Nothing beats this Berry Cheesecake Pudding recipe! Sweet and fluffy cheesecake pudding layered with Nilla wafers and fresh berries, the perfect no bake dessert.
Nothing more delicious than easy no-bake desserts! Try my Biscoff Banana pudding or my Oreo Delight recipe.
BERRY CHEESECAKE PUDDING
If you love banana pudding, then this berry cheesecake pudding recipe is the perfect fruity twist that you need to try! Smooth and creamy cheesecake pudding layered with graham crackers and fresh berries. This easy no-bake dessert is great for summer parties, potlucks, holidays or for a weekend sweet treat. The same banana pudding vibes, but with a bright berry and cheesecake flavor that is totally irresistible.
WHAT YOU NEED-
- Crackers– For your cookie layer you can use graham crackers, Nilla wafers, or even Biscoff cookies! I like using classic graham crackers for this cheesecake pudding.
- Fruit– Use your favorite mix of berries for this fruit pudding! I like using blueberries, strawberries, and raspberries.
- Cheesecake Pudding– This recipe calls for instant cheesecake pudding mix. Either off brand or Jell-o pudding mix works great. Either classic or sugar-free pudding mix can be used.
- Milk– To activate the pudding mix, you want to use either whole milk or 2% milk.
- Condensed Milk– To sweeten the cheesecake mixture, this recipe calls for condensed milk. Either regular or fat-free condensed milk can be used.
- Vanilla– For rich and aromatic cheesecake flavors, the cheesecake pudding mix also calls for vanilla! Either vanilla extract or vanilla bean paste can be used.
- Heavy Cream– For a richer flavor, I like to whip up my own whipped cream by using heavy whipping cream or heavy cream. You can swap for a cool whip for a quicker dessert.
HOW TO MAKE CHEESECAKE PUDDING
Nothing beats this rich and sweet no bake cheesecake pudding dessert!
- Whisk together the cold milk and cheesecake pudding mix until thick, then mix in the condensed milk and vanilla. Chill in the fridge for 10 minutes, allowing the pudding to thicken.
- Mix the heavy cream with a mixer at high speed until stiff peaks form. Then gently fold the whipped cream into the cheesecake pudding, creating a fluffy pudding mix.
- Spread one-third of the pudding mix in a casserole dish. (You can use a casserole dish or a trifle serving bowl.)
- Add a layer of halved graham crackers and then berries over the pudding mix.
- Top the crackers and berries with another layer of half of the remaining pudding. Then repeat with another layer of crackers and fruit.
- Finish with the final layer of cheesecake pudding, using the remaining pudding, covering everything evenly.
- Cover the dish and refrigerate for at least 6 hours or overnight.
- Before serving, top with crushed graham crackers and berries.
- Serve and enjoy!
CHEESECAKE PUDDING CUPS
Make this no bake dessert in individual serving cups or bowls! This is great for parties or potlucks, using either plastic pudding cups or bowls.
- Add 1-2 scoops of cheesecake pudding to the bottom of the serving cup. Then add a layer of halved or crushed graham crackers then mixed berries.
- Scoop another layer of pudding and repeat the layers to fill the cup.
- Continue making cups by evenly dividing everything among your serving cups.
- Add all the cups to a platter, cover and refrigerate for 6 hours or overnight. (Adding the cups to the platter makes it easier to transfer the serving cups!)
- Before serving, top off the cups with crushed graham crackers and fresh berries and serve!
QUESTIONS YOU MIGHT HAVE:
There isn’t a set dish you have to make this pudding in, you can use whatever dish, as long as it all fits! I made my pudding in a 10×7 casserole dish along with 2 single serve dishes. You can use a 9×13 casserole dish, a serving bowl, or even a trifle serving bowl. Depending on the size of your dish, you might have more than 2 layers!
I don’t recommend using fine crushed crackers, but large chunks will work. I prefer to use halves or quartered crackers throughout the layers.
No! You can totally swap Nilla Wafers or even Biscoff cookies.
Yes, if you want to make this recipe easier you can just use a cool whip! I recommend using the zero-sugar cool whip to avoid this dish from being too sweet.
Yes, this dish is better the next day, to allow the cookies and layers to soak. You can make it 1 day ahead of time.
Because of the fresh berries in this dessert, be sure to store them in the fridge and it will keep for 2-3 days. But keep an eye out for the berries to get sour.
OTHER NO BAKE DESSERTS-
Check out these other delicious and easy no-bake desserts!
No Bake Berry Cheesecake Pudding
Ingredients
- 18 sheets graham crackers 2 sleeves
- 1 cup raspberries
- 1 cup blueberries
- 1 1/2 cup strawberries sliced
Cheesecake Pudding-
- 2 1/2 cups cold whole milk
- 3.4 oz instant cheesecake pudding 1 package
- 1/2 cup condensed milk
- 2 tsp vanilla bean paste or vanilla extract
- 2 cups heavy cream
Instructions
- In a large bowl, whisk the cold milk and cheesecake pudding mix until a thick pudding forms. Add the condensed milk and vanilla, then mix until fully combined.2 1/2 cups cold whole milk, 3.4 oz instant cheesecake pudding , 1 package, 1/2 cup condensed milk, 2 tsp vanilla bean paste, or vanilla extract
- Cover and chill in the fridge for 10 minutes. (This helps the pudding fully set and thicken.)
- Meanwhile, add the heavy cream to a deep bowl and mix on high until light and fluffy with stiff peaks. (It should be like whipped cream.)2 cups heavy cream
- Remove the cheesecake pudding from the fridge and, with a spatula, fold the whipped cream in the pudding until everything is fully combined.
- Cover the bottom of the casserole dish with a layer of the pudding mix (about one-third of the pudding), spreading it evenly. (You can use a large or small casserole dish or any serving dish.)
- Add a layer of broken graham crackers over the pudding mix, covering the entire dish. Top with a mixture of fresh fruit.
- Add half of the remaining cheesecake pudding mix on top, spreading it into an even layer.
- Repeat with another layer of graham crackers and fresh fruit.
- Finish by spreading the rest of the pudding mix evenly over the dish, fully covering the wafers and fruit.
- Cover the berry cheesecake pudding with plastic wrap and chill in the fridge for at least 6 hours or overnight.
- Right before serving, top the cheesecake pudding with crushed graham crackers and fresh fruit.
- Serve and enjoy!
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