If you love cheesecake but don’t want to fuss with springform pans or water baths, this creamy stovetop pudding is the answer. It’s everything I want in a cheesecake—velvety, tangy, rich—served in a chilled cup with a crumble of graham cracker crust on top.

This dessert has become a bit of a tradition at my place. My kid actually came up with the idea after asking for pudding and cheesecake in the same breath. We gave it a try one weekend and never looked back. It’s perfect for holidays, special family dinners, or even just a weekday treat because it’s surprisingly easy to make.

What You’ll Need in Your Kitchen

These ingredients are straightforward, but each one earns its spot. I’ll share how I think about them while cooking.

Milk and Cream
I use whole milk as the base. It’s rich but not too heavy. When I want to really treat everyone, I’ll swap some milk for cream. It’s just one of those little tweaks you can make depending on your mood.

Sugar
Simple granulated sugar works perfectly here, giving the pudding sweetness without overpowering the cream cheese tang.

Eggs and Cornstarch
This combo is what thickens the pudding to that luxurious, spoonable texture. It’s the same approach I use in other custards, and once you get the hang of it, you can make any thickened pudding you like.

Cream Cheese and Sour Cream
These are what make this pudding taste like cheesecake. The cream cheese gives it body and tang, while sour cream rounds out the flavor with a subtle tart finish. Don’t skip these—they’re the stars.

Graham Crackers
What’s cheesecake without its crust? Here, you bake a simple crumbly topping that mimics that buttery, toasty crust in every bite. I love how it adds texture.

Vanilla
A splash of vanilla ties everything together with its warm sweetness.

Fruit Sauce or Jam
I’m partial to homemade blueberry sauce for serving. There’s just something about blueberry and cheesecake that belongs together. But I’ve also served it with raspberry jam, cherry compote, or even fresh sliced strawberries.

How I Make It at Home

Let’s talk about how this comes together. Don’t worry—it’s easier than it looks on paper.

1. Cook the Base
I start by warming part of the milk with sugar and a pinch of salt. This helps the sugar dissolve fully. I’ve learned that warming the milk first makes it easier to incorporate the eggs without any lumps.

2. Temper the Eggs
This sounds fancy but it’s really just a trick to avoid scrambled eggs. I whisk the yolks, cornstarch, and the remaining milk together, then slowly add the hot milk in a thin stream while whisking constantly. The key is to go slow and steady.

Once that’s done, I pour everything back into the saucepan. I keep it on medium heat, whisking until it thickens. You’ll feel it change—suddenly it’s custardy and coats the back of the spoon.

3. Add the Cream Cheese and Sour Cream
I take it off the heat and immediately add the cream cheese. It melts in smoothly if you cut it into small cubes first. Vanilla goes in here too.

Finally, I add the sour cream once it’s cooled a bit. Sour cream can split if it’s too hot, so this step ensures a perfectly silky finish.

4. Chill
I pour the pudding into cups or a big bowl and chill it for at least a few hours. Overnight is even better. It sets up beautifully and the flavors deepen.

My Tips for Graham Cracker Topping

This is one of my favorite parts—it’s like making a cheesecake crust but baked in crumbles.

I mix crushed graham crackers with sugar and melted butter, then spread it on a baking sheet. I bake it until it’s golden brown, giving it a stir halfway.

Watch it carefully near the end. Graham crumbs go from golden to burned quickly.

Once cooled, it’s crunchy and perfect for sprinkling on top of the pudding.

My Go-To Blueberry Sauce (Or Jam!)

I really think this dessert sings with blueberry sauce. I usually make a quick stove-top version with fresh or frozen berries, sugar, and a little lemon juice.

If I’m short on time, I just use good-quality blueberry jam or even fresh fruit. I’ve also tried it with cherry preserves and raspberry compote, and it was just as delicious.

That swirl of sauce with the creamy pudding and crunchy topping is something special.

Serving Ideas From My Kitchen

I love serving this pudding in small glasses so everyone gets their own little “cheesecake in a cup.”

When we have friends over, I set up a mini bar with bowls of the graham topping and different sauces so people can build their own. It always gets everyone talking.

For holidays, I make it the day before and just top it right before serving, saving myself a ton of stress.

Storage Notes

I keep the pudding covered in the fridge for up to three days. The graham topping stays best in an airtight container at room temperature so it stays crisp.

When ready to serve, I just layer the chilled pudding with the crunchy crumbs and sauce.

If you want to prep it all ahead, I recommend keeping the components separate until you’re ready to assemble.

Common Questions I Get

Do I have to use whole milk?
I prefer it for the best texture, but you can swap in part cream for extra richness or even use 2% if you’re okay with a slightly lighter pudding.

Can I skip the sour cream?
It really gives the pudding its cheesecake flavor. You could replace it with plain Greek yogurt for a different but still tangy taste.

What other toppings work?
Pretty much any fruit sauce or jam is great. Fresh berries are lovely too. Even caramel or chocolate drizzle works if you want to experiment.

Can I make it in advance?
Definitely. I almost always make it a day ahead so it’s perfectly chilled when we want it.

This pudding is one of those recipes that’s easy enough for a weeknight but special enough for company. Once you try it, I think you’ll see why it’s become a staple in our dessert rotation.

Try other Pudding recipes:

• Bread and Butter Pudding
• Banana Pudding Cookies
• Strawberry Pudding