Tapioca Cream Cheese Pudding Recipe

Indulge in this creamy, dreamy Cream Cheese Tapioca Pudding! A decadent twist on a classic dessert, this recipe is surprisingly easy to make and yields a luxuriously thick pudding perfect for individual servings or as a sensational cake filling. Forget store-bought – this homemade version is far superior, offering a rich, creamy texture and a delightful balance of sweet and tangy flavors. Get ready to impress your family and friends with this irresistible treat!

Prep Time 10 mins
Cook Time 45 mins
Calories 256.8 kcal
Protein 18g
Rating 5.0 (1 Reviews)
Tapioca Cream Cheese Pudding 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tapioca Cream Cheese Pudding

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How to Make Tapioca Cream Cheese Pudding

  1. In a large saucepan, whisk together 4 cups milk, 1 (3.4 ounce) package instant tapioca pudding mix, and 1/4 cup granulated sugar until smooth.
  2. Cook over medium heat, stirring constantly, for 25-30 minutes, or until the mixture comes to a rolling boil and thickens significantly. Reduce heat as needed to prevent scorching.
  3. Remove from heat and let cool for 5 minutes, stirring once halfway through to prevent a skin from forming.
  4. Stir in 8 ounces softened cream cheese until completely incorporated and smooth.
  5. Pour into a serving bowl. Press a sheet of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  6. Refrigerate for at least 1 hour, or until completely chilled.
  7. (Optional) Gently stir in 1/2 cup chocolate chips before serving. Serve chilled or slightly warm.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

112g

Fat

24g

Carbs

12g

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