Creamy no-bake cheesecake pudding filling topped with graham cracker crumbs and fresh strawberries. Strawberry cheesecake pudding cups are another easy Cheesecake Pudding Recipe everyone loves.
These are so easy to make at home with few ingredients. And the best news is they're ready in under 30 minutes.
This recipe is so delicious, it's hard to believe it's made from a box of instant pudding mix. Yes, that's right, instant pudding mix.
It's another easy dessert like my Oreo Cheesecake Pudding I recently published. I'm actually working on a few different variations of this recipe and let me tell you, they'll all so good.
Adding Pudding Mix to Cheesecake
Cheesecake has always been a favorite dessert for me. And incorporating a box of pudding mix into the recipe only makes my favorite dessert easier to enjoy.
There's no baking involved and most of the recipes are ready in under 30 minutes. Here are a few other pudding cup desserts you might like:
- Cheesecake Pudding Parfait
- Mason Jar Pudding Desserts
- No Bake Cheesecake Pudding Parfaits - made with sugar free pudding.
- Cool Whip and Cheesecake Pudding
Helpful Kitchen Tools
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Small Clear Plastic CupsMore InformationKitchenAid 9-Speed Hand MixerMore InformationTart Tamper, WoodMore InformationCanning Funnel Stainless Steel Wide-Mouth FunnelMore 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.
- Reddi-Wip whipped topping - this is what I used to top each jar with.
- Fresh Strawberries - you could use frozen, but make sure they're defrosted and drain them in a fine mesh sieve before adding to the pudding cups.
For the Graham Cracker Crumbs Crust:
- Graham Cracker Crumbs - for this recipe I chose to use the crumbs instead of crushing graham crackers into crumbs. Make sure you reserve about ½ cup for a garnish later.
- Sugar
- Melted butter
Step-by-Step Directions
This recipe should make around 12 to 14 pudding cups depending on the size of the cup you use.
Step 1: Prepare the Pudding Mix
- 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.
Step 2: Add the Cool Whip
- 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 3: Prepare the Graham Cracker Crumb Crust
- 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 mason jars.
- Reserve some of the crumbs to use as a garnish.
- Then using the tart tamper, gently press the crumbs into the bottom of the mason jars.
Step 4: Add the Pudding to the Cups
- Next, add the pudding/cream cheese mixture to the jars.
- I found it easier to use a large cookie scoop to get the mixture into the jars without making a huge mess. You could also use a wide mouth canning funnel
Finally, add the strawberries.
Step 4: Serve and Enjoy!
- Top each jar with a little of the ReddiWip whipped cream and a few of the reserved graham cracker crumbs.
Tried this recipe? Let me know in the comments and don't forget to rate it!
FREQUENTLY ASKED RECIPE QUESTIONS
The easiest way to defrost Cool Whip Whipped Topping is to place the entire container inside another container filled with cold water. Let it remain in the cold water for about 30 minutes and the Cool Whip should be defrosted enough to use in the recipe.
You can substitute almond milk for regular milk when preparing instant pudding. Start first with less milk than the box calls for, such as 1 ¼ cup. See if that gives you the consistency you're used to, if not, add more almond milk.
Ready for more great recipes?
- Marshmallow Bunny Peeps Pudding Cups
- Chocolate Pudding Parfaits
- Homemade Southern Banana Pudding
- Blueberry Cheesecake Pudding
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Strawberry Cheesecake Pudding Cups
Creamy no-bake cheesecake pudding filling topped with graham cracker crumbs and fresh strawberries. Strawberry cheesecake pudding cups are ready in under 30 minutes.
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 - 3.4 ounce size cheesecake instant pudding mix; 4 servings size each box
- ½ teaspoon pure vanilla extract
- 12 ounces Cool Whip Whipped Topping; thawed
- 2 cups fresh strawberries; sliced
- Reddi-Wip whipped topping; optional
For the Graham Cracker Crumb Crusts:
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 2 tablespoons sugar
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 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 mason jars.
- Reserve some of the crumbs to use as a garnish.
- Then using the tart tamper, gently press the crumbs into the bottom of the cups.
- Next, add the pudding/cream cheese mixture to the jars.
- I found it easier to use a large cookie scoop to get the mixture into the cups without making a huge mess.
- Add the strawberries, then top with the ReddiWip whipped cream and reserved graham cracker crumbs as a garnish.
Notes
Refrigerate until ready to serve.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 391Total Fat: 26gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 278mgCarbohydrates: 36gFiber: 1gSugar: 28gProtein: 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.
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