Perfect for an afternoon treat or dessert after a delicious meal, Instant Cheesecake Pudding is easy to make and will become your favorite after one bite.
This cheesecake pudding recipe is made with a buttery graham cracker crust, softened cream cheese, and Jell-O cheesecake pudding. Let me show you how delicious a simple dessert can be.
By now you must know how much I enjoy easy dessert recipes. And I think you do as well. Instant Cheesecake Pudding is as easy as they come for desserts.
Cheesecake is one of my favorite desserts, but sometimes I want a dessert that's ready fast. I especially like making them in these little dessert cups because they're the perfect size for portion control.
You can top the cheesecake pudding with almost anything. Fresh fruit would be delicious or even your favorite candy bar chopped into small pieces. I kept the recipe simple with whipped topping and chopped pecans.
Table of Contents
Jell-O Sugar Free Cheesecake Pudding Recipes
Instant Cheesecake Pudding is made with Jell-O Sugar Free cheesecake pudding mix. It gives the softened cream cheese a delicious, creamy texture you're not going to get with a traditional cheesecake recipe without all the sugar that a traditional boxed pudding mix has.
Of course you can swap out the sugar free version with the traditional box. Check out a few of my other cheesecake pudding recipes:
- Cheesecake Pudding Parfait
- No Bake Cheesecake Pudding Parfaits - made with sugar free pudding.
- Cream Cheese Vanilla Pudding Cheesecake
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Main Ingredients Needed
- Graham Cracker Crumbs
- Sugar
- Butter; melted
- Cream cheese; softened
- Milk - use 2% or whole milk for this recipe.
- Pure vanilla extract
- Jell-O Instant Pudding and Pie Filling; cheesecake flavor
Step-by-Step Instructions
Step 1 | Prepare the Graham Cracker Crumbs
- Combine the crushed graham cracker crumbs in a bowl.
- Add the melted butter and ¼ cup sugar.
- Stir to combine.
- Add the crumbs to the bottom of the cups; reserving about ¼ cup to use as a garnish before serving.
- Press firmly on the bottom using the tart tamper
- Place them in the refrigerator to chill while you prepare the filling.
Step 2 | Prepare the Cheesecake Pudding
- Combine all spices into a large bowl and mix thoroIn the bowl of a stand mixer, add the cream cheese.
- Beat until very soft.
- Then add the milk starting with ½ cup at first and then add the remaining milk.
- Finally add the 2 tablespoons sugar, vanilla and the pudding mix.
- Beat for another few minutes or until everything is combined and smooth.
Step 3 | Fill the Cups
- Remove the chilled graham cracker crumb pie crust cups from the refrigerator.
- Pour the cheesecake filling into the cups.
- Return the cups back to the refrigerator until the mixture is firm; about an hour.
- Top with Cool Whip Whipped Topping, chopped pecans and extra graham cracker crumbs before serving.
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Recipe Variations
- Regular Pudding- feel free to substitute the sugar-free pudding with the regular pudding mix.
- Real Whipped Cream - use real whipped cream instead of the Cool Whip Whipped Topping. Check out my homemade whipped cream recipe.
- Vanilla Wafer Cookies - you could use vanilla wafer cookie crumbs instead of graham cracker crumbs.
- Make a Pie - instead of individual pies, make the same recipe as a full pie. See my Vanilla Pudding Cheesecake recipe. It's also a no bake recipe that's really delicious.
Storage Tips
- Store the leftover cheesecake pudding in the refrigerator for up to 5 days. If they're in small serving dishes like I used, you'll need to cover them with plastic wrap.
- This recipe does not stand up to freezing.
Top Recipe Tip
- Make sure the cream cheese is at room temperature so it whips up nice and smooth.
- Use the paddle attachment to begin with, but then switch over to the whisk attachment when you add the pudding mix.
📖 Recipe Card
Instant Cheesecake Pudding
Ingredients
Equipment
Method
- Combine the crushed graham cracker crumbs in a bowl.
- Add the melted butter and ¼ cup sugar.
- Stir to combine.
- Add the crumbs to the bottom 8 dessert cups.
- Press firmly on the bottom using a tart tamper or the back of a spoon.
- Place the dessert cups in the refrigerator to chill while you prepare the filling.
- In the bowl of a stand mixer, add the cream cheese.
- Beat until very soft.
- Then add the milk starting with ½ cup at first and then add the remaining milk.
- Finally add the 2 tablespoons sugar, vanilla extract and the pudding mix.
- Beat for another few minutes or until everything is combined and smooth.
- Remove the dessert cups from the refrigerator.
- Pour the cheesecake filling into the dessert cups on top of the graham cracker crumb crust.
- Return the dessert cups back to the refrigerator to chill for an hour or until firm.
- Garnish the tops of the pudding cups with Cool Whip Whipped Topping, chopped pecans and extra graham cracker crumbs.
Rebecca says
Hey! I’m trying this recipe but I was thinking about substitute the milk for vanilla or cake flavor protein shake, what do you think??
Lois says
I'm not sure how this would work. I've never tried protein shake in place of milk in a recipe. Thank you for visiting.
Lois says
My daughter just informed me that she adds a protein shake to a box of pudding mix all the time for a snack! So I think this might work! I'd be interested to hear if you do try it and how it turns out. Thank you!
Kellylyn Conard says
I was wondering if I can make this using only 8 oz cream cheese instead of 12ozabd if so how do I break down the other ingredients.
Thank you
Lois says
You need the extra cream cheese to bind the pudding mix together properly. I hope you try the recipe and enjoy it as much as my family does.
Pam Cameron says
Can almond milk be used for this recipe? Thank you..
Lois says
I haven't tried this recipe using almond milk. Have you tried to make instant pudding with almond milk? If you have and it works, then I think this recipe would work also! Let me know please.
Karen says
You can make pudding with almond milk, BUT use only 1 1/4 cups (NOT 2)
Lois says
Thank you for your advice!
Ca says
I made these. Yum!
indah savitri says
this looks amazing and I bet it tastes delicious as well. Thank you for sharing it with #OMHGWW and I have chosen this post to be featured this week. Cheers..
Lois says
Thank you!!!
Lynne Zemaitis says
Yum! This looks amazing! Thank you for sharing at Tuesday Turn About!
Lois says
Thank you!
Laura Walker says
These look delicious and are the perfect size. xo Laura
Lois says
Thank you!
Cindy says
This looks and sounds sooooo delicious! Thanks for linking the post on Tuesday Turn About this week!
Lois says
Thank you!