Crustless Cheesecake Cups

High Five Recipes 2

Cheesecake is one of my favorite desserts.  In fact, I believe I will have my boys make these for my birthday on Saturday.  Since I’m turning 40, perhaps I could have them double this recipe so we can have 40 little cheesecake cups.  (Why, so I can gain 40 pounds as I celebrate?)  Yeah, we’ll just stick with a single batch.

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Crustless Cheesecake Cups

2 – 8 ounce packages cream cheese, softened
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
3/4 cup real maple syrup or 1 1/2 cups unbleached powdered sugar

In a medium sized bowl, whip the cream until soft peaks form.  In a separate bowl, beat together cream cheese, maple syrup, and vanilla.  Fold whipped cream into cream cheese mixture.  Scoop cheesecake mix into about 20 paper-lined muffin cups.  Refrigerate or freeze until ready to serve.  Top with fresh fruit.

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These Crustless Cheesecake Cups are so easy to make and since they freeze well, they can be made ahead of time.  You can even serve them frozen.  Delish!

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Comments

  1. Kayla says

    Looks yummy! Will try these for the kids! I am always looking for a change in the everyday fruits and veggies that the kids eat! This way it’s not so boring!

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  2. says

    I love cheescake! Laura, as a midwife I see many wonderful things. At a birth recently we sang the baby into the world. The baby’s 8 year old sister witnessed the birth and I encouraged her to write about it. I have put it up on my blog. I want to encourage this godly little lady so would you be willing and perhaps some of your readers come over and leave a comment for her as an encouragement to HER? Her name is Kate and I posted her picture. SHe is a unique young lady.

    If this is considered inappropriate feel free to delete and I will understand.
    Thanks. Love Jill

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  3. Amy S says

    Cheesecake is my favorite dessert! I love it with blueberries. I fix one with a walnut crust that is to die for. I look forward to trying this recipe. Thanks.

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  4. Veronica Bolin says

    Looks like we share a birthday! I’ll be 38. Happy birthday! Thanks for all the good information you share!

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  5. mamallaura says

    My mother made something similar growing up–but with a vanilla wafer in the bottom of each for a little crust. They were baked, but your version is even easier… We took them in high school when we needed a special snack for a class or team party. With homemade blueberry sauce? Mmmm….

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  6. sheri says

    Laura, I am needing a summertime recipe to take to a get together this weekend. Do you think I could stir the fruit in before putting it in the cups and then freeze to make it easier to transport? I am thinking of using blueberries.

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    LindseyforLaura@HHM Reply:

    You may have already done it, but I think it should work out just fine. :)

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  7. says

    OR you could always put them into mini muffin tins. Then you would have 40 without doubling the recipe! (Somehow that’s what I misunderstood I was supposed to do & my result! I made them for a bridal shower and the mini size was PERFECT. I just bought enough ingredients so I would have 160 instead of the intended 80! Oops. Good thing I was fixing these in batches instead of an all-for-one deal!) Yummy. :-)

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  8. Cheryl Lee says

    These were delicious ! Can you tell me the nutrition facts please

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    Laura Reply:

    I’m sorry I don’t know how to calculate that. :)

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