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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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
⭐⭐⭐⭐⭐
Table of Contents
- Recipe at a Glance
- Tried, Loved, and Rated 5 Stars!
- How to make Cheesecake with Pudding Mix
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- 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!
- 📖 Recipe Card
- 💬 Comments
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.
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.
Check out my list...
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!
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.
Corinne says
It is extremely irritating that you have to subscribe to in order to see/print a recipe. I don't know about other people, but I am more likely to utilize a website that I won't be forced to receive emails from.
Lois says
Once you sign up for the GROW account and you can unsubscribe at any point from my personal email list. The GROW platform allows you to save recipes to your own account from many other bloggers...thousands of bloggers are using this platform now for our users to access their favorite recipes.
Paula D says
Great recipe and great website…no problems for me to navigate and I’m an old woman lol Difficulty must have been user error. Thank you for this easy tasty recipe.
Lois says
Thank for you the wonderful comment. Made my day! Hope you enjoyed the recipe!
Pamela Rousseau says
I love, love this cheesecake! So easy to make too! Thank you so much and thank you for giving all the different variations which I'm definitely going to try!
Lois says
Hope you enjoy the recipe. Thank you for the great comment.
Lonnie Tackitt says
Can you make it up ahead of time and freeze it for another time and then thiow it out a sever it never I just read all and it said don't freeze well sorry
Lois says
I would not freeze this pudding recipe. Thank you for visiting!
Angela says
Thanks for a great recipe!
I will make it today!
Can I use a prepared crust?
Lois says
Yes, you can use a prepared graham cracker crust. Makes it easier too! Thanks for visiting.
Dawn says
Thank you so much for this recipe, I just made it today and it's fabulous!
Lois says
Thanks for the GREAT comment!
Jackie Booe says
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 !
Lois says
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.
Levi Aaron says
Great recipe, very easy and super delicious! However, website could use a little work. Non the less 5 stars. Looking forward to trying more!
Lois says
Thank you Levi!
Trisha says
Made it. Freakin delicious! Tastes like cake batter. Yes I licked the bowl. Yum! Thank you!
Lois says
Best comment of the week...no month! Thank you!
Laurie says
I just made this with the new Jell-O pumpkin pudding mix amazing!
Lois says
Thank you for the comment!
EMMA says
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!!!
Lois says
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.
Deborah Mason says
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.
Lois says
Thank you for the kind comment Deborah. I hope you had a wonderful Thanksgiving with your family and enjoyed the recipe!