Strawberry Pink Pudding Cheesecake Cups

Okay, these little cups are too cute to ignore. They’re creamy, pink, and taste like strawberry cheesecake and pudding had a sweet baby. I made a batch and… they didn’t last an hour.

They’ve got layers of fluffy cheesecake, silky strawberry pudding, and cookie crumbles for that perfect crunch. No baking needed. Just mix, chill, and enjoy.

They’re perfect for parties, Valentine’s treats, or late-night fridge raids. If you love pretty pink desserts that are as easy as they are yummy, this one’s it. I always keep extra in the fridge—just in case.

Let’s whip these up together. Grab your spoon, we’re making the cutest little cheesecake cups ever.

Why You’ll Love This Recipe

• Creamy & Fruity: A blend of velvety cheesecake and strawberry pudding gives you smooth and refreshing flavor in every bite.
• No Oven Needed: Everything sets in the fridge—easy to make and even easier to clean up.
• Great for Parties or Prep: Serve in individual cups for easy entertaining, or prep ahead for a grab-and-go dessert during the week.
• Kid-Approved: These pretty pink cups are fun to eat and loved by all ages.

What You Need to Know Before You Start

Prep Time & Chill Time:
Prep Time: 25 minutes
Chill Time: 2 hours
Total Time: About 2 hours 30 minutes

Servings:
Makes about 8 dessert cups (4 oz each). You can also make 4 larger cups if preferred.

Difficulty:
Beginner-friendly with simple layering and no baking involved.

Required Kitchen Tools

• Mixing bowls (at least 2)
• Hand mixer or stand mixer
• Measuring cups & spoons
• Silicone spatula
• Whisk
• Piping bag or spoon (for neat layers)
• 8 clear dessert cups or small jars
• Refrigerator space for chilling

Ingredients

For the Crust Layer:

• 1 cup graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped topping (like Cool Whip)

For the Strawberry Pudding Layer:

• 1 (3.4 oz) package strawberry instant pudding mix
• 2 cups cold milk
• 1 cup fresh strawberries, diced

Optional Garnishes:

• More whipped cream (for topping)
• Extra diced strawberries
• Additional graham cracker crumbs (for sprinkling)

Variations for Strawberry Pink Pudding Cheesecake Cups

• Make it Chocolate-Strawberry: Add a thin layer of chocolate ganache on top before adding whipped cream.
• Use Oreos Instead: Replace graham crumbs with crushed Golden Oreos or strawberry Oreos for the crust.
• Add a Tangy Twist: Stir in a tablespoon of lemon zest into the cheesecake layer for a citrus pop.
• Turn into Bars: Use an 8×8 dish and layer everything to slice into cheesecake pudding bars.

How to Make Strawberry Pink Pudding Cheesecake Cups – Step-by-Step Instructions

1. Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the texture resembles wet sand. Spoon about 2 tablespoons into each dessert cup and press it down gently with the back of a spoon or your fingers. Set aside.

2. Make the Cheesecake Layer

In a mixing bowl, beat the softened cream cheese until smooth using a hand mixer on medium speed. Add the powdered sugar and vanilla extract. Beat until fully combined and fluffy. Gently fold in the whipped topping using a spatula until smooth and creamy. Spoon or pipe the cheesecake layer on top of the crust in each cup.

3. Make the Strawberry Pudding

In another bowl, whisk together the strawberry pudding mix and cold milk for 2 minutes, or until thickened. Let it sit for 5 minutes to firm up slightly. Gently fold in the diced strawberries. Spoon this mixture on top of the cheesecake layer in each cup.

4. Chill

Cover the dessert cups with plastic wrap and refrigerate for at least 2 hours, or until fully set.

Serving and Decoration

• Top with Whipped Cream: Just before serving, pipe or spoon a dollop of whipped cream on top of each cup.
• Garnish: Sprinkle with a pinch of graham cracker crumbs or a few more diced strawberries for a pop of color.
• Presentation Tip: Use clear glass or plastic cups to show off the layers—it makes them look extra special.

Storing Strawberry Pink Pudding Cheesecake Cups

• Refrigerator: Keep the cups covered and stored in the fridge for up to 3 days. They’re best when eaten within the first 24–48 hours for peak freshness.
• Do Not Freeze: The texture of the pudding and whipped topping may change if frozen, so freezing isn’t recommended.

Tips and Tricks for Success

• Use Room Temperature Cream Cheese: This helps you get a smooth, lump-free filling.
• Chill Long Enough: Don’t rush the setting process. A full 2 hours in the fridge helps the layers firm up.
• Layer with Care: For clean lines, use a piping bag or a spoon to gently place each layer without smudging the one underneath.
• Customize It: Add sprinkles, heart-shaped strawberries, or even a drizzle of melted white chocolate for a fancier look.

Nutrition (Per Cup – Approximate)

Nutrient	Amount
Calories	285 kcal
Carbohydrates	30 g
Protein	3 g
Fat	18 g
Saturated Fat	11 g
Sugar	20 g
Fiber	1 g
Sodium	180 mg
Calcium	90 mg

Strawberry Cheesecake Cups FAQs

Can I make this ahead of time?
Yes, these cups are great for prepping a day ahead. Just wait to add the toppings until right before serving.

What if I don’t have strawberry pudding mix?
You can use vanilla or cheesecake-flavored pudding and add fresh strawberry purée or extract for flavor and color.

Can I use frozen strawberries?
Fresh is best for texture, but thawed and well-drained frozen strawberries can work in a pinch.

Conclusion

These Strawberry Pink Pudding Cheesecake Cups are a soft, fruity, no-bake dessert that feels both light and indulgent. Whether you serve them at a party or make a few just for yourself, they’re an easy win every time. The creamy cheesecake, sweet pudding, and juicy strawberries come together in every spoonful.