Creamy cheesecake pudding mix layered on top of sweetened graham cracker crumbs then topped with fresh blueberries. This Blueberry Cheesecake Pudding Recipe is another one of my easy, delicious cheesecake pudding recipes.
The best news is this recipe is ready in 30 minutes. Be prepared to double this recipe because it is going to disappear fast when you serve it to your family and friends!
What is your favorite dessert? For me the answer is easy. I love cheesecake. However, baking cheesecake can sometimes be a bit time-consuming.
Which is why I love this recipe for blueberry cheesecake pudding. It starts out with a box of pudding mix, whipped topping and a few other ingredients. The end result is one of my new favorite easy dessert recipes!
Table of Contents
- What can I make with Cheesecake Pudding?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Step-by-Step Directions
- Step 1: Prepare the Pudding Mix
- Step 2: Add the Cool Whip
- Step 3: Prepare the Graham Cracker Crumb Crust
- Step 4: Add the Pudding to the Cups
- Step 5: Add the Fruit
- Before You Begin!
- 🍶Storage Tips
- FREQUENTLY ASKED RECIPE QUESTIONS
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
What can I make with Cheesecake Pudding?
Using cheesecake pudding mix to make desserts is one of the shortcuts I like to take when I need a quick dessert.
You can enjoy the pudding as is or dress it up with fresh fruit, canned fruit, crushed cookies, crushed candy bars or even a spoonful too of whole fruit jam. The possibilities are endless!
I've posted a few other cheesecake pudding recipes recently. So if you're not a fan of blueberries, try the strawberry cheesecake pudding cups. just in case you don't like blueberries.
Helpful Kitchen Tools
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Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
For the Cheesecake Pudding:
- Cream cheese - at room temperature
- Butter - at room temperature
- Instant pudding mix - for this recipe I used cheesecake pudding mix. If you can't find cheesecake pudding mix, you can use regular vanilla pudding mix. You could even use a sugar-free pudding mix.
- Powdered sugar
- Milk - I used 2% milk, whole milk would be great. I would not use 1% or fat free milk.
- Vanilla extract
- Cool Whip Topping - make sure it's defrosted.
- Reddi-Wip whipped topping - this is what I used to top each jar with.
- Fresh Blueberries - I used about 1 cup. Of course, you could add more if you like.
For the Graham Cracker Crumbs Crust:
- Graham Cracker Crumbs - for this recipe I chose to use the crumbs instead of crushing graham crackers into crumbs. Make sure you reserve about ½ cup for a garnish later.
- Sugar
- Melted butter
Step-by-Step Directions
📌Quick Tip: This recipe should make around 8 pudding cups depending on the size of the cup you use.
Step 1: Prepare the Pudding Mix
- In the bowl of the KitchenAid mixer, using the paddle attachment, cream together the softened cream cheese and butter until smooth.
- Add in the powdered sugar and vanilla and continue to mix until combined and smooth.
- Switch out the paddle attachment for the whisk attachment, if you have one, and then add in the pudding mix followed by the milk.
Step 2: Add the Cool Whip
- Allow the pudding/cream cheese mixture to set until just firm. Since we're using instant pudding mix, this takes about 5 minutes.
- Finally, fold in the container of Cool Whip.
Step 3: Prepare the Graham Cracker Crumb Crust
- Combine the graham cracker crumbs, melted butter and sugar into a mixing bowl. Stir together until everything is combined.
- Spoon about 2 tablespoons of the crumbs into the bottom of the glasses.
- Reserve some of the crumbs to use as a garnish.
- Then using the tart tamper, gently press the crumbs into the bottom of the glasses.
Step 4: Add the Pudding to the Cups
- Next, add the pudding/cream cheese mixture to the glasses.
- I found it easier to use a large cookie scoop to get the mixture into the jars without making a huge mess. You could also use a wide mouth canning funnel.
Step 5: Add the Fruit
- Add the fresh blueberries.
- Top each jar with a little of the ReddiWip whipped cream and a few of the reserved graham cracker crumbs.
- Serve and enjoy!
Before You Begin!
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🍶Storage Tips
- If you have any leftovers, store the pudding in the refrigerator.
- Use plastic wrap to cover the top of the cups to keep the pudding fresh.
- The pudding should remain fresh for 3-5 days.
- It should not be stored at room temperature.
- And it's not recommended for freezing as the consistency will change when thawing.
FREQUENTLY ASKED RECIPE QUESTIONS
Yes! I've used this pudding mix in quite a few recipes and even just alone with a dollop of whipped cream. It's a fast, easy, delicious way to enjoy the taste of cheesecake.
Sugar free pudding mix is the same as regular pudding mix only sweetened with sucralose. It contains no sugar and is a reduced calorie dessert.
More Recipes to Love
- No Bake Cheesecake Pudding Parfaits - the perfect no bake dessert with layers of delicious pudding and fresh berries topped with whipped cream. You can serve this dessert in pretty parfait glasses or use mason jars for a more casual setting.
- Mason Jar Desserts - two types of pudding mixes used to make these fun desserts that are perfect for large gatherings.
- Berry Cheesecake Parfaits - a homemade pudding parfait recipe.
📖 Recipe Card
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Blueberry Cheesecake Pudding
Ingredients
For the Cheesecake Pudding:
- 8 ounces cream cheese; softened at room temperature
- ¼ cup butter; softened
- 1 cup powdered sugar
- 3 cups milk
- 2 - 3.4 ounce size cheesecake instant pudding mix; 4 servings size each box
- ½ teaspoon pure vanilla extract
- 12 ounces Cool Whip Whipped Topping; thawed
- 1 cup fresh blueberries
- Reddi-Wip Whipped Topping; for topping if desired
For the Graham Cracker Crumb Crusts:
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 2 tablespoons sugar
Instructions
- In the bowl of the KitchenAid mixer, using the paddle attachment, cream together the softened cream cheese and butter until smooth.
- Add in the powdered sugar and vanilla and continue to mix until combined and smooth.
- Switch out the paddle attachment for the whisk attachment, if you have one, and then add in the pudding mix followed by the milk.
- Allow the pudding/cream cheese mixture to set until just firm. Since we're using instant pudding mix, this takes about 5 minutes.
- Finally, fold in the container of Cool Whip.
- Combine the graham cracker crumbs, melted butter and sugar into a mixing bowl. Stir together until everything is combined.
- Spoon about 2 tablespoons of the crumbs into the bottom of the mason jars.
- Reserve some of the crumbs to use as a garnish.
- Then using the tart tamper, gently press the crumbs into the bottom of the cups.
- Next, add the pudding/cream cheese mixture to the jars.
- I found it easier to use a large cookie scoop to get the mixture into the cups without making a huge mess.
- Add the blueberries, then top with the ReddiWip whipped cream and reserved graham cracker crumbs as a garnish.
Linda says
Would this recipe be gluten free?
Lois says
I'm not sure how to make it gluten free.