Description
These fluffy no-bake cheesecake pudding cups are light, creamy, and irresistibly smooth, featuring layers of buttery graham cracker crust and a tangy-sweet cheesecake filling. Perfect for quick entertaining or an indulgent treat without turning on the oven.
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
Instructions
- Combine graham cracker crumbs with melted butter in a small bowl until well coated.
- Spoon about 1 tablespoon of the mixture into each serving cup and press lightly to form the crust.
- In a medium mixing bowl, beat softened cream cheese with powdered sugar until smooth and fluffy.
- Add vanilla extract and Greek yogurt (or coconut cream) and mix until well combined.
- Gently fold in the whipped topping to keep the mixture light and airy.
- Fill each cup with the cheesecake mixture using a spoon or piping bag, on top of the crust.
- Chill the cups in the refrigerator for at least 2 hours to set.
- Before serving, garnish with fresh berries, chocolate shavings, or lemon zest.
Notes
Make ahead the night before for best texture and flavor.
Use gluten-free graham crackers for a gluten-free option.
Use dairy-free alternatives for a vegan version.
Store covered in the fridge for up to 3 days.
Do not add garnishes until ready to serve to keep them fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 pudding cup
- Calories: 215
- Sugar: 12g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
