How to Make Cheesecake Pudding


This easy stovetop pudding is smooth, rich and tangy, just like your favorite cheesecake — but it’s far faster (under an hour), far easier (no fussy water baths) and far less intimidating (the topping won’t crack). It’s considered a boiled custard, meaning the ingredients are heated slowly until the mixture forms large bubbles in the pot. Whisking the cornstarch and sugar together before adding them to the custard is a crucial step that helps the sugar granules break up the starch, which prevents lumps. This silky pudding is delicious served alone, enjoyed with just a spoon, but you can also gussy it up with fresh berries and crumbled graham crackers for a more cheesecake-like experience.

Cheesecake is a sweet dessert consisting of one or more layers. The main and thickest layer consists of a mixture of fresh soft cheese, eggs and sugar.

Preparation of Cheesecake Pudding:

Step 1. In a medium saucepan, whisk the milk, heavy cream, lemon zest, salt and 1/4 cup/50 grams sugar until combined. Place the saucepan over medium heat and bring to a simmer, stirring occasionally.

Step 2. While the mixture heats, whisk the remaining 1/2 cup/100 grams sugar and the cornstarch in a medium, heat-safe bowl. Add the egg yolks and whisk until the mixture forms a thick paste.

Step 3. When the milk mixture comes to a simmer, remove it from the heat. Whisking constantly, gradually add about a third of the hot milk mixture to the egg-yolk mixture in a slow, steady stream until combined. Transfer the contents of the bowl to the saucepan and whisk well to combine.

Step 4. Heat over medium-low and cook, whisking constantly, until the mixture begins to thicken, 6 to 8 minutes. (Once the mixture thickens, you may find it easier to switch to a silicone spatula for stirring.) Continue to cook, stirring constantly, until the mixture comes to a boil with large bubbles breaking at the surface, 2 to 3 minutes.

Step 5. Remove the saucepan from the heat, and whisk in the cream cheese and the vanilla. Strain the mixture through a fine-mesh sieve into a heat-safe bowl. Place plastic wrap directly on the surface of the pudding (this prevents a “skin” from forming) and refrigerate until chilled, at least 1 hour.

Step 6. Serve the pudding in bowls or on small plates. Top with crumbled cookies and fresh berries, if desired.

How to Make Cheesecake Pudding

Serves: 8 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 ⅓ cups/560 milliliters whole milk
  • ⅓ cup/80 milliliters heavy cream
  • Zest of 1 lemon (about 1 tablespoon)
  • ¼ teaspoon fine sea salt
  • ¾ cup/150 grams granulated sugar
  • ¼ cup/30 grams cornstarch
  • 4 large egg yolks
  • 12 ounces/340 grams cream cheese, at room temperature
  • 2 teaspoons vanilla extract
  • Crumbled graham crackers or shortbread cookies, for serving (optional)
  • Fresh berries, for serving (optional)


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