Cheesecake Pudding Recipe (2024)

Large measuring cup with handle and spout is a must when pouring the hot milk into egg paste, and whisk, whisk, whisk. Also cubed the cream cheese for quicker melting. The pudding was creamy and loved the cream cheese flavour. I may up my lemon next time for a little more flavor. Not an overly sweet pudding and I topped with a few fresh berries, a dab of whipped cream. I made crumble to sprinkle on top too. Keeper. Crumble graham cracker 1 1/4 cup 6 teasp butter melted cinnamon brown sugar.

Without the crumbled graham crackers or shortbread cookies this can easily be made for those with gluten sensitivity. I recommend you add gluten free to the caption in order to make it easier to find when performing search.

This was much easier than actual cheesecake, and the texture is lovely, but it is not quite as tasty as actual cheesecake. The instructions were excellent, but even with adding some lemon juice and extra zest, it just didn't have the cheesecake tang I was looking for. I will try this again using sour cream instead of heavy cream.

This was super delicious, fairly easy to make and another reviewer's topping suggestion of 1 and half cup crumbled graham crackers, 2 T. butter and some brown sugar and cinnamon really was a brilliant addition. Next time I will up the lemon zest a bit.

In light of comments from others, I subbed creme fraiche for heavy cream and the result was a pleasantly tangy pudding. The texture was great and the flavor was excellent. I also sprinkled crushed shortbread over the top, which I prefer over graham crackers. Would make again, this was fabulous!

I actually only used 8 oz of cream cheese because while I thought I had 2 in the fridge, I actually only had 1 and was too far along in the game to run to the shop. It turned out just fine..nice creamy texture, plenty of flavour. Maybe a tad looser than the original would be but if you only have 1 box, don't let that stop you from making a delicious dessert.

This was a super easy pudding with nice cheesecake flavor. It tastes pretty good warm, so I bet it will be amazing when chilled with berries. I didn’t need to strain it. Followed recipe exactly other than straining.

Doubled the recipe for a crowd. Used a stand mixer with paddle attachment for the last whisking step. Prepared one day in advance and it firmed up some in the fridge. Very easy to make, the cornstarch makes it much simpler than getting the right thickness for custard. Tasty, guests enjoyed. Made graham cracker crumbles from one sleeve of crackers plus butter, no cook. Made 20 servings in 5.5 oz dessert cups, lovely.

Delicious and easy. Added a bit more lemon zest, topped with crumbled shortbread and blueberries.

We loved this delicious pudding, served with raspberries, as an additional dessert on Thanksgiving. I did not strain it, as I did not find the lemon zest a problem! If you really don't want the lemon zest in your pudding you could just add a few drops of lemon juice instead of the zest.

I usually read the comments and make adjustments before cooking and wish I had here. This sounded good but it was as bland as its reviews. Like the boyfriends of my twenties it has potential but the results aren’t worth the trouble.

I made this for my book club and everyone loved it. Instead of graham crackers I served it with benne wafers...it was a great combination.

This is a lovely summer dessert. For twelve servings, double the recipe. I made 1 1/2 and it was a little short.

This was a huge hit... followed the recipe but added lemon as some others suggested. cooled it in fridge for a few hours, then placed in 8oz. mason jars so they were ready to bring outside after dinner; parfait - style with lots of blueberries and strawberries, and graham "crust" when served. Can't wait to make this again. !

I did and I think it turned out perfectly fine

I listened to the comments and replaced the cream with crème fraiche, added lemon juice (I used vanilla sugar (I’m in Europe) instead of extract so this did not increase the liquid much), and did not strain out the lemon zest. It did have a nice cheesecake flavor. This definitely needs at least 2 hours to chill. I would still prefer it a bit firmer than it turned out but overall it was a success. I served it as a parfait with layers of cookie crumbs (Biscoff) and lightly macerated strawberries.

Delicious! A huge hit with guests and easy enough to make. We really enjoyed the thick texture. Served topped with blueberries and a speculoos cookie in everyone's bowl. Looking forward to subbing creme fraiche for the cream for additional tang next time.

I wanted to like this recipe, but I have to agree with others that it just did not have the cheesecake tang I was hoping for, and that the texture was not silky or smooth. It was a good try, though!

Really good and easy! My picky husband loved it. It took a lot less time to thicken up for me. Once I combined it with the egg yolks it was pudding consistency and bubbling in about a minute or two. I had accidentally added all the sugar to the milk in the beginning instead of splitting it up and it didn't make a difference. Overall, it was great. I agree with other comments that it's not a super tangy pudding. It has a light cream cheese flavor but mostly tastes like lemon and vanilla.

crumble to sprinkle on top too. Keeper. Crumble graham cracker 1 1/4 cup 6 teasp butter melted cinnamon brown sugar.

Delicious recipe and very easy. The only change I made was adding a squeeze of lemon juice at the end. It added a little zing with a nod to a New York style cheesecake.

This is lovely. Like coeur a la creme. One doesn't need much. I sub'd sour for the heavy cream as one comment suggested... really delightful. Served with blueberry sauce and bit of granola.

I did this about a month ago., on my own..an improvised recipe which had no eggs or butter in it...very tasty as pudding, I used cream cheese and cottage cheese in a blender, as a base with vanilla, a tsp. of brown sugar, etc....BUT I froze it and it was a superb ICE CREAM, served with a sauce of fresh blueberries cooked with sour cherries in sour cherry juice...no sugar added. Very light and delicious.

I usually read the comments and make adjustments before cooking and wish I had here. This sounded good but it was as bland as its reviews. Like the boyfriends of my twenties it has potential but the results aren’t worth the trouble.

Curious if anyone has tried veganizing or making this recipe dairy-free?

How many days can this be in the refrigerator?

If you have dessert coupes, fill them partway with the mixture, place a cookie that fits your coupes on top, and pour on another layer of the mixture. Top with cookie crumbles if desired.

Simply excellent. I served it as a layered dessert with dark chocolate chips, crushed Oreos, and caramel sauce in between the pudding layers.

Doubled the recipe for a crowd. Used a stand mixer with paddle attachment for the last whisking step. Prepared one day in advance and it firmed up some in the fridge. Very easy to make, the cornstarch makes it much simpler than getting the right thickness for custard. Tasty, guests enjoyed. Made graham cracker crumbles from one sleeve of crackers plus butter, no cook. Made 20 servings in 5.5 oz dessert cups, lovely.

Beautiful recipe, and easily made keto by using all heavy cream (instead of whole milk), monk fruit sweetener in lieu of sugar, and arrowroot in lieu of cornstarch. It's a staple in our house!