No-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
Scale
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
