Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Mix the graham cracker crumbs with the melted butter until all the crumbs are evenly coated and the mixture holds together when pressed.
- Divide the graham cracker mixture among your serving glasses or bowls, pressing it down gently to create an even base layer. Set aside.
- For the cheesecake layer, make sure your cream cheese is completely softened to room temperature. This prevents lumps in your pudding.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Gradually add the sweetened condensed milk while continuing to beat. Mix until completely smooth and no lumps remain.
- Add the vanilla paste or extract and beat for another minute until everything is well incorporated.
- Spoon the cheesecake mixture over the graham cracker base in each serving glass, creating an even layer.
- Top each pudding with a generous spoonful of the cooled strawberry mixture, making sure to include both the fruit pieces and the syrup.
- Cover each glass with plastic wrap and refrigerate for at least 2 hours, though overnight is even better for the flavors to meld together.
Notes
- 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