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.