Here’s a simple and delicious Pudding Cheesecake recipe—a creamy fusion of cheesecake and pudding that’s rich, smooth, and easy to make!
🍰 Pudding Cheesecake Recipe
🕒 Total Time: ~4 hours (includes chilling)
Servings: 8–10
🧾 Ingredients
For the crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup sugar
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6 tbsp butter, melted
For the cheesecake filling:
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2 (8 oz) packages cream cheese, softened
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1 cup milk
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1 package (3.4 oz) instant vanilla pudding mix
(You can use cheesecake-flavored pudding for extra flavor!) -
½ cup powdered sugar
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1 tsp vanilla extract
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1 cup whipped topping (like Cool Whip), plus more for topping
👩🍳 Instructions
1. Make the crust:
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Preheat oven to 350°F (175°C).
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Combine graham cracker crumbs, sugar, and melted butter.
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Press mixture firmly into the bottom of a 9-inch springform pan.
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Bake for 8–10 minutes, then cool completely.
2. Make the filling:
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In a large mixing bowl, beat cream cheese until smooth.
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In a separate bowl, whisk together milk and pudding mix until thick (about 2 mins).
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Add the pudding to the cream cheese and beat until fully combined.
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Mix in powdered sugar and vanilla extract.
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Fold in whipped topping until creamy and smooth.
3. Assemble and chill:
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Pour the filling into the cooled crust and smooth the top.
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Refrigerate for at least 3–4 hours, or until firm.
4. Serve:
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Top with extra whipped topping, fruit, or drizzle with chocolate or caramel sauce before serving.
