Description
This No-Bake Cheesecake with Pudding is a creamy, easy-to-make dessert that combines a graham cracker crust with a smooth cream cheese and vanilla pudding filling. Perfect for those who want a delicious cheesecake without the oven, it chills to set and serves a crowd with its rich, fluffy texture and sweet vanilla flavor.
Ingredients
Scale
Crust
- 1¼ cups finely-crushed graham cracker crumbs
- ¼ cup granulated sugar
- 6 Tbsp butter, melted
Filling
- 12 oz cream cheese, room temperature
- 2 cups milk
- 2 Tbsp granulated sugar
- ½ tsp vanilla extract
- 1 (3.4 oz) package vanilla instant pudding mix
Instructions
- Prepare the Pan: Line an 8×8-inch cake pan with parchment paper to ensure easy removal of the cheesecake once set.
- Make the Crust: In a large bowl, combine the finely crushed graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated with butter. Pour this mixture into the prepared pan and press firmly into the bottom using the bottom of a measuring cup or a glass to form an even crust. Set aside while preparing the filling.
- Mix the Filling: Using an electric mixer, beat the room temperature cream cheese on high speed until light and fluffy. Gradually add ½ cup milk and continue beating until smooth and creamy. Then add the remaining 1½ cups milk, vanilla instant pudding mix, 2 tablespoons sugar, and vanilla extract. Beat on medium speed for about 2 minutes until the mixture thickens and is well combined.
- Assemble and Chill: Pour the creamy cheesecake filling over the prepared graham cracker crust and smooth the top with a spatula. Cover the pan tightly with plastic wrap to avoid moisture absorption. Refrigerate the cheesecake for at least 2 hours, preferably overnight, until fully set and firm enough to slice.
Notes
- For best results, use cream cheese at room temperature to avoid lumps in the filling.
- The cheesecake is best chilled overnight to set properly and develop flavors.
- You can add fresh berries or chocolate shavings on top before serving for extra garnish.
- Use parchment paper to easily lift out the cheesecake from the pan without damaging the crust.
- This recipe is a quick alternative to traditional baked cheesecakes, ideal for warm days or when you want to avoid turning on the oven.
