Cheesecake

9-inch graham cracker crust:

The graham cracker crust is a classic for cheesecakes and goes great with the chocolate pudding flavors. You can use any type of pie crust you like including nut flours or even a regular pie crust. The graham cracker crust does give it some of that classic cheesecake flavor and texture.

Instant chocolate pudding:

This recipe is so easy because it uses instand chocolate pudding as the base of the filling. The pudding mix required no cooking and sets really quickly helping make this a very fast and easy dessert.

Cold milk :

You can use non-fat, 2% or whole milk for this recipe based on your personal preferences. Whole milk will result in a richer and “heavier” pie due to the extra milk fat.

Philadelphia whipped cream cheese:

Whipped cream cheese is soft and spreadable right out of the fridge making it easy to mix in with the chocolate pudding mix. It is almost like folding in whipped cream or egg whites. You can use regular cream cheese if you like just be sure to let it warm up and soften before mixing. You will also need to mix it more thuroughly as it will not fold in as easily as the whipped cream cheese.

How to store your dessert

The no-bake cheesecake will set up more nicely the longer it is chilled. Refrigerate for up to 3 days with a firmly sealed plastic wrap or aluminum foil cover. The pie will last for several days but the crust becomes softer the longer it sits in the fridge so you loose that nice graham cracker crunch.

Final Thoughts

All in all, this was one of the 10-minute recipes that I adore! From my experience, you cannot fail with this chocolate pudding pie when it comes to all sorts of occasions. It looks exquisite enough for a more formal gathering and it is 100% successful when it comes to children.

Finally, it is your time to share your thoughts. Tell us everything about your experience with this recipe! Did you love it as much as my family did? Were your kids delighted? Were you improvise and improve? If so, what did you do more? I am also interested to learn more about you. Also, if you have further questions, the comments section is the place to ask them. I’ll make sure to respond as quickly as possible.

No Bake Chocolate Cheesecake Pudding Pie - NO-BAKE CHEESECAKE

Want more quick and tasty recipes with pudding? Here you go!

Check out more of these lovely desserts.

Andi Gleeson, food blogger

Andi Gleeson

Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.

42 comments

Ruth
1 week ago

How much cream cheese do you use if you\’re using the brick cream cheese?

anthony
2 days ago

Hi Ruth, I would use an 8oz block of cream cheese and add a tablespoon or two of milk or cream to make it a little more manageable. Make sure you let the cream cheese warm up so it is soft.

Koda
1 month ago

If I only have a brick of Philadelphia cream cheese can I use an electric beater to beat it or do I have to still whisk it

anthony
4 weeks ago

Yes, you can use an electric beater on a low setting. Make sure you take out the cream cheese in advance and let it get to room temperature which will help it soften. I recommend cutting it in to 1 inch cubes before allowing it to soften. This will speed up the softening and also make it easier to mix.

Cheri
6 months ago

Hi- my husband is also Diabetic and is following a keto diet. I make a pecan crust using only pecans, butter, and Truvia brown sugar. For you filling I’ll use sugar free pudding, cream cheese and cool whip. I may try adding a little almond or peanut butter next if it turns out well this first time. Thank you!

Johanne
1 year ago

Instead of milk – can I substitute for whipping cream with the pudding mix and then add the whipped cream cheese.

Rosie
1 year ago

Hi, Johanne! Indeed! Substitute heavy cream for an equal amount of milk. Please share a photo of your no-bake cheesecake. Let’s see that delicious dessert you made.

Jonni Shouse
5 years ago

CAN YOU USE COOK AND SERVE PUDDING FOR THIS?

Jody
6 years ago

I was searching for an easy-peasy pie recipe using instant pudding & cream cheese and “stumbled” upon this one. Awesomeness. Never thought the whipped cream cheese would work/hold up but I was pleasantly surprised. I tried it & it was a big hit.
Thank you for sharing.

Sandy German
7 years ago

This is great with pistachio pudding, too.

Sharon Bienicewicz
7 years ago

ANDI — I also modified your recipe….my husband is diabetic and I am a WEIGHT WATCHER…..so I used 1/3 less fat cream cheese (Whipped it with a little 1% milk), sugar free choc instant pudding and I also used 1% milk…..whipped it together and put it in a less fat Keebler graham crust…..looks amazing and I am sure it will taste the same — THANKS!!

Jo Terry
7 years ago

How much milk and how much cream cheese?

EriNC
7 years ago

I added Sunbutter(basically allergy free peanut butter) it was so good!

Anna Bukat
8 years ago

Was so excited to find this, but I don’t live in the US and the rest of the world doesn’t have instant pudding mixes. Which isn’t a bad thing really..

Andi @ The Weary Chef
8 years ago

Ha! You are right that it’s not a bad thing! I found this recipe for homemade instant pudding mix that may be a good substitute. I want to try it myself actually, and I’ll report back, maybe do a homemade revamp of this recipe. Thank you!

Anna Bukat
8 years ago

Thanks! Not sure about the cornstarch, but I guess it needs something to thicken it. Will give it a go :) Cheers

Judy Blume
9 years ago

I appreciate her not so pleased comment because I will look to make sure it tastes sweet enough. Don’t delete less than 100% comments — they are helpful if taken as good input to think about.

Andi Gleeson
9 years ago

Thanks, Judy. I never really delete comments unless they are spam. I figure if someone is being downright rude, other readers will see that and take the comment with a grain of salt. Have a good weekend!

Marsha
9 years ago

No bake Chocolate cheesecake was awesome.Made it for dinner tonight.
Thanks,And I.

Andi Gleeson
9 years ago

Thanks so much, Marsha! Don’t you love how easy it is? Glad you liked it!

Bahieya Abrahams
10 years ago

Just made your cream cheese and chocolate instant pudding pie mmmmm……awesome

Andi
10 years ago

So glad you liked it! Thank you!

Spinnin Jenny
10 years ago

I love your recipes, but sometimes I have to put a little different spin on them.

I’m diabetic, but I don’t let that hold back my love of chocolate and cream cheese! I’ve learned to be really creative to stay within the limits of my diet. For this pie, I’d use sugar free pudding, lite cream cheese, and lite whipped topping. Instead of using a crust, I’d crush the graham crackers and sprinkle them on top of my “parfait”. Voila!! A great adaption of your great recipe, AND it’s something I can enjoy without feeling guilty.

Andi
10 years ago

Hi, Jenny! Thanks so much for your comment! I love your low-sugar parfait version! You are smart about making modifications to recipes so you can enjoy the dish in a healthier way :)

Ginnie
10 years ago

This looks so delicious, Andi! Chocolate + cheesecake = my favorite:)

Andi
10 years ago

Thank you, Ginnie! I’m glad you like it :)

Kelly
10 years ago

Love no-bake desserts especially when they involve chocolate and cream cheese :) This looks incredible Andi and I love how easy it sounds to whip up – pinning :)

Andi
10 years ago

Thank you so much, Kelly! I can’t believe you are still finding time to visit me when you have your hands full with a newborn! I hoep you and the baby are doing well. xo

Deb@ Cooking on the Front Burner
10 years ago

Wow – easy peasy – looks great and perfect when you decide at the last minute you want dessert!

Andi
10 years ago

Thank you, Deb!!

Anna
10 years ago

This is awesome what other flavors could I do this with? Could I do this with a lemon or lime flavor?

Andi
10 years ago

Thanks, Anna. It would work with whatever flavor pudding you like! Lemon or Coconut Cream would be good I bet. Thanks so much for your visit and comment :)

Liz
10 years ago

Thank you Andi for the great recipe. Have a Happy Day and Week!

Andi
10 years ago

Have a great week, Liz!

Carol at Wild Goose Tea
10 years ago

Andi! Right above this luscious and altogether too easy pie, is an advertisement that says
Overweight & Over 40? Which applies to me. Kind of a downer juxtaposition—-even if it’s true.
BUT thankfully I have a deep and well developed sense of humor, so we are all good here. Laughing.
As a working and sometimes physically weary woman—thank heavens ‘weary’ doesn’t apply to my spirit—-I appreciate this quick recipe—-one that will elicit happy smiles to those I am serving it to. Of course
whip cream has to be judiciously applied.

Andi
10 years ago

You are too funny, Carol! That is so sad about the disparaging comment. (That was actually a good reminder for me to disable ads on this post since Markerly so kindly sponsored it.) Now you can come back and drool over pie all you want without feeling an ounce of guilt. Pile on that whipped cream and enjoy!

Jen @ Yummy Healthy Easy
10 years ago

What a gorgeous pie, Andi! I am a HUGE cream cheese lover so I really must to try this! Your pictures are making me drool!

Andi
10 years ago

Thank you, Jen! I think you would love this one :)

marcie@flavorthemoments
10 years ago

I love no-bake cheesecake pies and dishes! Cheesecake and pudding is one of the best combinations ever, and this looks delicious, Andi. :)

Andi
10 years ago

Thank you, Marcie! I haven’t combined cream cheese and pudding before, but it worked out great here! Thanks so much for stopping by!

fran
10 years ago

This looked delicious and sounded so easy – HOWEVER – I found it to be absolutely tasteless. I had to add cocoa powder and stevia to give it any flavor at all. I still was not happy with it and will never make it again. I hate wasting food.

Andi
10 years ago

I’m sorry to hear you didn’t like it, Fran! Since it only has a few ingredients, the taste is pretty predictable. It mostly tastes like chocolate pudding + Cool Whip, and the cream cheese adds a rich, creamy flavor while reducing the sweetness a bit. I loved this pie, but I’m sorry you didn’t feel the same.

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