Tuesday, February 11, 2014

Strawberry Cheesecake Cups

As I have mentioned previously, I am a dessert fanatic. But my future husband could care less about sugar most of the time and would rather have another slice of bacon or another piece of steak. So weird, right? Thankfully for me, he does have a few different sugar weaknesses: cheesecake, ice cream cake and Oreos. I am working hard to perfect a few variations of his favorite desserts to have on hand for future occasions.

What originally started as a recipe similar to my banana split bites, ended up turning into fun little cheesecake cups. I made these for a friend's birthday and they were a sweet treat at the end of the night. The only thing to beware of is that they will need to sit in the fridge for a bit of time. So plan ahead!

- 1 box of no bake cheesecake (If you have time, home make the cheesecake)
- 1 package Graham crackers, crushed
- 2 tablespoons sugar
- 5 tablespoons butter, melted
- 1 package fresh strawberries, sliced
- 1 package strawberry sauce (If you have time, home make the sauce)
- Mini cupcake pan, 24 count
- Non-stick cooking spray
- If transporting, small paper or plastic cups

1. Prepare the crust by adding the sugar and melted butter to the Graham crackers. Spray cupcake pan before spooning crust mixture into the bottom of each cup. Press down for better results.
2. Follow the no bake cheesecake directions. My box had me add the mixture to 2 1/2 cups of cold milk. Mix on medium for three minutes until thick. Spoon mixture on top of the pressed crust.
3. Allow cheesecake to sit in the fridge for an hour.
4. Carefully spoon out each cheesecake and insert into paper cup or onto a plate. Surround each cheesecake with fresh strawberries as desired.
5. Drizzle strawberry sauce over the top. Refrigerate until serving.

No comments:

Post a Comment