Chocolate Cheesecake Pudding Dessert is a rich and creamy dessert that’ll be the hit of any party. An ideal make-ahead dessert!
Summer is the season for layered no-bake desserts, or dessert lasagna as they’re sometimes called. Who am I kidding? We enjoy them all year long with this seasonal Pumpkin Oreo Dessert!
The inspiration for this particular recipe, however, is an amazing creation we call “Oreo Cake” that involves vanilla pudding and an Oreo crust. I was feeling in the chocolatey mood, so I tried out this variation with chocolate pudding and now we have a new favorite!
The one ingredient that elevates this dessert is the cream cheese. It is my favorite cheese of all time. I never considered myself a cheese fanatic until I realized I put it on or in nearly everything! I guess 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.
Because of the cream cheese, this no-bake dessert turns into a hybrid between chocolate cream pie and cheesecake. It starts with a from-scratch graham cracker crust which doesn’t require baking, so it’s perfect for summer when you just don’t want to turn on the oven.
I like to use dark chocolate or fudgy chocolate pudding for this recipe to amp up the chocolate flavor. It’s blending with cream cheese which 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.
Top it all off with whipped topping for extra creaminess. The hardest part about this type of dessert is waiting for it to chill, but it means it’s an ideal make-ahead dessert for that cookout or gathering you’re planning!
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Chocolate Cheesecake Pudding Dessert Recipe
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 3.4 ounce boxes 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 13×9-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.
Trisha
Friday 23rd of August 2024
Pudding was runny. Waste of time and money!!