Looking for the ultimate no-bake dessert? Look no further than this mouthwatering Chocolate Cheesecake Pudding Pie!
With simple pantry ingredients, it's nestled in a rich and buttery chocolate graham cracker crust. You can whip up this decadent dessert that serves as the perfect ending to any meal.
Check out all the other cheesecake pudding recipes for even more delicious dessert ideas.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
All the deliciousness of creamy, rich cheesecake – without all the fuss of baking. It's sure to hit that spot with everyone!
This no-bake chocolate pie is perfect for moms in search of a quick weeknight treat or home cooks who want an impressive showstopper for their next gathering. I promise you won't be disappointed!
Looking for more Easy Dessert Recipes? Try my Mini Oreo Cheesecakes, Chocolate Chip Cookies, and even my Blueberry Lemon Dump Cake. Yum!
Table of Contents
- Why you'll LOVE this dish:
- Tried, Loved, and Rated 5 Stars!
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Kitchen Tool Spotlight
- Serving Tips
- Recipe Tips That Worked for Me
- How to Store and Freeze
- Recipe FAQ's
- Try these recipes next...
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Why you'll LOVE this dish:
Quick and Easy – With a handful of ingredients and no baking required, it’s perfect for busy days or last-minute desserts.
Creamy and Decadent – The combination of chocolate pudding and cheesecake filling makes for a rich, silky treat everyone will crave.
Crowd-Pleaser – Great for holidays, potlucks, or family dinners—it's the kind of dessert that disappears fast!
Make-Ahead Friendly – It can be prepared in advance and chilled until serving, making entertaining a breeze.
Tried, Loved, and Rated 5 Stars!
This was excellent. I almost ate the whole pie myself!
~ Jill - Pinterest Review
⭐⭐⭐⭐⭐
Helpful Kitchen Tools
Creative Co-Op Stoneware Batter Bowl, Set of 4 Sizes, Multicolor Measuring Cups, Multi
Mixing Bowls, Ceramic Mixing Bowls for Kitchen, Set of 310 inch Pie Pan for Baking, Set of 2, Farmhouse Style (Blue)Ouddy Stainless Steel Whisk
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- For vanilla instead of chocolate, try my Vanilla Pudding Cheesecake Pie.
- A traditional homemade graham cracker crust or Oreo cookie crust would also be great!
- Fresh fruit like blueberries, strawberries, raspberries, or even sliced bananas would be a delicious topping.
- Add chopped pecans or walnuts for a nice crunch.
- Make as individual servings like I did with my Instant Cheesecake Pudding recipe.
Step-by-Step Instructions
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: Combine the chocolate graham cracker crumbs, melted butter, and sugar in a bowl.
Step 2: Press the crumbs firmly on the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator while preparing the filling.
Kitchen Tool Spotlight
Use the tart tamper tool to easily press the chocolate cookie crumbs in the pie plate!
Step 3: Beat the cream cheese until soft in a stand mixer. Add the milk starting with ½ cup, then add the remainder.
Step 4: Add the pudding mix.
Step 5: Then add the granulated sugar.
Step 6: Then add the vanilla extract.
Step 7: Remove the crust from the refrigerator. Pour the filling into the crust.
Step 8: Chill for at least an hour or until firm in the refrigerator.
Serving Tips
Garnish the top of the Chocolate Cheesecake Pudding Pie with whipped topping and some extra chocolate graham cracker crumbs.
Recipe Tips That Worked for Me
- Let the cream cheese come to room temperature for a smooth filling. Start mixing with the paddle attachment, then switch to a whisk when adding the pudding mix.
- For the crust, finely crush the graham crackers and mix well with melted butter to help it hold together—chilling the crust while making the filling also helps.
- Can’t find chocolate grahams? Chocolate Teddy Grahams are a great substitute!
How to Store and Freeze
Refrigerator: Store in the refrigerator for up to 5 days.
Freezer: I do not recommend freezing pudding pies as it would affect the creamy consistency and overall presentation, so it’s best enjoyed fresh or after being chilled in the fridge.
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!
There's no need to since the graham crackers are already baked. It holds up well after simply chilling.
Pie weights are used during blind baking to keep the crust from puffing up or shrinking. You can use store-bought weights, or DIY with dried beans, rice, or even sugar—just line the crust with parchment or foil first.
Try these recipes next...
Check out my other recipe for Bakers Chocolate Bliss Cheesecake. Or you might enjoy this recipe for Chocolate Pie.
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
📖 Recipe Card
Chocolate Cheesecake Pudding Pie
Ingredients
- 1 ¼ cup chocolate graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons melted butter
- 12 ounces cream cheese softened
- 2 cup cold milk
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 3.4 ounce package Jell-O Chocolate Instant Pudding and Pie Filling
Equipment
Method
- Combine the crushed chocolate graham cracker crumbs in a bowl.
- Add the melted butter and ¼ cup sugar.
- Stir to combine.
- Add the crumbs to the bottom of a 9-inch pie plate.
- Press firmly on the bottom and up the sides a little bit.
- Place the pie plate 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.
- Add the milk starting with ½ cup at first and then add the remaining milk.
- Finally add the 2 tablespoons sugar, vanilla, and pudding mix.
- Beat for another few minutes until everything is combined and smooth.
- Remove the chilled crust from the refrigerator.
- Pour the cheesecake filling into the crust.
- Return the pie plate back to the refrigerator to chill for another 1-2 hours or until firm.
- Garnish the top of the pie with whipped topping and extra chocolate graham cracker crumbs.
- You could also garnish with fresh fruit if desired.
Nutrition
Notes
- Let the cream cheese come to room temperature for a smooth filling. Start mixing with the paddle attachment, then switch to a whisk when adding the pudding mix.
- For the crust, finely crush the graham crackers and mix well with melted butter to help it hold together—chilling the crust while making the filling also helps.
- Can’t find chocolate grahams? Chocolate Teddy Grahams are a great substitute!
- Add fresh berries or sliced bananas on top for a delicious garnish!
Paula Overbaugh says
Come out delicious
Lois says
Thank you for the great comment and 5 star review!