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4.45 from 38 votes

Vanilla Pudding Cheesecake

No-bake, Vanilla Pudding Cheesecake pie made with cream cheese and vanilla Jell-O instant pudding. Takes minutes to make and about 2 hours to chill.
Prep Time10 minutes
Chill Time2 hours
Total Time2 hours 10 minutes
Course: Desserts
Cuisine: American
Keyword: Vanilla Pudding Cheesecake
Servings: 8 servings
Calories: 449kcal
Author: Lois

Equipment

Ingredients

For the Graham Cracker Crust

  • 1 ¼ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons butter melted

For the Pudding Cheesecake

  • 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

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

Tips
  • 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.
Storage & Make Ahead
  • 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.

Nutrition

Serving: 1Serving | Calories: 449kcal | Carbohydrates: 43g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Cholesterol: 72mg | Sodium: 427mg | Fiber: 1g | Sugar: 26g