Easy No-Bake Cheesecake Recipe – super easy to make with only a few ingredients and tastes great! SO light and fluffy. I could eat the whole thing myself! Graham cracker crumbs, sugar, butter, cream cheese, milk, pudding mix, and vanilla extract. Can make in advance and refrigerate or freeze for later. Great for cookouts and potlucks. Can easily double or triple for a crowd!
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Pin This RecipeNo-Bake Vanilla Pudding Cheesecake
Stop what you are doing and make this Easy No-Bake Cheesecake! It is so freaking delicious! I made this for a family dinner a few weeks ago and everyone LOVED it! I love how easy this is to make and there is no need to turn on the oven. It is so light and fluffy. I could eat the whole thing myself! Whip this up the next time you get a sweet tooth! You won’t be disappointed.
How to Make No Bake Cheesecake
This dessert is effortless to make with only a few simple ingredients. Line an 8×8-inch cake pan with parchment paper. In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Pour the graham cracker mixture into the prepared pan. Press the graham crackers into the bottom of the pan with a measuring cup or glass. Set aside.
In a large bowl, beat cream cheese with an electric mixer on high speed until light and fluffy. Add ½ cup of milk and mix until smooth. Add the remaining milk, pudding mix, sugar, and vanilla extract to the cream cheese mixture. Mix on medium speed for 2 minutes. Pour cheesecake filling on top of the graham cracker crust. Cover the pan with plastic wrap and chill in the refrigerator until set. Cut into slices and enjoy.
Helpful Tips & Frequently Asked Questions
- It is important to use very soft room temperature cream cheese.
- If the cream cheese is cold it will be lumpy and give the cheesecake a curdled texture.
- I prefer Philadelphia Cream Cheese brand.
- Do not make the pudding. You are only going to use the dry mix.
- Use a food processor to crush the graham crackers.
- If you don’t have a food processor, you can place the crackers in a plastic bag and crush them with a rolling pin.
- I use a box of Keebler Graham Cracker Crumbs.
- Can substitute a store-bought premade graham cracker crust.
- You can use any flavor of instant pudding in this recipe. Chocolate or lemon are great!
- Can I make the cheesecake in a springform pan? Yes. You can use a 9-inch springform pan for this recipe.
- Can I freeze cheesecake? Yes. Make the cheesecake and cover it with plastic wrap and aluminum foil. Freeze for up to 3 months.
- When ready to serve, thaw in the refrigerator.
- Store the cheesecake in an airtight container in the fridge for up to a week.
What to Serve with Classic Cheesecake
We like to top our cheesecake slices with whipped cream and raspberries, blueberries, or strawberries. It is also great topped with caramel sauce, chocolate sauce, or cherry pie filling.
To make homemade whipped cream, place 1 cup of heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add ¼ cup powdered sugar and 1 teaspoon of vanilla extract. Whip until stiff peaks form.
This easy dessert is a must for your next get-together and any upcoming holiday dinners!
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No-Bake Cheesecake (with Pudding)
Ingredients:
Crust
- 1¼ cups finely-crushed graham cracker crumbs
- ¼ cup granulated sugar
- 6 Tbsp butter melted
Filling
- 12 -oz cream cheese, room temperature
- 2 cups milk
- 2 Tbsp granulated sugar
- ½ tsp vanilla extract
- 1 (3.4-oz) package vanilla instant pudding
Instructions:
- Line an 8×8-inch cake pan with parchment paper.
- In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Pour the graham cracker mixture into the prepared pan. Press the graham crackers into the bottom of the pan with a measuring cup or glass. Set aside.
- In a large bowl, beat cream cheese with an electric mixer on high speed until light and fluffy. Add ½ cup of milk and mix until smooth. Add the remaining milk, pudding mix, sugar, and vanilla extract to the cream cheese mixture. Mix on medium speed for 2 minutes.
- Pour cheesecake filling on top of the graham cracker crust. Cover the pan with plastic wrap and chill in the refrigerator until set, 2 hours to overnight.
Notes:
- It is important to use very soft room temperature cream cheese.
- If the cream cheese is cold it will be lumpy and give the cheesecake a curdled texture.
- I prefer Philadelphia Cream Cheese brand.
- Use a food processor to crush the graham crackers.
- If you don’t have a food processor, you can place the crackers in a plastic bag and crush them with a rolling pin.
- I use a box of Keebler Graham Cracker Crumbs.
- You can use any flavor of instant pudding in this recipe. Chocolate or lemon are great!
- Can I make the cheesecake in a springform pan? Yes. You can use a 9-inch springform pan for this recipe.
- Can I freeze cheesecake? Yes. Make the cheesecake and cover it with plastic wrap and aluminum foil. Freeze for up to 3 months.
- When ready to serve, thaw in the refrigerator.
- Store the cheesecake in an airtight container in the fridge for up to a week.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Can this be doubled for a 9×12 pan?
sure