Cream Cheese Stovetop Pudding Cake: How to Make It Perfectly Soft and Delicious!

Some desserts don’t need layers, frosting, or a dozen ingredients to impress, and this pudding cake proves exactly that. Made with milk, egg yolks, cream cheese, and cornstarch, this dessert comes together on the stovetop before chilling into its final form. Finished with a dusting of cocoa and a sprinkle of coconut, it’s delicate and sweet.

You can serve it at the end of a meal, slide it in with afternoon coffee, or turn it into a midnight fridge raid reward.

What Is Pudding Cake? 

Pudding cake was born from blending desserts with creamy bakes and this dish has roots in both European and Asian kitchens. The version we’re making today is fridge-set, no oven involved, and slightly firm while staying utterly spoonable.

Pro Tips for the Best Pudding Cake

• Low heat is everything with this recipe. Rushing the cook time with high heat will scramble your yolks instead of giving you a smooth texture.
• Sift the cornstarch first to help you avoid that weird powdery pocket that never dissolves.
• Use full-fat milk because if you're going in, go all in. Low-fat milk just won’t give you the same richness.
• Dust toppings just before serving. Cocoa and coconut can get soggy if they sit too long.

Can I Use Whole Eggs Instead of Just Yolks?

Egg yolks add richness and help with setting and egg whites will make the pudding cake firmer and possibly more rubbery. If you want that ultra-soft, custardy texture, stick with yolks only.

What Type of Cream Cheese Should I Use?

Go for block-style cream cheese. Anything labeled as “spreadable” or “light” might contain extra water or stabilizers that could mess with the texture.

Is It Too Sweet?

This pudding cake walks the line between sweet and subtle because the sugar is measured for balance. If you prefer a more dessert-forward flavor, a drizzle of caramel or a spoon of berry compote on top will do the trick.

Will It Set Without a Mold?

You can use ramekins, glasses, or even a loaf tin lined with parchment if you don’t have a silicone mold. Just make sure whatever container you use is easy to unmold or scoop from.

What If I Overcook It?

If it thickens too much or starts clumping, remove it from heat immediately and whisk vigorously. A few seconds too long can make it pasty. If disaster strikes, blending it smooth can rescue it.

How to Store Any Leftovers

Avoid freezing, this dish as it won’t survive the thawing without turning grainy. If you’ve already dusted cocoa or coconut on top, you might want to re-dress it before serving again to keep it fresh.

How to Make Cream Cheese Stovetop Pudding Cake

Step 1

Step 1

Grab a saucepan and add the egg yolks, sugar, cornstarch, milk, and cream cheese. Use a whisk to combine everything until smooth and lump-free.

Grab a saucepan and add the egg yolks, sugar, cornstarch, milk, and cream cheese. Use a whisk to combine everything until smooth and lump-free.

Step 2

Step 2

Place the pan on low heat and keep whisking until the mixture becomes thick. Once thickened, pour the mixture into your silicone mold. Smooth the surface gently and refrigerate for at least 2 hours.

Place the pan on low heat and keep whisking until the mixture becomes thick. Once thickened, pour the mixture into your silicone mold. Smooth the surface gently and refrigerate for at least 2 hours.

Step 3

Step 3

When set, unmold your pudding cake and dust the top with a generous layer of cocoa powder and coconut flakes.

When set, unmold your pudding cake and dust the top with a generous layer of cocoa powder and coconut flakes.