Made with instant pudding mix, cream cheese, and an Oreo Cookie crumb crust, this Oreo Cheesecake Pudding is an easy cheesecake pudding recipe to prepare and enjoy. This recipe is rich, creamy and delicious!
You only need a few ingredients and this recipe is ready in about 30 minutes. Let me show you a dessert you're going to want to make over and over again.
Do you love easy desserts as much as I do? As you can tell from the recipes I share on my site, I'm all about preparing simple, delicious food that's not complicated like this Oreo Cheesecake Pudding recipe.
AND...the best news is...you can enjoy the flavor of cheesecake without turning on the oven! That to me is a huge win!
Oreo Cheesecake Pudding Cups
Pudding desserts are easy to make and you can customize them any way you want. You could also make this recipe as pudding cups instead of in mason jars.
No matter which way you choose to serve them, they're a lot of fun to serve for parties. Pudding cups and mason jars look great on dessert tables like the ones I made for our daughter's bridal shower luncheon a few years ago.
Looking for more Mason Jar Desserts? Try my Cheesecake Pudding Parfait, Mason Jar Pudding Desserts and my No Bake Cheesecake Pudding Parfaits that are made with sugar free pudding.
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Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Oreo Cookies - for this recipe I used thin Oreo cookies because I thought they would be easier to eat with the pudding. Reserve about 12 cookies to use as garnish.
- Cream cheese - at room temperature
- Butter - at room temperature
- Instant pudding mix - for this recipe I used sugar free instant vanilla pudding mix. You can use regular vanilla 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.
- Reddi-Wip whipped topping - this is what I used to top each jar with.
Step-by-Step Directions
Step 1: Prepare the Pudding Mix
- In the bowl of the KitchenAid mixer, using the paddle attachment, cream together the softened cream cheese and butter 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.
- Allow the pudding/cream cheese mixture to set until just firm. Since we're using instant pudding mix, this took about 5 minutes.
- Finally, fold in the container of Cool Whip.
Step 2: Prepare the Cookie Crumb Crust
- Place the Oreo cookies in a plastic bag and using a rolling pin, crush them into crumbs. It's okay if you still have a few larger pieces.
- Spoon about 2 tablespoons of the crumbs into the bottom of the mason jars.
- Reserve some of the cookie crumbs to use as a garnish.
- Then using the tart tamper, gently press the crumbs into the bottom of the mason jars.
Step 3: Add the Pudding to the Mason Jars
- Next, add the pudding/cream cheese mixture to the jars.
- I found it easier to use a large cookie scoop to get the mixture into the jars without making a huge mess. You could also use a wide mouth canning funnel
Step 4: Serve and Enjoy!
- Top each jar with a little of the ReddiWip whipped cream and a few of the reserved cookie crumbs.
- Then add an Oreo cookie to garnish.
Tried this recipe? Let me know in the comments and don't forget to rate it!
FREQUENTLY ASKED RECIPE QUESTION
Place the entire container of frozen Cool Whip inside a 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.
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Oreo Cheesecake Pudding
Oreo Cheesecake Pudding - made with instant pudding mix, cream cheese, and an Oreo Cookie crumb crust, this recipe is rich, cream and delicious! You only need a few ingredients to make this recipe and it's ready in about 30 minutes.
Ingredients
- 10.1 ounce size Oreo Thin Cookies
- 8 ounces cream cheese; softened at room temperature
- ¼ cup butter; softened
- 1 cup powdered sugar
- 3 cups milk
- 2 - 3.4 ounce size vanilla instant pudding mix; 4 servings size each box
- ½ teaspoon pure vanilla extract
- 12 ounces Cool Whip Whipped Topping; thawed
Instructions
- In the bowl of the KitchenAid mixer, using the paddle attachment, cream together the softened cream cheese and butter 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.
- Allow the pudding/cream cheese mixture to set until just firm. Since we're using instant pudding mix, this took about 5 minutes.
- Finally, fold in the container of Cool Whip.
- Place the Oreo cookies in a plastic bag and using a rolling pin, crush them into crumbs. It's okay if you still have a few larger pieces.
- Spoon about 2 tablespoons of the crumbs into the bottom of the mason jars.
- Reserve some of the cookie crumbs to use as a garnish.
- Then using the tart tamper, gently press the crumbs into the bottom of the mason jars.
- Next, add the pudding/cream cheese mixture to the jars.
- Top each jar with a little of the ReddiWip and a few of the reserved cookie crumbs. Then add an Oreo cookie to garnish.
Notes
I found it easier to use a large cookie scoop to get the mixture into the jars without making a huge mix. You could also use a wide mouth canning funnel
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 441Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 264mgCarbohydrates: 43gFiber: 1gSugar: 29gProtein: 5g
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.
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