All Recipes

Creamy No-Bake Chocolate Pudding Cheesecake

Prep

0-15 mins

Total

1 HR 15 MIN

Servings

10 Servings

Creamy No-Bake Chocolate Pudding Cheesecake

Ingredients

  • 1

    pkg

    (4-serving size) Jell-O Vanilla Instant Pudding

  • 1-1/4

    cups cold milk

  • 2

    pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

  • 1/4

    cup

    sugar

  • 1-1/2

    cups thawed Cool Whip Whipped Topping, divided

  • 1

    ready-to-use chocolate pie crust (170 g)

  • 1

    oz

    (1/8 of 225-g pkg.) Baker's Semi-Sweet Chocolate

  • Vanilla Instant Pudding Mix

    JELL-O

    Vanilla Instant Pudding Mix

  • Original Brick Cream Cheese

    PHILADELPHIA

    Original Brick Cream Cheese

  • Semi-Sweet Chocolate Premium Baking Bar with 56% Cacao

    BAKER'S

    Semi-Sweet Chocolate Premium Baking Bar with 56% Cacao

Instructions

  1. Step 1

    Beat pudding mix and milk in medium bowl with whisk 2 min.

  2. Step 2

    Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in 1 cup COOL WHIP. Spoon into crust.

  3. Step 3

    Refrigerate 4 hours.

  4. Step 4

    Meanwhile, melt semi-sweet chocolate as directed on package, then brush a 2-inch wide strip onto a piece of parchment paper. Refrigerate until firm.

  5. Step 5

    Break chocolate into pieces. Top cheesecake with remaining COOL WHIP and chocolate pieces just before serving.

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