If you are a cheesecake lover, these cheesecake pudding cups are for you!
This easy dessert combines the satisfying crunch of vanilla wafer cookies with the velvety smoothness of cheesecake-flavored pudding and the airy lightness of whipped topping.
With just a few ingredients and minimal effort, you can create a sweet treat that's perfect for any occasion.
Make sure to check out our other cheesecake pudding recipes on the blog for even more flavor combinations and variations!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
This recipe for cheesecake pudding cups is the perfect easy dessert to serve when hosting a large gathering. Everyone loves an individual dessert. They always feel like they can eat more than just one.
These are fun to make, serve and eat. Everyone loves them and before you know it, they'll be gone. Trust me, I know...they disappeared fast in our house!
Table of Contents
No Bake Jello Cheesecake Recipe
Cheesecake pudding is a versatile dessert that can be enjoyed in many ways. If you're looking for a quick and easy treat, try my collection of Jello Cheesecake Pudding Recipes for a grab-and-go option.
For those who prefer homemade goodness, Strawberry Cheesecake Pudding Cups offer a delightful combination of fresh fruit and creamy pudding.
And if you're feeling adventurous, explore the possibilities of Vanilla Pudding Cheesecake, a unique twist on the classic dessert that incorporates vanilla pudding for extra flavor and moisture.
Helpful Kitchen Tools
Affiliate Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, click here.
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Variations and Substitutions
- Vanilla Pudding Mix - if you can't find cheesecake pudding mix, try using vanilla pudding mix.
- Fresh Fruit - try topping the pudding cups with fresh strawberries, blueberries or even sliced bananas.
- Dip - this cheesecake pudding would also make a great dip. Place it in a bowl surrounded by fresh fruit, cinnamon or vanilla cookies for a fun appetizer.
- No Bake Pie - add the mixture to a store-bought graham cracker pie shell and you have another easy dessert.
- These pudding cups start with a crushed Vanilla Wafer cookie crumb base, but feel free to swap it out for crushed graham crackers, Oreo cookies, or ginger snaps for a different flavor twist.
See my recipe for Blueberry Cheesecake Pudding on my website!
Step-by-Step Directions
Step 1: In the bowl of the KitchenAid mixer, using the paddle attachment, cream together the softened cream cheese and butter until smooth.
Step 2: 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 3: 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.
Prepare the Cookie Crumb Crust
Step 4: Combine the cookie crumbs, melted butter and sugar into a mixing bowl. Stir together until everything is combined.
Step 5: 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.
Top Tip
Crush the Vanilla Nilla Wafer Cookies using rolling pin, meat tenderizer or in a food processor.
Add the Pudding
Step 6: Next, add the pudding/cream cheese mixture to the cups. I found it easier to use a large cookie scoop to get the mixture into the jars without making a huge mess. Add a few of the cookies to the top of the cheesecake pudding cups. Then sprinkle a few of the reserved cookie crumbs.
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
Storage Tips
- Store the pudding cups in the refrigerator covered with plastic wrap for 2 to 3 days.
- It's best to store them without the extra cookies on top.
- These ingredients do not stand up well to freezing.
Top Tips
- Make sure the cream cheese is at room temperature.
- If it's not, do not use the microwave to soften or warm up the cream cheese.
- Instead, run a plate under very hot tap water for a few seconds. Dry the plate completely!
- Remove the cream cheese from the wrapper and set it on the plate.
- Cover the cream cheese and the entire plate with an upside down bowl. The heat from the plate will be trapped under the bowl and help to quickly soften the cream cheese so it's ready for the recipe.
More Recipes to Love
📖 Recipe Card
Cheesecake Pudding Cups
Ingredients
- 8 ounces cream cheese; softened at room temperature
- ¼ cup butter; softened
- 1 cup powdered sugar
- 3 cups milk
- 2 - 8.4 ounce size cheesecake instant pudding mix; 4 servings size each box
- ½ teaspoon pure vanilla extract
- 12 ounce Cool Whip Whipped Topping; thawed
- 1 cup Nilla Wafer Crumbs
- ¼ cup sugar
- ⅓ cup melted butter
Method
- 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 cookie 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.
- Next, add the pudding/cream cheese mixture to the cups.
- I found it easier to use a large cookie scoop to get the mixture into the jars without making a huge mess.
- Add a few of the cookies to the top of the pudding cups.
- Then sprinkle a few of the reserved cookie crumbs.
- Serve and enjoy!
Comments
No Comments