no-bake jiggly cheesecake pudding

Soft, creamy, jiggly, pudding-like texture and super delicious. That's how I can describe this Cheesecake Pudding. Another great dessert to serve your guests and I promise it is surely a crowd-pleaser. For this recipe,  you have the option to use 2% fresh milk instead of whole milk. I actually used 2% lactose free milk milk and they came out so good. What more if you use whole fresh milk. It is super easy to make and take note, you don't need an oven to make this loaf cheesecake.  A simple simmer-in-a-pot pudding. 

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My Graham de Leche Video:

Dust the cheesecake with finely crushed graham crackers. You can use cocoa powder or cinnamon powder as well. I love how graham crackers are very light and complements the cheesecake. So, for me graham crackers are perfect for this. I only had whole graham crackers and I just crushed them using a food processor and used a fine sieve to dust the top of the cake.
Give this recipe a try and let me know what you think of this recipe by leaving a comment below. Enjoy!
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no-bake jiggly cheesecake pudding

Ingredients:

• 1/4 cup cornstarch 
• 1 1/2 tbsp or 2 envelopes (.25 oz each) unflavored gelatin powder
• 1/4 cup + 1/2 cup + 1 cup fresh or 2% milk 
• 1 1/4 cups whipping cream
• 1/3 cup sugar
• 1 package (8 oz) cream cheese, softened
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• crushed graham crackers for dusting

​video:

Procedure:

• Stir together cornstarch and 1/4 cup milk. Set aside.
• ​In a small heated proof bowl, stir together gelatin powder and 1/2 cup fresh milk. Place the bowl over a pan with simmering water. Continue stirring until gelatin is dissolved and mixture is smooth. Set aside.
• In a large pan, combine 1 cup fresh milk, whipping cream and sugar. Stir and simmer over low heat until sugar is dissolved. 
• Add cream cheese. Continue stirring until cream cheese is fully dissolved.​

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• ​Add cornstarch slurry. Simmer while constantly stirring until mixture is thick. 
• Remove from heat. 
• Add vanilla extract and gelatin-milk mixture. Stir until mixture is smooth. 
• Transfer to a pan lined with parchment paper.
• Cool completely and refrigerate for 8 hours or more to set.
• Invert the loaf pan into a serving tray and remove the parchment liner.
• Dust the top with crushed graham crackers. 
• Slice, serve and enjoy.

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cassava cake

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