Description
These Fluffy No-Bake Cheesecake Pudding Cups are a light, creamy dessert that requires no baking and minimal effort. With a buttery graham cracker crust and a luscious cream cheese filling folded with whipped topping, they offer a delightful treat perfect for summer or any time you crave a quick, satisfying dessert. Garnish options like fresh berries, chocolate shavings, or lemon zest add a refreshing touch to this easy-to-make pudding cup.
Ingredients
Scale
Crust
- 1/2 cup graham cracker crumbs (or crushed digestive biscuits)
- 2 tbsp melted butter
Filling
- 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
Garnish (optional)
- Fresh berries
- Chocolate shavings
- Lemon zest
Instructions
- Prepare the crust: Combine graham cracker crumbs with melted butter in a small bowl until well coated and the mixture resembles wet sand, which will help it bind as a crust.
- Form the crust base: Spoon about 1 tablespoon of the crumb mixture into each serving cup and press lightly with the back of the spoon or your fingers to create an even, compact base layer for the cheesecake filling.
- Beat cream cheese and sugar: In a medium mixing bowl, use a hand mixer or whisk to beat the softened cream cheese with powdered sugar until the mixture is smooth, creamy, and fluffy, removing any lumps.
- Add flavor and creaminess: Mix in the vanilla extract and plain Greek yogurt (or coconut cream if dairy-free) until fully blended, adding moisture and a subtle tanginess to the filling.
- Fold in whipped topping: Gently fold the whipped topping or whipped coconut cream into the cream cheese mixture using a spatula to keep the texture light and airy without deflating the mixture.
- Assemble pudding cups: Spoon or pipe the cheesecake filling on top of the graham cracker crust in each cup, filling them up evenly and smoothing the tops for presentation.
- Chill to set: Place the assembled cups in the refrigerator and chill for at least 2 hours, allowing the filling to firm up and flavors to meld beautifully.
- Garnish and serve: Just before serving, garnish each cup with fresh berries, chocolate shavings, or lemon zest to add color, texture, and a fresh burst of flavor.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- For a dairy-free version, substitute Greek yogurt with coconut cream and use whipped coconut cream instead of dairy whipped topping.
- Press the crust firmly to prevent it from crumbling when serving.
- Chilling time is essential for the pudding cups to set properly; don’t skip this step.
- These cups can be made up to 24 hours in advance and stored covered in the refrigerator.
- Feel free to experiment with different crusts like crushed cookies or nuts.
