If you’re looking for a quick and easy dessert, this Cheesecake Pudding Mix made with Cool Whip comes together in minutes with a buttery graham cracker crust and a creamy no-bake filling.
Served in adorable mason jars then topped with cherry pie filling, this cheesecake pudding recipe can also be customized with your favorite pie filling or fresh seasonal fruit.
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Recipe at a Glance
- Prep: 10 min | Cook/Bake: 30 min | Difficulty: Easy
- What it is: A simple no bake dessert made with pantry staples and luscious cherry pie filling for the perfect balance of sweetness and comfort.
- Why you’ll love it: Quick, crowd-pleasing, and ideal for holidays, weeknights, or anytime you need a fast, no-fuss dessert.
- How to make it: Use a store-bought graham cracker crust for convenience, add the cherry pie filling and remaining ingredients, then bake until bubbly and golden.
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Table of Contents
- Recipe at a Glance
- Tried, Loved, and Rated 5 Stars!
- Can I mix Instant Pudding with Cool Whip?
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You’ll Need
- Substitutions and Variation
- Step-by-Step Directions
- How to Fold in Cool Whip
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Try these other Mason Jar Desserts next...
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Recipe FAQ's
- Didn't find the answer you're looking for?
- Finally, a Meal Planner That Keeps Up With Your Life
- 💬 Comments
Tried, Loved, and Rated 5 Stars!
These were very easy to make, they turned out nice and fluffy. The graham cracker bottom made them extra delicious. I used cherry pie filling for the topping. I wouldn’t change a things.
~ Anita
⭐⭐⭐⭐⭐
Can I mix Instant Pudding with Cool Whip?
- Why it works: Yes — mixing instant pudding with Cool Whip is a popular shortcut to create a creamy, mousse-like dessert layer.
- What it does: The Cool Whip lightens the texture and adds volume without needing heavy whipping.
- Let it set: Because instant pudding begins to thicken within minutes of combining with milk, let it rest about 5 minutes before folding in the Cool Whip so it’s more stable.
- Fold gently: Use a gentle folding motion so you don’t deflate the air in the Cool Whip — this keeps the end result fluffy.
- Best uses: The combination works especially well in no-bake and chilled desserts like pies, parfaits, and layered treats.
- Pro tip: Use completely thawed Cool Whip (softened but still cold) and don’t rush the chilling time for the best texture.
Looking for more easy desserts with pudding and Cool Whip? Try my Oreo Pudding Pie Recipe or my collection of 16 Jello Cheesecake Recipes.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
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My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You’ll Need
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Cream Cheese Pudding Ingredients
- Cream cheese - at room temperature
- Instant pudding mix - for this recipe I used cheesecake pudding mix. If you can't find cheesecake pudding mix, you can use regular vanilla pudding mix. You could even use a sugar-free pudding mix.
- Powdered sugar
- Milk - I used 2% milk, whole milk would be great. I would not use 1% or fat free milk.
- Vanilla extract
- Cool Whip Topping - make sure it's defrosted.
- Cherry Pie Filling - the star of this recipe!
Graham Cracker Crust Ingredients
- Graham Cracker Crumbs - for this recipe I chose to use the crumbs instead of crushing graham crackers into crumbs.
- Sugar
- Melted butter
Substitutions and Variation
Blueberry Pie Filling- try another flavor of pie filling.
Fresh Fruit - add fresh fruit to the top instead of the canned pie filling like I did with my Strawberry Cheesecake Pudding Recipe.
Check out my other Cheesecake Pudding Recipes on my website.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Using a tamper tart tool, press about 2 tablespoons of the mixture into the bottom of each mason jar, reserving some for garnish. Set aside.
Step 2: In your mixer, cream the softened cream cheese until smooth. Beat in the powdered sugar and vanilla. Switch to the whisk attachment (if you have one) and add the pudding mix and milk.
How to Fold in Cool Whip
Step 3: Allow the pudding/cream cheese mixture to set until just firm. Since we're using instant pudding mix, this takes about 5 minutes. Finally, fold in the container of Cool Whip. I like to use a rubber spatula for this step.
Step 4: Add the cheesecake pudding to the top of the graham crackers and chill the mason jars for up to 2 hours before adding the cherry pie filling.
Insider Tips from My Kitchen to Yours
✔️ DO let the pudding mixture rest for about 5 minutes so it thickens before gently folding in the Cool Whip.
❌ DO NOT skip softening the cream cheese—if it’s too cold, the mixture will be lumpy and hard to blend.
Storage & Serving Tips
Serving Tips: Add the pie filling just before serving to keep the texture and flavor at their best.
Refrigerate: Cover and chill for up to 3–4 days. The texture is best within the first couple of days.
Freezer: Not recommended, as the pudding and whipped topping will separate once thawed.
Prep Ahead: The cheesecake pudding mixture can be made up to a day in advance and kept covered in the refrigerator until serving. Then add the pie filling just before serving.
Try these other Mason Jar Desserts next...
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📖 Recipe Card
Cool Whip and Cheesecake Pudding
Ingredients
For the Cheesecake Pudding
- 8 ounces cream cheese softened at room temperature
- 1 cup powdered sugar
- 3 cups milk
- 2 - 3.4 ounce cheesecake instant pudding mix 4 servings size each box
- ½ teaspoon pure vanilla extract
- 12 ounces Cool Whip Whipped Topping thawed
- 10 ounces canned cherry pie filling
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup butter melted
- ¼ cup sugar
Instructions
Prepare the Graham Cracker Crumbs
- Combine the graham cracker crumbs, melted butter and sugar into a mixing bowl. Stir together until everything is combined.
- Spoon about 2 tablespoons of the crumbs into the bottom of the mason jars.
- Then using the tart tamper, gently press the crumbs into the bottom of the mason jars.
- Set aside while you prepare the cheesecake pudding mixture.
Prepare the Cheesecake Pudding
- In the bowl of the KitchenAid mixer, using the paddle attachment, cream together the softened cream cheese until smooth.
- Add in the powdered sugar and vanilla and continue to mix until combined and smooth.
- Switch out the paddle attachment for the whisk attachment, if you have one, and then add in the pudding mix followed by the milk.
- Let the pudding and cream cheese mixture rest until slightly firm, which should take about 5 minutes when using instant pudding mix.
- Gently fold the Cool Whip into the mixture until it is fully combined.
- Add the cheesecake pudding mixture to the mason jar.
- Set the jars in the refrigerator and allow to chill for up to 2 hours.
- Remove from the refrigerator and add the cherry pie filling.
Video
Notes
- Soften the cream cheese at room temperature before mixing so it blends smoothly with the pudding.
- Let the pudding mixture rest for about 5 minutes to thicken before folding in the Cool Whip.
- Gently fold in the Cool Whip to keep the mixture light and fluffy.
- Cover and refrigerate for up to 3–4 days; best texture within the first two days.
- Not recommended for freezing, as the pudding and whipped topping will separate once thawed.
- You can prepare the pudding and cream cheese base a day in advance and fold in the Cool Whip just before serving.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
The easiest way to defrost Cool Whip Whipped Topping is to place the entire container inside another container filled with cold water. Let it remain in the cold water for about 30 minutes and the Cool Whip should be defrosted enough to use in the recipe.
Yes! You can add softened cream cheese to instant pudding to make it thicker, creamier, and more cheesecake-like. For best results, beat about 4 ounces of cream cheese until smooth, then blend it into one prepared box of pudding mix.
Cheesecake pudding mix is incredibly versatile! Use it to create easy no-bake desserts, creamy pie fillings, layered trifles, parfaits, dessert dips, or even to flavor whipped cream and frostings. It’s also a great shortcut for making mousse-style fillings for cakes and cupcakes.
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Anita says
These were very easy to make, they turned out nice and fluffy. The graham cracker bottom made them extra delicious. I used cherry pie filling for the topping. I wouldn’t change a things.
Lois says
Thank you for the 5-star rating!