A delicious no-bake dessert that combines a light pastry crust, creamy filling, and a rich chocolate topping.
Author:Alex Lee
Prep Time:40 minutes
Cook Time:30 minutes
Total Time:1 hour 10 minutes
Yield:12 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
240 millilitres water
113 grams unsalted butter, melted
125 grams plain flour
4 large eggs
226 grams cream cheese, softened
2 x 96 grams boxes vanilla instant pudding mix
480 millilitres heavy whipping cream
240 millilitres Italian sweet cream coffee creamer
226 grams whipped topping, thawed
Chocolate syrup, for drizzling
Instructions
Preheat oven to 200°C. Lightly grease a 23 x 33 cm baking dish. Set whipped topping out to thaw.
In a medium saucepan, melt butter with water and bring to a boil. Remove from heat, stir in flour until fully combined. Add eggs one at a time, mixing thoroughly after each addition. Spread the dough evenly across the bottom and up the sides of the prepared dish.
Bake for 25 to 30 minutes, or until golden brown. Do not overbake. Remove from oven and cool completely. Do not push down any puffed areas, as the crust will settle with cooling.
Place cream cheese in the bowl of a stand mixer. In a separate bowl, whisk vanilla pudding mix with heavy cream and creamer for 2 to 3 minutes until thickened. Chill pudding mixture in the refrigerator. Once set, gradually add the pudding mixture to the cream cheese, mixing until smooth and creamy. Refrigerate to chill thoroughly.
Spread the chilled filling evenly over the cooled crust. Top with thawed whipped topping, smoothing over the entire surface.
Drizzle chocolate syrup over the whipped topping. Refrigerate until fully set before serving.
Notes
Ensure that the crust cools completely before adding the filling to prevent it from melting.
For a firmer filling, allow it to chill longer in the refrigerator.
Feel free to customize the toppings with fresh fruits or nuts.