Strawberry Cheesecake Pudding

This strawberry cheesecake pudding checks a lot of boxes. Equal parts strawberry dessert, no-bake cheesecake and pudding, this indulgent one-bowl recipe is ready in 20 minutes.

Softened cream cheese and butter are combined with instant pudding mix—one of our favorite secret ingredients—to create a tangy and creamy cheesecake base. Whipped topping and fresh strawberries are folded into the pudding so each bite is light, fluffy and bursting with sweet berry flavor. And as if that weren’t enough, the pudding is sprinkled with a graham cracker crumb topping, just like the classic crust on a slice of cheesecake.

Whether you’re looking for a make-ahead dessert to share at your next potluck or barbecue, or a no-bake treat to tuck into lunchboxes, this strawberry cheesecake pudding recipe will surely be a hit!

Ingredients for Strawberry Cheesecake Pudding

• Cream cheese: You can’t make cheesecake pudding without cream cheese! This recipe requires one 8-ounce package of room-temperature cream cheese. Using cold cream cheese from the fridge will make lumpy—not smooth—pudding, so set it on the counter a few hours ahead of time to soften it.
• Butter: This recipe calls for 1/4 cup of butter, equivalent to four tablespoons or half of one stick. Like the cream cheese, the butter must be at room temperature to give the pudding a creamy, lump-free consistency.
• Confectioner’s sugar: The sugar sweetens the cream cheese and butter mixture, making it sweet and tangy—just like cheesecake. If you only have granulated sugar on hand, no worries! You can blend it in a pinch to make powdered sugar.
• Instant pudding mix: Two packages of cheesecake-flavored mix add sweetness and tanginess. If you prefer, you can substitute vanilla or white chocolate for the cheesecake pudding mix.
• Whole milk: Ice-cold milk acts as the base to this rich, creamy pudding. We like whole milk for its extra-rich flavor, but feel free to substitute reduced-fat milk or a non-dairy alternative.
• Vanilla: Vanilla extract deepens the flavor of the pudding, adding sweet, floral notes.
• Strawberries: You’ll need two cups of chopped strawberries to mix into the pudding, plus another 1-1/2 cups of sliced strawberries to layer on top. Choose bright-red, ripe strawberries for the best flavor and ensure you’re storing strawberries the right way to keep them fresh until you’re ready to use them.
• Whipped topping: Whipped topping lightens the pudding and gives it a fluffy texture. Thaw the whipped topping before folding it into the pudding mixture.
• Graham cracker topping: A simple topping of graham cracker crumbs, sugar and melted butter tastes like a graham cracker crust. Love to bake? Try your hand at homemade honey grahams for maximum flavor.

Directions

Step 1: Prepare the pudding mixture

In a large bowl, beat the softened cream cheese and butter on medium speed until smooth, three to four minutes. Reduce the mixer speed to low and beat in the confectioners’ sugar and pudding mix until combined. Slowly add the milk, increasing the mixer speed as it combines, until light and fluffy. Beat in the vanilla extract.

Editor’s Tip: Pause the mixer and use a rubber spatula to scrape the sides of the bowl as needed.

Step 2: Add strawberries and whipped topping

Fold the strawberries and whipped topping into the pudding mixture. Transfer the pudding to a 2-1/2-quart serving dish.

Editor’s Tip: I recommend folding by hand for maximum control. If using a stand or handheld mixer to fold the ingredients, use a flat beater attachment and low speed to prevent deflating the whipped topping.

Step 3: Assemble the pudding

In a small bowl, combine the graham cracker crumbs with the sugar and melted butter. Arrange sliced strawberries over the top of the pudding and sprinkle with the graham cracker mixture. Cover the pudding bowl tightly and refrigerate it for at least three hours.

Mark Derse for Taste Recipes

Strawberry Cheesecake Pudding Variations

• Reduce the sugar: Use a sugar-free pudding mix and omit the confectioner’s sugar or replace it with a sugar alternative, such as powdered allulose or monk fruit sweetener.
• Mix up the topping: Instead of graham crackers, you can use crushed vanilla wafers, golden sandwich cookies or even chocolate wafers for a chocolate twist.
• Make it mixed berry: Use assorted berries like raspberries and blueberries to change up the fruit flavor.
• Assemble single servings: Make individual pudding cups by spooning the pudding into jars or dessert dishes instead of into one large serving dish.
• Make a trifle: Layer the strawberry cheesecake pudding with pound cake, fresh berries and extra whipped topping for a showstopper dessert, similar to this strawberry shortcake trifle recipe.

How to Store Strawberry Cheesecake Pudding

Leftover strawberry cheesecake pudding can be stored in an airtight container in the fridge for up to four days.

Can you freeze strawberry cheesecake pudding?

We don’t recommend freezing this strawberry cheesecake pudding—the fresh strawberries and whipped topping will turn watery after freezing and thawing, which will affect the pudding’s texture.

Can you make strawberry cheesecake pudding ahead of time?

For best results, you can make this strawberry cheesecake pudding up to one full day in advance. Cover the pudding tightly and store it in the refrigerator until you’re ready to serve. Just before serving, top the pudding with the graham cracker crumb topping and sliced strawberries for the best texture.

Strawberry Cheesecake Pudding Tips

Mark Derse for Taste Recipes

How do you defrost whipped topping?

The best way to defrost a tub of whipped topping is to pop it in the fridge for a few hours or overnight. If you forget to thaw it beforehand, you can try placing the container of whipped topping in a bowl of cold water for about 30 minutes.

Can you use whipped cream instead of whipped topping?

Yes, you can substitute homemade whipped cream for the whipped topping in this recipe. Either choice will help aerate the strawberry cheesecake pudding and give it a lighter texture. You’ll need 1-1/2 cups of heavy whipping cream to make enough whipped cream to be a substitute for the whipped topping. Don’t use whipped cream in a can; it isn’t sturdy enough to hold its shape and deflates quickly.

Can you use frozen strawberries to make strawberry cheesecake pudding?

You can prepare this strawberry cheesecake pudding recipe with frozen strawberries, whether they’re store-bought berries or in-season ones that you froze after picking. You’ll need to thaw frozen berries, then drain them well so the excess moisture doesn’t make your pudding watery.