Craving a delicious and refreshing dessert that won't heat up your kitchen? Look no further than this no-bake Blueberry Cheesecake Pudding Recipe!
Made with a combination of creamy pudding, crunchy graham cracker crumbs, and juicy fresh blueberries, this recipe is sure to be a hit.
The best news is this recipe is ready in 30 minutes. Be prepared to double it because it will disappear fast when you served!
If you're a fan of Jello cheesecake pudding recipes, be sure to explore our other tempting cheesecake pudding recipes for even more delicious flavor combinations!
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Whether you're serving this no bake dessert for a summer potluck, BBQ, or simply as a sweet treat for yourself. Best of all, it comes together in minutes with just a few simple ingredients.
It's the perfect solution when you're craving the creamy, luscious flavors of cheesecake but don't have the time or energy for baking.
Looking for more easy dessert recipes? Try my Oreo Pudding Pie Recipe, Blueberry Cheesecake Pudding, 16 Jello Cheesecake Recipes and my No-Bake Cheesecake Cup Recipe.
Table of Contents
- What can I make with Jello Cheesecake Pudding?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Variations and Substitutions
- Step-by-Step Directions
- Graham Cracker Crumbs Crust
- Add the Pudding to the Cups
- Top Tip
- Can you put Fresh Blueberries in Jello?
- LOVE this recipe? SAVE it for Later!
- Storage Tips
- Recipe FAQ's
- More Pudding Dessert Recipes to Love
- 📖 Recipe Card
- 💬 Comments
What can I make with Jello Cheesecake Pudding?
Using cheesecake pudding mix to make desserts is one of the shortcuts I like to take when I need a quick dessert.
You can enjoy the pudding as is or dress it up with fresh fruit, canned fruit, crushed cookies, crushed candy bars or even a spoonful too of whole fruit jam. The possibilities are endless!
I've posted a few other cheesecake pudding recipes recently. So if you're not a fan of blueberries, try the strawberry cheesecake pudding cups. just in case you don't like blueberries.
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
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!
Recipe Variations and Substitutions
- Graham Cracker Crumbs: For this recipe I chose to use the graham cracker crumbs mixed with melted butter and a little sugar. If you want, you could try using vanilla wafers, or even crushed pretzels for a different base. Make sure you reserve about ½ cup for a garnish later.
- Blueberries: Replace the blueberries with other fresh or frozen berries like raspberries, strawberries, or blackberries.Use canned or homemade pie filling (blueberry, cherry, etc.) for a richer, sweeter flavor.
- Cheesecake Pudding Mix: If you can't find cheesecake pudding mix, use vanilla pudding mix
- Stir-In's: Fold in chopped nuts (pecans, walnuts, almonds) for added crunch.
Step-by-Step Directions
Step 1: Using a stand mixer with the paddle attachment, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and fluffy. If available, switch to the whisk attachment, then gently whisk in the pudding mix and milk until well combined.
Step 2: Let the pudding mixture sit for about 5 minutes, or until it thickens slightly. The instant pudding mix makes this a quick process. Gently fold in the Cool Whip until just combined.
Graham Cracker Crumbs Crust
Step 2: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir well to ensure all the crumbs are coated. Divide a small portion of the crumbs (about 2 tablespoons) among the serving glasses, saving some for later. Using a tart tamper or the back of a spoon, gently press the crumbs into a firm layer at the bottom of each glass.
Add the Pudding to the Cups
Step 3: Now, carefully divide the luscious cheesecake mixture among the prepared glasses. A large cookie scoop or a wide mouth canning funnel can help prevent spills and ensure an even distribution.
Top Tip
This recipe should make around 8 pudding cups depending on the size of the cup you use.
Can you put Fresh Blueberries in Jello?
Step 4: Add the fresh blueberries. I added them just to the top of the pudding. However, if you wanted to stir them into the pudding, wait until it has thickened slightly but is still soft and creamy. This usually takes about 5 minutes for instant pudding.
Top each jar with a little of the ReddiWip whipped cream and a few of the reserved graham cracker crumbs before serving.
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Storage Tips
- If you have any leftovers, store the pudding in the refrigerator.
- Use plastic wrap to cover the top of the cups to keep the pudding fresh.
- The pudding should remain fresh for 3-5 days.
- It should not be stored at room temperature.
- And it's not recommended for freezing as the consistency will change when thawing.
Recipe FAQ's
Is Jello No Bake Cheesecake good?
Yes! I've used this pudding mix in quite a few recipes and even just alone with a dollop of whipped cream. It's a fast, easy, delicious way to enjoy the taste of cheesecake.
What is sugar free pudding mix?
Sugar free pudding mix is the same as regular pudding mix only sweetened with sucralose. It contains no sugar and is a reduced calorie dessert.
More Pudding Dessert Recipes to Love
- No Bake Cheesecake Pudding Parfaits - the perfect no bake dessert with layers of delicious pudding and fresh berries topped with whipped cream. You can serve this dessert in pretty parfait glasses or use mason jars for a more casual setting.
- Mason Jar Desserts - two types of pudding mixes used to make these fun desserts that are perfect for large gatherings.
- Berry Cheesecake Parfaits - a homemade pudding parfait recipe.
📖 Recipe Card
Blueberry Cheesecake Pudding
Ingredients
- 8 ounces cream cheese softened at room temperature
- ¼ cup butter softened
- 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
- 1 cup blueberries fresh
- Reddi-Wip Whipped Topping for topping if desired
- 1 cup graham cracker crumbs
- 2 tablespoons butter melted
- 2 tablespoons granulated sugar
Method
- In the bowl of the KitchenAid mixer, using the paddle attachment, cream together the softened cream cheese and butter 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.
- 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.
- 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.
- Reserve some of the crumbs to use as a garnish.
- Then using the tart tamper, gently press the crumbs into the bottom of the cups.
- Next, add the pudding/cream cheese mixture to the jars.
- I found it easier to use a large cookie scoop to get the mixture into the cups without making a huge mess.
- Add the blueberries, then top with the ReddiWip whipped cream and reserved graham cracker crumbs as a garnish.
Linda says
Would this recipe be gluten free?
Lois says
I'm not sure how to make it gluten free.