No-Bake Cheesecake with Chocolate Pudding 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.

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.

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.

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.

• 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.

• 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.)

• 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.

• 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!

No-Bake Cheesecake with Chocolate Pudding Recipe

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5 from 4 reviews

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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

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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:

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.

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

Check out more of these lovely desserts.