cream cheese and white chocolate instant pudding mix
This creamy, no-bake cheesecake combines the richness of cream cheese with the smooth flavor of white chocolate instant pudding mix. Nestled on a buttery graham cracker crust and topped with a drizzle of white chocolate and fresh berries, this dessert is perfect for any occasion. With simple ingredients and easy preparation, it's a delightful treat that requires no oven time—just mix, chill, and enjoy!
Equipment
- Electric mixer (hand or stand)
- Mixing bowls
- Spatula
- 9-inch springform pan or pie dish
- Measuring Cups and Spoons
- Whisk (for whipping cream)
- Plastic wrap or aluminum foil (for covering the cheesecake)
Ingredients
- 16 oz cream cheese (softened)
- 1 packet white chocolate instant pudding mix
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 pre-made graham cracker crust
- Optional toppings: melted white chocolate, fresh berries, crushed cookies
Instructions
Prepare the Cream Cheese Mixture
- In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed until smooth and creamy.
Add the Pudding Mix
- Gradually sprinkle in the white chocolate instant pudding mix and continue mixing until fully incorporated and the mixture thickens slightly.
Whip the Heavy Cream
- In a separate chilled bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form.
Fold in the Whipped Cream
- Gently fold the whipped cream into the cream cheese and pudding mixture using a spatula. Be careful not to deflate the whipped cream; use a folding motion to combine until smooth and well-blended.
Assemble the Cheesecake
- Pour the cream cheese filling into the pre-made graham cracker crust. Use a spatula to smooth the top and level the surface.
Chill
- Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to allow it to set.
Serve
- Once set, remove the cheesecake from the fridge. Optional: Top with melted white chocolate, fresh berries, or crushed cookies for added decoration before slicing and serving.
Notes
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Substitutions:
- You can use low-fat cream cheese to reduce the calorie content.
- For a gluten-free option, choose a gluten-free graham cracker crust.
- If you prefer a different flavor, you can use vanilla instant pudding mix instead of white chocolate.
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Serving Tips:
- This cheesecake pairs beautifully with fresh fruit like berries or citrus slices for added flavor.
- You can also top it with a drizzle of caramel sauce or shaved white chocolate for extra indulgence.
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Storage:
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.
- It can be frozen for up to 1 month. Be sure to wrap it well in plastic wrap and aluminum foil before freezing.
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Chill Time:
- For the best results, allow the cheesecake to chill overnight. If you're in a hurry, a minimum of 4 hours in the fridge will still yield great results.