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Smores Cheesecake Pudding: The Ultimate Dessert Recipe


  • Total Time: 150 minutes
  • Yield: 8 servings 1x

Description

Decadent no-bake S’mores Cheesecake Pudding Pie with graham cracker crust, creamy cheesecake, rich chocolate pudding, and toasted marshmallow topping. Perfect for any occasion!


Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ cup sour cream
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 2 cups cold milk (whole or 2%)
  • ½ cup mini chocolate chips (optional)
  • 7 ounces marshmallow fluff
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • ½ cup mini marshmallows
  • ¼ cup chocolate shavings or chopped chocolate
  • Crushed graham crackers (optional)

Instructions

  1. Prepare the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well. Press firmly into the bottom of a 9-inch pie plate. Bake at 350°F (175°C) for 8-10 minutes. Let cool completely.
  2. Make the Cheesecake Layer: In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and beat until light and fluffy. Stir in vanilla extract and sour cream until just combined. Spread evenly over the cooled graham cracker crust. Refrigerate while preparing the pudding layer.
  3. Prepare the Chocolate Pudding Layer: In a medium bowl, whisk together instant chocolate pudding mix and cold milk until thickened. Let sit for 5 minutes. Fold in mini chocolate chips (optional). Spread evenly over the chilled cheesecake layer. Refrigerate for at least 2 hours, or longer, to set.
  4. Create the Marshmallow Topping: In a microwave-safe bowl, combine marshmallow fluff and milk. Microwave for 15-20 seconds, until slightly melted. Stir in vanilla extract until smooth. Spread evenly over the chilled chocolate pudding layer.
  5. Add the S’mores Garnish: Sprinkle mini marshmallows and chocolate shavings (or chopped chocolate) over the marshmallow topping. Add crushed graham crackers (optional). For a toasted effect, use a kitchen torch to lightly toast the marshmallows (be careful!) or broil briefly in the oven (watch closely!).
  6. Chill and Serve: Return the pie to the refrigerator for 30 minutes to allow the marshmallow topping to set slightly. Slice and serve.
  7. Storage: Store leftover pie in the refrigerator in an airtight container for up to 3 days.

Notes

  • For a richer chocolate flavor, use dark chocolate pudding mix.
  • Drizzle a layer of caramel sauce over the cheesecake layer before adding the chocolate pudding.
  • Experiment with different types of chocolate for the shavings or chopped chocolate.
  • Make individual servings in cups or jars.
  • Mix a teaspoon of instant coffee granules into the chocolate pudding for a mocha flavor.
  • Get creative with the garnish using different types of marshmallows or other toppings.
  • The S’mores Cheesecake Pudding can be made a day or two in advance.
  • Prep Time: 20 minutes
  • Cook Time: 8-10 minutes