Raspberry Pudding Cheesecake

This Raspberry Pudding Cheesecake is creamy, fruity, and wonderfully easy to make. A buttery graham cracker crust is topped with a smooth cheesecake layer and a luscious raspberry pudding mixture, creating a beautiful dessert with the perfect balance of tangy raspberry flavor and rich creaminess.

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Layer

• 16 oz (450 g) cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup fresh raspberries

For the Raspberry Pudding Layer

• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1 cup raspberry pie filling
• 1 teaspoon lemon juice
• ½ cup fresh raspberries

For the Topping

• 1 cup whipped cream
• Fresh raspberries
• Powdered sugar, optional

Instructions

1. Prepare the Crust

In a bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly moistened.

Press the mixture firmly into the bottom of a 9-inch springform pan or a deep pie dish.

Refrigerate for 20–30 minutes to firm up.

2. Make the Cheesecake Layer

Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Fold in the fresh raspberries, being careful not to crush them too much.

Spread the cheesecake mixture evenly over the chilled crust.

3. Make the Raspberry Pudding

Whisk the instant pudding mix with the cold milk for about 2 minutes, until thickened.

Stir in the raspberry pie filling and lemon juice until smooth.

Gently fold in the fresh raspberries.

Spread the raspberry pudding mixture evenly over the cheesecake layer.

4. Chill

Cover the cheesecake and refrigerate for at least 4–6 hours, preferably overnight.

This allows the layers to firm up and makes the cheesecake easier to slice.

5. Decorate and Serve

Before serving, spread or pipe whipped cream around the top.

Decorate with fresh raspberries and a light dusting of powdered sugar if desired.

Carefully slice and serve chilled.

Tips for the Best Raspberry Pudding Cheesecake

• Make sure the cream cheese is fully softened before mixing.
• Use cold milk when preparing the instant pudding.
• Don’t overmix the whipped cream into the cheesecake layer.
• Fresh raspberries add a lovely texture, but frozen raspberries can be used if thawed and drained thoroughly.
• For cleaner slices, chill the cheesecake overnight and use a sharp knife warmed under hot water.

Storage

Cover and refrigerate leftovers for up to 4 days.

For the best texture, keep the cheesecake refrigerated until you’re ready to serve.

Final Thoughts

With a buttery graham cracker crust, creamy cheesecake layer, and sweet-tart raspberry pudding topping, this Raspberry Pudding Cheesecake is an irresistible dessert for holidays, family gatherings, or whenever you’re craving something creamy and fruity.