This retro no-bake cheesecake stirs a surprising ingredient into the batter: pudding mix! Turns out, the addition is ingenious. Learn how to make this easy, customizable cheesecake.
The 1972 print ad for the Jell-O No-Bake Cheesecake with Pudding says this recipe is “a perfect summer dessert, because you don’t have to bake it.” Now that I’ve tried it myself, I have to agree, with one caveat: it’d be a welcome dessert any time of the year.
Like most no-bake cheesecakes, it’s a cinch to make, but this recipe’s ingredient list stands out. The batter is mixed with cream cheese, sugar and one ingredient you might not expect: instant pudding mix. What’s up with that?
Taste Of Home Culinary Assistant Maggie Knoebel shares that besides adding flavor and extra sweetness to the dessert, instant pudding mix has another important role, thanks to cornstarch in the ingredients. She says, “Cornstarch does most of the work by helping stabilize a thicker batter, working with the other ingredients, so the cheesecake will stay firm without baking. It also helps in creating the soft, smooth texture.”
Sometimes, vintage desserts have the smartest tricks!
How To Make A No-Bake Cheesecake with Pudding
The vintage recipe for the no-bake cheesecake recommends vanilla or lemon pudding mix; I went with lemon. It also suggests a square baking pan to make cheesecake squares. If you prefer, make the cheesecake in a 9-inch pie plate instead. It serves 8-9 people.
Ingredients
For the crust:
1-1/4 cups of finely-crushed graham cracker crumbs (about 9 long graham crackers)
1/4 cup granulated sugar
6 tablespoons butter, melted
For the filling:
12 ounces very soft cream cheese (1-1/2 cups)
2 cups cold milk
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 package (3-3/4-ounce) Jell-O Instant Lemon Pudding & Pie Filling (or any flavor you wish)
Optional garnishes: Whipped cream, fresh berries, canned fruit pie filling, chocolate curls
Tools You’ll Need
8×8-inch Baking Pan: The straight sides and corners of this pan make uniform bars.
Parchment Paper: Lining the pan makes it easy to remove the set cheesecake.
Mixer: Use a handheld or stand mixer to make the cheesecake filling.
Directions
Step 1: Make the crust
Mix together the graham cracker crumbs, 1/4 cup of sugar and melted butter in a large bowl. (If you used a food processor to make the graham crumbs, you can use it to blend in the sugar and butter, too.) Line the bottom and sides of an 8×8-inch square baking pan with parchment paper. Spread the graham mixture in the pan and use the bottom of a drinking glass to press the crumbs into a firm, even layer. Put the pan in the fridge.
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