Strawberry Cheesecake Pudding

If you’re craving something creamy, fruity, and absolutely delicious, this strawberry cheesecake pudding is exactly what you need. I started making this recipe when I wanted all the flavors of classic cheesecake without the hassle of baking or worrying about cracks. This no-bake dessert combines fresh strawberries with rich cream cheese and a buttery graham cracker base to create individual portions that look fancy but take minimal effort.

The best part? You can whip this up in under 30 minutes and let the fridge do all the work. Whether you’re hosting friends or treating yourself after a long day, this strawberry cheesecake pudding delivers that restaurant-quality taste right from your own kitchen.

Equipment You’ll Need

• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Food processor or blender
• Medium saucepan
• Wooden spoon or spatula
• Fine-mesh strainer
• Measuring cups and spoons
• 6-8 individual serving glasses or bowls
• Plastic wrap
• Rubber spatula

Strawberry Cheesecake Pudding Ingredients

For the Strawberry Topping:

• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice

For the Graham Cracker Base:

• 1 sleeve graham crackers (about 1.5 cups crumbs)
• 1/4 cup unsalted butter, melted

For the Cheesecake Pudding:

• Two 8-ounce blocks cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla paste or vanilla extract

How to Make Strawberry Cheesecake Pudding

1. Start by preparing your strawberry topping. Wash and hull the fresh strawberries, then slice them into bite-sized pieces. Place them in a medium saucepan.
2. Add the granulated sugar, lemon zest, and fresh lemon juice to the strawberries. Stir everything together and let it sit for about 5 minutes to allow the strawberries to release their natural juices.
3. Cook the strawberry mixture over medium heat for 8-10 minutes, stirring occasionally. The strawberries should break down slightly and create a syrupy sauce. Remove from heat and let it cool completely.
4. While the strawberries are cooling, make your graham cracker base. If using whole graham crackers, crush them in a food processor until you have fine crumbs. You can also place them in a sealed bag and crush with a rolling pin.
5. Mix the graham cracker crumbs with the melted butter until all the crumbs are evenly coated and the mixture holds together when pressed.
6. Divide the graham cracker mixture among your serving glasses or bowls, pressing it down gently to create an even base layer. Set aside.
7. For the cheesecake layer, make sure your cream cheese is completely softened to room temperature. This prevents lumps in your pudding.
8. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
9. Gradually add the sweetened condensed milk while continuing to beat. Mix until completely smooth and no lumps remain.
10. Add the vanilla paste or extract and beat for another minute until everything is well incorporated.
11. Spoon the cheesecake mixture over the graham cracker base in each serving glass, creating an even layer.
12. Top each pudding with a generous spoonful of the cooled strawberry mixture, making sure to include both the fruit pieces and the syrup.
13. Cover each glass with plastic wrap and refrigerate for at least 2 hours, though overnight is even better for the flavors to meld together.

How to Store

These individual strawberry cheesecake puddings keep beautifully in the refrigerator for up to 4 days when covered with plastic wrap or stored in airtight containers. The graham cracker base may soften slightly over time, but the flavor remains delicious. I don’t recommend freezing these puddings as the texture of the cream cheese mixture changes when thawed. For best results, make them 1-2 days ahead of when you plan to serve them.

Serving Suggestions

I love serving these puddings as they are, but you can easily dress them up for special occasions. Try adding a dollop of whipped cream on top, or garnish with fresh mint leaves for a pop of color. For extra indulgence, drizzle a little chocolate sauce over the strawberries. These work wonderfully for dinner parties since they’re already portioned out – no cutting or serving required. You can also make them in mason jars for a rustic presentation, or use wine glasses for something more elegant.

Expert Baking Tips

• Always use room temperature cream cheese to avoid lumps in your pudding
• Don’t skip the lemon juice and zest in the strawberries – they brighten the entire dessert
• Cook the strawberries just until they start breaking down but still hold some shape
• Press the graham cracker base firmly to prevent it from mixing with the cream cheese layer
• Taste your strawberries first – if they’re very sweet, reduce the sugar slightly
• Let the strawberry mixture cool completely before layering to prevent melting the cream cheese
• Make these at least 2 hours ahead for best texture and flavor development
• Use clear glasses to show off the beautiful layers
• Save a few whole strawberries for garnish if desired

Recipe FAQs

Can I use frozen strawberries instead of fresh?
Yes, you can substitute frozen strawberries, but thaw them completely first and drain any excess liquid before cooking. Frozen berries tend to release more water, so you might need to cook the mixture a bit longer to achieve the right consistency. The flavor will still be delicious, though fresh strawberries give the best texture.

How can I make this dessert lighter?
For a lighter version, you can substitute part of the cream cheese with Greek yogurt – try using one block of cream cheese and 8 ounces of thick Greek yogurt. You can also use reduced-fat cream cheese, though the texture won’t be quite as rich. Another option is to reduce the graham cracker base or skip it entirely for fewer calories.

What if my cream cheese mixture is lumpy?
If you end up with lumps despite using room temperature cream cheese, strain the mixture through a fine-mesh sieve before layering. You can also try beating it longer with the mixer, or gently warming the bowl for a few seconds to help soften any remaining lumps. Prevention is key though – always let your cream cheese sit out for at least an hour before using.

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