No-Bake Cheesecake

Name: No-Bake Cheesecake
Cuisine: American
Ingredients: 1 pkg instant pudding, cheesecake or vanilla flavored, 3.4 oz; 1 pkg cream cheese, softened, 8 oz; 1 pkg Cool Whip, thawed, 8 oz.; 1 graham cracker pie crust; 3/4 cup milk; canned pie filling of your choice (optional); 1 tsp vanilla

By Joelle Johnson
@joellemb

This is easy and yummy. I usually use sugar-free pudding mix (4 serving size), 1/3 less fat cream cheese and lite Cool Whip. I have, instead of pie filling, drizzled chocolate syrup over top and onto the plate to decorate pie... delicious as well. :)

Blue Ribbon Recipe

If you love cheesecake but don't like the work of baking one, then this recipe is for you. We loved this cool and creamy no-bake cheesecake. The pudding adds a punch of flavor to the filling. Whipped topping makes it fluffy and creamy. We chose to top this with blueberry pie filling and it was delicious. Joelle leaves the topping option open to preference, so go with what you like. Cherry would be great too! This is the perfect dessert for summer when you don't want to heat up the kitchen. The Test Kitchen

Rating:

★★★★★ 5 votes5

Comments:

12 Comments

Method:

Refrigerate/Freeze

Ingredients

1 pkg

instant pudding, cheesecake or vanilla flavored, 3.4 oz
1 pkg

cream cheese, softened, 8 oz
1 pkg

Cool Whip, thawed, 8 oz.
1

graham cracker pie crust
3/4

cup milk
·

canned pie filling of your choice (optional)
1 tsp

vanilla
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How to Make No-Bake Cheesecake

Step-by-Step

In large bowl place pudding mix, vanilla, and milk. Blend well with mixer.
Add softened cream cheese to pudding mixture.
Mix well.
Fold in Cool Whip starting with mixer and ending with a rubber spatula.
Make sure not to overmix.
Pour into pie crust.
Cover and place in the fridge for a couple of hours until cool.
Serve with pie filling (cherry, blueberry, etc). I usually place pie filling can in the fridge alongside the pie to chill it as well.