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No-bake cheesecake pudding pie is a quick and easy dessert made with a graham cracker crust, cheesecake pudding mix, whipped topping, and cherry pie filling. This pie is the perfect dessert to take to a party to impress your friends or to eat after dinner at home. Your family will love this cheesecake pie!

Cheesecake Pudding Pie

Cheesecake pudding pie is the perfect make-ahead dessert to eat later in the week. You can put it in the fridge or pop it in the freezer until you’re ready to serve. It only takes a few minutes of prep time before sitting in the fridge to set. Top it with cherry pie filling and Cool Whip right before serving.

Whisk together the cheesecake pudding and milk until smooth.

Allow to rest for five minutes to thicken.

Fold in the whipped topping.

Spread the mixture in the pie crust and chill for at least 4 hours. We’ve used a store bought graham cracker crust here for simplicity, but a Homemade Graham Cracker Crust would be a fantastic upgrade.

When ready to serve, top with cherry pie filling or your choice of preferred topping.

Tips For Sucess/Variations for pudding pie 

Cheesecake pudding pie is a tasty dessert that is easily adaptable to fit your tastes and preferences. Here are some easy options to try. 

Pudding: Try using a different kind of pudding to make this pie. Chocolate or vanilla will taste wonderful with the cherry pie topping and graham cracker crust. 

Topping: Substitute the cherry pie filling with pumpkin pie filling, whipped peanut butter, or whipped cream. 

You can also sprinkle chocolate chips, peanut butter chips, chopped toffee bits, or butterscotch chips on top of the filling. 

Crust: Graham cracker crust is a delicious pairing, but you can swap it out with chocolate graham cracker crust, pie crust, crushed ginger snaps, or crushed nilla wafers. 

How to serve

This pudding pie recipe pairs well as an after-dinner dessert with cheesy Mexican taco skillet, slow cooker chicken and rice soup, brown sugar pork chops, or slow cooker Mexican stuffed bell peppers.    

How to store cheesecake pudding pie 

Refrigerate: Cover the cheesecake with plastic wrap and keep it in the fridge for up to five days. This is a great way to make it ahead of time and have it ready to take to a party or eat after dinner for dessert later in the week.  

Freeze: This cake does beautifully when frozen. Wrap it in plastic wrap and a layer of aluminum foil to prevent freezer burn. Keep it in the freezer for up to three months. 

Thaw: To thaw a frozen pudding pie, transfer it from the freezer to the refrigerator for 24 hours to allow it to fully defrost. 

You can allow it to come to room temperature or eat it frozen if you’d like!  

FAQs

Can you use vanilla pudding in cheesecake? 

You can substitute vanilla instant pudding in this pie recipe if you can’t find the cheesecake pudding mix. 

How long is Jello No-Bake cheesecake good for? 

This cheesecake pie is good for up to five days in the refrigerator. 

Can you make chocolate cheesecake with chocolate pudding? 

You can make this no-bake cheesecake pudding pie with chocolate pudding instead of a package of cheesecake pudding. 

Where can I get cheesecake pudding?  

This recipe calls for two packages of cheesecake pudding which you can get at your local grocery store in the Jello brand. 

Love cheesecake as much as my family? You will not want to miss this amazing japanese cheesecake recipe, from Spatula Desserts, it is so good!