📋 No Bake Cream Puff Dessert Recipe

cream puff dessert in a glass dish with plates and a bowl of cream puffs in background

5 from 1 vote

📋 No Bake Cream Puff Dessert Recipe

If you love cream puffs, you are going to LOVE this Easy No Bake Cream Puff Dessert! With layers of creamy filling on a pastry crust, it's like a dreamy cream puff in dessert form! And my recipe is much easier because it's NO BAKE!

Course desssert

Cuisine American, Canadian

Keyword cake, cream puff, croissant dessert, dessert, easy cream puff dessert

Special Diet Vegetarian

Prep Time 15

Total Time 15

Servings servings

Calories 560kcal

Author Terri Gilson

Equipment

Ingredients

4 large croissants
8 oz cream cheese, softened
3 ½ cups cold milk
6.8 ounces instant vanilla pudding mix (2 -3.4 ounce packages)
3 cups whipping cream (heavy cream)
2 tablespoon white granulated sugar

Garnish

Chocolate sundae syrup
cream puffs (optional)

US Customary - Metric

Get Recipe Ingredients

Instructions

HEADS UP! This recipe needs to be refrigerated at least 8 hours (up to 24 hrs, ideally) before serving.

Cut croissants in half. Then line the bottom of a 9X13 pan with ½ pieces of croissant, soft side up.
4 large croissants
In a large bowl, beat the milk and pudding mixes for 2 minutes on low until it starts to thicken.
Beat in softened cream cheese.
3 ½ cups cold milk, 6.8 ounces instant vanilla pudding mix, 8 oz cream cheese, softened
Beat cream cheese and pudding until smooth.
In a separate mixing bowl, beat whipped cream to soft peaks, then add sugar
3 cups whipping cream, 2 tablespoon white granulated sugar
Beat to stiff peaks
Drop pudding mixture in large spoonfuls over croissants (this will prevent crumbs from getting mixed in with the pudding mixture).
Spread pudding evenly.
Drop whipped cream by spoonful over pudding mixture.
Spread whipped cream evenly.
Store in the refrigerator for at least 8 hours/overnight to 24 hours *This step is important because the crust needs time to soften!*
Just before serving, add cream puffs and drizzle with chocolate syrup. *Add more cream puffs as garnish, to your preference, if you desire.
Chocolate sundae syrup, cream puffs

Notes

Expert Recipe Tips:

- Use Day-Old Croissants for Best Texture. If possible, use day-old croissants—they absorb the creamy filling better and create a more authentic cream puff texture without becoming soggy. *If you buy them from the grocery store, just leave the lid on the package open overnight.

- Beat Pudding and Cream Cheese Until Completely Smooth. To avoid lumps in your filling, make sure the cream cheese is softened to room temperature and beat it thoroughly into the pudding until it is silky smooth. This ensures a velvety, uniform texture.

- Stabilize Whipped Cream (Optional). If you’re making this dessert ahead of time (more than 24 hours), consider stabilizing the whipped cream with 1 tablespoon of piping gel or 1 teaspoon of cornstarch to help it hold its shape longer.

- Layer the Pudding Gently. When adding the pudding mixture to the croissant base, drop it in spoonfuls instead of pouring. This prevents crumbs from getting mixed into the filling and keeps layers clean and defined.

- Refrigerate Overnight (No Skipping!) The chilling step is crucial—at least 8 hours, preferably 24. This gives the croissants time to soften and absorb the moisture from the filling, creating the signature “cream puff” feel.

- Add Toppings Just Before Serving. Wait until just before serving to garnish with cream puffs and drizzle chocolate syrup. This keeps the toppings looking fresh and prevents sogginess or smudging.

- Use a Hot Knife for Clean Slices. Run your knife under hot water and wipe it clean between cuts for the cleanest, prettiest slices—especially helpful when serving guests.

🌡️Storage

Store leftover cream puff dessert in the fridge, in an airtight container, for 4-5 days. If you're just storing it overnight, you can cover it with plastic wrap. These ingredients don't stand up well to freezing.

Nutrition