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.
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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
- Tried, Loved, and Rated 5 Stars!
- Can I mix Instant Pudding with Cool Whip?
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- 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
- Try these other Mason Jar Desserts next...
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Recipe FAQ's
- Didn't find the answer you're looking for?
- Finally, a Meal Planner That Keeps Up With Your Life
- 💬 Comments
Tried, Loved, and Rated 5 Stars!
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.
~ Anita
⭐⭐⭐⭐⭐
Can I mix Instant Pudding with Cool Whip?
- Why it works: Yes — mixing instant pudding with Cool Whip is a popular shortcut to create a creamy, mousse-like dessert layer.
- What it does: The Cool Whip lightens the texture and adds volume without needing heavy whipping.
- Let it set: Because instant pudding begins to thicken within minutes of combining with milk, let it rest about 5 minutes before folding in the Cool Whip so it’s more stable.
- Fold gently: Use a gentle folding motion so you don’t deflate the air in the Cool Whip — this keeps the end result fluffy.
- Best uses: The combination works especially well in no-bake and chilled desserts like pies, parfaits, and layered treats.
- Pro tip: Use completely thawed Cool Whip (softened but still cold) and don’t rush the chilling time for the best texture.
Looking for more easy desserts with pudding and Cool Whip? Try my Oreo Pudding Pie Recipe or my collection of 16 Jello Cheesecake Recipes.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
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My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
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!
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
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 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: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Using a tamper tart tool, 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. I like to use a rubber spatula for this step.
Step 4: Add the cheesecake pudding to the top of the graham crackers and chill the mason jars 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.
Try these other Mason Jar Desserts next...
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📖 Recipe Card
Cool Whip and Cheesecake Pudding
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.
- Add the cheesecake pudding mixture to the mason jar.
- 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.
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.
Cheesecake pudding mix is incredibly versatile! Use it to create easy no-bake desserts, creamy pie fillings, layered trifles, parfaits, dessert dips, or even to flavor whipped cream and frostings. It’s also a great shortcut for making mousse-style fillings for cakes and cupcakes.
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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!
Teresa Hervey says
What jar size do you use?
Lois says
I used 8 ounce size mason jars for the photos shown in this recipe post. Thank you for visiting. I hope you enjoy the recipe.
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.
Lois says
No, the recipe calls for ¼ cup butter; softened to be combined with the cream cheese.
Then you combine the melted 1/2 cup (1 stick) with the graham crackers for the crust. Hope this helps you out! Thank you for visiting.
stephanie says
Step 4?? Please edit for clarification of butter usage!
Lois says
Recipe has been adjusted. Thank you!
Mary M says
Also, you have two different places where you state 1/4 c. butter for the crust and another that says 1/2 c. for the crust. I would think your reply to Dottie is an error, as you would not add butter to the pudding mix layer?
Lois says
You’ll need ½ cup butter and ¼ cup sugar for the graham cracker crumb mixture. I’ve also updated the comment section to remove the previous question from Dottie and the answer that was unclear and might have caused confusion. I hope this helps! Thank you for visiting. I hope you try the recipe!
stephanie says
I had the same question...
Lois says
Recipe has been adjusted. Thank you!
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!
Lois says
The full recipe is available once you create a FREE account with GROW.
Lois says
Jan, you need to sign up for a FREE account. As soon as you do that, you'll be able to see all the recipes and SAVE them. Thank you!
Lois says
The recipe card is at the bottom of the post. Did you click on the "Jump to Recipe Card" button at the top of the post? That will bring you to the section right above the card. I hope you try again!