No bake Chocolate Pudding Cheesecake pie made rich and creamy chocolate pudding. This no bake cheesecake dessert sits on gluten-free almond crust for wholesome crunch. Topped with fresh strawberries.
Summer is in full swing, and fun seasonal desserts are a natural pairing. This No Bake Chocolate Pudding Cheesecake recipe with a gluten-free almond crust is perfect for any summer gathering.
This recipe makes creative use of chocolate pudding. Rather than a layered or topped pudding bowl, I took a crack at a no bake cheesecake. It takes two childhood favorites, pudding and cheesecake, and combines them into one yummy and beautiful dessert.
Texture-wise this leans more on the side of pudding than a traditional cheesecake. It’s soft, creamy and so smooth. It doesn’t set like a cheesecake, but is more like eating a slice of cheesecake flavored chocolate pudding. If you want it firmer, put the prepared cheesecake in freezer 30 minutes before slicing and serving. For a creamy and firmer cheesecake, try my Fudgy Chocolate Peanut Butter Cheesecake.
How to make a No Bake Chocolate Cheesecake
- Start by making a gluten-free almond crust. No baking needed as it’s chilled to set crust. Alternately you can bake it to add crunch, just be sure to cool before filling with cheesecake mixture.
- Stir together softened cream cheese, chocolate pudding and fresh whipped cream to make filling.
- Spread over cooled crust in even layer and chill about 1 hour. The cream cheese in mixture will firm back up to thicken cheesecake.
- Top with thin layer of extra chocolate pudding to create layered effect
- Garnish edges with halved strawberries, slice and serve.
Pro tip: Be sure cream cheese is at room temp (softened). Otherwise it will be too thick to stir with chocolate pudding. Chilling assembled cheesecake will thick it back up.
How to make fresh whipped cream
Making fresh whipped cream is simple and only requires a couple kitchen tools and heavy whipping cream. For this recipe I used a 5-speed hand mixer. You could also use a stand mixer or even whip by hand with a whisk.
It’s critical that the cream is as cold as possible for thick and creamy homemade whipped cream. The fat molecules in the cream aerate best if cold; therefor keep cream in fridge and whip right away. You can even chill the bowl you mix in to speed up the process and make thicker whipped cream. Start slow then mix on high for about 5 minutes until stiff peaks form.
No Bake Chocolate Pudding Cheesecake recipe at-a-glance:
- Difficulty: Easy
- Flavor profiles: Rich, sweet and chocolaty, with a cheesecake undertone.
- Texture: Creamy, thick and smooth pudding-like texture, with a crunchy almond crust.
- Dietary Options/Substitutions: This recipe is vegetarian and gluten-free. Top with any fruits you’d like that are in season.
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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No Bake Chocolate Pudding Cheesecake
Ingredients
- 2 ½ cups sliced almonds, pulsed in food processor until crumbed
- 5 tablespoons butter, melted
- 1 tablespoon cacao powder
- ¼ cup granulated sugar, plus 1 tablespoon
- 8 ounces cream cheese, room temperature
- 1 cup chocolate pudding, plus extra for topping
- ½ cup heavy whipping cream
- 1 cup fresh strawberries, halved
Instructions
- To make crust: combine almond crumbs, butter, cacao powder and 1-tablespoon sugar in a medium bowl. Evenly pat into bottom of 8-inch round springform pan. Chill for at least 30 minutes to set. Or you can bake crust, see notes below.
- To make filling: Beat cream cheese in a large bowl until creamy, about 2 minutes. Slowly beat in chocolate pudding and ¼ cup sugar until combined.
- In a separate medium bowl, beat heavy whipping cream on high until thick peaks form, about 5 minutes. Fold into pudding mixture with a spatula. Pour into crust and evenly spread.
- Chill for 1 hour to thicken.
- Top with a thin layer of chocolate pudding and strawberries, then serven.
Notes
- For added crunch, bake crust at 375º F. for 12 minutes, then cool to room temperature before filling
- Can also use store-bought crust that's already pre-baked
- If you don't have a cheesecake pan, serve in any dish or bowl
- Chilling will cause cream cheese to thicken and cheesecake to firm. Or enjoy right after mixing together for a cheesecake flavored pudding.
Products used in this recipe:
Stainless Steel Measuring Cups and Spoons Set
3-Piece Mixing Bowl Set, Blue/Green/Yellow
Hamilton Beach Food Processor
Cuisinart 5-Speed Hand Mixer
Signature Springform Pan, 8-Inch
What’s your favorite flavor of pudding?
I love that this is gluten free and there are so many great flavors going on here!
Glad you like it Rebecca! Nuts are always a great option for a flavorful gluten free crust
Looks like a delicious and easy recipe!
Check and check Jillian. Perfect way to describe it.
Oh my goodness! This looks so good. Can’t wait to try it.
I think you totally should! Thanks Britni!
That looks delicious and refreshing, Thanks for the recipe.
You’re welcome and thank you for the comment Diane!
Sounds delightful! Great food combinations.
Thanks Margaret! I think cheesecake anything is a great combination of flavors
OOh this looks so delicious! Chocolate pudding and cheesecake? Sounds like the perfect combination!
My favorite flavor of pudding is definitely chocolate!! I love how you used the pudding in a no-bake cheesecake & the use of seasonal berries!! YUM 🙂
This chocolate pudding cheesecake looks fantastic! I’ve gotta make it some time!
any time i can have a rich chocolate dessert in the summer and not worry about heating up the oven, i’m a happy gal. 🙂
i LOVE no bake cakes and this one looks delicious! perfect for the BBQ I was invited to this weekend!
Oh my gosh this is gorgeous. Sounds delicious.
You had me at cheesecake, looks wonderful!
I’ve never tried their chocolate pudding, just the rice pudding which we like. I love this simple recipe. sounds great!
I just got a shipment from them that included their rice and tapioca pudding. Looking forward to trying them! Plus coming up with more pudding recipes. Thanks Lydia!
I saw the words “no bake” and jumped on it straight away! Wow, look at that cheesecake – YUM! I think I actually dribbled – classy, aren’t I?
Classy indeed! Coming from a food blogger, especially you, is a perfect compliment. Thanks Nagi!
This looks SO delicious! I love the different flavor combinations…and smooth texture! YUM!
Thanks Kristi! I think texture is just as important as flavor in food. It also has a bit of crunch from the almond crust
Wow, this looks incredible! I think I might have to smuggle this on my lake trip this week, but I don’t want to share. Definitely saving this one for later!
Haha you totally should Meagan! It would transport great as a thick pudding in a Tupperware. Who needs to share anyways?
Love this idea for a Summer, lighter dessert! So fluffy!
Thanks Michelle! Light and fluffy and cheesecake are all music to my ears