Black Bottom Cheesecake Cups (no bake)

  

I’m always trying to come up with different and simple dessert ideas for my oldest son and of course myself.

For Easter I whipped up some strawberry pretzel salad cups, which were really good.  Since then I’ve tried a couple of different combinations.   Chocolate cookie crust and a cherry/orange jello topping.  

This time I decided to switch things up and put the crust on top.

To start off I get these cute little cups at the dollar store and they are perfect for single serving desserts.   

I whipped up some chocolate pudding, using only 1 1/2 cups cold skim milk instead of the 2 cups Called for so that it came out a lot thicker and then divided the pudding between the 12 cups.

  
Place this in the fridge to let the pudding set up while you whip up the cheesecake filling.

For this I used 1 pkg. of light cream cheese, 2/3 cup sugar, 1 tsp. Vanilla bean paste and a tub of light cool whip.   Start by creaming the cream cheese and sugar until combined and smooth (approx. 2 minutes).  Scrape the bowl down, add in the vanilla and mix once more. Scrape down the bowl again and then add in the cool whip and mix for approx. 30 seconds to combine.   Using a spatula, make sure everything is completely combined and the divide the cheesecake mixture between the 12 cups.

  
You can use a spoon to smooth it out, I used a small off set spatula, and then pop into the fridge while you get the cookie topping ready.

I used Oreos so no need to add any sugar or anything else to these, just place 12 to 16 in your food processor and pulse until crushed (approx. 20 to 30 pulses).   Then divide evenly between the 12 cups.

   
 
Place them in the fridge for at least 2 hours to fully set and the enjoy.  You can top them with fresh berries or be like my son and eat as is.

   
 



Black Bottom Cheesecake Cups (No Bake)

(Makes 12 servings)

1 box chocolate pudding mix

1 1/2 cups skim milk

1 pkg. light cream cheese

2/3 cups sugar

1 tsp. Vanilla bean paste

1 tub light cool whip

12 to 16 Oreo cookies, crushed

12 disposable dessert cups

  1. Mix together the pudding mix and skim milk, divide between the 12 cups.   Refrigerate.
  2. In stand mixer, whip together the cream cheese and 2/3 cup sugar for 2 minutes.  Scrape down bowl, add in vanilla bean paste and mix for 20 to 30 seconds.   Scrape down bowl.   Add in tub of thawed cool whip and mix quickly for 30 seconds.   Remove from stand mixer and using a rubber spatula, make sure mixture is completely combined.   Divide dvenly between the 12 cups.   Using a spoon or off set spatula, smooth out cream cheese layer.   Refrigerate.
  3. In food processor, place 12 to 16 Oreo cookies, pulse 20 to 30 times until evenly crushed.   Divide between the 12 cups, spread out evenly to cover.   Refrigerate for at least 2 hours.
  4. These can be kept in the fridge for up to 5 days, if they last that long.  
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3 Comments Add yours

  1. Those look like something my grand-girls would really love!! thanks.

    Like

    1. I just made a Butterscotch version with butterscotch pudding and Golden Oreos on top, my son ate 3 in 1 day.

      Like

      1. I can believe it! sounds irresistible Cherie.

        Like

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