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.
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.
This recipe is very similar to a few of my other mason jar desserts:
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.
Helpful Kitchen Tools
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- Mason jars or you could use pudding parfait cups.
- Hand-held mixer - you don't need to pull out the big mixer, a hand-held one works fine.
- Tart tamper - this really helps to get the graham cracker crumbs into the bottom of the mason jar into an even level.
- Rolling pin - helps crush the graham crackers into crumbs.
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- 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.
Tried this recipe? Let me know in the comments and don't forget to rate it!
FREQUENTLY ASKED RECIPE QUESTIONS
Store no bake cheesecake in the refrigerator for up to 5 days. Make sure you cover with plastic wrap.
Ready for more great recipes?
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Cheesecake Pudding Parfait
Cheesecake Pudding Parfait - layered cookie crumbs and creamy cheesecake pudding served in cute mason jars. Ready in under 30 minutes!
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
Instructions
- 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.
Notes
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.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 346Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 58mgSodium: 327mgCarbohydrates: 28gFiber: 0gSugar: 16gProtein: 6g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
I like that you put these in mason jars. Makes it so much easier to serve on summer nights. Pinned. #HomeMattersParty
This sounds delicious!?