Cream Cheese Vanilla Pudding Cheesecake

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.

Jump to:

• Cheesecake Cupcakes
• Looking for more Cheesecake Pudding Recipes?
• Helpful Kitchen Tools
• Main Ingredients Needed
• Step-by-Step Directions
• Recipe Variations
• Storage
• Top Recipe Tip
• FREQUENTLY ASKED RECIPE QUESTIONS
• Cream Cheese Vanilla Pudding Cheesecake

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?

• Blueberry Cheesecake Pudding 
• 14 Sugar Free 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.

• Muffin pan
• Muffin paper liners
• Tart tamper

More InformationMore InformationMore InformationMore Information

 

Main Ingredients Needed

Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!

• 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

More InformationMore InformationMore InformationMore Information