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.
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.
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!
Looks delicious. I’ll have to try these. I love cheesecake but don’t ever make it myself.
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!
Jill Roper 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
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.
Veronica Bolin says
Looks like we share a birthday! I’ll be 38. Happy birthday! Thanks for all the good information you share!
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….
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.
[email protected] says
You may have already done it, but I think it should work out just fine. :)
Ruth Sophia 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. :-)
Cheryl Lee says
These were delicious ! Can you tell me the nutrition facts please
I’m sorry I don’t know how to calculate that. :)
Could you butter to pans? I don’t use cupcakes papers.
Yes, that should work!