Cheesecake Pudding
Creamy stovetop cheesecake pudding layered over graham cracker crust in individual cups and topped with fresh berries. Made from scratch with no pudding mix.
Servings: 4
Calories: 555kcal
Cost: $5.08, $1.27 per Serving
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
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.
Notes
Refrigerate covered for up to 4 days. Add berries just before serving.
Nutrition
Calories: 555kcal | Carbohydrates: 47g | Protein: 9g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 455mg | Potassium: 306mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1314IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 1mg
