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Pudding Cheesecake

Pudding Cheesecake recipe image
This no-bake Pudding Cheesecake is the ultimate crowd-pleaser for summer potlucks or quick weeknight desserts. By blending softened cream cheese with cold milk and instant lemon pudding mix, you create a filling that is incredibly smooth, tangy, and light. The key is beating the mixture on low speed to avoid incorporating too much air, ensuring a dense, creamy texture that sets perfectly in the fridge. It requires no oven time, making it a stress-free option for hot days. Serve it cold with a sprinkle of extra graham cracker crumbs for a touch of crunch. It&# 226;ÂÂs simple, nostalgic, and undeniably delicious, offering a refreshing balance of sweet and tart flavors in every bite.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 734.4
Dietary: Gluten-free
Description
This no-bake Pudding Cheesecake is the ultimate crowd-pleaser for summer potlucks or quick weeknight desserts. By blending softened cream cheese with cold milk and instant lemon pudding mix, you create a filling that is incredibly smooth, tangy, and light. The key is beating the mixture on low speed to avoid incorporating too much air, ensuring a dense, creamy texture that sets perfectly in the fridge. It requires no oven time, making it a stress-free option for hot days. Serve it cold with a sprinkle of extra graham cracker crumbs for a touch of crunch. It&# 226;ÂÂs simple, nostalgic, and undeniably delicious, offering a refreshing balance of sweet and tart flavors in every bite.
Ingredients
  • 8 ounce Cream Cheese (softened)
  • 2 cup Milk (cold)
  • 1 package Small, instant lemon
Directions
  1. 1
    Prepare a 9-inch graham cracker crust and set aside in the refrigerator to chill.
  2. 2
    In a large mixing bowl, beat the softened cream cheese until it is very soft and smooth.
  3. 3
    Gradually blend in 1/2 cup of the cold milk, beating until the mixture is completely creamy with no lumps.
  4. 4
    Add the remaining 1.5 cups of cold milk to the bowl.
  5. 5
    Sprinkle the instant lemon pudding mix over the milk and cream cheese mixture.
  6. 6
    Beat slowly on low speed for exactly 1 minute; do not overbeat to maintain the proper texture.
  7. 7
    Pour the filling into the chilled graham cracker crust.
  8. 8
    Sprinkle extra graham cracker crumbs on top for added crunch and visual appeal.
  9. 9
    Cover and refrigerate for at least 4 hours, or until the pudding has set firmly.
  10. 10
    Slice and serve cold.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 734.4kcal
% Daily Value *
Total Fat 69.2g107%
Saturated Fat 42.8g214%
Cholesterol 176.4mg59%
Sodium 690.0mg29%
Total Carbohydrate 12.2g5%
Dietary Fiber 0.0g0%
Sugars 9.6g
Protein 15.9g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the cream cheese is fully softened to room temperature before mixing to prevent lumps.

Do not overbeat the pudding mixture after adding the dry mix, as this can incorporate too much air and result in a stiff, less creamy texture.

This dessert can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from absorbing other fridge odors.

You can substitute the graham cracker crust with crushed vanilla wafers or digestive biscuits for a different flavor profile.

Keywords: no-bake, pudding, cheesecake, lemon, cream cheese, instant pudding, graham cracker crust, easy dessert, summer dessert, chilled dessert, tangy, creamy, no oven, quick recipe, potluck
Read it online: https://www.chefs-mate.com/recipe/pudding-cheesecake/