All Recipes

Creamy No-Bake Chocolate Pudding Cheesecake

Prep

0-15 mins

Total

4 HRS 15 MIN

Servings

10 Servings

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

Instructions

Step 1

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

Step 2

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

Step 3

Refrigerate 4 hours.

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.

Step 5

Break chocolate into small pieces. Top cheesecake with remaining Cool Whip and chocolate pieces just before serving.

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