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I previously posted a blog called Individual Dessert Cups where I discuss easy, no bake desserts that are mini-sized and served in 2oz cups. They are perfect for a holiday gathering (especially with Christmas and NYE coming up) or would make great treats for a birthday party, picnic, or even a bake sale. I think they are JUST the right size to satisfy your sweet tooth yet are small enough that you can have more than one without feeling bad about overindulging.
You can make them in a variety of flavors, complete with cookie base, creamy filling, and themed toppings. Here are the recipes I’ll be walking you through today:
- Individual Cookies & Cream Dessert Cups
- Individual Strawberry Cheesecake Dessert Cups
- Individual Pumpkin Spice Dessert Cups
Let’s start with Individual Cookies & Cream Dessert Cups. These are easy to make, delicious, and perfect for any Oreo lover! There is an Oreo crust, creamy Oreo filling, and a mini-Oreo on top for garnish. These will be a crowd favorite!
The recipe can be found here.
Start by making the crust. Add the Oreos to the bowl of a food processor. Pulse until fine crumbs then remove 2 cups to a large mixing bowl (reserve the remaining crumbs to be used later). Add the melted butter and stir to combine.
Use a spoon to scoop the mixture into 25 2-oz plastic containers. Use an extra plastic cup to press the crumbs into the bottom of each cup. Place the cups on a baking sheet. This will help you move the cups to the fridge to chill.
Add the cream cheese and sugar to the bowl of a stand mixer. Beat until well combined and smooth. Add the vanilla and heavy cream and whip on medium-high until light and fluffy.
Fold in the remaining Oreo crumbs.
Add the mixture to a piping bag or Ziploc bag and snip off the tip. Pipe the mixture into each cup until about 3/4 full.
Top each with a mini-Oreo. Place a cover on each cup and refrigerate until chilled, about 1 hour. You can enjoy the dessert immediately, but any leftovers should be stored in the fridge. Enjoy!
The recipe can be found here.
Next up is Individual Strawberry Cheesecake Dessert Cups. Anyone that loves a simple cheesecake with fruit on top will love these dessert cups. The crust is made from pretzels, the creamy filling is vanilla flavored, and the top is a homemade strawberry sauce (or you could buy a can of pie filling and that would work just fine).
The recipe can be found here.
Start by making the crust. Add the pretzels to the bowl of a food processor. Pulse until fine crumbs then remove to a large mixing bowl. Add 2 Tbsp sugar and the melted butter and stir to combine.
Use a spoon to scoop the mixture into 25 2-oz plastic containers. Use an extra plastic cup to press the crumbs into the bottom of each cup. Place the cups on a baking sheet. This will help you move the cups to the fridge to chill.
Add the cream cheese, ¾ cup of sugar, and vanilla to the bowl of a stand mixer. Beat until well combined and smooth. Add the heavy cream and whip on medium-high until light and fluffy.
Add the mixture to a piping bag or Ziploc bag and snip off the tip. Pipe the mixture into each cup until about 3/4 full.
I would transfer the dessert cups to the fridge at this time to hold until you are ready to add the strawberry topping.
Add the strawberries, ¼ cup of sugar, and lemon juice to a small saucepan. Heat over medium heat until the strawberries soften and release their juices, about 5-7 minutes. Remove the mixture to a heat safe bowl. Use a potato masher or the back of a spoon to mash the strawberries. The reason I recommend transferring the mixture is so you don’t scratch your saucepan with the potato masher or spoon, but you can mash in the saucepan if you prefer. Let the mixture cool completely.
Once cooled, spoon the strawberry mixture into each cheesecake cup. Place a cover on each cup and refrigerate until chilled, about 1 hour. You can enjoy the dessert immediately, but any leftovers should be stored in the fridge. Enjoy!
The recipe can be found here.
If you want to avoid the homemade strawberry topping, buy a can of strawberry pie filling or perhaps cherry pie filling for an alternate flavor. If your strawberry topping isn’t quite cooled when you add to the cheesecake cup, make sure to leave the covers off and refrigerate the dessert cups until completely chilled. Then add the covers.
Lastly, we have Individual Pumpkin Spice Dessert Cups. These are perfect for Thanksgiving dinner or a fall treat. The base is biscoff cookies, the filling is pumpkin spice flavored, and the topping is whipped cream and biscoff cookie crumbs. I think these are very light and perfectly spiced.
The recipe can be found here.
Start by making the crust. Add the biscoff cookies to the bowl of a food processor. Pulse until fine crumbs then remove 2 cups to a large mixing bowl (reserve the remaining crumbs to be used later). Add the melted butter and stir to combine.
Use a spoon to scoop the mixture into 25 2-oz plastic containers. Use an extra plastic cup to press the crumbs into the bottom of each cup. Place the cups on a baking sheet. This will help you move the cups to the fridge to chill.
Add the cream cheese, sugar, vanilla, pumpkin puree, and pumpkin pie spice to the bowl of a stand mixer and beat until well combined and smooth. Add the heavy cream and whip on medium-high until light and fluffy.
Add the mixture to a piping bag or Ziploc bag and snip off the tip. Pipe the mixture into each cup until about 3/4 full.
Add a dollop of Reddi-wip (or feel free to make homemade whipped cream with any leftover heavy cream you may have) and sprinkle the remaining biscoff cookie crumbs on top. Place a cover on each cup and refrigerate until chilled, about 1 hour. You can enjoy the dessert immediately, but any leftovers should be stored in the fridge. Enjoy!
The recipe can be found here.
Serve any additional Reddi-wip on the side for anyone that wasn’t a little extra topping!
I can’t decide which one is my favorite between the 6 varieties I’ve made so far. It’s probably a toss up between Birthday Cake (previous blog post) and Cookies & Cream. Which one do you think will be your favorite?
Happy Cooking!
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