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Strawberry Crunch Cheesecake Pudding Cups

Strawberry Crunch Cheesecake Pudding Cups

Ingredients:

For the Cheesecake Layer:

  • 8 oz light cream cheese, softened
  • 1/2 cup fat-free Greek yogurt (or low-fat)
  • 1/2 cup sugar-free instant vanilla pudding mix
  • 1 cup skim milk (or almond milk)
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons powdered sugar (optional, depending on sweetness preference)

For the Strawberry Layer:

  • 1 1/2 cups fresh strawberries, chopped (or use frozen, thawed)
  • 1-2 tablespoons sugar or a sweetener of choice (like Stevia, if preferred)
  • 1 teaspoon lemon juice (optional)

For the Crunch Topping:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup reduced-fat granola or chopped nuts (optional)
  • 2 tablespoons melted butter (or use a low-calorie butter substitute)

Instructions:

1. Prepare the Cheesecake Layer:

  • In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth.
  • Add the Greek yogurt, vanilla pudding mix, and milk. Mix until fully combined and smooth.
  • Stir in the vanilla extract. If you prefer a sweeter cheesecake layer, add powdered sugar to taste.
  • Set aside or refrigerate while you prepare the other layers.

2. Prepare the Strawberry Layer:

  • If using fresh strawberries, chop them into small pieces.
  • In a small bowl, toss the chopped strawberries with the sugar and lemon juice (if using). Let them sit for about 10-15 minutes to draw out some of their natural juices and become slightly syrupy. This makes them extra sweet and flavorful.

3. Make the Crunch Topping:

  • In a small bowl, combine the graham cracker crumbs, granola or chopped nuts (if using), and melted butter.
  • Stir until the mixture is evenly coated and forms a crumbly texture. If you want a crunchier topping, you can increase the amount of granola or nuts.

4. Assemble the Pudding Cups:

  • Divide the cheesecake mixture into individual serving cups or bowls (about 6-8 servings, depending on size).
  • Top the cheesecake layer with a few spoonfuls of the sweetened strawberries.
  • Sprinkle the graham cracker crunch topping generously over the strawberries.
  • Repeat layering if you’re using larger cups, but finish with a final layer of the crunchy topping.

5. Chill and Serve:

  • Refrigerate the pudding cups for at least 2-3 hours to let the flavors meld together and the layers set.
  • Before serving, garnish with additional fresh strawberries, mint, or a light drizzle of strawberry syrup if desired.

Storage:

  • These pudding cups can be stored in the fridge for up to 2-3 days. The crunchy topping may soften slightly, but they will still taste delicious.

Nutrition (Per Serving – Based on 6 servings):

  • Calories: Approximately 180-220
  • Protein: 7-8g
  • Fat: 8-10g
  • Carbs: 20-25g
  • Fiber: 2-3g

These Strawberry Crunch Cheesecake Pudding Cups are perfect for a make-ahead dessert that’s sure to satisfy your sweet tooth while keeping it lighter and healthier. Enjoy!