Patriotic Mini Cheesecake Cups

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There is just something extra fun about mini desserts. They are small so they instantly take on a cute factor. Maybe it is the idea that you can eat more than one dessert and not feel guilty? Or perhaps it is so you can actual have dessert because of the smaller portion size? All are great reasons to enjoy these Patriotic Mini Cheesecake Cups I recently made for Memorial Day. These mini cheesecake cups were surprisingly easy to make and feature blueberries and raspberries on top of a tasty cheesecake filling and crushed cookie bottom. They work perfectly for any holiday to celebrate red, white and blue, including 4th of July and Labor Day!

The inspiration for these cups came surprisingly at Walmart. I spied 2 oz red mini-me cups from Hefty last month in a package of 20 and knew I had to make something with them. It seemed fitting to use them for a patriotic holiday and since my husband loves anything with cream cheese, I decided on a no-bake cheesecake.

To start, fill the bottom of the cup with crushed cookie. I used Nilla wafers because that was what I had on hand, but graham crackers would work well too.

Fill a decorating bag with the cream cheese mixture and snip off the end. Alternatively you could fill these cups with a small spoon, but the decorating bag makes this step so much faster and produces nicer looking results. Because the cup is red and not clear, you don’t have to worry about how nice the sides look.Fill to top rim using a circular motion. You can smooth it out a bit at the top with the back of a spoon or you can leave it as is.Top with raspberries and blueberries. Keep chilled until ready to serve. I prepared my cups in the early afternoon and served them several hours later. If you are planning to prepare these further in advance than a few hours, I would recommend waiting to add the berries until right before serving.

5 from 3 votes

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Patriotic Mini Cheesecake Cups

Course Dessert

Prep Time 25 minutes

Total Time 25 minutes

Servings 10

Calories 147 kcal

Author Emilie

Ingredients

• 9 Nilla wafer cookies crushed
• 1 package 3.4oz cheesecake pudding
• 6 oz cream cheese softened
• 1 cup 1 % milk
• raspberries
• blueberries

Instructions

1. Beat pudding, cream cheese and milk until smooth. Fill decorating bag with cream cheese mixture and snip off the tip.
2. Layer 2 oz mini cups with a heaping teaspoon of crushed cookie, then pipe cream cheese mixture into cup, leaving a little room at the top.
3. Top with berries (I used one raspberry and three blueberries per cup) and chill at least 30 minutes or until serving.

Nutrition Facts

Patriotic Mini Cheesecake Cups

Serving Size

 

1 g

Amount per Serving

Calories

147

% Daily Value*

Fat

 

6.8

g

10

%

Saturated Fat

 

4

g

25

%

Cholesterol

 

20

mg

7

%

Sodium

 

236

mg

10

%

Carbohydrates

 

19.4

g

6

%

Fiber

 

0.5

g

2

%

Sugar

 

13.4

g

15

%

Protein

 

2.5

g

5

%

* Percent Daily Values are based on a 2000 calorie diet.

You can easily reduce the amount of fat by using skim milk and a lower fat cream cheese.

This dessert works great for entertaining. You can double the recipe with a single package of the mini cups. Consider serving them with the spoons already inside the cup or with the spoons in a cup on the side.

These little mini spoons I got in a package of 24 at our local Dollar Tree for you guessed it, only a dollar. Definitely worth picking up.

These Patriotic Mini Cheesecake Cups were a big hit with my family. My husband always insists he wants a super small dessert portion and typically he really does just have a little. I thought he would love this smaller size and he absolutely did. But then he liked them so much he ate two, as did all the adults. He claimed he loved being able to have two and not even feel guilty.

A dessert without a lot of guilt? My kind of dessert.