Creamy, soft and full of flavor, this Cream Cheese Vanilla Pudding Cheesecake is an easy no-bake dessert you are going to love!
This mini cheesecake recipe is made with a buttery graham cracker crust, softened cream cheese, and vanilla pudding.
Top with fresh strawberries and a drizzle of warm strawberry jam for the perfect sweet ending to any meal.
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My recipe stands out from other no-bake cheesecake cupcake recipes because it’s topped with fresh strawberries and a drizzle of warm strawberry jam.
The fruit adds extra flavor and makes each cheesecake look and taste special. It’s an easy way to make a simple dessert feel a little more exciting and homemade.
Looking for more easy desserts? Try my Blueberry Cheesecake Pudding or my collection of 14 Sugar Free Cheesecake Pudding Recipes
Table of Contents
- Tips for Making Individual No-Bake Cheesecakes
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- Insider Tips from My Kitchen to Yours
- How to Store, Freeze and Thawing Tips
- Recipe FAQ's
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Tips for Making Individual No-Bake Cheesecakes
- Use a muffin pan with liners: This makes removing and serving each cheesecake easy and mess-free.
- Soften the cream cheese fully: Let it sit at room temperature for smooth, lump-free filling.
- Pack the crust firmly: Use a tart tamper or the back of a spoon to press the crust into each liner so it holds together after chilling.
- Chill long enough: Give the cheesecakes at least 2 hours in the fridge to firm up properly—longer if possible.
- Top just before serving: Add fresh fruit and jam right before serving to keep everything looking and tasting fresh.
Helpful Kitchen Tools
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!
Substitutions and Variations
- Cheesecake Pudding Mix - I love adding cheesecake pudding mix to no-bake cheesecake recipes.
- Pie Filling - use your favorite canned pie filling topping.
- Fresh Fruit - use your favorite fresh fruit as a topping in place of the strawberries I used.
- Chocolate - stir in a few tablespoons of melted chocolate or Nutella Hazelnut Spread into the cream cheese mixture.
- Cookie Crumbs - you can use a different flavor of cookie crumbs for the crust such as vanilla wafer cookies, chocolate or cinnamon flavored graham crackers.
See this Cool Whip and Cheesecake Pudding Recipe on my website!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Place the graham crackers in a large zip-top bag and crush them evenly using a rolling pin. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar, then stir until fully mixed.
Step 2: Spoon about 2 tablespoons of graham cracker crumbs into each muffin liner set in a muffin pan. Gently press the crumbs down using a tart tamper or the back of a spoon to form a firm crust. Place the pan in the freezer to allow the crusts to set.
Step 3: Using a KitchenAid mixer with the paddle attachment, beat softened cream cheese until smooth. Switch to the whisk attachment (if available), add pudding mix and milk, and blend until creamy. Spoon into 12 muffin cups, chill for 2 hours, then top with fresh strawberries and a warm drizzle of strawberry jam.
Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✔️ DO let the cream cheese soften at room temperature before mixing—this ensures a smooth, lump-free filling.
❌ DO NOT skip chilling the crust—without firming up in the freezer, it won’t hold together properly when serving.
How to Store, Freeze and Thawing Tips
Refrigerate: Store assembled desserts in an airtight container or covered with plastic wrap in the fridge for up to 4–5 days. For best texture, keep toppings like whipped cream or fresh fruit separate until serving.
Freezer: Freeze individual portions in airtight containers or muffin liners for up to 1 month. Make sure the dessert is well-covered to prevent freezer burn.
Thawing Tips: Thaw in the refrigerator for several hours or overnight.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to the questions. If you have any other questions not answered here, please leave a comment!
Almond milk will not work for instant pudding. If you want to make this recipe using almond milk, you'll need to use the cook and serve pudding version.
Yes, you can add softened cream cheese to instant pudding to make it thicker, creamier, and more cheesecake-like. For best results, beat the cream cheese until smooth before mixing in the pudding and milk.
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📖 Recipe Card
Cream Cheese Vanilla Pudding Cheesecake
Ingredients
- 1 ½ cups graham cracker
- ¼ cup butter; melted
- ¼ cup white sugar
- 8 oz cream cheese ; softened
- 1 ¼ cup milk
- 3.4 oz Vanilla Flavored Jell-O Instant Pudding and Pie Filling
Equipment
Method
- Place the graham crackers in a large resealable plastic bag and using a rolling pin, work to break up and crush them into an even texture.
- 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 muffin liners which have been placed inside a muffin pan.
- Then using the tart tamper, or the back of a spoon gently press the crumbs into the bottom to form a nice crust.
- Place the tray in the freezer for the crust to firm up while you prepare the filling.
- In the bowl of the KitchenAid mixer, using the paddle attachment, cream the softened cream cheese until 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.
- Divide the mixture evenly between the 12 muffin cups.
- Place the tray in the refrigerator for up to 2 hours or until the filling is firm.
- Top each cheesecake cupcake with a few fresh strawberries and a drizzle of the strawberry jam that's been warmed up in the microwave; if desired.
Marg says
I had the same problem where the cream cheese blended with the putting mix and milk gave a weird texture so I just put it in my food processor for a minute or two and it came out perfectly smooth. Great recipe will be using this again!
Lois says
Yes, the texture of the cream cheese combined with the pudding mix will not affect the outcome of the recipe at all! I have a chocolate pudding cheesecake recipe coming out soon and it's just as good as this one. Thank you for your comment.
Carol Maher says
As soon as I added cold milk to the pudding cream cheese mixture, it broke up into small lumps suspended in the liquid kind of like rice pudding. Tried adjusting mixer to high speed but they were there to stay. Bad texture. Not smooth like I was wanting.
Lois says
I'm not sure could have been the problem! I hope you will try again.
Arlene says
Thank you for this recipe. Recently attended a barn wedding and they served these as appetizers. I searched like crazy to find a recipe so I could make them. Very pleased the way ot turned out. Will definitely try some of your other recipes. Thanks for keeping it simple.
Lois says
Thank you for leaving a comment! I hope you enjoy the recipe.