No-bake, creamy Vanilla Pudding Cheesecake pie made with cream cheese and Jell-O instant pudding. This easy cheesecake pudding recipe takes minutes to make and an hour to chill. It's the perfect light and refreshing dessert your family will love.
Cheesecake is one of my favorite desserts. If you've been following my site for awhile, I'm sure you know by now that cheesecake is one of my favorite dessert.
I love my cheesecake cupcakes recipe that I've been making for years. They're perfect for hosting a large group at your house.
While I love cheesecake, I also love pudding. I enjoy making easy mason jar pudding desserts also for entertaining. Pudding is an easy dessert when you want something sweet but don't have all the time required for baking a traditional cheesecake.
Which is why I love this dessert. Vanilla Pudding Cheesecake is made with pudding and it gives the cheesecake a delicious, creamy texture you're not going to get with a traditional cheesecake recipe.
Check out a few of my other cheesecake pudding recipes:
- Cheesecake Pudding Parfait
- No Bake Cheesecake Pudding Parfaits - made with sugar free pudding.
- Cream Cheese Vanilla Pudding Cheesecake
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Graham Cracker Crumbs
- Sugar
- Butter; melted
- Cream cheese
- Milk
- Vanilla
- Jell-O Vanilla Instant Pudding and Pie Filling
Step-by-Step Directions
Step 1| Prepare the Graham Cracker Crust
- 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.
Step 2| Prepare the Cheesecake 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.
Step 3| Add Mixture to Crust
- Remove the chilled graham cracker crumb pie crust from the refrigerator.
- Pour the cheesecake filling into the crust.
Step 4 | Chill
Return the pie plate back to the refrigerator to chill for another 2 hours or until firm.
Step 5| Serving Tips
- Garnish the top of the vanilla pudding cheesecake with whipped topping and extra graham cracker crumbs.
- You could also use fresh fruit if desired.
Variations
- A fun way to change up this recipe is to add fresh berries to the top. Blueberries, strawberries, even raspberries will be delicious.
- Sliced bananas would be good too.
- Chopped walnuts or pecans would add a nice crunch to the recipe.
- You could also make this recipe as individual servings in pudding cups like I did with my Instant Cheesecake Pudding Recipe.
Tried this recipe? Let me know in the comments and don't forget to rate it!
Substitutions
- Chocolate Pudding Mix - chocolate cheesecake would be delicious!
- 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!
Storage
Store the leftover cheesecake in the refrigerator for up to 5 days. This cheesecake does not stand up to freezing.
Top Tip
- Make sure the cream cheese is at room temperature so it whips up nice and smooth.
- Use the paddle attachment to begin with, but then switch over to the whisk attachment when you add the pudding mix.
FREQUENTLY ASKED RECIPE QUESTIONS
The #1 best crust for cheesecake is graham cracker crumbs. Coming in #2 would be crushed vanilla wafer cookies or crushed Oreo cookies.
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Vanilla Pudding Cheesecake
No-bake, creamy Vanilla Pudding Cheesecake pie made with cream cheese and Jell-O instant pudding. Takes minutes to make and an hour to chill.
Ingredients
For the Graham Cracker Crust
- 1 ¼ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons melted butter
For the Pudding Cheesecake
- 12 ounces softened cream cheese
- 2 cups cold milk
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 package Jell-O Vanilla Instant Pudding and Pie Filling; 3.4 ounce size
Instructions
- 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.
Notes
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 449Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 427mgCarbohydrates: 43gFiber: 1gSugar: 26gProtein: 7g
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.
Thanks for a great recipe!
I will make it today!
Can I use a prepared crust?
Yes, you can use a prepared graham cracker crust. Makes it easier too! Thanks for visiting.
Thank you so much for this recipe, I just made it today and it's fabulous!
Thanks for the GREAT comment!
I’m so sorry for the rude commenters! That’s appalling! As for the recipe- thank you! It’s easy to follow. I did tweak just a bit but your instructions were a good base. I changed the vanilla pudding for lemon because we wanted a lemon flavored dessert. Also I folded the whipped topping into the pudding mixture. Not really close to a traditional cheesecake but my family liked this better- very light and not so rich! Also super easy to make !
Thank you Jackie. 🙂 I love when a reader puts their own spin on a recipe! I love lemon as well and might try it your way soon! Hope you have a lovely Thanksgiving this week.
Great recipe, very easy and super delicious! However, website could use a little work. Non the less 5 stars. Looking forward to trying more!
Thank you Levi!
Made it. Freakin delicious! Tastes like cake batter. Yes I licked the bowl. Yum! Thank you!
Best comment of the week...no month! Thank you!
I hate your site it’s so frustrating! Where is the print option to print the recipe cards? Why do you make it impossible to get to the recipes. I didn’t even look at the million ads you hoped I would see because that’s what makes this site so impossible to use. HAte it!!!
The JUMP TO RECIPE button is at the very top of the post under the title. It's a teal green button.
The ads on my site are what help me produce and write the FREE recipes you get to enjoy. I think it would surprise you if you saw how much it cost for me to run my site. I wouldn't ask you to do your job for free.
Absolutely agree with you! At the very top is the button for the recipe. And I would like to thank you for doing this for free. People can be obnoxious. Just ignore.. Happy Thanksgiving! I came across your recipe looking for a cheesecake in a bowl recipe I had from 20 years ago. It’s frustrating to say the least. But your recipe seems to be the closest to what I remember. Again thank you.
Thank you for the kind comment Deborah. I hope you had a wonderful Thanksgiving with your family and enjoyed the recipe!