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                Strawberry Pink Pudding Cheesecake Cups are a fun, no-bake dessert that layers a classic graham cracker crust with a creamy cheesecake filling and sweet strawberry pudding. Topped with whipped cream and fresh strawberries, these cups offer a delightful mix of flavors and textures. Perfect for parties, family gatherings, or any time you crave a colorful and sweet treat!
INGREDIENTS- Graham Cracker Crumbs: 1 cup, for a buttery crust base
 - Unsalted Butter: 1/2 cup, melted, to bind the crust
 - Granulated Sugar: 1/4 cup, for sweetness in the crust
 - Cream Cheese: 8 oz, softened, for the creamy filling
 - Powdered Sugar: 1/2 cup, to sweeten the cheesecake layer
 - Vanilla Extract: 1 tsp, for added flavor
 - Whipped Topping (Cool Whip): 1 cup, for a light, airy filling
 - Strawberry Instant Pudding Mix: 1 (3.4 oz) package, for the sweet pudding layer
 - Milk: 2 cups, to make the pudding
 - Fresh Strawberries: 1 cup, diced, for extra strawberry flavor
 - Whipped Cream: for garnish
 - Fresh Strawberries: for garnish
 - Additional Graham Cracker Crumbs: optional, for garnish
 
- Step 1:
 - In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
 - Step 2:
 - Spoon 1-2 tablespoons of the mixture into the bottom of serving cups or bowls. Press down to form a crust layer.
 - Step 3:
 - In a mixing bowl, beat the softened cream cheese until smooth.
 - Step 4:
 - Add the powdered sugar and vanilla extract, mixing well.
 - Step 5:
 - Gently fold in the whipped topping until fully incorporated. Set aside.
 - Step 6:
 - In another bowl, whisk together the strawberry pudding mix and milk until thickened (about 2 minutes).
 - Step 7:
 - Fold in the diced strawberries.
 - Step 8:
 - Add a layer of cheesecake filling on top of the graham cracker crust in each cup.
 - Step 9:
 - Spoon strawberry pudding over the cheesecake layer.
 - Step 10:
 - If using deep cups, repeat layers, finishing with a strawberry pudding layer.
 - Step 11:
 - Cover cups and refrigerate for at least 2 hours to set.
 - Step 12:
 - Top with whipped cream, diced strawberries, and graham cracker crumbs before serving.
 
- Store in the fridge for up to 3 days, covered with plastic wrap.
 - Serve cold for the best texture and flavor.
 
- For a firmer crust, press down the graham cracker mixture firmly in each cup.
 - Use fresh, ripe strawberries for the best flavor in the pudding.
 
Tips from Well-Known Chefs
- Chef Lisa recommends toasting the graham cracker crumbs slightly before using for a richer flavor.
 - Chef Tom suggests adding a splash of strawberry extract to the pudding for a stronger strawberry taste.
 
To make the best cheesecake cups, ensure the cream cheese is well softened before mixing to create a smooth filling. Fold the whipped topping gently to maintain a light and fluffy texture. Fresh strawberries add a burst of flavor and a vibrant look.
Variations of Cheesecake CupsTry using different pudding flavors like chocolate or banana for a new twist. You can also add a layer of chocolate chips or nuts for extra crunch.
FAQsCan I use frozen strawberries?
Fresh strawberries are recommended, but thawed frozen strawberries can be used if fresh ones are not available.
Can I use homemade whipped cream?
Yes, homemade whipped cream can be used instead of Cool Whip for a fresher taste.
How long can I store the cheesecake cups?
They can be stored in the fridge for up to 3 days, but they are best served fresh.