No-Bake Boston Cream Pie Cheesecake Recipe
Introduction
This No-Bake Boston Cream Pie Cheesecake combines creamy cheesecake with a cookie crust and rich chocolate topping for a delightful dessert. It’s simple to prepare and perfect for any occasion without needing to turn on the oven.
Ingredients
- 8 ounces whipped topping
- 2 (3.4 ounce) boxes instant vanilla pudding
- 3 cups milk
- 16 ounces cream cheese, room temperature
- 24 vanilla sandwich cookies
- 4 tablespoons butter, melted
- 1/4 cup butter
- 1/2 cup sugar
- 1/4 cup milk
- 1/2 cup chocolate chips, plus more for topping
- 1 teaspoon vanilla extract (optional)
Instructions
- Step 1: In a large bowl, whip the cream cheese until light and smooth. Add the 3 cups of milk and instant vanilla pudding mix, then beat until well combined.
- Step 2: Gently fold in the whipped topping until fully incorporated. Set this cheesecake filling aside.
- Step 3: Melt 4 tablespoons of butter. Put the vanilla sandwich cookies in a large Ziplock bag and crush them until they resemble coarse crumbs. Add the melted butter to the crumbs and mix thoroughly.
- Step 4: Press the cookie crumb mixture evenly into the bottom of a 9×13-inch baking dish, using the bottom of a measuring cup to firmly pack it down.
- Step 5: Spread the cheesecake filling evenly over the crust and smooth the surface.
- Step 6: To make the chocolate topping, combine chocolate chips, 1/4 cup butter, sugar, and 1/4 cup milk in a small saucepan. Heat over medium-low heat, stirring constantly until melted and smooth. If using, stir in the vanilla extract.
- Step 7: Pour the chocolate topping over the chilled cheesecake layer. Sprinkle extra chocolate chips on top if desired.
- Step 8: Refrigerate the cheesecake for 3-4 hours until set. Once chilled, cut into squares and serve.
Tips & Variations
- For a richer crust, try using chocolate sandwich cookies instead of vanilla.
- Allow the cream cheese to come to room temperature before mixing to avoid lumps and ensure a smooth cheesecake filling.
- Add a layer of sliced bananas or strawberries on top of the crust before spreading the cheesecake for a fruity twist.
- Use semi-sweet or dark chocolate chips in the topping for a less sweet chocolate flavor.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. To reheat, it’s best enjoyed cold or at room temperature, as reheating may cause the topping to lose its smooth consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, you can prepare the cheesecake a day before serving. Just cover it well and keep it refrigerated. This actually helps the flavors develop and the dessert to set perfectly.
Can I substitute whipped topping with whipped cream?
Yes, freshly whipped cream can be used as an alternative to whipped topping for a lighter texture and a fresher taste. Just make sure it’s whipped to soft peaks before folding it into the cheesecake mixture.
PrintNo-Bake Boston Cream Pie Cheesecake Recipe
This No-Bake Boston Cream Pie Cheesecake is a delightful and creamy dessert combining the flavors of classic Boston cream pie with the creamy texture of cheesecake. With a cookie crumb crust, smooth vanilla pudding cheesecake filling, and a rich chocolate topping, this easy-to-make recipe requires no baking and is perfect for impressing guests or enjoying a special treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Cheesecake Filling
- 8 ounces whipped topping (such as Cool Whip)
- 2 (3.4 ounce) boxes instant vanilla pudding mix
- 3 cups milk
- 16 ounces cream cheese, room temperature
Crust
- 24 vanilla sandwich cookies (e.g., Oreos without the cream)
- 4 tablespoons butter, melted
Chocolate Topping
- 1/4 cup butter
- 1/2 cup sugar
- 1/4 cup milk
- 1/2 cup chocolate chips, plus extra for topping (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the Cheesecake Filling: In a large mixing bowl, whip the cream cheese until light and smooth. Gradually add the milk and instant vanilla pudding mix, beating until well combined. Gently fold in the prepared whipped topping (such as Cool Whip) until fully incorporated. Set the filling aside.
- Make the Crust: Melt the butter. Place the vanilla sandwich cookies in a large ziplock bag and crush them into coarse crumbs using a rolling pin or a sturdy object. Combine the crushed cookies with the melted butter until all crumbs are evenly coated.
- Assemble the Crust: Transfer the cookie crumb mixture into a 9×13 inch baking dish. Press firmly and evenly into the bottom of the pan using the bottom of a measuring cup or glass to compact the crust properly.
- Add Cheesecake Layer: Spread the prepared cheesecake filling evenly over the crust, smoothing the top with a spatula.
- Prepare the Chocolate Topping: In a small saucepan over medium-low heat, combine the chocolate chips, butter, sugar, and milk. Stir constantly until everything is melted and smooth. If using, stir in the vanilla extract at this point.
- Top and Chill: Pour the warm chocolate topping over the chilled cheesecake layer. Sprinkle extra chocolate chips on top if desired. Refrigerate the assembled cheesecake for 3 to 4 hours to set properly.
- Serve: Once chilled and set, cut the cheesecake into slices and serve chilled. Enjoy!
Notes
- For best results, use room temperature cream cheese to avoid lumps in the filling.
- You can substitute the vanilla sandwich cookies with any similar cookies or graham crackers if preferred.
- If you want a thicker chocolate topping, reduce the milk slightly or add more chocolate chips.
- The cheesecake must chill for at least 3 hours to properly set before serving.
- This recipe is best stored refrigerated and consumed within 3 days.
Keywords: No-Bake Cheesecake, Boston Cream Pie Cheesecake, No-Bake Dessert, Vanilla Pudding Cheesecake, Easy Cheesecake Recipe
