If you are a cheesecake lover, these cheesecake pudding cups are for you! Vanilla wafer cookies, creamy cheesecake flavored pudding, and whipped topping combine together to create another cheesecake pudding recipe that's ready in about 30 minutes.
This is one recipe you're going to make again and again!
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
Looking for more Cheesecake Pudding Recipes?
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
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.
For the Cookie Crumb Crust:
- Nilla Wafer Cookies- You'll need about 1 cup of cookie crumbs. Make sure you reserve about ¼ cup for a garnish later.
- Sugar
- Melted butter
Cooking Tip: Crush the Vanilla Nilla Wafer Cookies using rolling pin, meat tenderizer or in a food processor.
Step-by-Step Directions
Step 1 | Prepare the Cheesecake Pudding
- 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.
Step 2 | Prepare the Cookie Crumb Crust
- 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.
Step 3 | Add the Pudding
- 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.
Step 4 | Serving Tips
- Add a few of the cookies to the top of the cheesecake pudding cups.
- Then sprinkle a few of the reserved cookie crumbs.
- Serve and enjoy!
Tried this recipe? Let me know in the comments and don't forget to rate it!
Substitutions
These pudding cups start with a crushed Vanilla Wafer cookie crumb base. However, you can easily change that and used the following:
- Crushed Graham Crackers
- Oreo Cookies Crushed
- Ginger Snap Cookies
Variations
- 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.
See my recipe for Blueberry Cheesecake Pudding on my website!
Storage
- 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 InformationMore InformationMore InformationMore Information
Cheesecake Pudding Cups
Vanilla wafer cookies, creamy cheesecake flavored pudding, and whipped topping combine together in these delicious cheesecake pudding cups.
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 - 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
For the Crust:
- 1 cup Nilla Wafer Crumbs
- ¼ cup sugar
- ⅓ cup melted butter
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 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!
Notes
Make sure the cream cheese is at room temperature.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 491Total Fat: 34gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 70mgSodium: 400mgCarbohydrates: 41gFiber: 0gSugar: 34gProtein: 6g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
Comments
No Comments