Chocolate cream pie meets cheesecake in this chocolate cheesecake pudding dessert. Everyone will love this no-bake layered delight!
Chocolate Cheesecake Pudding Dessert
You all must try this chocolate cheesecake pudding dessert! It’s no-bake which means it’s your best friend in the summer. The hotter-than-usual summer we’re experiencing has me avoiding the oven like the plague.
Although I did break down last week and made a batch of cream scones. I finally got to watch the last season of Downton Abbey and I couldn’t resist!
Today I’m sharing a recipe using my favorite cheese of all time: cream cheese. I never considered myself a cheese fanatic until I realized I put it on or in nearly everything!
It’s one of those relationships that turned into love after years of deep friendship and respect. 😂
I especially love how versatile cream cheese is. It can be used in a sweet or savory dish, hot or cold, firm or creamy. It’s soft and fresh with a slight tang that I find completely addicting.
Ok, enough of me going on about my love of cream cheese! Just try the guava cheese empanadas and you’ll know why.
This no-bake dessert is a cross between chocolate cream pie and cheesecake.
It starts with a graham cracker crust so you know it’s going to be good. I haven’t met a graham cracker dessert I don’t like!
Fudgy chocolate pudding is blended with cream cheese then covered with whipped topping. It’s a layered dessert that everyone loves.
And if you’re an Oreo fan, you must try my version with vanilla pudding which we call Oreo Cake!
The cream cheese gives it a slight richness like cheesecake, and at the same time keeps the dessert from being too sweet.
Isn’t cream cheese amazing? Be sure to use well-softened cream cheese to avoid any lumps.
Chocolate Cheesecake Delight
This no-bake dessert has a graham cracker crust filled with chocolate cream cheese and a layer of cool whip!
Ingredients
- 2 cups Crushed Graham Crackers, About 15 crackers, plus more for garnish
- 1/2 cup Butter, 1 stick
- 2 tablespoons Sugar
- 1 8 ounce package Cream Cheese, Softened
- 2 boxes (3.4oz, ea) Instant Chocolate Pudding Mix
- 3 cups Milk
- 1 8-ounce container Whipped Topping, Thawed
Instructions
- Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
- In a small microwave safe dish, melt the butter and sugar together. Stir to dissolve completely. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into a 13x9-inch pan.
- In a stand mixer or with a hand-held blender, beat the cream cheese, pudding mix, and milk until well combined. Pour onto prepared crust and smooth into an even layer.
- Add the whipped topping in an even layer and garnish with additional graham cracker crumbs. Refrigerate for at least 4 hours or until set.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 190Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 273mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 3g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
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This chocolate cheesecake pudding dessert first appeared as a guest post on Food Fanatic, where I am a contributor.
Marie Rogers
Sunday 24th of November 2019
Will be making this, but can I make this ahead and freeze it?
Rebekah
Monday 25th of November 2019
I've never tried freezing so I'm not sure how it will thaw.
Gina
Tuesday 1st of January 2019
Did exactly what direction said. Liquidity and looks nothing like recipe. Looks like soupy milkshake in the dish. 👎
Rebekah
Tuesday 1st of January 2019
Hi Gina, I'm sorry it didn't turn out for you. Sure it was instant pudding mix and not cook & serve? The box calls for more milk than is in this recipe so it definitely should have set up!
Alicia Clark
Friday 27th of April 2018
I made this and there was chunks of cream cheese in it. Ewww it tasted awfulll
Rebekah
Friday 27th of April 2018
Sorry to hear that! Best to use well softened cream cheese and blend with an electric mixer!
Stacie O'Brien
Tuesday 28th of November 2017
I trying this recipe today. I will be substituting baked chocolate chip cookie crust instead of graham cracker crust. What do you think?
Rebekah
Wednesday 29th of November 2017
That sounds amazing!
Dan
Friday 7th of July 2017
Followed the directions step by step. Next day it is still soupy. Looks nothing like in the picture. Is it really 3 cups of milk?
Rebekah
Friday 7th of July 2017
Hi Dan, so sorry it didn't turn out for you! But 3 cups of milk is correct along with 2 small boxes of instant chocolate pudding.