Description

This ultimate no-bake vanilla cheesecake is the perfect easy, elegant dessert. It features a buttery graham cracker crust and a simple, lusciously creamy filling made from cream cheese, instant pudding, and whipped cream. Chilled to perfection and topped with graham cracker crumbs, it’s a flawless dessert that requires no oven time.

Ingredients

Units Scale

For the Crust

1 1/2 cups Graham Cracker Crumbs (from 15-18 crackers)
1/4 cup (50g) Granulated Sugar
1/2 cup (113g) Unsalted Butter, melted and slightly cooled

For the Cheesecake Filling

2 packages (8-oz / 226g each) Cream Cheese, softened
1 cup (200g) Granulated Sugar
1 teaspoon Pure Vanilla Extract
1 cup (240ml) Heavy Cream, cold
1 package (3.4-oz / 96g) Instant Vanilla Pudding Mix, dry

For the Crumb Topping

1/2 cup Graham Cracker Crumbs (from 5-6 crackers), crushed finely

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Instructions

Crush Graham Crackers: If making your own crumbs, use a food processor to crush crackers into fine crumbs (you need 2 cups total).
Mix and Press Crust: In a medium bowl, combine the 1 1/2 cups of graham cracker crumbs and 1/4 cup of granulated sugar. Pour in the melted butter and mix with a fork until all crumbs are moistened (like wet sand). Press this mixture firmly into the bottom of an 8×8 inch baking dish.
Chill the Crust: Place the pan with the crust into the refrigerator to chill and set for at least 15 minutes.
Beat Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed for 2-3 minutes, until completely smooth and free of lumps.
Add Sugar & Pudding: Add the 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Mix for another 1-2 minutes until light and fluffy. Add the dry instant vanilla pudding mix and beat on low speed until just combined. The mixture will thicken quickly.
Whip and Fold Cream: In a separate, chilled bowl, whip the 1 cup of cold heavy cream on high speed until soft or medium peaks form. Gently fold the whipped cream into the cream cheese mixture with a spatula until no white streaks remain.
Assemble and Chill: Spoon the cheesecake filling onto the chilled crust and spread it into an even layer. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight, until firm.
Top and Serve: Just before serving, crush the remaining 1/2 cup of crumbs into a fine powder. Sprinkle or sift this crumb powder evenly over the top of the set cheesecake.
Slice and Serve: Use a large, sharp knife (run under hot water and wiped dry for clean cuts) to slice into squares. Serve immediately.

Notes

Lump-Free Filling: Scrape down the sides and bottom of the bowl with a spatula at least once while beating the cream cheese to ensure every bit is incorporated and smooth.
Firm Crust: Chilling the crust for 15 minutes before adding the filling is crucial to ensure it is firm and doesn’t mix with the filling.
Don’t Over-Whip: Be careful not to over-whip the heavy cream past medium peaks, or it may turn into butter.
Patience is Key: The 6-hour (or overnight) chilling time is essential. It allows the pudding mix and fats to set up, giving you those clean, beautiful slices.
Clean Cuts: For the cleanest slices, run your knife under hot water, wipe it dry, make one cut, and then repeat this process for every single cut.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert, No-Bake, Cheesecake
Method: No-Bake, Chilling, Mixing
Cuisine: American

Nutrition

Serving Size: 1 square (1/12th of dish)
Calories: 460 kcal
Sugar: 29 g
Sodium: 410 mg
Fat: 32 g
Saturated Fat: 19 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 0.5 g
Protein: 5 g
Cholesterol: 115 mg