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 be EATING PIE in 10 minutes. However, in order to get it done that quickly, you’ll need to use a store-bought pie graham cracker crust. But, even if you make your own, it’s still a super easy recipe.
WHAT YOU NEED FOR THE NO-BAKE CHEESECAKE
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.
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 have to say that the homemade crust did taste better, probably because of the butter.
HOW TO MAKE THE NO-BAKE CHEESECAKE WITH CHOCOLATE PUDDING
- So, 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 with no worry.)
- Put your pie in the refrigerator for at least five minutes before serving. 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). Also, 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, and that was wonderful too. Really, you can’t go wrong with this dessert! If chocolate is not your thing, try it with vanilla or pistachio pudding!
- 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
- Whisk pudding mix and milk together for 1-2 minutes until well combined.
- Add cream cheese, and whisk until smooth, 1-2 minutes longer.
- 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.)
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.
FINAL THOUGHTS
All in all, this was one of the 10-minute recipes that I totally 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!
Jonni Shouse says
CAN YOU USE COOK AND SERVE PUDDING FOR THIS?
Jody says
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 says
This is great with pistachio pudding, too.
Sharon Bienicewicz says
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 says
How much milk and how much cream cheese?
EriNC says
I added Sunbutter(basically allergy free peanut butter) it was so good!
Anna Bukat says
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 says
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 says
Thanks! Not sure about the cornstarch, but I guess it needs something to thicken it. Will give it a go :) Cheers
Judy Blume says
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 says
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 says
No bake Chocolate cheesecake was awesome.Made it for dinner tonight.
Thanks,And I.
Andi Gleeson says
Thanks so much, Marsha! Don’t you love how easy it is? Glad you liked it!
Bahieya Abrahams says
Just made your cream cheese and chocolate instant pudding pie mmmmm……awesome
Andi says
So glad you liked it! Thank you!
Spinnin Jenny says
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 says
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 says
This looks so delicious, Andi! Chocolate + cheesecake = my favorite:)
Andi says
Thank you, Ginnie! I’m glad you like it :)
Kelly says
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 says
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
[email protected] Cooking on the Front Burner says
Wow – easy peasy – looks great and perfect when you decide at the last minute you want dessert!
Andi says
Thank you, Deb!!
Anna says
This is awesome what other flavors could I do this with? Could I do this with a lemon or lime flavor?
Andi says
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 says
Thank you Andi for the great recipe. Have a Happy Day and Week!
Andi says
Have a great week, Liz!
Carol at Wild Goose Tea says
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 says
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 says
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 says
Thank you, Jen! I think you would love this one :)
[email protected] says
I love no-bake cheesecake pies and dishes! Cheesecake and pudding is one of the best combinations ever, and this looks delicious, Andi. :)
Andi says
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 says
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 says
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.