Divi Up Pudding Cake Cups

 

My Divi Up Pudding Cake Cups recipe came about as a necessity.   I needed to come up with a dessert that would appeal to everyone, since my husband hates cheesecake but some of our friends love it.  And these Pudding Cake Cups were the solution, since I really wasn’t in the mood to spend a lot of time baking.

Divi Up Pudding Cake Cups The Divi Up Pudding Cake Cups are made using a mini muffin pan which makes 24, and I filled 12 with chocolate pudding (my husbands favorite) and the other 12 with a cheesecake filling.  What we ended up with was, 12 mini chocolate cream pies and 12 mini cheesecakes….voila…something for everyone !

It worked perfectly, because 1 box of pudding mix makes exactly 12 mini pies, and the cream cheese filling below also makes 12 mini cheesecakes.  They can be made ahead of time, they actually need to be, to have the filling set up properly.  And before serving, top with whipped cream, berries and fruit of your choice.

The combinations of filling for the Pudding Cake Cups are just about endless and it’s a real handy no fuss recipe, that still looks like you spent hours making it.  Use your imagination, experiment  and explore the possibilities.

 

 

To make the recipe gluten free, use Gluten Free graham crackers.

 

Prep Time: 20 min.     Cook Time:  6-8 min.       Servings:  24 mini’s

Supplies

  • mini muffin tin (= 24 mini’s)
  • 24 mini baking cups for the mini muffin tin
  • wax paper (to stop film forming on the pudding)

Ingredients

  • 1/3 cup white sugar, for a sweeter crust use 1/3 cup light brown sugar instead
  •  6 tablespoons butter, melted 
  • 10 whole  graham crackers = 1 1/2 cups crushed
  • 1 pkg. Chocolate Pudding  (not instant)  ***
  •  2 – 8 oz. packages of cream cheese, softened
  • 2/3 cup white sugar
  • 2  large eggs, room temperature
  • a pinch of salt
  • 2 teaspoons vanilla extract

 

Step 1 – Make and bake the graham cracker crust

Place 24 mini baking cups into the mini muffin tin

Graham Cracker Crust
Don’t skimp on the butter when making graham cracker crust , that’s what helps hold the crumbs together, so your crust won’t fall apart. 

Preheat oven to 350F

Place the 10 graham crackers (break them up a bit) into the baggie, processor or blender…which ever method your using…to get the crackers crushed.

  • Old-School  – Place the graham crackers into a large baggie and seal.  With a rolling pin, roll over the baggie until the crackers a ground up finely
  • Modern – Place the crackers into a food process or blender to grind them up.

  You should end up with  1 1/2 cups crushed graham crackers.

In  a medium bowl combinedivid up pudding cake cups

  •  crushed graham crackers
  • 1/3 cup white sugar, for a sweeter crust use 1/3 cup light brown sugar instead

 Add the 6 tablespoons melted butter,  mix together till well blended. 

Place a teaspoon of crumb mix into the baking cups.

Press the crumbs down into the baking cups, I use the bottom of a shot glass..it works great,  You don’t need the crumbs to come up the side … they only need to be on the bottom of the cups.

Bake at  for 8-10 minutes

Allow to cool on a wire rack before filling

Reduce the oven temp to 325F

 

 Step 2 – Remove some cups

Remove every other crumb filled baking cup from the tin , there should be 12 remaining in the pan, and set 12 aside. The 12 set aside  will be filled later with the pudding , so you don’t want them baked twice

Step 3-  Cheesecake Filling

  •  2 – 8 oz. packages of cream cheese, softened
  • 2/3 cup sugar
  • 2  large eggs, room temperature
  • a pinch of salt
  • 2 teaspoons vanilla extract
With an electric mixer beat cream cheese and sugar in a large bowl on medium speed until well blended.

Add the eggs, salt, vanilla and continue to beat until light and fluffy.

Spoon the filling into the 12 cups in the muffin tin, about 2/3+ full,

Bake at 325°F  25 – 30 minutes, until the centers are almost set.

Place on a wire rack to cool, they will deflate a bit as they cool, that’s normal and okay.

Step 4– Wax Paper Circles

Wax paper circles : using the bottom of a small glass, trace a circle onto the wax paper, cut 12 of these circles. You’ll be placing them on top of the pudding cups so they don’t develop a film on top.

 

Step 5 – Make the chocolate pudding

Put the 12 cracker filled cups (the ones set aside) back in the mini muffin tin

Pudding

Easy Method – Follow the package directions on the pudding mix to make for a pie filling.
***If you’re really in the mood to make your own, here’s a recipe for chocolate pudding pie filling.

  • Pour the prepared pudding  into the 12 empty baked graham cracker cups, then place the wax paper circles on top of the pudding cups, so they don’t form a film.

    Divi Up Pudding Cake Cups
    Divi Up Pudding Cake Cups

So now you have a min muffin tin staggered with cheesecake and pudding, “Divi Up Pudding Cups”, place them into the fridge (still in the tin) to chill.

Refrigerate at least 3 hours, but preferably overnight for best results.

When ready to serve garnish with whipped cream and berries.

 

 

 

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