Strawberry Banana Pudding Cheesecake Cup

A light, dreamy Strawberry Banana Pudding Cheesecake Cup — no baking, ready in under 90 minutes. Creamy pudding, fresh fruit, and a buttery graham crust in perfect harmony.

Why you’ll fall in love with this recipe

This cup hits the sweet spot: creamy, bright, and nostalgic. It’s like the best part of a cheesecake and a fruit pudding had a baby   easy, no-bake, and endlessly adaptable. You’ll feel proud serving something that tastes indulgent but comes together in minutes.

Tools you’ll need

• 4 small serving cups or jars (8–12 oz / 250–350 mL)

• Mixing bowls (one large, one medium)

• Whisk

• Electric mixer or whisk for whipping cream

• Measuring cups and spoons

• Spatula

• Small bowl for macerating strawberries

• Spoon or piping bag for topping

Ingredients (makes 4 servings)

Crust

• 1 cup (100 g) graham cracker crumbs

• 2 tbsp (28 g) unsalted butter, melted

• 1 tsp granulated sugar (optional)

Filling & fruit

• 1 cup (240 mL) cold whole milk

• 1 (3.4 oz / 96 g) box instant vanilla pudding mix

• 1/2 cup (120 mL) cold heavy cream (for folding into pudding)

• 1 ripe banana, sliced

• 1 cup (150 g) fresh strawberries, diced

• 2 tbsp (25 g) granulated sugar (for strawberries)

• 1 tsp lemon juice

Topping

• 1/2 cup (120 mL) cold heavy cream

• 1 tbsp powdered sugar

• 1/2 tsp vanilla extract

Garnish (optional)

• Extra graham crumbs, banana slices, whole strawberries

Step-by-step instructions

1. Prepare the crust

1. In a small bowl, mix graham cracker crumbs, melted butter, and optional sugar until evenly combined and slightly sandy.

2. Divide mixture evenly among 4 cups (about 3–4 tbsp per cup). Press down gently with the back of a spoon to form a compact bottom layer. Chill in the fridge while you prepare the filling.

2. Macerate the strawberries

1. In a small bowl, toss the diced strawberries with 2 tbsp granulated sugar and 1 tsp lemon juice.

2. Let sit 10 minutes at room temperature — the sugar will pull out the juices, creating a bright, slightly saucy fruit layer.

3. Make the pudding base

1. In a large bowl, whisk the cold milk and instant vanilla pudding mix vigorously for about 2 minutes until the pudding thickens.

2. In a separate cold bowl, whip 1/2 cup (120 mL) heavy cream to stiff peaks using an electric mixer or whisk.

3. Gently fold the whipped cream into the pudding until smooth and airy — this step is what gives the cup its cheesecake-like, light texture.

4. Assemble the cups

1. Spoon a layer (~2–3 tbsp) of the pudding mixture over the chilled crust in each cup.

2. Add a layer of sliced bananas (about 3–4 slices) and a spoonful of the macerated strawberries (including some juices).

3. Top with the remaining pudding, smoothing the surface.

5. Make the whipped topping

1. Whip the remaining 1/2 cup heavy cream with powdered sugar and vanilla extract until fluffy and holding soft peaks.

2. Dollop or pipe a generous swirl onto each pudding cup.

6. Garnish & chill

1. Sprinkle extra graham crumbs, add a banana slice and a whole strawberry on top.

2. Serve immediately for a lighter texture or refrigerate for 1 hour if you prefer a firmer, set dessert.

Tips for guaranteed success

• Keep everything cold. Cold bowls and cold cream whip more easily and hold shape better — this preserves the light, cheesecake-like texture.

• Don’t over-whip the pudding fold. Fold until just combined; over-folding will deflate the airy structure.

• Choose ripe but firm bananas. Too-ripe bananas get mushy and brown quickly; slightly firm fruit maintains shape and color.

• If your pudding seems too thin, refrigerate it for 10–15 minutes to firm up before folding in the cream. Instant pudding often thickens more after a short rest.

• Avoid soggy crusts. Press the crust firmly and chill it before adding wet layers; this creates a better textural contrast.

Variations & additions

• Berry swap: Use raspberries or blueberries instead of strawberries for different flavor notes.

• Lighter option: Substitute low-fat milk and use half-and-half for whipping (note: texture will be less rich).

• Tropical twist: Fold in 2 tbsp crushed pineapple and top with toasted coconut.

• Chocolate lover: Stir 2 tbsp cocoa powder into the graham crumbs for a chocolate crust or add chocolate shavings on top.

• Alcohol boost: Add 1 tsp of rum or banana liqueur to the pudding mixture for adults-only cups.

• Vegan version: Use dairy-free whipping cream and a non-dairy milk suitable for instant pudding (check compatibility), and use vegan graham crumbs and vegan butter.

Storage and reheating

• Refrigeration: Store covered in the refrigerator for up to 48 hours. Fruit will soften over time, and bananas may brown — add fresh banana slices just before serving if you want the prettiest presentation.

• Freezing: Not recommended — the cream and pudding textures will separate and become grainy after thawing.

• Serving after storage: Let refrigerated cups sit at room temperature 10 minutes before serving to soften flavors; re-whip a small extra amount of cream if the topping has lost volume.

Approximate nutrition per serving (estimate)

Calculated for one of 4 servings (estimates based on typical ingredient values):

• Calories: ~560 kcal

• Protein: ~5–7 g

• Carbohydrates: ~40–55 g (depends on sugar and pudding mix)

• Fat: ~35–40 g (from heavy cream and butter)

• Fiber: ~2–3 g
  These are rough estimates. If you need precise macros (for a diet plan), use a nutrition calculator with the exact brands you use.

Time breakdown

• Active prep time: 20 minutes

• Rest/chill time: 1 hour (optional for firmer set)

• Total time: 1 hour 20 minutes (with chilling) — under 30 minutes if serving immediately

Frequently Asked Questions (FAQs)

Q: Can I make these ahead of time?
A: Yes — assemble and refrigerate up to 48 hours in advance. For the freshest appearance, add banana slices and final garnishes right before serving.

Q: Can I use whipped cream from a can?
A: You can, but freshly whipped cream holds its shape and taste better. If using canned cream, pipe it just before serving.

Q: What pudding mix works best?
A: Instant vanilla pudding works well. If substituting another flavor (e.g., banana or cheesecake pudding), reduce added sugar in the fruit if needed.

Q: My whipped cream melted into the pudding. Why?
A: Likely because the cream or bowls weren’t cold enough, or the pudding was warm. Chill bowls and cream, and fold whipped cream into fully chilled pudding.

Q: How do I stop bananas from browning?
A: Toss banana slices in a tiny amount of lemon juice (about 1/4 tsp for a medium banana) immediately before layering. This slows browning and adds brightness.

Final note

This recipe strikes a joyful balance — playful and comforting, yet elegant on the plate. It’s perfect for casual weeknight dessert, a picnic treat, or a quick show-stopping cup for guests. Go on, make it: the first bite is worth the little bit of effort.