Perfect as an afternoon treat or a sweet ending to any meal, this Instant Sugar Free Cheesecake Pudding recipe is quick to make and sure to become a favorite after just one bite.
Made with a buttery graham cracker crust, softened cream cheese, and Jell-O Cheesecake Pudding, it’s a simple no-bake cheesecake pudding recipe that’s creamy, refreshing, and absolutely delicious.
Recipe at a Glance
Prep: 15 min | Chill: 60 min | Difficulty: Easy
What it is: A no-bake dessert made with sugar free instant cheesecake pudding mix, softened cream cheese, and a buttery graham cracker crust for creamy cheesecake flavor without the fuss.
Why you’ll love it: Quick to prepare, family-friendly, and lighter than a traditional cheesecake while still rich and satisfying.
How to make it: Press a simple graham cracker crust into cups, whip the cream cheese with pudding mix and milk until smooth, then spoon the filling over the crusts and chill until set.
👉 Keep your favorite no-bake desserts organized with my Ultimate Meal Planner & Recipe Binder.
Table of Contents
- Recipe at a Glance
- Jell-O Sugar Free Cheesecake Pudding Recipes
- More Recipes Made with Instant Cheesecake Pudding
- Helpful Kitchen Tools
- My Essential Kitchen Tools
- Ingredients You'll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from my Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- Didn't find the answer you're looking for?
- More recipes using Jell-O Cheesecake Pudding Mix
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Finally, a Meal Planner That Keeps Up With Your Life
- 💬 Comments
Jell-O Sugar Free Cheesecake Pudding Recipes
This recipe for Instant Cheesecake Pudding is made with Jell-O Sugar Free Cheesecake Pudding Mix, which blends perfectly with softened cream cheese to create a rich, creamy texture — without the added sugar of traditional mixes.
Prefer regular pudding? You can easily swap the sugar-free version for a classic cheesecake pudding mix and still enjoy the same delicious results.
More Recipes Made with Instant Cheesecake Pudding
Looking for more ideas? These easy desserts all use instant cheesecake pudding mix for that same creamy cheesecake flavor — no baking required:
- Cheesecake Pudding Parfait
- No Bake Cheesecake Pudding Parfaits - made with sugar free pudding.
- Cream Cheese Vanilla Pudding Cheesecake
Helpful Kitchen Tools
LE TAUCI Ramekins 4 OZ Oven Safe, Creme Brulee Ramekins, Pudding Custard Cups Souffle Ramiken, Dipping Sauce Dishes, Ceramic Ramekin Bowls Set of 6, White
3 Pieces Wooden Tart Tamper Set Double Side Pastry Dough Tamper Egg Tarts Tamper Pastry Tools DIY Cake Pastry Tools for Making Egg Tart, Pasta, Cheesecakes Dessert Kitchen Baking ToolsJell-O Instant Cheesecake Sugar-Free Fat Free Pudding & Pie Filling (1 oz Boxes, Pack of 6)
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My Essential Kitchen Tools
Tools to make baking and cooking easier every day.
Ingredients You'll Need
Substitutions and Variations
Regular Pudding – If you prefer, swap the sugar-free cheesecake pudding mix with regular instant cheesecake pudding mix for the same creamy texture and flavor.
Fresh Whipped Cream – Skip the Cool Whip and top your desserts with homemade whipped cream instead. It adds a rich, fresh flavor.
Vanilla Wafer Crust – Use crushed vanilla wafer cookies in place of graham cracker crumbs for a slightly sweeter twist on the crust.
Make a Whole Pie – Turn this recipe into one large no-bake pie instead of individual cups. Check out my Vanilla Pudding Cheesecake recipe that's just as simple and delicious.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
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: Mix graham cracker crumbs, melted butter, and ¼ cup sugar together in a large mixing bowl. Using a tart tamper tool, press the crumbs into 8 dessert cups and chill.
Step 2: Place the cream cheese in the bowl of a stand mixer and beat until soft and creamy. Gradually add the milk then mix in the sugar, vanilla, and pudding mix, then continue beating for a few minutes until the filling is smooth and well combined.
Step 3: Divide the filling evenly over the crusts. Then refrigerate an hour or until firm. Top with Cool Whip, pecans, and extra graham cracker crumbs right before serving.
Insider Tips from my Kitchen to Yours
✔️ DO let the cream cheese come to room temperature so it whips up smooth and creamy.
❌ DO NOT stick with the paddle the whole time—switch to the whisk when you add the pudding mix for the best texture.
Storage & Serving Tips
Refrigerate: Cover the dessert cups with plastic wrap or lids and refrigerate for up to 3 days. The crust will stay firm, and the filling keeps its creamy texture.
Freezer: Freezing isn’t recommended since the pudding mixture can separate and lose its smooth consistency once thawed.
Serving Tips: Garnish with Cool Whip, pecans, or extra crumbs right before serving so the toppings stay fresh and crunchy.
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!
Yes! This recipe works with either sugar free or regular cheesecake pudding mix. The sugar free version makes the dessert a little lighter, but the regular mix will give you the same creamy texture and delicious flavor.
Absolutely! Vanilla or chocolate pudding mix will both work well in this recipe. The texture will be the same, but the flavor will change slightly. It’s a fun way to customize the dessert to your taste or match the occasion.
Yes, you can easily turn this recipe into one large no-bake pie. Just press the graham cracker crumb mixture into the bottom of a 9-inch pie plate, add the cheesecake pudding filling on top, and chill until firm. Slice and serve just as you would a traditional cheesecake.
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📖 Recipe Card
Instant Cheesecake Pudding
Ingredients
Equipment
Method
- Combine the crushed graham cracker crumbs in a bowl.
- Add the melted butter and ¼ cup sugar.
- Stir to combine.
- Add the crumbs to the bottom 8 dessert cups.
- Press firmly on the bottom using a tart tamper or the back of a spoon.
- Place the dessert cups 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.
- Then add the milk starting with ½ cup at first and then add the remaining milk.
- Finally add the 2 tablespoons sugar, vanilla extract and the pudding mix.
- Beat for another few minutes or until everything is combined and smooth.
- Remove the dessert cups from the refrigerator.
- Pour the cheesecake filling into the dessert cups on top of the graham cracker crumb crust.
- Return the dessert cups back to the refrigerator to chill for an hour or until firm.
- Garnish the tops of the pudding cups with Cool Whip Whipped Topping, chopped pecans and extra graham cracker crumbs.
Nutrition
Notes
Tips
- Make sure the cream cheese is at room temperature so it blends smoothly with the pudding mix.
- Start mixing with the paddle attachment, then switch to the whisk for a light, creamy texture.
- Chill the dessert cups for at least an hour before serving for the best set.
- Store covered in the refrigerator for up to 3 days.
- Add toppings just before serving so they stay fresh and crunchy.
- Not recommended for freezing, as the pudding filling may separate.
Tried this recipe?
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This recipe was originally published in 2021 and has been updated with new photos, clearer step-by-step instructions, and helpful tips.
Rebecca says
Hey! I’m trying this recipe but I was thinking about substitute the milk for vanilla or cake flavor protein shake, what do you think??
Lois says
I'm not sure how this would work. I've never tried protein shake in place of milk in a recipe. Thank you for visiting.
Lois says
My daughter just informed me that she adds a protein shake to a box of pudding mix all the time for a snack! So I think this might work! I'd be interested to hear if you do try it and how it turns out. Thank you!
Kellylyn Conard says
I was wondering if I can make this using only 8 oz cream cheese instead of 12ozabd if so how do I break down the other ingredients.
Thank you
Lois says
You need the extra cream cheese to bind the pudding mix together properly. I hope you try the recipe and enjoy it as much as my family does.
Pam Cameron says
Can almond milk be used for this recipe? Thank you..
Lois says
I haven't tried this recipe using almond milk. Have you tried to make instant pudding with almond milk? If you have and it works, then I think this recipe would work also! Let me know please.
Karen says
You can make pudding with almond milk, BUT use only 1 1/4 cups (NOT 2)
Lois says
Thank you for your advice!
Ca says
I made these. Yum!
indah savitri says
this looks amazing and I bet it tastes delicious as well. Thank you for sharing it with #OMHGWW and I have chosen this post to be featured this week. Cheers..
Lois says
Thank you!!!
Lynne Zemaitis says
Yum! This looks amazing! Thank you for sharing at Tuesday Turn About!
Lois says
Thank you!
Laura Walker says
These look delicious and are the perfect size. xo Laura
Lois says
Thank you!
Cindy says
This looks and sounds sooooo delicious! Thanks for linking the post on Tuesday Turn About this week!
Lois says
Thank you!