Easy Biscuit Pudding Cups (No-Bake Dessert)

Easy Biscuit Pudding Cups

Biscuit pudding cups are the kind of dessert that disappears fast at family gatherings. Creamy homemade vanilla pudding is layered with soft tea biscuits and a bright cherry sauce, then topped with a few sprinkles and one more biscuit for a cute finish.

There’s no baking, and everything can be made ahead. The biscuits soften as the cups chill, so each spoonful tastes a little like a cross between trifle and tiramisu. You can also make a chocolate version with the same method.

What Are Biscuit Pudding Cups?

Biscuit pudding cups are individual no-bake desserts built from three simple layers: plain, crisp tea biscuits (like petit beurre or butter biscuits), smooth pudding, and a fruit sauce. As they chill, the biscuits absorb moisture from the pudding and soften into a cake-like texture.

They’re closely related to icebox cakes and trifles, but are served in small cups, which keeps portions neat and makes them easy to carry to a party.

Why You’ll Love This Recipe

It’s no-bake. You only need a saucepan and a refrigerator.
It’s budget-friendly. Milk, sugar, cornstarch, biscuits, and a can or jar of cherries.
It’s make-ahead friendly. Chilling is part of the recipe.
It’s easy to customize. Swap the fruit, switch to chocolate pudding, or change the toppings.
It’s kid-friendly. Sweet, mild, and fun to decorate.

Ingredients

For the Vanilla Pudding

3 cups whole milk
⅓ cup granulated sugar
⅓ cup cornstarch
⅛ teaspoon kosher salt
2 large egg yolks
2 teaspoons vanilla extract
1 tablespoon unsalted butter

For the Cherry Sauce

2 cups pitted cherries, fresh, frozen, or drained jarred sour cherries
3 tablespoons granulated sugar
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon lemon juice

For the Layers and Topping

About 24 plain tea biscuits (petit beurre or butter biscuits), plus 6 for garnish
Sprinkles or sugar pearls, for decorating

Optional Chocolate Pudding Version

2 tablespoons unsweetened cocoa powder
2 ounces semisweet chocolate, finely chopped

Ingredient Notes and Substitutions

Biscuits: Plain, slightly sweet biscuits work best. Graham crackers, shortbread, or ladyfingers also work.
Milk: Whole milk gives the creamiest result. Lower-fat milk works, but the pudding will be less rich.
Cherries: Sour cherries make a more balanced sauce. For sweet cherries, reduce the sugar to 2 tablespoons.
Other fruit: Strawberries, raspberries, or blueberries can replace the cherries.
Shortcut: Use a store-bought pudding mix or cherry pie filling to save time. The flavor will be sweeter and less rich.
Egg-free option: Skip the yolks and increase the cornstarch to ⅓ cup plus 1 tablespoon.
Cups: Use 6 glasses or jars holding about 8 ounces each.
Gluten-free: Use gluten-free biscuits.

Step-by-Step Instructions

1. Make the cherry sauce

In a small saucepan, combine the cherries, 3 tablespoons sugar, and lemon juice. Cook over medium heat for 4 to 5 minutes, until the cherries release their juices. Stir the cornstarch into the water, add it to the pan, and simmer for 1 to 2 minutes, until thickened. Cool completely.

2. Start the pudding

In a medium saucepan, whisk together ⅓ cup sugar, ⅓ cup cornstarch, and the salt. Slowly whisk in about ½ cup of the milk to make a smooth paste, then whisk in the rest of the milk.

3. Add the yolks

Whisk the egg yolks in a small bowl. Slowly whisk in about ½ cup of the warm milk mixture to temper them, then pour the yolks back into the saucepan.

4. Cook until thick

Cook over medium heat, whisking constantly, for 5 to 7 minutes, until thick and bubbling. Cook for 1 more minute while whisking.

5. Finish the pudding

Remove from the heat and stir in the vanilla and butter. Strain through a fine-mesh sieve if there are any lumps. Press plastic wrap directly onto the surface and cool for about 20 minutes, until warm rather than hot.

6. Make the chocolate version (optional)

Pour about one-third of the pudding into a separate bowl. Whisk in the cocoa powder and chopped chocolate until smooth and glossy.

7. Layer the cups

Break a few biscuits into pieces and place a layer in the bottom of each cup. Add about 3 tablespoons of pudding, then 1 tablespoon of cherry sauce. Repeat with another layer of biscuits, pudding, and cherry sauce.

8. Top the cups

Finish with a smooth layer of vanilla or chocolate pudding and sprinkle with sugar pearls or sprinkles.

9. Chill

Refrigerate for at least 3 hours, or overnight, until the biscuits are soft and the pudding is set.

10. Garnish and serve

Just before serving, tuck a biscuit into the top of each cup. Serve cold.

Helpful Cooking Tips

Whisk constantly. Cornstarch pudding can scorch and lump quickly.
Let it bubble. The pudding must boil for a minute to thicken fully.
Cool before layering. Hot pudding can melt sprinkles and turn the biscuits to mush.
Cool the sauce too. A warm cherry sauce will thin out the pudding.
Add the garnish biscuit last. It stays crisp and looks fresh.
Use a piping bag. For clean layers, pipe the pudding into the cups.

Common Mistakes to Avoid

Not cooking the pudding long enough. It won’t set properly.
Layering warm pudding. It makes the cups runny and the layers messy.
Using too much cherry sauce. It can make the cups watery.
Skipping the plastic wrap. A skin will form on the pudding.
Using very crisp or sweet cookies. They soften unevenly.
Adding sprinkles too early. Sugar pearls can bleed color when they sit in moisture.

Serving Suggestions

With a dollop of whipped cream
With fresh cherries or berries on top
On a platter for parties or baby showers
With tea or coffee
Mix vanilla and chocolate cups for variety

Storage and Reheating

Refrigerator: Store covered for up to 3 days. The biscuits will get softer each day.
Make-ahead: Make the pudding and cherry sauce up to 2 days ahead, then assemble the cups the day before serving.
Garnish: Add the biscuits and sprinkles the day you serve them.
Freezer: Not recommended, since the pudding can turn watery.
Food safety: Since these contain milk and eggs, refrigerate within 2 hours of making and don’t leave them out for long.

Recipe Variations

Strawberry version: Use diced fresh strawberries or strawberry sauce.
Banana pudding style: Layer sliced bananas with the biscuits and pudding.
Coffee version: Add 1 tablespoon of instant espresso to the warm milk and brush the biscuits lightly with coffee.
Caramel version: Swirl 2 tablespoons of caramel into the pudding.
Cheesecake style: Fold 4 ounces of softened cream cheese into the cooled pudding.
Whipped cream layer: Fold in ½ cup of whipped cream for a lighter texture.

Frequently Asked Questions

Can I use boxed pudding mix?

Yes. Prepare it according to the package directions, cool it slightly, and layer it as written.

Why didn’t my pudding thicken?

It likely needed more time on the heat. The mixture must come to a bubble, and then you cook it for another minute. It also firms up as it chills.

Can I make these ahead of time?

Yes. They’re best made 1 day ahead so the biscuits soften. Add the garnish just before serving.

What kind of biscuits should I use?

Plain tea biscuits like petit beurre or butter biscuits are ideal. They hold their shape for a bit and soften to a cake-like texture.

How do I keep the layers neat?

Use a piping bag or a spoon, and wipe the inside of the glass between layers.

Can I make them without eggs?

Yes. Skip the yolks and add a little more cornstarch. The pudding will be slightly less rich.

Recipe Card

Easy Biscuit Pudding Cups

Ingredients

3 cups whole milk
⅓ cup granulated sugar
⅓ cup cornstarch
⅛ tsp kosher salt
2 large egg yolks
2 tsp vanilla extract
1 tbsp unsalted butter
2 cups pitted cherries
3 tbsp granulated sugar
1 tbsp cornstarch mixed with 2 tbsp water
1 tsp lemon juice
About 30 plain tea biscuits (24 for layers, 6 for garnish)
Sprinkles or sugar pearls
Optional: 2 tbsp cocoa powder and 2 oz chopped semisweet chocolate for chocolate pudding

Instructions

Cook the cherries with 3 tbsp sugar and lemon juice for 4–5 minutes. Add the cornstarch mixture and simmer for 1–2 minutes. Cool.
Whisk the sugar, cornstarch, and salt in a saucepan. Whisk in the milk.
Temper the egg yolks with warm milk, then return them to the pan.
Cook over medium heat, whisking constantly, for 5–7 minutes until thick. Cook 1 more minute.
Stir in the vanilla and butter. Cover the surface with plastic wrap and cool for 20 minutes.
For chocolate pudding, whisk cocoa and chocolate into one-third of the pudding.
Layer biscuits, pudding, and cherry sauce in cups, twice.
Finish with pudding and sprinkles.
Chill for at least 3 hours.
Garnish with a biscuit and serve cold.

Estimated nutrition per cup: roughly 380 calories. This is a rough estimate and varies by brand and portion size.