Easter is coming. Soon. Every year I try to make a big complex dessert, but this year I am staying simple. These layered cheesecakes require no baking, short stove top time, and come together in minutes.
Something about homemade pudding is so comforting. The flavor is so much richer than if you used an instant pudding pack. It takes a little longer, but the result is definitely worth it.
The cheesecake layer is no bake and it is so easy. It is basically the same combo I make for my cinnamon roll danish filling. Sweet, tart, and light.
The cookies you can use what you have on hand, store bought, or these. They just give the best crust especially if you make these the day before.
I recommend only filling your cups 3/4 of the way and using whipped cream. It is going to make it more of a single serving. I filled these cups to the brim for the picture and honest they were about 2.5 servings.
- For the pudding:
- 4 ounces of dark chocolate
- 2 tsp vanilla extract
- 1 cup of sugar
- 1/4 cup of cornstarch
- pinch of salt
- 4 egg yolks
- 2 cups of milk (whole preferably)
- 1 tsp of unsalted butter
- For the cheesecake:
- 8 ounces of low fat cream cheese – room temp
- 1 cup of powdered sugar
- 1 tsp vanilla
- 2 tbsp milk
- For the cookie crust:
- 2 large chocolate chip cookies
- 2 tbsp butter
- 1/4 tsp salt
- For the topping:
- Whipped cream
- Extra Chocolate Chip Cookies
- In a cool pan mix the cornstarch, salt and sugar.
- Add in the milk and vanilla and whisk until everything is combined.
- You should not be able to see cornstarch chunks.
- Put the pan over medium heat.
- Add in the egg yolks.
- Keep whisking until everything is mixed.
- Add in the chocolate. (I like the unsweet baking bars)
- Whisk consistently until the mixture thickens and starts bubbling.
- This will take 10-15 minutes.
- It will seem extremely liquid-y then suddenly very thick.
- Turn down to low heat and keep stirring.
- The chocolate should be melted and evenly mixed.
- Take off the heat and let cool.
- Be sure you stir every few minutes while it cools to keep the skin from forming,
- For the cheesecake:
- Mix the cream cheese, vanilla and powdered sugar.
- Add the milk as needed.
- It should be just slightly looser than the pudding.
- For the crust-
- Break the cookies into crumbs.
- (I just put the cookies in a bag and roll it with my dough roller until all pieces are broken up)
- Melt the butter and add to the mixture.
- Add the salt.
- Pack 1-2 tbsps into each cup
- Once the pudding has cooled (it can be warm, but not hot. you don’t want to break the glass)
- add to the cups over the cookie crust.
- I would start with 2 tbsps
- Repeat with cheesecake mixture.
- Keep layering until you have the desired amount.
- Make sure the cheesecake is the final layer on top to prevent the pudding skin.
- Top with whipped cream and cookie crumbs.
- Refrigerate for 2-3 hours before serving. Best when cooled over night.
Let me know if you try this recipe! Tag me #kelliericecakes