Cheesecake Pudding Parfait - layered cookie crumbs and creamy cheesecake pudding served in cute mason jars, this is another one of my easy cheesecake pudding recipes.
This is a no-bake recipe that's the perfect ending to any family celebration. Let me show you how easy this recipe is to make.
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One thing I love is an easy dessert recipe. And this recipe for cheesecake pudding parfait is definitely easy!
You only need 4 ingredients to make this recipe, vanilla pudding mix, cream cheese, milk and graham cracker crumbs.
Looking for more easy desserts and mason jar desserts? Try my Chocolate Pudding Parfaits, Pumpkin Cheesecake in a Jar, Mason Jar Pudding Desserts or these No-Bake Cheesecake Cups...yummy!
Table of Contents
This is another really easy no bake recipe. You can easily switch things up and use chocolate pudding mix. For this recipe I also chose to use whole milk, but you could use 2% milk if you prefer. I wouldn't use fat-free milk.
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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!
- Cream Cheese - room temperature
- Vanilla Instant Pudding; 3.4 ounce size
- Whole Milk
- Vanilla Wafer Cookies - you'll need about 30 cookies to make 1 cup of crumbs.
- Sugar
- Melted Butter
Cooking Tip: Always have the cream cheese at room temperature. This way it will blend easily with the other ingredients.
Step-by-Step Directions
Step 1: Make the Cookie Crumb Crust
- Place the vanilla wafer cookies into a large plastic bag. Using a rolling pin, crush the cookies until they are fine crumbs.
- Add the cookie crumbs to a mixing bowl. Stir in the sugar and melted butter. Once it is combined, spoon about 2 to 4 tablespoons into the mason jars. Use the tart tamper to gently tap the crumbs into an even layer.
- You will probably have leftover crumbs, so set them aside to sprinkle on top of the cheesecake pudding if you want.
- Set the jars aside while you prepare the cheesecake pudding mixture.
Step 2: Make the Cream Cheese Pudding Mixture
- In a large mixing bowl, beat the cream cheese with ½ cup of the milk until smooth. Add in the remaining milk, the box of instant pudding. Continue beating until smooth.
- Spoon the mixture into each of the mason jars. This mixture should be enough for six 8 ounce mason jars. Refrigerate for at least 30 minutes or until ready to serve.
- If you are going to serve them later in the day, you should cover them while they sit in the refrigerator. You can use the tops to the mason jars or plastic wrap works great too.
- Cheesecake Pudding Parfaits will last in the refrigerator for up to 3 to 5 days.
Step 3: Serving Tips
- Add homemade whipped cream to the top right before serving.
- Reserve some of the graham cracker crumbs to sprinkle on top right before serving.
- Serve with fresh fruit that's in season.
- You can even sprinkle mini chocolate chips, crushed candy pieces, crushed cookies on top also before serving.
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🍶Storage Tips
- Cover the cheesecake cups and store in the refrigerator for up to 3 days.
➡️Top Recipe Tip
- Make sure the cream cheese is softened so it gets nice and creamy with no lumps when mixed.
- Prepare these in jars instead of plastic cups for a reusable option.
Store no bake cheesecake in the refrigerator for up to 5 days. Make sure you cover with plastic wrap.
Be sure to use softened cream cheese and mix it thoroughly with the whipped cream and sugar until smooth and creamy.
More Recipes to Love
- Mason Jar Pudding Desserts
- No-Bake Cheesecake Parfait with cherry topping!
- Mini Oreo Cheesecake
- Cheesecake Stuffed Strawberries
- Pineapple Pudding
📖 Recipe Card
Cheesecake Pudding Parfait
Ingredients
- 8 ounces cream cheese; softened
- 2 cups whole milk
- 1 package vanilla instant pudding mix; 3.4 ounce size
- 30 vanilla wafer cookies
- 2 tablespoons melted butter
- 2 tablespoons white sugar
Method
- Place the vanilla wafer cookies into a large plastic bag. Using a rolling pin, crush the cookies until they are fine crumbs.
- Add the cookie crumbs to a mixing bowl. Stir in the sugar and melted butter. Once it is combined, spoon about 4 tablespoons into the mason jars. Use the tart tamper to gently tap the crumbs into an even layer.
- You will probably have leftover crumbs, so set them aside to sprinkle on top of the cheesecake pudding if you want.
- Set the jars aside while you prepare the cheesecake pudding mixture.
- In a large mixing bowl, beat the cream cheese with ½ cup of the milk until smooth. Add in the remaining milk, the box of instant pudding. Continue beating until smooth.
- Spoon the mixture into each of the mason jars. This mixture should be enough for six 8 ounce mason jars.
- Refrigerate for at least 30 minutes or until ready to serve.
Donna @ Modern on Monticello says
I like that you put these in mason jars. Makes it so much easier to serve on summer nights. Pinned. #HomeMattersParty
Michelle says
This sounds delicious!?