This homemade Cheesecake Pudding tastes like creamy no-bake cheesecake layered over a buttery graham cracker crust and topped with fresh berries. At just $1.44 per serving, it’s an easy, budget-friendly dessert made without boxed pudding mix.
I love making individual desserts in serving cups or mason jars because they are easy to prepare ahead and make serving simple. Everyone gets their own little cheesecake dessert! It’s always a favorite with my 8 kids.
We love Homemade Pudding recipes.
Why You’ll Love This Recipe!
- Budget-Friendly: Each serving costs just $1.44, making it an inexpensive way to enjoy cheesecake at home.
- Real Cheesecake Flavor: Made with a full block of cream cheese and a little lemon, so it tastes like actual cheesecake, not artificial cheesecake flavoring.
- Individual Portions: Four dessert cups make serving easy with no slicing or mess.
- Make-Ahead Dessert: Prepare them ahead of time and keep chilled until ready to serve.
- Easy to Customize: Top with strawberries, blueberries, raspberries, or your favorite fresh fruit.
After 14 years of developing recipes, I’ve learned that homemade desserts don’t have to be complicated to taste special. This cheesecake pudding uses simple ingredients, comes together on the stovetop, and can be made ahead so dessert is ready when you need it.
For more cheesecake flavor, try Cherry Cheesecake Dip, Chocolate Chip Cheesecake Dip and Easy No Bake Cheesecake Recipe.
Ingredients
Graham Cracker Crust
- Graham cracker crumbs: About 8 full sheets crushed, or a box of pre-made crumbs. Try our Graham Cracker Crust Recipe.
- Butter (melted): Just enough to make the crumbs hold together when you pinch them, like wet sand.
- Sugar: A little helps the crumbs crisp up and stick together.
Cheesecake Pudding
- Cornstarch: Thickens the milk into pudding. Don’t skip it.
- Whole milk: Makes the creamiest pudding. Lower-fat milk works but sets softer.
- Vanilla and lemon juice: The lemon adds the classic tangy cheesecake flavor.
- Fresh berries: For topping.
- Cream cheese: Use the full-fat brick, softened and cut into small cubes. Small soft cubes melt into the hot pudding; a cold block leaves lumps.
How to Make Cheesecake Pudding
Step 1. Mix the graham cracker crumbs, melted butter and sugar together in a small bowl.
Step 2. Divide the mixture between the 4 cups. Press the mixture evenly down into the bottom each cup.
Step 3. Whisk the milk, sugar, and cornstarch in a small saucepan until the cornstarch dissolves. Cook over medium-low heat, stirring constantly, until it comes to a gentle boil and thickens enough to coat the back of a spoon, about 5–7 minutes.
Step 4. Remove from the heat and whisk in the softened cream cheese, vanilla, and lemon juice until completely smooth. Cover the surface with plastic wrap so a skin doesn’t form, and cool to room temperature.
Step 5. Spoon the cooled pudding over the crusts. Cover and chill at least 2–3 hours, until set.
Step 6. Then the pudding is ready to serve topped with your favorite type of fresh berries.
Have Cheesecake Pudding Mix Instead?
No stove, no problem. Make the same graham cracker crust, then whisk one 3.4-ounce box of cheesecake instant pudding mix with 2 cups of cold milk for 2 minutes, following the package directions. Let it thicken for 5 minutes, spoon it over the crusts, and chill until you’re ready to serve. Top with berries the same way.
The mix version is faster, but the homemade version above tastes more like real cheesecake because it uses a full block of cream cheese.
You might also like Cheesecake Fluff. Find more ideas in our Dessert Cup Recipes.
Expert Tips
- Save some crumbs. Set aside a spoonful of the crust mixture to sprinkle on top for crunch.
- Low heat, constant stirring. Cornstarch pudding can scorch on the bottom before it thickens, so don’t turn up the heat to rush it.
- Don’t boil it hard. A few gentle bubbles is enough. Long, hard boiling can break down cornstarch and make the pudding thinner.
Variations
- Toppings. Swap the berries for cherry, blueberry, or strawberry pie filling, or our homemade cherry pie filling. A spoonful of homemade whipped cream on top is great too.
- Crust. Use cinnamon or chocolate graham crackers, or crushed Oreos.
- Lemon zest. Stir a little zest into the pudding with the lemon juice for a brighter cheesecake flavor.
- More cheesecake desserts. Love this flavor? Try our easy no-bake cheesecake for a whole pie, or cherry cheesecake dip for a party.
For a holiday twist, try our green No Bake Grinch Cheesecake Pie.
Party Cups
Double the recipe to fill 8 small cups for a shower or holiday party; set out bowls of berries, pie filling, and crushed graham crackers for a topping bar.
For a party tray, add our Mini Cheesecake Bites next to the cups.
Frequently Asked Questions
Covered in the fridge for up to 4 days. The crust is crunchiest in the first 2 days. Add the berries right before serving.
Yes. Make the pudding cups up to 2 days before a party and keep them covered in the fridge
Yes, press the Graham Cracker Pie Crust into an 8×8 dish, pour the pudding on top, and scoop to serve.
Yes. See the shortcut version. It’s faster, with no stove, but this homemade version tastes more like real cheesecake because it uses a full block of cream cheese.
It usually wasn’t cooked long enough. Cook until it bubbles gently and coats the back of a spoon and give it the full chill time. Low-fat milk also sets softer.
Full-fat gives the best set; lower-fat versions may be softer.
Try More Pudding Recipes
I am so excited for you to make this recipe. Please leave a comment once you try it.
Cheesecake Pudding
Ingredients
For the Graham Cracker Crusts:
- 1 cup Graham Cracker Crumbs
- 1/4 cup Butter melted
- 2 Tablespoons Granulated Sugar
For the Cheesecake Pudding:
- 8 ounces Cream Cheese softened
- 1/4 cup Granulated Sugar
- 2 Tablespoons Cornstarch
- 2 cups Milk
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Lemon Juice
- Fresh Berries for serving
See how we calculate recipe costs.
Instructions
For the Graham Cracker Crusts:
- Stir together the graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of 4 serving cups or mason jars.
For the Cheesecake Pudding:
- In a small saucepan, whisk the sugar and cornstarch together, then whisk in the milk until smooth. Cook over medium-low heat, stirring constantly, until it bubbles gently and coats the back of a spoon, 5 to 7 minutes.
- Remove from the heat. Whisk in the cubed, softened cream cheese, vanilla, and lemon juice until smooth.
- Press plastic wrap onto the surface and cool to room temperature.
- Spoon over the crusts, cover, and chill until set, 2 to 3 hours. Top with fresh berries just before serving.
In the cheesecake recipe ingredients there is no mention of corn starch, so anyone who is going to make this does not know how much to use!
Hey Colin – Sorry for any confusion. I use 2 Tablespoons of cornstarch for this recipe. It’s listed in the recipe at the bottom of the post under the Cheesecake pudding ingredients. I hope you try the recipe and that you enjoy it!