If you’re looking for a quick and easy dessert, this Cheesecake Pudding Mix made with Cool Whip comes together in minutes with a buttery graham cracker crust and a creamy no-bake filling.
Served in adorable mason jars then topped with cherry pie filling, this cheesecake pudding recipe can also be customized with your favorite pie filling or fresh seasonal fruit.
Recipe at a Glance
- Prep: 10 min | Cook/Bake: 30 min | Difficulty: Easy
- What it is: A simple no bake dessert made with pantry staples and luscious cherry pie filling for the perfect balance of sweetness and comfort.
- Why you’ll love it: Quick, crowd-pleasing, and ideal for holidays, weeknights, or anytime you need a fast, no-fuss dessert.
- How to make it: Use a store-bought graham cracker crust for convenience, add the cherry pie filling and remaining ingredients, then bake until bubbly and golden.
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Table of Contents
- Recipe at a Glance
- Helpful Kitchen Tools
- Ingredients You’ll Need
- Substitutions and Variation
- Step-by-Step Directions
- How to Fold in Cool Whip
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- Try these other Mason Jar Desserts next...
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
These no-bake desserts look extra special when served in mason jars, making them a fun treat to share at parties or family gatherings. They’re easy to serve, perfectly portioned, and look beautiful displayed on any buffet table.
Looking for more easy desserts? Try my Oreo Pudding Pie Recipe or my collection of 16 Jello Cheesecake Recipes.
Helpful Kitchen Tools
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Ingredients You’ll Need
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 Pudding Ingredients
- Cream cheese - at room temperature
- Instant pudding mix - for this recipe I used cheesecake pudding mix. If you can't find cheesecake pudding mix, you can use regular vanilla pudding mix. You could even use a sugar-free pudding mix.
- Powdered sugar
- Milk - I used 2% milk, whole milk would be great. I would not use 1% or fat free milk.
- Vanilla extract
- Cool Whip Topping - make sure it's defrosted.
- Cherry Pie Filling - the star of this recipe!
- One 3.4 oz box of Jell-O Cheesecake Artificially Flavored Instant Pudding & Pie Filling Mix
Graham Cracker Crust Ingredients
- Graham Cracker Crumbs - for this recipe I chose to use the crumbs instead of crushing graham crackers into crumbs.
- Sugar
- Melted butter
- Convenient and ready to use, Keebler Graham Cracker Crumbs are the perfect addition to your favorite dessert recipes
Substitutions and Variation
Blueberry Pie Filling- try another flavor of pie filling.
Fresh Fruit - add fresh fruit to the top instead of the canned pie filling like I did with my Strawberry Cheesecake Pudding Recipe.
Check out my other Cheesecake Pudding Recipes on my website.
Step-by-Step Directions
This section provides 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: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press about 2 tablespoons of the mixture into the bottom of each mason jar, reserving some for garnish. Set aside.
Step 2: In your mixer, cream the softened cream cheese until smooth. Beat in the powdered sugar and vanilla. Switch to the whisk attachment (if you have one) and add the pudding mix and milk.
How to Fold in Cool Whip
Step 3: 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.
Step 4: Press the crumb mixture into the bottom of each jar. Top with the cheesecake pudding and chill for up to 2 hours before adding the cherry pie filling.
Insider Tips from My Kitchen to Yours
✔️ DO let the pudding mixture rest for about 5 minutes so it thickens before gently folding in the Cool Whip.
❌ DO NOT skip softening the cream cheese—if it’s too cold, the mixture will be lumpy and hard to blend.
Storage & Serving Tips
Serving Tips: Add the pie filling just before serving to keep the texture and flavor at their best.
Refrigerate: Cover and chill for up to 3–4 days. The texture is best within the first couple of days.
Freezer: Not recommended, as the pudding and whipped topping will separate once thawed.
Prep Ahead: The cheesecake pudding mixture can be made up to a day in advance and kept covered in the refrigerator until serving. Then add the pie filling just before serving.
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!
The easiest way to defrost Cool Whip Whipped Topping is to place the entire container inside another container filled with cold water. Let it remain in the cold water for about 30 minutes and the Cool Whip should be defrosted enough to use in the recipe.
Yes! You can add softened cream cheese to instant pudding to make it thicker, creamier, and more cheesecake-like. For best results, beat about 4 ounces of cream cheese until smooth, then blend it into one prepared box of pudding mix.
Try these other Mason Jar Desserts next...
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📖 Recipe Card
Cool Whip and Cheesecake Pudding
Equipment
Ingredients
For the Cheesecake Pudding
- 8 ounces cream cheese softened at room temperature
- 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
- 10 ounces canned cherry pie filling
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup butter melted
- ¼ cup sugar
Instructions
Prepare the Graham Cracker Crumbs
- 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.
- Then using the tart tamper, gently press the crumbs into the bottom of the mason jars.
- Set aside while you prepare the cheesecake pudding mixture.
Prepare the Cheesecake Pudding
- In the bowl of the KitchenAid mixer, using the paddle attachment, cream together the softened cream cheese 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.
- Let the pudding and cream cheese mixture rest until slightly firm, which should take about 5 minutes when using instant pudding mix.
- Gently fold the Cool Whip into the mixture until it is fully combined.
- Place crumb mixture in the bottom of the jar and compress using the tart tamper. This is the base of the cheesecake.
- Next add the cheesecake pudding mixture.
- Set the jars in the refrigerator and allow to chill for up to 2 hours.
- Remove from the refrigerator and add the cherry pie filling.
Video
Notes
- Soften the cream cheese at room temperature before mixing so it blends smoothly with the pudding.
- Let the pudding mixture rest for about 5 minutes to thicken before folding in the Cool Whip.
- Gently fold in the Cool Whip to keep the mixture light and fluffy.
- Cover and refrigerate for up to 3–4 days; best texture within the first two days.
- Not recommended for freezing, as the pudding and whipped topping will separate once thawed.
- You can prepare the pudding and cream cheese base a day in advance and fold in the Cool Whip just before serving.
Anita says
These were very easy to make, they turned out nice and fluffy. The graham cracker bottom made them extra delicious. I used cherry pie filling for the topping. I wouldn’t change a things.
Lois says
Thank you for the 5-star rating!
Heather Reid says
How many jars can 1 recipe of this fill please? TY 🙂
Lois says
In the recipe card it says 8-12 servings. I hope this helps!
Colleen B.~Tx. says
No graham crackers to make the crust so used pkg. of Oreo's in place of. I just dumped the whole Oreo cookies in food processor and pulsed up the cookies to a fine crumb mixture.
Used the little - wide mouth 4 oz. jars.
After putting on the the fruit topping, ( had some with cherry, some with apple and some with blueberry) I topped it all off with a mini Oreo cookie.
Have even made this in them small, individual store bought pie crusts
Lois says
Glad you were able to make the recipe your own!
Lisa says
Can I make this with just cheesecake pudding?
Lois says
Without the topping? Of course!!! Thank you for visiting!
Mary Beth Miller says
I made 72 of these for a church Lenten lunch. They were a hit!
Lois says
Wow! That's a lot of cheesecake pudding! Glad you enjoyed the recipe. Thank you for the 5-star review!
Jessica L Jolin says
Can i use smaller jars if i want. or plastic winde cups for less clean up
Lois says
Of course! You could even layer everything in a rectangle serving dish and scoop out the dessert onto serving plates. Thank you for visiting.
Pat says
What can you use instead of a paddle to do the mixing. Thank you
Lois says
I made this recipe using the paddle attachment to my KitchenAid mixer. You could also use a traditional hand-held mixer! I hope you try the recipe and enjoy it as much as we do.
Sharon Fields says
Made these the last 2 years for thanksgiving and they have been a big hit. I let folks put the cherries on themselves when they eat them since we travel to our big dinner and need to have a top on the jars. The kids especially love them. Adults are always asking if they can take one home to have later. The 8 ox jars are just the right size for after a big dinner. Mine always makes enough for 12 jars full with some filling left over. Thanks for a great recipe that can be molded into a lot of cool variations.
Lois says
Thank you for the great comment! Love when my readers make a recipe their own like you did!
Helene says
I can’t find cheesecake pudding…. I found cheesecake filling, is that the same?
Lois says
Hi Helene, you definitely want the cheesecake pudding: 2 - 3.4 ounce size cheesecake instant pudding mix; 4 servings size each box. You can use the regular or even the sugar free will work fine. Thank you!
Jennifer says
I cannot find the 3.4 oz cheesecake pudding mixes. I can only find d 1oz. Would I have to use 6 of these boxes?
Lois says
I have never seen 1 ounce size of pudding boxed mixes. Perhaps look for vanilla pudding mix?
Jennifer says
So vanilla would work just as well?
Lois says
Yes, vanilla pudding would work in place of the cheesecake pudding.
Debbie Yackanicz says
I found this at Walmart.
Allison says
Wonder if this would work with a homemade cherry filling, I have a recipe that is supposed to be for like turnovers but I use it in another homemade recipe (using a bannock dough rolled thin) .... would possibly cut costs since I picked the cherries myself and could control the sugar content as well
Lois says
I think the homemade cherry filling would work for this recipe too! Enjoy your day.
Mary says
Being diabetic, what can be subbed for the powder sugar? Maybe equal amount of a sugar substitute would work.
Lois says
You could try the Swerve powdered sugar substitute?
Nina says
You can sub powder sugar for swerve confectioner sugar. They also make swerve brown sugar and there is a splenda brown sugar
Lois says
Thank you!
Janet says
Do you still add graham crackers even though you use Oreo Cookies instead of the cherry topping ??
Lois says
This recipe doesn't call for Oreo cookies at all. You might be referring to my Oreo Cheesecake Pudding Recipe that does use Oreo cookies and Oreo cookie crumbs. You can find that recipe here: https://walkingonsunshinerecipes.com/oreo-cheesecake-pudding/
Mallory Brown says
How many jars will I need?
Lois says
This recipe will make between 8 and 12 servings. You need 8 - 12 8 ounce mason jars. I hope you enjoy the recipe.
Shantell says
Can you make this without using mason jars but in a big glass dish?
Lois says
I think that would be great too! Thank you for visiting.
Josie Mendez says
Can you make these in plastic cups
Lois says
Yes! Thank you for visiting.
Kathy. Sparks says
How many jars will this recipe make?
Lois says
This recipe will make between 8 to 12 servings. I used 8 ounce size mason jars.
Sherry Webb says
Thanks for sharing this; can’t wait to make
Lois says
Thank you!!!
Chelsey says
I have eaten something similar and they were so good! Can’t wait to try these! Have you ever tried making these and freezing them to use later?
Lois says
Thank you!!!
Janet says
These sound wonderful, and simple too.
Barry says
Thanks!
This recipe is not only fast and simple; It's Mouth wateringly Delicious!
Lois says
What a great comment. Thank you!