Creamy, soft and full of flavor, this Cream Cheese Vanilla Pudding Cheesecake is an easy no-bake dessert you are going to love. This cheesecake pudding 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.
This easy dessert recipe is very similar to my Vanilla cheesecake recipe only this time I made individual servings. Which is perfect for any event, holiday or party you need a delicious desert.
Table of Contents
Cheesecake Cupcakes
This recipe is a no-bake version of my favorite cheesecake cupcakes recipe that everyone loves.
This means they set up in the refrigerator. So plan on a little extra time for chilling before you can serve them.
Looking for more Cheesecake Pudding Recipes?
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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!
- Graham Cracker Crumbs - you can use either pre-crushed crumbs or do the work yourself and save some money...which is what I did.
- Butter
- Sugar
- Cream Cheese - room temperature.
- Milk
- Vanilla Flavored Jell-O Instant Pudding and Pie Filling
- Strawberries
- Optional garnish - strawberry jam warmed up in the microwave for a few minutes to make it pourable.
Step-by-Step Directions
Step 1 | Prepare the Graham Cracker Crust
- 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.
Step 2 | Fill the Muffin Pan
- 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.
Step 3 | Prepare the Cheesecake 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.
Step 4 | Serving Tips
- 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.
Tried this recipe? Let me know in the comments and don't forget to rate it!
Recipe Variations
You can definitely change up the recipe for these cheesecake cupcakes by using different flavors of pudding mix and different toppings. Here are a few of my favorite:
- 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!
Storage
Store the no-bake cream cheese vanilla pudding cheesecake in an air-tight container for up to 5 days in the refrigerator.
These ingredients do not stand up well to freezing.
Top Recipe Tip
- Make sure you have the cream cheese at room temperature. That way it incorporates nicely with the pudding mix and the end result is a creamy cheesecake base.
- Place the muffin pan in the freezer to firm up the graham cracker bottom.
FREQUENTLY ASKED RECIPE QUESTIONS
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.
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Cream Cheese Vanilla Pudding Cheesecake
Equipment
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
Instructions
- 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.