Strawberry Crunch Cheesecake Pudding Cups
Strawberry Crunch Cheesecake Pudding Cups are no-bake layered desserts made with creamy cheesecake pudding, fresh strawberries, and a buttery cookie crunch topping. Perfect for parties, BBQs, or a simple sweet craving!
Equipment
- Mixing Bowls
- Hand Mixer
- Food Processor or Rolling Pin
- Baking Sheet
- Clear Cups or Jars
Ingredients
Base Ingredients
- 8 oz cream cheese softened
- 1 package instant vanilla pudding mix 3.4 oz
- 2 cups cold milk
- 1 cup whipped topping like Cool Whip
- 1 cup fresh strawberries chopped, or strawberry preserves
- 20 Golden Oreos or vanilla wafers crushed
- 3 tbsp butter melted
Optional Add-ins
- 1 tbsp strawberry gelatin powder for color and flavor in crunch topping
- graham cracker crumbs alternative to cookies
Instructions
- Crush cookies and mix with melted butter. Stir in gelatin powder if using. Bake at 350°F for 5–7 minutes or refrigerate to set for no-bake version.
- Beat softened cream cheese until smooth. Add pudding mix and milk; blend until thick. Fold in whipped topping.
- Layer in cups: cookie crunch, cheesecake pudding, strawberries. Repeat if desired and finish with crunch on top.
- Chill for at least 1 hour before serving. Garnish with whipped cream, strawberry slice, or mint leaf for extra flair.
Notes
Use pre-made pudding or strawberry sauce for quicker assembly. Great for make-ahead desserts. Avoid freezing — refrigeration only.