Name: Fluffy No-Bake Cheesecake Pudding Cups
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/3 cup powdered sugar; 1 tsp pure vanilla extract; 1/2 cup plain Greek yogurt or coconut cream; 1 cup whipped topping or whipped coconut cream; 1/2 cup graham cracker crumbs (or crushed digestive biscuits); 2 tbsp melted butter; Optional: fresh berries, chocolate shavings, or lemon zest for garnish

These Fluffy No-Bake Cheesecake Pudding Cups are light, creamy, and irresistibly smooth. I love how quick and easy they are to make, with no need to turn on the oven. Whether I’m entertaining guests or just craving a simple, indulgent treat, these pudding cups never disappoint. With layers of buttery graham cracker crust and a tangy-sweet cheesecake filling, each bite feels like a little celebration.

Why You’ll Love This Recipe

I can’t get enough of this recipe because it’s a perfect blend of simplicity and indulgence. I don’t need fancy tools or baking skills to pull it off. The no-bake factor makes it ideal for hot days, and I like that it’s versatile—easy to customize with different toppings like berries, chocolate, or citrus zest. It’s also a great make-ahead dessert, so I can prep it the night before and just chill until it’s time to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz cream cheese, softened

1/3 cup powdered sugar

1 tsp pure vanilla extract

1/2 cup plain Greek yogurt or coconut cream

1 cup whipped topping or whipped coconut cream

1/2 cup graham cracker crumbs (or crushed digestive biscuits)

2 tbsp melted butter

Optional: fresh berries, chocolate shavings, or lemon zest for garnish

Directions

I start by combining the graham cracker crumbs with melted butter in a small bowl, mixing until the crumbs are well coated.

Then, I spoon about 1 tablespoon of the mixture into each serving cup and press it down lightly to form the crust.

In a medium mixing bowl, I beat the softened cream cheese with powdered sugar until it turns smooth and fluffy.

Next, I add the vanilla extract and Greek yogurt (or coconut cream) and beat until everything is well blended.

I gently fold in the whipped topping to keep the mixture light and airy.

Using a spoon or piping bag, I fill each cup with the cheesecake mixture on top of the crust.

I chill the cups in the fridge for at least 2 hours to let them set properly.

Right before serving, I like to add fresh berries, chocolate shavings, or a touch of lemon zest for a lovely finishing touch.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Chill Time: 2 hours

Total Time: 2 hours 10 minutes

Calories: Approximately 215 kcal per serving

Variations

I often switch things up depending on what I have on hand. If I’m feeling fruity, I’ll swirl in a bit of fruit compote into the cheesecake layer. For a chocolate twist, I mix cocoa powder into the base or sprinkle chocolate chips on top. Swapping the graham crackers for crushed Oreos gives it a richer base, and using coconut cream keeps it dairy-free and vegan-friendly.

Storage/Reheating

I store these cheesecake cups covered in the refrigerator for up to 3 days. Since they’re no-bake, they don’t need reheating. I make sure they’re well chilled before serving, and I only garnish them right before serving to keep the toppings fresh and vibrant.

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FAQs

What can I use instead of graham crackers?

I sometimes use crushed digestive biscuits, vanilla wafers, or even Oreo cookies as an alternative to graham crackers, depending on the flavor profile I’m aiming for.

Can I make these cheesecake cups ahead of time?

Yes, I often prepare them a day in advance. They hold up well in the fridge and actually taste better after setting overnight.

How do I make this dessert vegan?

To make it vegan, I use whipped coconut cream in place of dairy whipped topping, coconut cream instead of Greek yogurt, and a dairy-free cream cheese alternative.

Can I freeze no-bake cheesecake pudding cups?

Yes, I can freeze them for up to a month. I just wrap them tightly and thaw them in the fridge before serving. However, the texture may change slightly once thawed.

Are these gluten-free?

They can be. I use gluten-free graham crackers or cookies for the crust to make the entire dessert gluten-free.

Conclusion

These fluffy no-bake cheesecake pudding cups are a go-to dessert in my kitchen for a reason—they’re fast, easy, and always crowd-pleasing. I love how adaptable they are for any occasion, from casual get-togethers to special celebrations. With just a few ingredients and no oven required, they’re the perfect sweet ending to any day.

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