This easy Vanilla Pudding Cheesecake pie comes together in under an hour for a light dessert everyone will love.
It’s a refreshing no-bake cheesecake with pudding mix, perfect for holidays, family gatherings, or anytime you need a quick sweet treat.
For even more easy dessert inspiration, visit my other cheesecake pudding recipes.
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Table of Contents
- Recipe at a Glance
- Tried, Loved, and Rated 5 Stars!
- How to make Cheesecake with Pudding Mix
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Directions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- What to make with vanilla pudding?
- More Pudding Recipes You'll Love
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Recipe at a Glance
Prep: 10 min | Chill Time: 2 hours | Difficulty: Easy
What it is: A smooth, no bake cheesecake with vanilla pudding made with cream cheese, set in a buttery graham cracker crust for a creamy, lightly sweet dessert.
Why you’ll love it: Quick to prepare, perfect for entertaining, and always a family favorite.
How to make it: Whisk instant vanilla pudding with milk, beat in cream cheese, sugar, and vanilla, then pour into the graham cracker crust and chill until set.
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Tried, Loved, and Rated 5 Stars!
This is really good. I will definitely make this again and it's so easy to make. I did add a teaspoon of vanilla bean paste for a little extra kick, which came out well. Thanks for an easy, awesome recipe!
- Morgainne
⭐⭐⭐⭐⭐
How to make Cheesecake with Pudding Mix
Making cheesecake with pudding mix is as simple as blending softened cream cheese with prepared instant pudding for a smooth, creamy filling.
Spoon the mixture into a graham cracker crust and chill until set for an easy, no-bake dessert.
Looking for more Easy Desserts? Check out my No Bake Cheesecake Pudding Parfaits or my Chocolate Cheesecake Pudding Pie.
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!
Substitutions and Variations
Add Fruit: Top this cheesecake with vanilla pudding with fresh berries such as blueberries, strawberries, or raspberries for a burst of color and flavor. Sliced bananas make a delicious option too.
Add Crunch: Sprinkle chopped walnuts or pecans over the top for a satisfying nutty texture.
Serve Individually: Create single-serve portions in pudding cups, similar to my Instant Cheesecake Pudding Recipe, for an easy grab-and-go dessert.
Try Different Cookie Crusts:
- Vanilla Wafer Cookie Crumbs - I've used these cookies plenty of times for the crust of cheesecake. It always comes out delicious.
- Chocolate Graham Cracker Crumbs - this would be fun if you're also changing the pudding mix to chocolate.
- Ginger Snap Cookie Crumbs - why not try this for the Fall holiday season? You can use pumpkin spice pudding pie filling flavor!
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 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: Combine the crushed graham cracker crumbs, melted butter, and ¼ cup sugar in a bowl; stir to mix, then press the mixture firmly into the bottom using a tart tamper tool and slightly up the sides of a 9-inch pie plate and refrigerate while preparing the filling.
Step 2: In the bowl of a stand mixer, beat the cream cheese until very soft, then gradually add the milk (starting with ½ cup), followed by the sugar, vanilla, and pudding mix; continue beating until smooth and fully combined.
Step 3: Remove the chilled graham cracker crumb pie crust from the refrigerator. Pour the cheesecake filling into the crust.
Step 4: Return the pie plate back to the refrigerator to chill for another 2 hours or until firm.
Step 5: Garnish the top of the vanilla pudding cheesecake with whipped topping and extra graham cracker crumbs. You could also use fresh fruit if desired.
Insider Tips from My Kitchen to Yours
✔️ DO make sure the cream cheese is at room temperature so it whips up nice and smooth, and start with the paddle attachment before switching to the whisk when you add the pudding mix.
❌ DO NOT skip chilling the pie long enough—without enough time to set, the cheesecake won’t slice cleanly.
Storage & Serving Tips
Refrigerate: Store the leftover cheesecake in the refrigerator for up to 5 days. Cover with plastic wrap, foil, or place in an airtight container. This cheesecake does not stand up to freezing.
Freezer: Not recommended, as freezing can change the smooth texture of the pudding filling.
Serving Tips: Garnish with fresh berries or a swirl of whipped cream just before serving for a festive touch.
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!
If you'd like to create a fast, easy dessert for your family, try combining softened cream cheese with a box of Jell-O pudding.
Begin by preparing the pudding mix according to instructions on the package. Once ready, stir in one 8-ounce package of softened cream cheese with electric mixer on low speed until smooth. Chill for one hour then serve in individual pudding cups.
To make cheesecake with pudding mix, beat softened cream cheese until smooth, then gradually mix in prepared instant pudding and milk until creamy. Spoon the filling into a graham cracker crust and chill until set for an easy no-bake dessert.
What to make with vanilla pudding?
Vanilla pudding is a versatile base for many desserts. Try it in this creamy Vanilla Pudding Cheesecake recipe. Or layer it in a trifle with fruit and whipped cream. You can also spoon it into parfait cups with crushed cookies, or use it as a filling for pies and tarts.
More Pudding Recipes You'll Love
Try my recipe for Chocolate Cheesecake Pudding Pie! Or you might enjoy this recipe for No Bake Cheesecake Cups.
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📖 Recipe Card
Vanilla Pudding Cheesecake
Video
Ingredients
- 1 ¼ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons butter melted
- 12 ounces cream cheese softened
- 2 cups cold milk
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 (3.4 ounce) package Jell-O Vanilla Instant Pudding and Pie Filling
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 of an 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.
- Then add the milk starting with ½ cup at first and then add the remaining milk.
- Finally add the 2 tablespoons sugar, vanilla and the pudding mix.
- Beat for another few minutes or until everything is combined and smooth.
- Remove the chilled graham cracker crumb pie crust from the refrigerator.
- Pour the cheesecake filling into the crust.
- Return the pie plate back to the refrigerator to chill for another 2 hours or until firm.
- Garnish the top of the vanilla pudding cheesecake with whipped topping and extra graham cracker crumbs.
- You could also use fresh fruit if desired.
Nutrition
Notes
- Make sure the cream cheese is at room temperature so it blends smooth and creamy.
- Start with the paddle attachment to beat the cream cheese, then switch to the whisk when adding the pudding mix for a lighter texture.
- Use chilled milk when mixing the pudding so the filling sets quickly.
- Prepare the cheesecake up to one day in advance and keep it covered in the refrigerator until serving.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing is not recommended, as the pudding filling can separate and lose its smooth texture.
Esme Slabbert says
Wow, will have to give this one a go. Thank you for linking to SSPS 372. See you again Monday
Amy S Wagley says
This is my 2nd time I have made your recipe. I did make a change for my crust, I baked sugar cookies and used my food processor to grind them down. My husband loved it so much he wanted me to make it again, except this time he wants a layer of strawberry filling glaze on top and sprinkle more cookies.
Marie Christopher says
Great combination...I made a
raspberry/strawberry topping on the side, too good and easy!
Lois says
Thank you for the 5 star review! Glad you enjoyed the recipe!
Chris Geeo says
Great recipe Thank you for sharing it!
I opted to add 1 additional Tbsp of sugar and made a crust from Sweetened shredded coconut and butter! It put it absolutely over the top great! I also toasted additional coconut and sprinkled it.on top with a generous drizzle of chocolate syrup!
Morgainne says
This is really good. I will definitely make this again and it's so easy to make. I did add a teaspoon of vanilla bean paste for a little extra kick, which came out well. Thanks for an easy, awesome recipe!
Esme Slabbert says
What a delicious treat and love the no bake
I visited you via A pinch of Joy. My entries are #99+100. Feel free to join SSPS Linkup M-S
Lois says
Thank you!
Faye says
Made this for my brothers birthday. Added cherry pie filling to top after I chilled the batter! He loved it. Had to make him another one because there wasn't any left over.
Lois says
Thanks for the great comment! Glad your brother enjoyed the recipe!