This easy, no bake cheesecake pie has just 5 ingredients plus a simple graham cracker crust and an infinite number of variations. Takes less than 10 minutes to make!
1 ¼cupsevaporated milkmay use whole milk. Divided use.
¼cupsugar
4ounceswhite chocolate instant pudding mix
1 ½cupswhipped creamor Cool Whip
Optional
⅓cupholiday sprinkles
Whipped Cream
1 ½cupsheavy cream
¼cupsugar
1 ½teaspoonsdry instant pudding mixvanilla or white chocolate
Instructions
Step one: For the whipped cream
Omit this step if you are using Cool Whip.
Whip the heavy cream, 1 ½ teaspoons of the dry pudding mix, and ¼ cup of the sugar together on high speed until light and fluffy.
Remove from the bowl of the mixer and place in another bowl. Set aside.
Rinse out the mixer bowl and dry it with paper towel.
Step two: For the cream cheese
Put the mixer bowl back on the mixer. Fit with the paddle attachment.
Add the softened cream cheese, ¼ cup of evaporated milk (or whole milk), and ¼ cup of sugar to the bowl.
Beat until well blended and smooth, scraping down the sides of the bowl often.
Set aside.
Step three: Make the filling
Pour the remaining pudding mix into a medium bowl.
Add the remaining evaporated milk.
Whisk until smooth and the pudding starts to thicken.
Whisk in the cream cheese mixture until it is completely blended in.
Add half the whipped cream, or Cool Whip if using.
Gently fold it into the pudding mixture with a rubber spatula using an over and under movement until it is completely mixed in.
Add the remaining whipped cream and fold it in gently.
Stir in the sprinkles.
Spoon into the pie crust, cover, and chill for at least 2 hours. Overnight it better.
Notes
Storage:You can store this easy no bake cheesecake in the refrigerator for up to 5 days. It starts getting a bit watery after that.If you have a special, airtight pie container that's perfect! If not, wrap it carefully in layers of plastic wrap (spray the plastic wrap with no stick spray so your filling won't stick to it) and refrigerate.Be careful though, it will pick up strong odors - you don't wan't you pie tasting like the fish you caught a couple of days agoIt also freezes well.Expert Tip: Be sure to have the cream cheese at room temperature or warm it up a bit before using. That way it will blend easily into the rest of the filling.
Although this no bake cheesecake needs to be chilled a minimum of two hours, for best results let it chill overnight.
Slices will be prettier if you freeze the pie for 30 minutes before serving.
This is delicious with cherry pie filling spooned on top!
I use evaporated milk because I think it makes the filling creamier. You can use whole milk.