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!
