No-Bake Cheesecake My Way


2 packages (8 oz.) cream cheese, soft
3 cups milk
2 small packages vanilla instant pudding
18 Graham crackers (approximately 9 oz.)
1 stick butter (½ cup)
2 tablespoons sugar


Preheat oven to 325*F. Cover a 9 by 13'' baking pan with aluminum foil and set aside.
In a food processor, pulse graham crackers until finely ground. Melt the butter and mix all together until all crackers are moistened. If you feel that the crackers are too dry, just add 1 or 2 tbsp milk and mix thoroughly. Press into the baking pan and bake for 8 - 10 minutes. Let cool completely.
Blend cream cheese with 1 cup milk until smooth. Add 2 cups of milk and both pudding mixes. Beat with electric mixer until the cream cheese mix becomes thick, about 2 - 3 minute. Do not over beat. Pour over graham cracker crust.
Chill for one hour covered with plastic foil.
Cut into rectangles or squares and serve topped with whipping cream and strawberries or garnish up to your taste!


I usually do everything the traditional way. But since my life became busy and hectic I'm trying to find ways to make delicious dessert recipes easier and quicker to make. Sometimes there is no way you can skip baking, but with cheesecake it simple- the secret is in INSTANT PUDDING MIX! I found this recipe on eHow Food and adjusted it a bit.
Instant pudding mixes come in so many different flavors, so it is easy to to make the perfect cheesecake for every occasion!


1.0 servings


Thursday, March 31, 2011 - 7:43am


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