Chocolate Cheesecake Pudding Parfaits

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Chocolate Cheesecake Pudding Parfaits

Do you remember back in the early 2000’s when the low carb craze first took off? I remember it well. It was 2002 and I was pregnant with my second daughter. In between hospital bed rest I was released home for a couple weeks. I had a hard time eating and keeping food down and I was given free range to eat anything that sounds good. Even high fat, high calorie desserts. Around this same time my husband was following a low carb diet. I didn’t crave all the bacon he ate but this dessert I craved like nobodies business. The mix of the chocolate cheesecake and the fresh whipped cream got me every time. I’d like to think that this is the reason that my sweet baby had any chub on her at all when she was born. After I had my daughter I had to get back to a normal way of eating so this was dropped from my meal plan because, well, it’s not very healthy. It’s a splurge for sure. 

I hadn’t made this in almost 11 years till now. I saved one for my daughter to see what she thought… she liked it a lot and she said it tasted familiar. Crazy right?

Here is how you make it!


  • 5 cups heavy whipping cream
  • 1 block of cream cheese 8 oz.
  • 2 small boxes of instant chocolate pudding
  • 1 tsp. of vanilla
  • 1 cup milk


  1. Whip heavy whipping cream until it turns into whipped cream. Take 2 cups of the whipped cream and put it into the refrigerator to stay cold.
  2. Add the cream cheese and vanilla to the whipped cream that is left and whip some more until the cream cheese is incorporated into the whipped cream.
  3. Add the pudding to the cream mixture and mix together.
  4. Add the milk and mix again. The pudding will get more solid as it sits.
  5. Separate into serving bowls and and refrigerate for 30 min to a couple days. Top with remaining whipped cream when ready to serve.

Chocolate Cheesecake Pudding Parfaits


Heather Reese
the authorHeather Reese
Heather Delaney Reese is the storyteller and photographer behind the lifestyle and family travel blog, It's a Lovely Life®! For the past decade, she has vacationed over 150 days a year with her family. She is a vegan, and loves being by the water, spending time with her children, husband, 2 Shih Tzus and Cat.


  • Holy wow! That has got to be one of the most un-skinny-friendly recipes I’ve ever seen……..I can’t WAIT to try it! (Although, I can totally see how to lighten it up if I wanted to – but who wants to?) Thanks for sharing!

    • It totally is. I actually started to make it less fatening, like with sugar free pudding, fat free milk, fat free cream cheese etc. but then I decided not too… this is one of those ones you eat every once in awhile and just enjoy it… just make sure you don’t make a big batch LOL!

  • in regards’ to the chocolate cheesecake pudding parfait how much cream cheese do you need also what size boxes of pudding?

  • This looks so delicious and yet it is so easy! I need to get glasses like yours to serve it in!

    • Cecile, you might not believe this… but the glasses are from the dollar tree! I break props like crazy so I get a lot of my food props from the Dollar Tree! 🙂

  • I want to eat like a million of these. That defeats the purpose of any diet but good lord they look delicious!

    • Thanks Manda! They are good… but you are right, not healthy at all! A treat every once in awhile is okay though right?

  • Mmmm these sound absolutely delicious!!!! And your served them so beautifully! What a great dessert for a party!

  • This looks absolutely gorgeous – love how you’ve put it into glasses!

  • These look and sound absolutely amazing!! I will have to be making these =) Following you from What’s in your kitchen

  • Wow, this sounds very decadent and totally delicious! Love the idea of adding the cream cheese. It really is interesting that your daughter said it tasted familiar!

  • Thanks so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
    Miz Helen

  • Pingback: Whatcha Cookin’ Wednesday #18

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