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a spoonful of chocolate pudding

Chocolate Cream Cheese Pudding with Amaretto Whipped Cream

  • Author: Heidi Clark~ Yums & Kisses
  • Prep Time: 10 minutes
  • Chill Time: 4 hours
  • Cook Time: 10 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: Serves 3 1x
  • Diet: Vegetarian


Chocolate Cream Cheese Pudding with Amaretto Whipped Cream!  Silky and decadent homemade chocolate pudding with a touch of rich cream cheese. Garnished with a dollop of Amaretto-infused whipped cream. The perfect recipe when you need a quick and easy dessert!



For the Pudding:

1 + 1/4 cup whole milk, divided

1/4 cup heavy cream

1/4 cup + 2 Tablespoons granulated sugar

1/8 teaspoons fine sea salt

3 Tablespoons dutch-process cocoa

1 1/2 Tablespoons cornstarch

3 ounces full-fat cream cheese, softened

1 Tablespoon semi-sweet chocolate chips

1 Tablespoon Amaretto {or 1/2 teaspoon vanilla extract}

Optional Garnish:

a handful of toasted sliced almonds

For the Amaretto Whipped Cream:

1/2 cup cold heavy whipping cream

tiny pinch of fine sea salt

1 Tablespoon powdered sugar

1 1/2 Tablespoons Amaretto


For the Pudding:

  • Place the sugar, sea salt, and cocoa into a medium saucepan. Whisk well to combine.
  • Add one cup of milk and the cream. Whisk again to combine.
  • Place over medium heat. Stir the mixture several times while it is heating.
  • Meanwhile, stir together the cornstarch and remaining 1/4 cup of milk until smooth.
  • Let the milk/cocoa mixture come to a low boil and cook for one minute.
  • Pull the pan off the heat and slowly drizzle the cornstarch mixture into the hot milk while whisking constantly.
  • Place the pan over medium-high heat. Whisk constantly while allowing the mixture to come to a boil. Continue whisking and cooking until the mixture is thick. 
  • When the pudding is done, there will be large, thick bubbles that form and burst. The pudding will be quite thick at this point. This usually takes one to two minutes from the time the pudding starts to boil.
  • Remove the pan from the heat and add the softened cream cheese and chocolate chips. Whisk until completely smooth.
  • Ladle the hot pudding into 3 small serving dishes or one large serving dish.  Cool to room temperature. Cover with plastic wrap and chill for several hours.

To Make the Amaretto Whipped Cream:

  • Using either a hand-held mixer or a stand mixer with the whisk attachment, add the cold heavy whipping cream to the mixing bowl. Add the salt and powdered sugar.
  • Begin mixing at low to medium speed. When the mixture begins to thicken, increase the speed to high. When the cream is just beginning to form soft peaks, add the Amaretto. Continue mixing until medium peaks form. 
  • Transfer the whipped cream to a storage container and refrigerate until needed.

To Make the Optional Toasted Almond Garnish:

Preheat the oven to 350°. Throw a handful of sliced almonds onto a small baking tray. Bake for 6-8 minutes or until golden brown and fragrant. Check the almonds frequently during the bake time as they can go from blanched to burned in a flash! Let cool completely before using.

Serve each serving of Chocolate Cream Cheese Pudding with a generous dollop of Amaretto Whipped Cream and some toasted sliced almonds if desired.



  • Leftover pudding will keep up to three days in the refrigerator.
  • The Amaretto Whipped Cream can be made in advance. You may need to whisk it several times before serving to incorporate air into it.
  • This recipe was tested using full-fat dairy products. The use of low-fat products in this recipe may affect the outcome.
  • Category: Dessert
  • Method: Stove-Top
  • Cuisine: American

Keywords: pudding, amaretto, chocolate pudding, homemade chocolate pudding, quick and easy chocolate dessert